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| Registros recuperados : 28 | |
| 3. |  | ÁVILA, S.; HORNUNG, P. S.; TEIXEIRA, G. L.; BEUX, M. R.; LAZZAROTTO, M.; RIBANI, R. H. A chemometric approach for moisture control in stingless bee honey using near infrared spectroscopy. Journal of Near Infrared Spectroscopy, v. 26, n. 6, p. 379-388, Dec. 2018.| Biblioteca(s): Embrapa Florestas. |
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| 5. | | ÁVILA, S.; SILVA, T. M. F. S. S.; BEUX, M. R.; LAZZAROTTO, M.; RIBANI, R. H. Impacto da pasteurização e desumificação na qualidade de meis de Tetragonisca angustula. In: CONGRESSO BRASILEIRO DE APICULTURA, 22.; CONGRESSO BRASILEIRO DE MELIPONICULTURA, 7., 2018, Joinville. Polinização, tecnologia oportunidades e desafio para o criador de abelha no Brasil: anais. Joinville: CBA, 2018. p. 184.| Biblioteca(s): Embrapa Florestas. |
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| 8. | | GODOY, R. C. B. de; GUENO, L. B.; DELIZA, R.; LICODIEDOFF, S.; FRIZZON, C. N. T.; RIBANI, R. H. Aceitabilidade de chá-mate (Ilex paraguariensis St. Hil.) em função do processamento e do percentual da mistura entre folhas e palitos. In: CONGRESO SUDAMERICANO DE LA YERBA MATE, 5., 2011, Posadas. Actas. Posadas: Instituto Nacional de la Yerba Mate, 2011. p. 297-302. 1 CD-ROM.| Biblioteca(s): Embrapa Florestas. |
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| 9. | | GODOY, R. C. B. de; GUENO, L. B.; DELIZA, R.; LICODIEDOFF, S.; FRIZZON, C. N. T.; RIBANI, R. H. Consumidor de chá-mate (Ilex paraguariensis St. Hil.): preferência e hábitos de consumo. In: CONGRESO SUDAMERICANO DE LA YERBA MATE, 5., 2011, Posadas. Actas. Posadas: Instituto Nacional de la Yerba Mate, 2011. p. 401-406. 1 CD-ROM.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 10. | | GODOY, R. C. B. de; GUENO, L. B.; DELIZA, R.; LICODIEDOFF, S.; FRIZZON, C. N. T.; RIBANI, R. H. Consumidor de chá-mate (Ilex paraguariensis St. Hil.): preferência e hábitos de consumo. In: CONGRESO SUDAMERICANO DE LA YERBA MATE, 5., 2011, Posadas. Actas. Posadas: Instituto Nacional de la Yerba Mate, 2011. p. 401-406. 1 CD-ROM.| Biblioteca(s): Embrapa Florestas. |
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| 11. | | GODOY, R. C. B. de; FRIZON, C. N. T.; RIBANI, R. H.; GARRUTI, D. dos S.; CHAMBERS IV, E. Duração do sabor em amostras de goma de mascar elaboradas com erva-mate. In: EVENTOS ARAUCÁRIA: PESQUISA, INOVAÇÃO E TECNOLOGIAS PARA SISTEMAS DE PRODUÇÃO, ERVA-MATE XXI: INOVAÇÃO E TECNOLOGIAS PARA O SETOR ERVATEIRO, 2020, Colombo. Anais. Colombo: Embrapa Florestas, 2021. p. 68. Resumo.| Biblioteca(s): Embrapa Agroindústria Tropical. |
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| 12. | | GODOY, R. C. B. de; FRIZON, C. N. T.; RIBANI, R. H.; GARRUTI, D. dos S.; CHAMBERS IV, E. Duração do sabor em amostras de goma de mascar elaboradas com erva-mate. In: EVENTOS ARAUCÁRIA: PESQUISA, INOVAÇÃO E TECNOLOGIAS PARA SISTEMAS DE PRODUÇÃO, ERVA-MATE XXI: INOVAÇÃO E TECNOLOGIAS PARA O SETOR ERVATEIRO, 2020, Colombo. Anais. Colombo: Embrapa Florestas, 2021. p. 68. (Embrapa Florestas. Documentos, 344). Resumo.| Biblioteca(s): Embrapa Florestas. |
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| 13. | | HORNUNG, P. S.; CORDOBA, L. do P.; LAZZAROTTO, S. R. da S.; SCHNITZLER, E.; LAZZAROTTO, M.; RIBANI, R. H. Brazilian dioscoreaceas starches: thermal, structural and rheological properties compared to commercial starches. Journal of Thermal Analysis and Calorimetry, v. 127, n. 3, p. 1869-1877, Mar. 2017.| Biblioteca(s): Embrapa Florestas. |
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| 14. | | HORNUNG, P. S.; ÁVILA, S.; MASISI, K.; MALUNGA, L. N.; LAZZAROTTO, M.; SCHNITZLER, E.; RIBANI, R. H.; BETA, T. Green development of biodegradable films based on native yam (Dioscoreaceae) starch mixtures. Starch, v. 70, n. 5/6, 1700234, May 2018. 12 p.| Biblioteca(s): Embrapa Florestas. |
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| 17. | | HORNUNG, P. S.; LAZZAROTTO, S. R. da S.; BELLETTINI, M. B.; LAZZAROTTO, M.; BETA, T.; RIBANI, R. H.; SCHNITZLER, E. Novel oxidized and UV-irradiated Araucaria angustifolia pine seed starch for enhanced functional properties. Starch, v. 71, n. 3/4, 1800140, March 2019. 10 p.| Biblioteca(s): Embrapa Florestas. |
