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43. | ![Imagem marcado/desmarcado](/consulta/web/img/desmarcado.png) | MENEZES, E. A.; CAMARGO, L. A.; SOUZA, G. B. de; NOGUEIRA, A. R. de A. Influence of heat processing on the bioavailability of CA, CU, fe, mg, and zn from beef pork and chiken consumed in Brazil. In: RIO SYMPOSIUM ON ATOMIC SPECTROMETRY, 11., 2010, Mar del Prata: Horiba, 2010. p. 115 Biblioteca(s): Embrapa Pecuária Sudeste. |
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44. | ![Imagem marcado/desmarcado](/consulta/web/img/desmarcado.png) | SOUZA, G. B.; SIMÕES, M. L.; GONZÁLES-PÉREZ, M.; MARTIN NETO, L.; NOGUEIRA, A. R. A. Influência do método de secagem em amostras de silagem de milho: avaliação e caracterização empregando espectroscopia de EPR e FTIR. In: REUNIÃO ANUAL DA SOCIEDADE BRASILEIRA DE QUÍMICA, 25., 2002, Poços de Caldas. Livro de resumos... [Poços de Caldas]: SBQ, 2002. não paginado, ref. QA-001. Biblioteca(s): Embrapa Instrumentação. |
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48. | ![Imagem marcado/desmarcado](/consulta/web/img/desmarcado.png) | KAWAMOTO, M. S.; SOUZA, G. B. de; NOGUEIRA, A. R. de A. Estudo isócrono de estabilidade a curto prazo em tecido de peixe candidato a material de referência. In: ENCONTRO NACIONAL DE QUÍMICA ANALÍTICA, 19., 2018, Caldas Novas, GO; CONGRESSO IBEROAMERICANO DE QUÍMICA ANALÍTICA, 7., Caldas Novas, GO. Anais... Caldas Novas,GO: ENQA; CIAQA, 2018. p.677. Biblioteca(s): Embrapa Pecuária Sudeste. |
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54. | ![Imagem marcado/desmarcado](/consulta/web/img/desmarcado.png) | SOUZA, G. B. de; OKA, S. H.; RASSINI, J. B.; BERNARDI, A. C. de C. Extração de potássio da parte aérea de capim-tanzânia com água e soluções ácidas concentrada e diluída. In: REUNIÃO BRASILEIRA DE FERTILIDADE DO SOLO E NUTRIÇÃO DE PLANTAS, 28.; REUNIÃO BRASILEIRA SOBRE MICORRIZAS, 12.; SIMPÓSIO BRASILEIRO DE MICROBIOLOGIA DO SOLO, 10.; REUNIÃO BRASILEIRA DE BIOLOGIA DO SOLO, 7., 2008, Londrina. FertBio 2008: desafios para o uso do solo com eficiência e qualidade ambiental: anais. Londrina: Embrapa Soja: SBCS: IAPAR: UEL, 2008. 1 CD-ROM Biblioteca(s): Embrapa Pecuária Sudeste. |
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![](/consulta/web/img/deny.png) | 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: |
16/10/2019 |
Data da última atualização: |
16/10/2019 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
B - 3 |
Autoria: |
BET, C. D.; GODOY, R. C. B. de; CORDOBA, L. P.; DEMIATE, I. M.; LACERDA, L. G.; SCHNITZLER, E. |
Afiliação: |
Camila D. Bet, UEPG; ROSSANA CATIE BUENO DE GODOY, CNPF; Layse P. Cordoba, UEPG; Ivo M. Demiate, UEPG; Luiz G. Lacerda, UEPG; Egon Schnitzler, UEPG. |
Título: |
Effects of "starch:water" ratio on gelatinization of pinhão starch from nine germplasm collections, measured by differential scanning calorimetry. |
Ano de publicação: |
2019 |
Fonte/Imprenta: |
International Journal of Food Studies, v. 8, p. 13-22, Oct. 2019. |
DOI: |
10.7455/ijfs/8.2.2019.a2 |
Idioma: |
Inglês |
Conteúdo: |
Native starch was extracted from nine germplasm collections of Araucaria angustifolia seeds in aqueous medium and they were characterized by Pasting Properties (RVA), X-ray Powder Diffractometry (XRD) and Scanning Electron Microscopy (SEM). The gelatinization process of each sample was evaluated at different ratios of starch:water by Differential Scanning Calorimetry (DSC). A slight displacement in the gelatinization curves was observed for the pinh?ao starches prepared with different amounts of water. With an increase in water content, most of the samples presented a decrease in the peak, the conclusion temperatures, and the range of gelatinization temperatures, while the enthalpy did not follow a standard behavior. A displacement or a narrowing of the gelatinization temperature range occurred with increasing water content. Pinh?ao starch showed pasting temperature in the range of 60-67 oC and there were differences in the pasting properties and degree of relative crystallinity between the analyzed samples. The C-type diffraction pattern was found for all the samples and the morphology of starch granules was similar, with oval and round shapes. Therefore, different characteristics were found among starches from nine germplasm collections, encouraging the protection of the biological diversity of selected species, aiming at future applications. |
Palavras-Chave: |
Análise térmica. |
Thesagro: |
Amido; Gelatinização; Germoplasma; Pinhão. |
Thesaurus NAL: |
Gelatinization; Germplasm; Pasting properties; Thermal analysis. |
Categoria do assunto: |
K Ciência Florestal e Produtos de Origem Vegetal |
Marc: |
LEADER 02293naa a2200301 a 4500 001 2113149 005 2019-10-16 008 2019 bl uuuu u00u1 u #d 024 7 $a10.7455/ijfs/8.2.2019.a2$2DOI 100 1 $aBET, C. D. 245 $aEffects of "starch$bwater" ratio on gelatinization of pinhão starch from nine germplasm collections, measured by differential scanning calorimetry.$h[electronic resource] 260 $c2019 520 $aNative starch was extracted from nine germplasm collections of Araucaria angustifolia seeds in aqueous medium and they were characterized by Pasting Properties (RVA), X-ray Powder Diffractometry (XRD) and Scanning Electron Microscopy (SEM). The gelatinization process of each sample was evaluated at different ratios of starch:water by Differential Scanning Calorimetry (DSC). A slight displacement in the gelatinization curves was observed for the pinh?ao starches prepared with different amounts of water. With an increase in water content, most of the samples presented a decrease in the peak, the conclusion temperatures, and the range of gelatinization temperatures, while the enthalpy did not follow a standard behavior. A displacement or a narrowing of the gelatinization temperature range occurred with increasing water content. Pinh?ao starch showed pasting temperature in the range of 60-67 oC and there were differences in the pasting properties and degree of relative crystallinity between the analyzed samples. The C-type diffraction pattern was found for all the samples and the morphology of starch granules was similar, with oval and round shapes. Therefore, different characteristics were found among starches from nine germplasm collections, encouraging the protection of the biological diversity of selected species, aiming at future applications. 650 $aGelatinization 650 $aGermplasm 650 $aPasting properties 650 $aThermal analysis 650 $aAmido 650 $aGelatinização 650 $aGermoplasma 650 $aPinhão 653 $aAnálise térmica 700 1 $aGODOY, R. C. B. de 700 1 $aCORDOBA, L. P. 700 1 $aDEMIATE, I. M. 700 1 $aLACERDA, L. G. 700 1 $aSCHNITZLER, E. 773 $tInternational Journal of Food Studies$gv. 8, p. 13-22, Oct. 2019.
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