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| Acesso ao texto completo restrito à biblioteca da Embrapa Gado de Leite. Para informações adicionais entre em contato com cnpgl.biblioteca@embrapa.br. |
Registro Completo |
Biblioteca(s): |
Embrapa Gado de Leite. |
Data corrente: |
20/02/2008 |
Data da última atualização: |
29/04/2024 |
Tipo da produção científica: |
Artigo de Divulgação na Mídia |
Autoria: |
MARTINS, P. do C. |
Afiliação: |
Paulo do Carmo Martins, Embrapa Gado de Leite. |
Título: |
Exportando gente. |
Ano de publicação: |
2007 |
Fonte/Imprenta: |
Pauta Econômica, Juiz de Fora, 28 maio 2007. |
Idioma: |
Português |
Thesagro: |
Crescimento Econômico. |
Categoria do assunto: |
-- |
Marc: |
LEADER 00320nam a2200109 a 4500 001 1595629 005 2024-04-29 008 2007 bl uuuu u00u1 u #d 100 1 $aMARTINS, P. do C. 245 $aExportando gente.$h[electronic resource] 260 $aPauta Econômica, Juiz de Fora, 28 maio 2007.$c2007 650 $aCrescimento Econômico
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| Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria Tropical. Para informações adicionais entre em contato com cnpat.biblioteca@embrapa.br. |
Registro Completo
Biblioteca(s): |
Embrapa Agroindústria Tropical; Embrapa Alimentos e Territórios. |
Data corrente: |
16/11/2023 |
Data da última atualização: |
17/11/2023 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
A - 2 |
Autoria: |
BARROS, M. DE O.; MATTOS, A. L. A.; ALMEIDA, J. S. DE; ROSA, M. de F.; BRITO, E. S. de. |
Afiliação: |
MATHEUS DE OLIVEIRA BARROS, Federal University of Ceará; ADRIANO LINCOLN ALBUQUERQUE MATTOS, CNPAT; JESSICA SILVA DE ALMEIDA, Federal University of Ceará; MORSYLEIDE DE FREITAS ROSA, CNPAT; EDY SOUSA DE BRITO, CNAT. |
Título: |
Effect of ball-milling on starch crystalline structure, gelatinization temperature, and rheological properties: towards enhanced utilization in thermosensitive systems. |
Ano de publicação: |
2023 |
Fonte/Imprenta: |
Foods, v. 12, n. 2924, 2023. |
Páginas: |
14 p. |
DOI: |
10.3390/foods12152924 |
Idioma: |
Inglês |
Conteúdo: |
Starch?s crystalline structure and gelatinization temperature might facilitate or hinder its use. Ball milling has frequently been mentioned in the literature as a method for reducing starch size and as a more environmentally friendly way to change starch, such as by increasing surface area and reactivity, which has an impact on other starch properties. In this study, starch samples were milled for varying durations (1, 5, 10, 20, and 30 h) and at different starch-to-ball mass ratios (1:6 and 1:20). Microscopy and XRD revealed that prolonged milling resulted in effective fragmentation and a decrease in crystallinity of the starch granules. Increasing milling times resulted in an increase in amylose content. Rheology and thermal studies revealed that gelatinization temperatures dropped with milling duration and that viscosity and thixotropy were directly influenced. The samples milled for 10, 20, and 30 h at a ratio of 1:20 were the most fragmented and upon drying formed a transparent film at ambient temperature, because of the lower gelatinization temperature. Starch ball milling could lead to the use of this material in thermosensitive systems. |
Palavras-Chave: |
Amido de milho; Ball milling; Moagem de bolas; Temperatura de gelatinização. |
Thesagro: |
Milho. |
Thesaurus NAL: |
Corn starch; Gelatinization temperature. |
Categoria do assunto: |
-- X Pesquisa, Tecnologia e Engenharia |
Marc: |
LEADER 02036naa a2200277 a 4500 001 2158444 005 2023-11-17 008 2023 bl uuuu u00u1 u #d 024 7 $a10.3390/foods12152924$2DOI 100 1 $aBARROS, M. DE O. 245 $aEffect of ball-milling on starch crystalline structure, gelatinization temperature, and rheological properties$btowards enhanced utilization in thermosensitive systems.$h[electronic resource] 260 $c2023 300 $a14 p. 520 $aStarch?s crystalline structure and gelatinization temperature might facilitate or hinder its use. Ball milling has frequently been mentioned in the literature as a method for reducing starch size and as a more environmentally friendly way to change starch, such as by increasing surface area and reactivity, which has an impact on other starch properties. In this study, starch samples were milled for varying durations (1, 5, 10, 20, and 30 h) and at different starch-to-ball mass ratios (1:6 and 1:20). Microscopy and XRD revealed that prolonged milling resulted in effective fragmentation and a decrease in crystallinity of the starch granules. Increasing milling times resulted in an increase in amylose content. Rheology and thermal studies revealed that gelatinization temperatures dropped with milling duration and that viscosity and thixotropy were directly influenced. The samples milled for 10, 20, and 30 h at a ratio of 1:20 were the most fragmented and upon drying formed a transparent film at ambient temperature, because of the lower gelatinization temperature. Starch ball milling could lead to the use of this material in thermosensitive systems. 650 $aCorn starch 650 $aGelatinization temperature 650 $aMilho 653 $aAmido de milho 653 $aBall milling 653 $aMoagem de bolas 653 $aTemperatura de gelatinização 700 1 $aMATTOS, A. L. A. 700 1 $aALMEIDA, J. S. DE 700 1 $aROSA, M. de F. 700 1 $aBRITO, E. S. de 773 $tFoods$gv. 12, n. 2924, 2023.
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