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Registros recuperados : 124 | |
45. | | KALIL FILHO, A. N.; WENDLING, I.; ROSOT, M. A. D.; LAZZAROTTO, M.; GUEDES, J. dos S. Determinação do fator de forma do cedro australiano (Toona ciliata M. Roem. var.australis (F. Muell.) Bahadur). Pesquisa Florestal Brasileira, Colombo, v. 39, (nesp), e201902043, 2019. p. 406. Edição especial dos resumos do IUFRO World Congress, 25., 2019, Curitiba. Biblioteca(s): Embrapa Florestas. |
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46. | | KALIL FILHO, A. N.; WENDLING, I.; ROSOT, M. A. D.; LAZZAROTTO, M.; GUEDES, J. dos S. Determinação do fator de forma do guanandi (Calophyllum brasiliense Cambess.). Pesquisa Florestal Brasileira, Colombo, v. 39, (nesp), e201902043, 2019. p. 406. Edição especial dos resumos do IUFRO World Congress, 25., 2019, Curitiba. Biblioteca(s): Embrapa Florestas. |
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47. | | WELKE, J. E.; BARBARÁ, J. A.; ZANUS, M. C.; LAZZAROTTO, M.; ZINI, C. A. Determination of the possible contribution to aroma using odor activity values of volatile compounds of wines analyzed by comprehensive two dimensional gas chromatography. In: CONGRESSO LATINOAMERICANO DE CROMATOGRAFIA Y TÉCNICAS AFINES, 15.; CONGRESSO COLOMBIANO DE CROMATOGRAFIA, 7., 2014, Cartagena de Indias, Colombia. Presentaciones en poster: alimientos y bebidas. Bogotá: Sociedad Colombiana de Ciencias Químicas, 2014. p. 205 Biblioteca(s): Embrapa Florestas; Embrapa Uva e Vinho. |
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52. | | KUBASKI, A. L.; CORDOBA, L. do P.; RIBEIRO, L. S.; LAZZAROTTO, M.; SCHNITZLER, E. Análise térmica de diferentes amostras de amido de pinhão (Araucaria angustifolia) de diferentes regiões do sul do Brasil. Brazilian Journal of Thermal Analysis, v. 7, p. 164-167, 2015. Disponível na internet. Edição dos Anais do 7º Simpósio de Análise Térmica, 2015, Bauru. Biblioteca(s): Embrapa Florestas. |
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55. | | 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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57. | | RIBEIRO, L. S.; CORDOBA, L. P.; LACERDA, L. G.; LAZZAROTTO, M.; SCHNITZLER, E. Caracterização de amido de pinhão modificado com soluções de ácido clorídrico 0,1 e 0,2M em presença de etanol e metanol. 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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Registros recuperados : 124 | |
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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: |
28/11/2018 |
Data da última atualização: |
28/11/2018 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
B - 4 |
Autoria: |
LEMES, B. M.; RISTOW, N.; BET, C. D.; OLIVEIRA, C. S.; LAZZAROTTO, M.; SCHNITZLER, E. |
Afiliação: |
Bárbara Mikulis Lemes, UEPG; Nadine Ristow, UEPG; Camila Delinski Bet, UEPG; Cristina Soltovski de Oliveira, UEPG; MARCELO LAZZAROTTO, CNPF; Egon Schnitzler, UEPG. |
Título: |
Study of isolated starches of pinhão seeds marketed in the Brazilian Southern region. |
Ano de publicação: |
2017 |
Fonte/Imprenta: |
Brazilian Journal of Thermal Analysis, v. 6, n. 4, p. 39-47, 2017. |
DOI: |
10.18362/bjta.v6.i4.25 |
Idioma: |
Inglês |
Conteúdo: |
The aim of this study was to characterise native starches of ?pinhão? seeds grown in the states of Paraná, Santa Catarina and Rio Grande do Sul. The starch was extracted by the aqueous method and evaluated by thermogravimetry, differential scanning calorimetry, viscoamilographic analysis, X-ray powder diffractometry and scanning electron microscopy. Three mass losses, common to all samples were detected and the starch of ?pinhão? seeds cultivated in Bento Gonçalves (RS) presented the highest thermal stability. The starch of ?pinhão? harvested in Mafra (SC) presented higher transition temperatures and gelatinisation enthalpy. The ?pinhão? starch isolated from seeds of Lages (SC) showed the highest peak viscosity and lower peak time and pasting temperature, as compared to starch from Mafra (PR), which had the lowest peak viscosity. The granules presented ellipsoidal shape with a flat surface on one side and size ranging of 17-19 μm, exhibiting C-type pattern and crystallinity between 27-29%. Although the starch is of the same botanical source, the cultivation site interfered in the obtained technological properties, emphasizing the importance of the characterisation of starches to make viabilisation of its industrial use and conservation of genetic patrimony in germplasm banks. |
Palavras-Chave: |
Análise térmica; Germplasm bank. |
Thesagro: |
Amido; Araucária Angustifólia; Banco de Germoplasma; Espécie Nativa; Pinhão; Pinheiro do Paraná; Semente. |
Thesaurus NAL: |
Starch; Thermal analysis. |
Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
Marc: |
LEADER 02234naa a2200325 a 4500 001 2100214 005 2018-11-28 008 2017 bl uuuu u00u1 u #d 024 7 $a10.18362/bjta.v6.i4.25$2DOI 100 1 $aLEMES, B. M. 245 $aStudy of isolated starches of pinhão seeds marketed in the Brazilian Southern region.$h[electronic resource] 260 $c2017 520 $aThe aim of this study was to characterise native starches of ?pinhão? seeds grown in the states of Paraná, Santa Catarina and Rio Grande do Sul. The starch was extracted by the aqueous method and evaluated by thermogravimetry, differential scanning calorimetry, viscoamilographic analysis, X-ray powder diffractometry and scanning electron microscopy. Three mass losses, common to all samples were detected and the starch of ?pinhão? seeds cultivated in Bento Gonçalves (RS) presented the highest thermal stability. The starch of ?pinhão? harvested in Mafra (SC) presented higher transition temperatures and gelatinisation enthalpy. The ?pinhão? starch isolated from seeds of Lages (SC) showed the highest peak viscosity and lower peak time and pasting temperature, as compared to starch from Mafra (PR), which had the lowest peak viscosity. The granules presented ellipsoidal shape with a flat surface on one side and size ranging of 17-19 μm, exhibiting C-type pattern and crystallinity between 27-29%. Although the starch is of the same botanical source, the cultivation site interfered in the obtained technological properties, emphasizing the importance of the characterisation of starches to make viabilisation of its industrial use and conservation of genetic patrimony in germplasm banks. 650 $aStarch 650 $aThermal analysis 650 $aAmido 650 $aAraucária Angustifólia 650 $aBanco de Germoplasma 650 $aEspécie Nativa 650 $aPinhão 650 $aPinheiro do Paraná 650 $aSemente 653 $aAnálise térmica 653 $aGermplasm bank 700 1 $aRISTOW, N. 700 1 $aBET, C. D. 700 1 $aOLIVEIRA, C. S. 700 1 $aLAZZAROTTO, M. 700 1 $aSCHNITZLER, E. 773 $tBrazilian Journal of Thermal Analysis$gv. 6, n. 4, p. 39-47, 2017.
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