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dc.contributor.authorHORNUNG, P. S.pt_BR
dc.contributor.authorGRANZA, A. G.pt_BR
dc.contributor.authorLAZZAROTTO, S. R. da R.pt_BR
dc.contributor.authorRIBANI, R. H.pt_BR
dc.contributor.authorLAZZAROTTO, M.pt_BR
dc.contributor.authorSCHNITZLER, E.pt_BR
dc.date.accessioned2014-11-18T11:11:11Zpt_BR
dc.date.available2014-11-18T11:11:11Zpt_BR
dc.date.created2014-11-18pt_BR
dc.date.issued2014pt_BR
dc.identifier.citationIn: CONGRESSO BRASILEIRO DE ANÁLISE TÉRMICA E CALORIMETRIA, 9., 2014, Serra Negra. Trabalhos. [S.l.]: ABRATEC, 2014.pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1000387pt_BR
dc.descriptionAraucaria 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.pt_BR
dc.formatDisponibilizado online.pt_BR
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectAmido modificadopt_BR
dc.subjectPeróxido de hidrogêniopt_BR
dc.subjectDSCpt_BR
dc.subjectUltraviolet rayspt_BR
dc.titleThermal and rheological behavior of native and modified starch Araucaria angustifolia (pinhão).pt_BR
dc.typeArtigo em anais e proceedingspt_BR
dc.date.updated2014-11-18T11:11:11Zpt_BR
dc.subject.thesagroAraucária Angustifóliapt_BR
dc.subject.thesagroEspécie Nativapt_BR
dc.subject.thesagroRaio Ultravioletapt_BR
dc.subject.nalthesaurushydrogen peroxidept_BR
dc.subject.nalthesaurusmodified starchpt_BR
dc.description.notesCBRATEC.pt_BR
dc.format.extent26 p.pt_BR
riaa.ainfo.id1000387pt_BR
riaa.ainfo.lastupdate2014-11-18pt_BR
dc.contributor.institutionPolyanna Silveira Hornung, UFPR; Andressa Gabardo Granza, UEPG; Simone Rosa da Silveira Lazzarotto, UEPG; Rosemary Hoffmann Ribani, UFPR; MARCELO LAZZAROTTO, CNPF; Egon Schnitzler, UEPG.pt_BR
Aparece en las colecciones:Artigo em anais de congresso (CNPF)

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