Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1021035
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dc.contributor.authorHORNUNG, P. S.pt_BR
dc.contributor.authorLAZZAROTTO, S, R. da S.pt_BR
dc.contributor.authorOLIVEIRA, C. S. dept_BR
dc.contributor.authorLAZZAROTTO, M.pt_BR
dc.contributor.authorSCHNITZLER, E.pt_BR
dc.date.accessioned2015-07-30T11:11:11Zpt_BR
dc.date.available2015-07-30T11:11:11Zpt_BR
dc.date.created2015-07-30pt_BR
dc.date.issued2015pt_BR
dc.identifier.citationBrazilian Journal of Thermal Analysis, v. 7, p. 104-107, 2015.pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1021035pt_BR
dc.descriptionThe “pinhão” is the seed of Araucaria angustifolia (known as Paraná pine). This specie is in danger due to reckless exploration. Thus, the development of new applications could motivate its preservation. Samples of native “pinhão” starch were oxidized with standard NaClO solutions (0.1, 0.2 and 0.5 mol L-1) and exposed for one hour under UV light (UVC radiation with ? = 256 nm). The TG curves showed similar behavior. The oxidative modification caused a decrease in the gelatinization enthalpy (DSC).pt_BR
dc.formatDisponível na internet.pt_BR
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectAraucaria angustioliapt_BR
dc.subjectEspécie florestalpt_BR
dc.titleSimultaneous TG-DTA and DSC techniques on pinhão starch double modified.pt_BR
dc.typeArtigo em anais e proceedingspt_BR
dc.date.updated2016-02-17T11:11:11Zpt_BR
dc.subject.thesagroAmidopt_BR
dc.subject.thesagroEspécie Nativapt_BR
dc.subject.thesagroPinhãopt_BR
dc.description.notesEdição dos Anais do 7º Simpósio de Análise Térmica, 2015, Bauru.pt_BR
riaa.ainfo.id1021035pt_BR
riaa.ainfo.lastupdate2016-02-17pt_BR
dc.contributor.institutionPolyanna Silveira Hornung, UEPG; Simone Rosa da Silveira Lazzarotto, UEPG; Cristina Soltowski de Oliveira, UEPG; MARCELO LAZZAROTTO, CNPF; Egon Schnitzler, UEPG.pt_BR
Appears in Collections:Artigo em anais de congresso (CNPF)

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