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dc.contributor.authorHORNUNG, P. S.pt_BR
dc.contributor.authorLAZZAROTTO, S. R. da S.pt_BR
dc.contributor.authorLAZZAROTTO, M.pt_BR
dc.contributor.authorSCHNITZLER, E.pt_BR
dc.contributor.otherPolyanna Silveira Hornung, Universidade Estadual de Ponta Grossa; Simone Rosa da Silveira Lazzarotto, Universidade Estadual de Ponta Grossa; MARCELO LAZZAROTTO, CNPF; Egon Schnitzler, Universidade Estadual de Ponta Grossa.pt_BR
dc.descriptionStarches, when in its native forms, usually do not have the characteristics required for industrial processing. ''Pinhão'', a seed from the Araucaria angustifolia tree, has starch as main presenting as a great alternative source of starch. Samples of native ''pinhão'' starch were treated with standard calcium hypochlorite solutions (0.1, 0.2 and 0.5 mol L-1) and exposed for one hour under UV light. The modification process applied altered the thermal behavior of the ''pinhão'' starch as the TGA-DTA and DSC results presented.pt_BR
dc.formatDisponível na internet.pt_BR
dc.publisherBrazilian Journal of Thermal Analysis, v. 7, p. 109-112, 2015.pt_BR
dc.relation.ispartofEmbrapa Florestas - Artigo em anais de congresso (ALICE)pt_BR
dc.subject''pinhão'' starchpt_BR
dc.subjectUV light.pt_BR
dc.titleTG-DTA and DSC investigations of ''pinhão'' starch modified by calcium hypochlorite and UV light.pt_BR
dc.typeArtigo em anais de congresso (ALICE)pt_BR
dc.subject.thesagroAraucária Angustifólia.pt_BR
dc.description.notesEdição dos Anais do 7º Simpósio de Análise Térmica, 2015, Bauru.pt_BR
Appears in Collections:Artigo em anais de congresso (CNPF)

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