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Registro Completo |
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Biblioteca(s): |
Embrapa Pantanal. |
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Data corrente: |
14/09/2001 |
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Data da última atualização: |
31/03/2015 |
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Autoria: |
EMBRATER. |
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Título: |
Sistema de producao para gado de corte: Territorio Federal de Rondonia. |
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Ano de publicação: |
1976 |
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Fonte/Imprenta: |
Pimenta Bueno: EMBRATER / EMBRAPA, 1976. |
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Páginas: |
19p. |
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Série: |
(EMBRATER. Sistemas de Producao. Boletim, 52). |
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Idioma: |
Português |
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Conteúdo: |
Caracterizacao do produto e das regioes produtoras; Area de alcance do sistema; Sistema de producao. |
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Palavras-Chave: |
Bovine; Brasil; Pimenta Bueno; Production; Rondonia; Sistema; System. |
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Thesagro: |
Bovino; Gado de Corte; Produção. |
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Thesaurus Nal: |
beef cattle; Brazil. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 00799nam a2200277 a 4500
001 1808996
005 2015-03-31
008 1976 bl uuuu u0uu1 u #d
100 1 $aEMBRATER.
245 $aSistema de producao para gado de corte$bTerritorio Federal de Rondonia.
260 $aPimenta Bueno: EMBRATER / EMBRAPA$c1976
300 $a19p.
490 $a(EMBRATER. Sistemas de Producao. Boletim, 52).
520 $aCaracterizacao do produto e das regioes produtoras; Area de alcance do sistema; Sistema de producao.
650 $abeef cattle
650 $aBrazil
650 $aBovino
650 $aGado de Corte
650 $aProdução
653 $aBovine
653 $aBrasil
653 $aPimenta Bueno
653 $aProduction
653 $aRondonia
653 $aSistema
653 $aSystem
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Registro original: |
Embrapa Pantanal (CPAP) |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Clima Temperado. Para informações adicionais entre em contato com cpact.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Clima Temperado. |
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Data corrente: |
06/10/2020 |
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Data da última atualização: |
12/11/2020 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 1 |
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Autoria: |
TIMM, N. da S.; RAMOS, A. H.; FERREIRA, C. D.; BIDUSKI, B.; EICHOLZ, E. D.; OLIVEIRA, M. de. |
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Afiliação: |
NEWITON DA SILVA TIMM, UFPEL; ADRIANO HIRSCH RAMOS, UFPEL; CRISTIANO DIETRICH FERREIRA, UNISINOS; BÁRBARA BIDUSKI, UPF; EBERSON DIEDRICH EICHOLZ, CPACT; MAURÍCIO DE OLIVEIRA, UFPEL. |
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Título: |
Effects of drying temperature and genotype on morphology and technological, thermal, and pasting properties of corn starch. |
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Ano de publicação: |
2020 |
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Fonte/Imprenta: |
International Journal of Biological Macromolecules, v. 165, Part A, p. 354-364, Dec. 2020. |
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Páginas: |
11 p. |
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ISSN: |
0141-8130 |
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Idioma: |
Inglês |
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Notas: |
BIOMAC. |
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Conteúdo: |
The objective of this studywas to evaluate the effects of drying temperature (30, 50, 70, and 90 °C) and genotype (yellow floury corn, white floury corn, and yellow flint corn) on the morphology and technological and thermal properties of corn starch. The white and yellow genotypes with floury endosperm (soft) had spherical starch granules, while the granules of the yellow flint genotype were polyhedral.White floury corn showed higher extraction yield, higher resistance during granules' swelling before the physical collapse, as it was not affected by the increase in drying temperature, and at 90 °C it presented higher breakdown and energy necessary for gelatinization. There were peak viscosity and gelatinization enthalpy reduction on starch from yellow floury corn and yellowflint corn according to the increase in drying temperature. Drying temperatures below50 °C are indicated for all genotypes studied. White floury corn is indicated due to the higher extraction yield presented. Yellow floury corn is indicated for application in chilled and frozen products due to lower starch retrogradation. The yellow flint corn is indicated for application as a thickening agent due to higher gel hardness. |
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Thesagro: |
Amido; Farinha; Milho. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 01965naa a2200253 a 4500
001 2125307
005 2020-11-12
008 2020 bl uuuu u00u1 u #d
022 $a0141-8130
100 1 $aTIMM, N. da S.
245 $aEffects of drying temperature and genotype on morphology and technological, thermal, and pasting properties of corn starch.$h[electronic resource]
260 $c2020
300 $a11 p.
500 $aBIOMAC.
520 $aThe objective of this studywas to evaluate the effects of drying temperature (30, 50, 70, and 90 °C) and genotype (yellow floury corn, white floury corn, and yellow flint corn) on the morphology and technological and thermal properties of corn starch. The white and yellow genotypes with floury endosperm (soft) had spherical starch granules, while the granules of the yellow flint genotype were polyhedral.White floury corn showed higher extraction yield, higher resistance during granules' swelling before the physical collapse, as it was not affected by the increase in drying temperature, and at 90 °C it presented higher breakdown and energy necessary for gelatinization. There were peak viscosity and gelatinization enthalpy reduction on starch from yellow floury corn and yellowflint corn according to the increase in drying temperature. Drying temperatures below50 °C are indicated for all genotypes studied. White floury corn is indicated due to the higher extraction yield presented. Yellow floury corn is indicated for application in chilled and frozen products due to lower starch retrogradation. The yellow flint corn is indicated for application as a thickening agent due to higher gel hardness.
650 $aAmido
650 $aFarinha
650 $aMilho
700 1 $aRAMOS, A. H.
700 1 $aFERREIRA, C. D.
700 1 $aBIDUSKI, B.
700 1 $aEICHOLZ, E. D.
700 1 $aOLIVEIRA, M. de
773 $tInternational Journal of Biological Macromolecules$gv. 165, Part A, p. 354-364, Dec. 2020.
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Embrapa Clima Temperado (CPACT) |
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