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Registro Completo |
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Biblioteca(s): |
Embrapa Florestas. |
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Data corrente: |
18/11/2014 |
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Data da última atualização: |
18/11/2014 |
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Tipo da produção científica: |
Artigo em Anais de Congresso |
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Autoria: |
HORNUNG, P. S.; GRANZA, A. G.; LAZZAROTTO, S. R. da R.; RIBANI, R. H.; LAZZAROTTO, M.; SCHNITZLER, E. |
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Afiliação: |
Polyanna Silveira Hornung, UFPR; Andressa Gabardo Granza, UEPG; Simone Rosa da Silveira Lazzarotto, UEPG; Rosemary Hoffmann Ribani, UFPR; MARCELO LAZZAROTTO, CNPF; Egon Schnitzler, UEPG. |
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Título: |
Thermal and rheological behavior of native and modified starch Araucaria angustifolia (pinhão). |
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Ano de publicação: |
2014 |
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Fonte/Imprenta: |
In: CONGRESSO BRASILEIRO DE ANÁLISE TÉRMICA E CALORIMETRIA, 9., 2014, Serra Negra. Trabalhos. [S.l.]: ABRATEC, 2014. |
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Páginas: |
6 p. |
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Descrição Física: |
Disponibilizado online. |
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Idioma: |
Inglês |
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Notas: |
CBRATEC. |
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Conteúdo: |
Araucaria angustifolia is known in Brazil as Paraná Pine is endangered due to reckless extraction. The preservation and maintenance of the culture could be stimulated by use derivative products like the starch from its seeds (pinhão). In this work were studied samples of unmodified and modified pinhão starch. The hydrogen peroxide (H2O2) were used in the concentrations 0.1, 0.2 and 0.3 mol.L-1 (a, b, c) and simultaneously exposed in ultraviolet rays (λ = 256 nm) for one hour. One sample (N) was maintained as received for comparisons of the analysis results. The samples were analyzed by the thermoanalytical techniques: thermogravimetry and differential thermal analysis (TG-DTA) and differential scanning calorimetry (DSC); and by the rheological analysis: Rapid Viscoamylographic Analysis (RVA). The TGA showed an increase on the stability values form the (N) sample to the modified ones. The DSC showed a strong decrease on the gelatinization enthalpy with increasing of the H2O2 concentrations solutions valued for the modified samples. The RVA results presented that the Setback reduced with the treatment that used hydrogen peroxide in a higher concentration. The obtained results showed that the modification method applied altered the thermal behavior of the pinhão starch. |
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Palavras-Chave: |
Amido modificado; DSC; Peróxido de hidrogênio; Ultraviolet rays. |
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Thesagro: |
Araucária Angustifólia; Espécie Nativa; Raio Ultravioleta. |
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Thesaurus Nal: |
hydrogen peroxide; modified starch. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/111819/1/2014-MarceloL-CBATC-ThermalRheological.pdf
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Marc: |
LEADER 02269nam a2200301 a 4500
001 2000387
005 2014-11-18
008 2014 bl uuuu u00u1 u #d
100 1 $aHORNUNG, P. S.
245 $aThermal and rheological behavior of native and modified starch Araucaria angustifolia (pinhão).$h[electronic resource]
260 $aIn: CONGRESSO BRASILEIRO DE ANÁLISE TÉRMICA E CALORIMETRIA, 9., 2014, Serra Negra. Trabalhos. [S.l.]: ABRATEC$c2014
300 $a6 p.$cDisponibilizado online.
500 $aCBRATEC.
520 $aAraucaria angustifolia is known in Brazil as Paraná Pine is endangered due to reckless extraction. The preservation and maintenance of the culture could be stimulated by use derivative products like the starch from its seeds (pinhão). In this work were studied samples of unmodified and modified pinhão starch. The hydrogen peroxide (H2O2) were used in the concentrations 0.1, 0.2 and 0.3 mol.L-1 (a, b, c) and simultaneously exposed in ultraviolet rays (λ = 256 nm) for one hour. One sample (N) was maintained as received for comparisons of the analysis results. The samples were analyzed by the thermoanalytical techniques: thermogravimetry and differential thermal analysis (TG-DTA) and differential scanning calorimetry (DSC); and by the rheological analysis: Rapid Viscoamylographic Analysis (RVA). The TGA showed an increase on the stability values form the (N) sample to the modified ones. The DSC showed a strong decrease on the gelatinization enthalpy with increasing of the H2O2 concentrations solutions valued for the modified samples. The RVA results presented that the Setback reduced with the treatment that used hydrogen peroxide in a higher concentration. The obtained results showed that the modification method applied altered the thermal behavior of the pinhão starch.
