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Registro Completo |
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Biblioteca(s): |
Embrapa Milho e Sorgo. |
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Data corrente: |
09/12/2023 |
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Data da última atualização: |
09/12/2023 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
VIEIRA, A. L. S.; SOUSA, R. C. S. de; CORREIA, V. T. da V.; QUEIROZ, V. A. V.; SILVA, W. A. da; GARCIA, M. A. V. T.; ARAÚJO, R. L. B. de. |
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Afiliação: |
ANA LUIZA SANTOS VIEIRA, UNIVERSIDADE FEDERAL DE MINAS GERAIS; ROBERTO CESAR SANTOS DE SOUSA, UNIVERSIDADE FEDERAL DE MINAS GERAIS; VINÍCIUS TADEU DA VEIGA CORREIA, UNIVERSIDADE FEDERAL DE MINAS GERAIS; VALERIA APARECIDA VIEIRA QUEIROZ, CNPMS; WASHINGTON AZEVÊDO DA SILVA, UNIVERSIDADE FEDERAL DE SÃO JOÃO DEL-REI; MARIA APARECIDA VIEIRA TEIXEIRA GARCIA, UNIVERSIDADE FEDERAL DE MINAS GERAIS; RAQUEL LINHARES BELLO DE ARAÚJO, UNIVERSIDADE FEDERAL DE MINAS GERAIS. |
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Título: |
Starch-based hyd.rogels: current status and applications in food |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
Contribuciones a Las Ciencias Sociales, v. 16, n. 11, p. 28707-28727, 2023. |
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DOI: |
http://doi.org/10.55905/revconv.16n.11-237 |
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Idioma: |
Inglês |
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Conteúdo: |
Hydrogel is a gel formed by a three-dimensional network of hydrophilic polymers and copolymers, widely used for different purposes in the textile, pharmaceutical, cosmetic, biomedical, and food industries. The use of starch hydrogels in food applications is growing and can be used mainly as a release control system for bioactive compounds, ingredient for 3D printing of food and in bioactive films. This integrative review aimed to bring the current scenario of the development of starch-based hydrogels and their use in the food area. Studies published from 2011 to 2021, available in full, published in Portuguese, English or Spanish, were selected. 631 studies were found in the searched databases. Of these, 599 were excluded and 32 selected. Studies have revealed that the development of starch hydrogels has increased more and more, being widely discussed nowadays, with relevance for application in the food area. |
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Palavras-Chave: |
Biopolímero; Food gels; Gel alimentar; Technological applications. |
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Thesagro: |
Alimento; Tecnologia de Alimento. |
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Thesaurus Nal: |
Biopolymers. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1159398/1/Starch-based-hydrogels-current-status-and-applications-in-food.pdf
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Marc: |
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024 7 $ahttp://doi.org/10.55905/revconv.16n.11-237$2DOI
100 1 $aVIEIRA, A. L. S.
245 $aStarch-based hyd.rogels$bcurrent status and applications in food$h[electronic resource]
260 $c2023
520 $aHydrogel is a gel formed by a three-dimensional network of hydrophilic polymers and copolymers, widely used for different purposes in the textile, pharmaceutical, cosmetic, biomedical, and food industries. The use of starch hydrogels in food applications is growing and can be used mainly as a release control system for bioactive compounds, ingredient for 3D printing of food and in bioactive films. This integrative review aimed to bring the current scenario of the development of starch-based hydrogels and their use in the food area. Studies published from 2011 to 2021, available in full, published in Portuguese, English or Spanish, were selected. 631 studies were found in the searched databases. Of these, 599 were excluded and 32 selected. Studies have revealed that the development of starch hydrogels has increased more and more, being widely discussed nowadays, with relevance for application in the food area.
650 $aBiopolymers
650 $aAlimento
650 $aTecnologia de Alimento
653 $aBiopolímero
653 $aFood gels
653 $aGel alimentar
653 $aTechnological applications
700 1 $aSOUSA, R. C. S. de
700 1 $aCORREIA, V. T. da V.
700 1 $aQUEIROZ, V. A. V.
700 1 $aSILVA, W. A. da
700 1 $aGARCIA, M. A. V. T.
700 1 $aARAÚJO, R. L. B. de
773 $tContribuciones a Las Ciencias Sociales$gv. 16, n. 11, p. 28707-28727, 2023.
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Registro original: |
Embrapa Milho e Sorgo (CNPMS) |
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| Registros recuperados : 6 | |
| 4. |  | VIEIRA, A. L. S.; DUARTE, G. B.; QUEIROZ, V. A. V.; CORREA, T. R.; SILVA, V. D. M.; ARAUJO, R. L. B. de; GARCIA, M. A. V. T.; FANTE, C. A. Caracterização do amido isolado de diferentes cultivares de sorgo (Sorghum bicolor L. Moench). Brazilian Journal of Development, v. 6, n. 5, p. 24704-24718, 2020.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: B - 5 |
| Biblioteca(s): Embrapa Milho e Sorgo. |
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| 5. | | VIEIRA, A. L. S.; SOUSA, R. C. S. de; CORREIA, V. T. da V.; QUEIROZ, V. A. V.; SILVA, W. A. da; GARCIA, M. A. V. T.; ARAÚJO, R. L. B. de. Starch-based hyd.rogels: current status and applications in food Contribuciones a Las Ciencias Sociales, v. 16, n. 11, p. 28707-28727, 2023.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 4 |
| Biblioteca(s): Embrapa Milho e Sorgo. |
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| 6. | | TEIXEIRA, N. de C.; QUEIROZ, V. A. V.; ROCHA, M. C.; AMORIM, A. C. P.; SOARES, T. A.; MONTEIRO, M. A. M.; MENEZES, C. B. de; SCHAFFERT, R. E.; GARCIA, M. A. V. T.; JUNQUEIRA, R. G. Resistant starch content among several sorghum (Sorghum bicolor) genotypes and the effect of heat treatment on resistant starch retention in two genotypes. Food Chemistry, Essex, v. 197, p. 291-296, 2016.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 1 |
| Biblioteca(s): Embrapa Milho e Sorgo. |
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| Registros recuperados : 6 | |
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| Nenhum registro encontrado para a expressão de busca informada. |
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