| |
|
|
 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
|
Registro Completo |
|
Biblioteca(s): |
Embrapa Agroindústria de Alimentos; Embrapa Amazônia Ocidental. |
|
Data corrente: |
06/07/2018 |
|
Data da última atualização: |
27/11/2018 |
|
Tipo da produção científica: |
Artigo em Periódico Indexado |
|
Autoria: |
ALMEIDA, C. A.; AZEVEDO, M. M. B.; CHAVES, F. C. M.; OLIVEIRA, M. R. de; RODRIGUES, I. A.; BIZZO, H. R.; GAMA, P. E.; ALVIANO, D. S.; ALVIANO, C. S. |
|
Afiliação: |
Catia A. Almeida, UFRJ; Mariana M. B. Azevedo; FRANCISCO CELIO MAIA CHAVES, CPAA; MARCELO ROSEO DE OLIVEIRA, CPAA; Igor A. Rodrigues, UFRJ; HUMBERTO RIBEIRO BIZZO, CTAA; PAOLA ERVATTI GAMA, CTAA; Daniela S. Alviano; Celuta S. Alviano. |
|
Título: |
Piper essential oils inhibit Rhizopus oryzae growth, biofilm formation, and Rhizopuspepsin activity. |
|
Ano de publicação: |
2018 |
|
Fonte/Imprenta: |
Canadian Journal of Infectious Diseases and Medical Microbiology, 2018. |
|
DOI: |
https://doi.org/10.1155/2018/5295619 |
|
Idioma: |
Inglês |
|
Thesagro: |
Óleo Essencial; Piperaceae. |
|
Thesaurus Nal: |
Antifungal properties; Essential oils; Piper; Rhizopus oryzae. |
|
Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
|
Marc: |
LEADER 00896naa a2200289 a 4500
001 2094107
005 2018-11-27
008 2018 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1155/2018/5295619$2DOI
100 1 $aALMEIDA, C. A.
245 $aPiper essential oils inhibit Rhizopus oryzae growth, biofilm formation, and Rhizopuspepsin activity.$h[electronic resource]
260 $c2018
650 $aAntifungal properties
650 $aEssential oils
650 $aPiper
650 $aRhizopus oryzae
650 $aÓleo Essencial
650 $aPiperaceae
700 1 $aAZEVEDO, M. M. B.
700 1 $aCHAVES, F. C. M.
700 1 $aOLIVEIRA, M. R. de
700 1 $aRODRIGUES, I. A.
700 1 $aBIZZO, H. R.
700 1 $aGAMA, P. E.
700 1 $aALVIANO, D. S.
700 1 $aALVIANO, C. S.
773 $tCanadian Journal of Infectious Diseases and Medical Microbiology, 2018.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Amazônia Ocidental (CPAA) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
URL |
Voltar
|
|
|
| Acesso ao texto completo restrito à biblioteca da Embrapa Florestas. Para informações adicionais entre em contato com cnpf.biblioteca@embrapa.br. |
Registro Completo
|
Biblioteca(s): |
Embrapa Florestas. |
|
Data corrente: |
09/01/2019 |
|
Data da última atualização: |
14/01/2019 |
|
Tipo da produção científica: |
Artigo em Periódico Indexado |
|
Circulação/Nível: |
A - 1 |
|
Autoria: |
HORNUNG, P. S.; BARBI, R. C. T.; TEIXEIRA, G. L.; ÁVILA, S.; SILVA, F. L. de A. da; LAZZAROTTO, M.; SILVEIRA, J. L. M.; BETA, T.; RIBANI, R. H. |
|
Afiliação: |
Polyanna Silveira Hornung, UFPR; Rafaela Cristina Turola Barbi, UFPR; Gerson Lopes Teixeira, UFPR; Suelen Ávila, UFPR; Fernando Lucas de Abreu da Silva, UFPR; MARCELO LAZZAROTTO, CNPF; Joana Léa Meira Silveira, UFPR; Trust Beta, University of Manitoba; Rosemary Hoffmann Ribani, UFPR. |
|
Título: |
Brazilian Amazon white yam (Dioscorea sp.) starch: impact on functional properties due to chemical and physical modifications processes. |
|
Ano de publicação: |
2018 |
|
Fonte/Imprenta: |
Journal of Thermal Analysis and Calorimetry, v. 134, n. 3, p. 2075-2088, Dec. 2018. |
|
DOI: |
10.1007/s10973-018-7353-1 |
|
Idioma: |
Inglês |
|
Conteúdo: |