650 $ahydrogen peroxide
650 $amodified starch
650 $aAraucária Angustifólia
650 $aEspécie Nativa
650 $aRaio Ultravioleta
653 $aAmido modificado
653 $aDSC
653 $aPeróxido de hidrogênio
653 $aUltraviolet rays
700 1 $aGRANZA, A. G.
700 1 $aLAZZAROTTO, S. R. da R.
700 1 $aRIBANI, R. H.
700 1 $aLAZZAROTTO, M.
700 1 $aSCHNITZLER, E.
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Registro original: |
Embrapa Florestas (CNPF) |
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Registro |
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Registro Completo
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Biblioteca(s): |
Embrapa Arroz e Feijão. |
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Data corrente: |
06/06/2013 |
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Data da última atualização: |
19/05/2022 |
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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: |
SIQUEIRA, B. dos S.; VIANELLO, R. P.; FERNANDES, K. F.; BASSINELLO, P. Z. |
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Afiliação: |
BEATRIZ DOS SANTOS SIQUEIRA, UFG; ROSANA PEREIRA VIANELLO, CNPAF; KÁTIA FLÁVIA FERNANDES, UFG; PRISCILA ZACZUK BASSINELLO, CNPAF. |
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Título: |
Hardness of carioca beans (Phaseolus vulgaris L.) as affected by cooking methods. |
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Ano de publicação: |
2013 |
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Fonte/Imprenta: |
LWT - Food Science and Technology, v. 54, n. 1, p. 13-17, Nov. 2013. |
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DOI: |
http://dx.doi.org/10.1016/j.lwt.2013.05.019 |
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Idioma: |
Inglês |
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Conteúdo: |
Instrumental texture analysis is a fast and practical tool that has been used to assess bean cooking quality. However, lack of standardization for sample preparation has resulted in quite divergent reports in literature. So, five bean cooking methods were evaluated to identify and establish the best one that differentiates hardness of fresh and aged grains. Bean hardness was highly affected by cooking time and temperature. Mattson Bean Cooker and hot air oven were not adequate, providing undercooked grains with hardness above 4 N. Hardness of grains cooked on a hotplate decreased as the cooking time increased from 30 to 60 min. Likewise, with the autoclave at milder condition (105 °C/10 min) the grains were harder (2.99 N for fresh grains and 3.40 N for aged grains), while at severe condition (115 °C/20 min) softer grains were obtained (0.77 N for fresh grains and 1.01 N for aged grains). The suitable methods to prepare cooked bean for instrumental texture analyses seem to be the hotplate cooking for 45 or 60 min and the autoclave procedure at 110 °C/15 min, once they promoted the grain softening and discriminated fresh and aged beans. |
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Thesagro: |
Cocção; Feijão; Phaseolus vulgaris; Tratamento térmico. |
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Thesaurus NAL: |
Autoclaves; Beans; Hardness; Heat treatment. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/84133/1/ltw.pdf
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Marc: |
LEADER 01947naa a2200265 a 4500
001 1959500
005 2022-05-19
008 2013 bl uuuu u00u1 u #d
024 7 $ahttp://dx.doi.org/10.1016/j.lwt.2013.05.019$2DOI
100 1 $aSIQUEIRA, B. dos S.
245 $aHardness of carioca beans (Phaseolus vulgaris L.) as affected by cooking methods.$h[electronic resource]
260 $c2013
520 $aInstrumental texture analysis is a fast and practical tool that has been used to assess bean cooking quality. However, lack of standardization for sample preparation has resulted in quite divergent reports in literature. So, five bean cooking methods were evaluated to identify and establish the best one that differentiates hardness of fresh and aged grains. Bean hardness was highly affected by cooking time and temperature. Mattson Bean Cooker and hot air oven were not adequate, providing undercooked grains with hardness above 4 N. Hardness of grains cooked on a hotplate decreased as the cooking time increased from 30 to 60 min. Likewise, with the autoclave at milder condition (105 °C/10 min) the grains were harder (2.99 N for fresh grains and 3.40 N for aged grains), while at severe condition (115 °C/20 min) softer grains were obtained (0.77 N for fresh grains and 1.01 N for aged grains). The suitable methods to prepare cooked bean for instrumental texture analyses seem to be the hotplate cooking for 45 or 60 min and the autoclave procedure at 110 °C/15 min, once they promoted the grain softening and discriminated fresh and aged beans.
650 $aAutoclaves
650 $aBeans
650 $aHardness
650 $aHeat treatment
650 $aCocção
650 $aFeijão
650 $aPhaseolus vulgaris
650 $aTratamento térmico
700 1 $aVIANELLO, R. P.
700 1 $aFERNANDES, K. F.
700 1 $aBASSINELLO, P. Z.
773 $tLWT - Food Science and Technology$gv. 54, n. 1, p. 13-17, Nov. 2013.
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Registro original: |
Embrapa Arroz e Feijão (CNPAF) |
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