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| 19. | | HORNUNG, P. S.; GRANZA, A. G.; LAZZAROTTO, S. R. da R.; RIBANI, R. H.; LAZZAROTTO, M.; SCHNITZLER, E. Thermal and rheological behavior of native and modified starch Araucaria angustifolia (pinhão). In: CONGRESSO BRASILEIRO DE ANÁLISE TÉRMICA E CALORIMETRIA, 9., 2014, Serra Negra. Trabalhos. [S.l.]: ABRATEC, 2014. 6 p. Disponibilizado online. CBRATEC.| Biblioteca(s): Embrapa Florestas. |
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| 20. | | GODOY, R. C. B. de; DELIZA, R.; GHENO, L. B.; LICODIEDOFF, S.; FRIZON, C. N. T.; RIBANI, R. H.; SANTOS, G. G. dos. Consumer perceptions, attitudes and acceptance of new and traditional mate tea products. Food Research International,v. 53, p. 801-807, 2013.| Biblioteca(s): Embrapa Agroindústria de Alimentos; Embrapa Florestas. |
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| Registros recuperados : 28 | |
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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
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Biblioteca(s): |
Embrapa Florestas. |
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Data corrente: |
11/03/2019 |
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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 - 2 |
|
Autoria: |
HORNUNG, P. S.; LAZZAROTTO, S. R. da S.; BELLETTINI, M. B.; LAZZAROTTO, M.; BETA, T.; RIBANI, R. H.; SCHNITZLER, E. |
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Afiliação: |
Polyanna S. Hornung, UFPR; Simone Rosa da Silveira Lazzarotto, Doutoranda da UEPG; Marcelo B. Bellettini, UFPR; MARCELO LAZZAROTTO, CNPF; Trust Beta, University of Manitoba; Rosemary H. Ribani, UFPR; Egon Schnitzler, UEPG. |
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Título: |
Novel oxidized and UV-irradiated Araucaria angustifolia pine seed starch for enhanced functional properties. |
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Ano de publicação: |
2019 |
|
Fonte/Imprenta: |
Starch, v. 71, n. 3/4, 1800140, March 2019. 10 p. |
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DOI: |
10.1002/star.201800140 |
|
Idioma: |
Inglês |
|
Conteúdo: |
Starch is an important raw material for industrial processes. Therefore, an investigation of new sources of starch and starch modification methods is necessary. The dual oxidation effect on the properties of the native pine seed starch is investigated. Native starch is extracted from pine seeds and its proximate composition determined. The starch is then subjected to a dual oxidation process in standard NaClO or H2O2 solutions (0.2; 0.5; 0.8 mol L1) and simultaneous exposure to ultraviolet light irradiation (UVC ? ¼ 254 nm). Thermogravimetric (TG-DTA) curves reveal enhanced stability to thermal degradation of the dual NaClO/UV process modified starch up to 20%. Differential scanning calorimetry (DSC) shows a strong decrease in gelatinization enthalpy due to the action of the UV-rays coupled with the sodium hypochlorite (NaClO) solution. The H2O2/UV modified starch has a high final viscosity while the NaClO/UV starch pastes have a low tendency to recrystallize. Furthermore, structural analysis using an X-ray diffractometer and scanning electron microscopy (SEM) show crystallinity patterns of type A starch and that the shape of the starch granules are unaltered following the modification processes. Color parameters show a strong increase in the L value (for whiteness) for the NaClO/UV treated samples. The modified starches demonstrate improved physicochemical properties which are suitable for several industrial applications including as stabilizers for frozen bakery products, whitening agents for paper products, and tableting agents for cosmetic and pharmaceuticals products. MenosStarch is an important raw material for industrial processes. Therefore, an investigation of new sources of starch and starch modification methods is necessary. The dual oxidation effect on the properties of the native pine seed starch is investigated. Native starch is extracted from pine seeds and its proximate composition determined. The starch is then subjected to a dual oxidation