The functional properties of starch granules define its application in food and non-food industries. Thus, in this study we investigated thermal, rheological, structural and colour properties of the native and modified starch of the Amazon Dioscorea sp. (white yam) tuber. The Dioscorea sp. native starch was modified by applying single, simultaneous and combined modification agents (sodium hypochlorite, ultraviolet (UV) radiation and microwave irradiation). The thermogravimetric curves showed three main mass losses and increased thermal stability for the triple (NaClO + UV + microwaves) modified sample. The UV-irradiated samples required less energy (enthalpy) to gelatinize as registered by the differential scanning calorimetry. Performing modification using microwaves resulted in starches of highly viscous pastes as recorded by the rapid visco analyser. All the starch gel samples presented thixotropic behaviour, in which pseudoplastic characteristics were adequately described by Ostwald?de Waele and Herschel?Bulkley models. Rheological evaluation also revealed that one-step modified starches could produce stronger gels than the native one. Lower degree of relative crystallinity and a wide range of granule sizes were demonstrated by X-ray diffraction patterns and scanning electron microscopy. The colour measurement revealed the brightening and browning action of NaClO and microwaves, respectively. |
|
Palavras-Chave: |
DSC; Microwave irradiation; Radiação ultravioleta; SEM; Starch oxidation; TG/DTG; Tuber starch. |
|
Thesagro: |
Amido; Inhame; Oxidação; Tubérculo. |
|
Thesaurus NAL: |
Dioscorea; Ultraviolet radiation. |
|
Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
|
Marc: |
LEADER 02573naa a2200385 a 4500
001 2103379
005 2019-01-14
008 2018 bl uuuu u00u1 u #d
024 7 $a10.1007/s10973-018-7353-1$2DOI
100 1 $aHORNUNG, P. S.
245 $aBrazilian Amazon white yam (Dioscorea sp.) starch$bimpact on functional properties due to chemical and physical modifications processes.$h[electronic resource]
260 $c2018
520 $aThe functional properties of starch granules define its application in food and non-food industries. Thus, in this study we investigated thermal, rheological, structural and colour properties of the native and modified starch of the Amazon Dioscorea sp. (white yam) tuber. The Dioscorea sp. native starch was modified by applying single, simultaneous and combined modification agents (sodium hypochlorite, ultraviolet (UV) radiation and microwave irradiation). The thermogravimetric curves showed three main mass losses and increased thermal stability for the triple (NaClO + UV + microwaves) modified sample. The UV-irradiated samples required less energy (enthalpy) to gelatinize as registered by the differential scanning calorimetry. Performing modification using microwaves resulted in starches of highly viscous pastes as recorded by the rapid visco analyser. All the starch gel samples presented thixotropic behaviour, in which pseudoplastic characteristics were adequately described by Ostwald?de Waele and Herschel?Bulkley models. Rheological evaluation also revealed that one-step modified starches could produce stronger gels than the native one. Lower degree of relative crystallinity and a wide range of granule sizes were demonstrated by X-ray diffraction patterns and scanning electron microscopy. The colour measurement revealed the brightening and browning action of NaClO and microwaves, respectively.
650 $aDioscorea
650 $aUltraviolet radiation
650 $aAmido
650 $aInhame
650 $aOxidação
650 $aTubérculo
653 $aDSC
653 $aMicrowave irradiation
653 $aRadiação ultravioleta
653 $aSEM
653 $aStarch oxidation
653 $aTG/DTG
653 $aTuber starch
700 1 $aBARBI, R. C. T.
700 1 $aTEIXEIRA, G. L.
700 1 $aÁVILA, S.
700 1 $aSILVA, F. L. de A. da
700 1 $aLAZZAROTTO, M.
700 1 $aSILVEIRA, J. L. M.
700 1 $aBETA, T.
700 1 $aRIBANI, R. H.
773 $tJournal of Thermal Analysis and Calorimetry$gv. 134, n. 3, p. 2075-2088, Dec. 2018.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Florestas (CNPF) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
Fechar
|
| Expressão de busca inválida. Verifique!!! |
|
|
