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| 3. |  | DRUNKLER, N. L.; LEITE, R. S.; MANDARINO, J. M. G.; IDA, E. I.; DEMIATE, I. M. Cassava starch as a stabilizer of soy-based beverages. Food Science and Technology International, London, v. 18, n. 5, p. 489-499, 2012.| Biblioteca(s): Embrapa Soja. |
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| 4. | | BET, C. D.; GODOY, R. C. B. de; CORDOBA, L. P.; DEMIATE, I. M.; LACERDA, L. G.; SCHNITZLER, E. Effects of "starch:water" ratio on gelatinization of pinhão starch from nine germplasm collections, measured by differential scanning calorimetry. International Journal of Food Studies, v. 8, p. 13-22, Oct. 2019.| Biblioteca(s): Embrapa Florestas. |
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| 5. | | ZORTÉA-GUIDOLIN, M. E. B.; CARVALHO, C. W. P. de; GODOY, R. C. B. de; DEMIATE, I. M.; SCHEER, A. P. Influence of extrusion cooking on in vitro digestibility, physical and sensory properties of brazilian pine seeds flour (Araucaria Angustifolia). Journal of Food Science, v. 82, n. 4, p. 977-984, 2017.| Biblioteca(s): Embrapa Agroindústria de Alimentos; Embrapa Florestas. |
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| 6. | | MATSUGUMA, L. S.; LACERDA, L. G.; SCHNITZLER, E.; CARVALHO FILHO, M. A. da S.; FRANCO, C. M. L.; DEMIATE, I. M. Characterization of native and oxidized starches of two varieties of peruvian carrot (Arracacia xanthorriza, B.) from two production areas of Paraná State, Brazil. Brazilian Archives of Biology and Technology, Curitiba, v. 52, n. 3, p. 701-713, May/June, 2009.| Biblioteca(s): Embrapa Hortaliças. |
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| 7. | | FRANCO, C. M. L.; DAIUTO, E. R.; DEMIATE, I. M.; CARVALHO, L. J. C. B.; LEONEL, M.; CEREDA, M. P.; VILPOUX, O. F.; SARMENTO, S. B. S. Propriedades gerais do amido. Sao Paulo: Fundacao Cargill, 2001. 221 p. (Culturas de Tuberosas Amilaceas Latino Americanas, v. 1). Coordenacao: Marney Pascoli Cereda.| Biblioteca(s): Embrapa Recursos Genéticos e Biotecnologia. |
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| 8. | | GUIDOLIN, M. E. B. Z.; DEMIATE, I. M.; GODOY, R. C. B. de; GREWELL, D.; LOMBOY, M. M.; SCHEER, A. de P.; JANE, J.-L. Caracterização da estrutura fina do amido de pinhão como um incentivo à perpetuação da Araucária (Araucaria angustifolia (Bertoloni) Otto kuntze). In: ENCONTRO REGIONAL SUL DE CIÊNCIA E TECNOLOGIA DE ALIMENTOS, 13., 2015, Curitiba. Alimentos inovadores: desafios e oportunidades: anais. Curitiba: sbCTA-PR, 2015. p. 115-116. CD-ROM. Resumo.| Biblioteca(s): Embrapa Florestas. |
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| 9. | | COSTA, F. J. O. G. da; ALMEIDA, R. R.; SCHNITZLER, E.; DEMIATE, I.; CARVALHO FILHO, M. A. S.; LACERDA, L. G.; GODOY, R. C. B. de; WASZCZYNSKYJ, N. Thermal analyses of sweet potato (Ipomoea batatas) under oxidative athmosphere. In: WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY, 16.; LATIN AMERICAN SEMINAR OF FOOD SCIENCE AND TECHNOLOGY, 17., 2012, Foz do Iguaçu. Addressing global food security and wellness through food science and technology: abstracts. Foz do Iguaçu: [s.n.], 2012. CD-ROM.| Biblioteca(s): Embrapa Florestas. |
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 | 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: |
19/08/2019 |
|
Data da última atualização: |
30/10/2019 |
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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: |
TRAVALINI, A. P.; LAMSAL, B.; MAGALHAES, W. L. E.; DEMIATE, I. M. |
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Afiliação: |
Ana Paula Travalini, Iowa State University; Buddhi Lamsal, Iowa State University; WASHINGTON LUIZ ESTEVES MAGALHAES, CNPF; Ivo Mottin Demiate, UEPG. |
|
Título: |
Cassava starch films reinforced with lignocellulose nanofibers from cassava bagasse. |