process in standard NaClO or H2O2 solutions (0.2; 0.5; 0.8 mol L1) and simultaneous exposure to ultraviolet light irradiation (UVC ? ¼ 254 nm). Thermogravimetric (TG-DTA) curves reveal enhanced stability to thermal degradation of the dual NaClO/UV process modified starch up to 20%. Differential scanning calorimetry (DSC) shows a strong decrease in gelatinization enthalpy due to the action of the UV-rays coupled with the sodium hypochlorite (NaClO) solution. The H2O2/UV modified starch has a high final viscosity while the NaClO/UV starch pastes have a low tendency to recrystallize. Furthermore, structural analysis using an X-ray diffractometer and scanning electron microscopy (SEM) show crystallinity patterns of type A starch and that the shape of the starch granules are unaltered following the modification processes. Color parameters show a strong increase in the L value (for whiteness) for the NaClO/UV treated samples. The modified starches demonstrate improved physicochemical properties which are suitable for several industrial applications including as stabilizers for frozen bakery products, ... Mostrar Tudo |
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Palavras-Chave: |
Chlorine compounds; Dual modification; Proximate compositions; Sodium hypochlorites; Ultraviolet light irradiation; X ray diffractometers. |
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Thesagro: |
Amido; Pinhão. |
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Thesaurus NAL: |
Differential scanning calorimetry; Functional properties; Gelation; Oxidation; Pasting properties; Physicochemical properties; Scanning electron microscopy. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
|
Marc: |
LEADER 02777naa a2200385 a 4500
001 2106821
005 2019-10-30
008 2019 bl uuuu u00u1 u #d
024 7 $a10.1002/star.201800140$2DOI
100 1 $aHORNUNG, P. S.
245 $aNovel oxidized and UV-irradiated Araucaria angustifolia pine seed starch for enhanced functional properties.$h[electronic resource]
260 $c2019
520 $aStarch is an important raw material for industrial processes. Therefore, an investigation of new sources of starch and starch modification methods is necessary. The dual oxidation effect on the properties of the native pine seed starch is investigated. Native starch is extracted from pine seeds and its proximate composition determined. The starch is then subjected to a dual oxidation process in standard NaClO or H2O2 solutions (0.2; 0.5; 0.8 mol L1) and simultaneous exposure to ultraviolet light irradiation (UVC ? ¼ 254 nm). Thermogravimetric (TG-DTA) curves reveal enhanced stability to thermal degradation of the dual NaClO/UV process modified starch up to 20%. Differential scanning calorimetry (DSC) shows a strong decrease in gelatinization enthalpy due to the action of the UV-rays coupled with the sodium hypochlorite (NaClO) solution. The H2O2/UV modified starch has a high final viscosity while the NaClO/UV starch pastes have a low tendency to recrystallize. Furthermore, structural analysis using an X-ray diffractometer and scanning electron microscopy (SEM) show crystallinity patterns of type A starch and that the shape of the starch granules are unaltered following the modification processes. Color parameters show a strong increase in the L value (for whiteness) for the NaClO/UV treated samples. The modified starches demonstrate improved physicochemical properties which are suitable for several industrial applications including as stabilizers for frozen bakery products, whitening agents for paper products, and tableting agents for cosmetic and pharmaceuticals products.
650 $aDifferential scanning calorimetry
650 $aFunctional properties
650 $aGelation
650 $aOxidation
650 $aPasting properties
650 $aPhysicochemical properties
650 $aScanning electron microscopy
650 $aAmido
650 $aPinhão
653 $aChlorine compounds
653 $aDual modification
653 $aProximate compositions
653 $aSodium hypochlorites
653 $aUltraviolet light irradiation
653 $aX ray diffractometers
700 1 $aLAZZAROTTO, S. R. da S.
700 1 $aBELLETTINI, M. B.
700 1 $aLAZZAROTTO, M.
700 1 $aBETA, T.
700 1 $aRIBANI, R. H.
700 1 $aSCHNITZLER, E.
773 $tStarch$gv. 71, n. 3/4, 1800140, March 2019. 10 p.
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