01690naa a2200289 a 450000100080000000500110000800800410001902400350006010000190009524501450011426000090025952008040026865000190107265000240109165000210111565000200113665300180115665300260117465300210120065300200122165300220124170000180126370000230128170000190130470000190132377300580134220209322016-02-17       2015    bl uuuu     u00u1 u    #d7 a10.1007/s11483-015-9402-72DOI1 aHORNUNG, P. S.  aStudy of the effects of ultraviolet light and sodium hypochlorite solutions on properties of Cassava starch granules.h[electronic resource]  c2015  aIn this study, samples of native cassava starch were oxidised with standard NaClO solutions (0.1, 0.2 and 0.5 mol L−1) and exposed for 1 h under UV light (UVC radiation with λ=256 nm); they were subsequently filtered, washed, dried and analysed. The thermogravimetric curves showed similar behaviour, with three main mass losses and a decrease in the thermal stability for samples (1) and (3). The oxidative modification performed caused a decrease in the viscosity peaks (RVA), gelatinisation enthalpy (DSC) and relative crystallinity (XRD), and an increase in the average roughness (NC-AFM). The X-ray diffraction powder patterns displayed the BA^ type for all the starch granules. The colour parameters showed a slight increase in the L* value (trend to white) for the treated samples.  acassava starch  asodium hypochlorite  athermal analysis  aEspécie Nativa  aAmido oxidado  aHipoclorito de sódio  aLuz ultravioleta  aOxidised starch  aUltraviolet light1 aGRANZA, A. G.1 aOLIVEIRA, C. S. de1 aLAZZAROTTO, M.1 aSCHNITZLER, E.  tFood Biophysicsgv. 10, n. 3, p. 368-374, Sept. 2015.