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Ano de publicação: |
2019 |
|
Fonte/Imprenta: |
International Journal of Biological Macromolecules, v. 139, p. 1151-1161, Oct. 2019. |
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DOI: |
10.1016/j.ijbiomac.2019.08.115 |
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Idioma: |
Inglês |
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Conteúdo: |
Cassava bagasse, a high-fiber coproduct of cassava starch processing, was used to produce lignocellulose nanofibers (LCNF) to apply as reinforcement in cassava starch films. LCNF-reinforced cast starch films were evaluated for changes in structural, thermal and mechanical properties and compared with control films reinforced with commercial grade nanoclay (Nclay). Five different types of cassava starch cast-films were produced: noreinforcement control, two LCNF-reinforced, and two Nclay-reinforced, each at 0.65 and 1.3% w w−1 . The LCNF morphology showed the characteristic microscopic structure of lignocellulose nanofibers, with an aspect ratio N 85 and average diameter of 4.5 nm. All reinforced films were transparent and had a good distribution of the nanoparticles within. The opacity values reduced for the films with all nanoreinforcements, compared to control. The permeability to water vapor reduced with reinforcements, with lower values for the films tested with LCNF 0.65 and Nclay 1.3. Thermal stability improved with 1.3% of LCNF and both concentrations of Nclay. Tensile stress for films increased and elongation at break value decreased with both types of nanoreinforcements. |
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Palavras-Chave: |
Cassava bagasse; Lignocellulose nanofibers; Lignocelulose; Nanofibra. |
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Thesagro: |
Bagaço; Mandioca. |
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Thesaurus NAL: |
Starch. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
|
Marc: |
LEADER 01970naa a2200253 a 4500
001 2111423
005 2019-10-30
008 2019 bl uuuu u00u1 u #d
024 7 $a10.1016/j.ijbiomac.2019.08.115$2DOI
100 1 $aTRAVALINI, A. P.
245 $aCassava starch films reinforced with lignocellulose nanofibers from cassava bagasse.$h[electronic resource]
260 $c2019
520 $aCassava bagasse, a high-fiber coproduct of cassava starch processing, was used to produce lignocellulose nanofibers (LCNF) to apply as reinforcement in cassava starch films. LCNF-reinforced cast starch films were evaluated for changes in structural, thermal and mechanical properties and compared with control films reinforced with commercial grade nanoclay (Nclay). Five different types of cassava starch cast-films were produced: noreinforcement control, two LCNF-reinforced, and two Nclay-reinforced, each at 0.65 and 1.3% w w−1 . The LCNF morphology showed the characteristic microscopic structure of lignocellulose nanofibers, with an aspect ratio N 85 and average diameter of 4.5 nm. All reinforced films were transparent and had a good distribution of the nanoparticles within. The opacity values reduced for the films with all nanoreinforcements, compared to control. The permeability to water vapor reduced with reinforcements, with lower values for the films tested with LCNF 0.65 and Nclay 1.3. Thermal stability improved with 1.3% of LCNF and both concentrations of Nclay. Tensile stress for films increased and elongation at break value decreased with both types of nanoreinforcements.
650 $aStarch
650 $aBagaço
650 $aMandioca
653 $aCassava bagasse
653 $aLignocellulose nanofibers
653 $aLignocelulose
653 $aNanofibra
700 1 $aLAMSAL, B.
700 1 $aMAGALHAES, W. L. E.
700 1 $aDEMIATE, I. M.
773 $tInternational Journal of Biological Macromolecules$gv. 139, p. 1151-1161, Oct. 2019.
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