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dc.contributor.authorSIQUEIRA, G. L. de A. dept_BR
dc.contributor.authorBET, C. D.pt_BR
dc.contributor.authorCORDOBA, L. do P.pt_BR
dc.contributor.authorLAZZAROTTO, S. R. dapt_BR
dc.contributor.authorLAZZAROTTO, M.pt_BR
dc.contributor.authorSCHNITZLER, E.pt_BR
dc.identifier.citationBrazilian Journal of Thermal Analysis, v. 7, p. 69-72, 2015.pt_BR
dc.descriptionCorn is the cereal most produced in the world. Corn starches were modified by HCl 0.1 mol L-1 in alcoholic and aqueous solutions. Three mass losses can be observed in the degradation process using TG-DTG curve. The native and treated starches samples don't show differences in the stability region. With DSC curves were observed lower values of the ΔH of gelatinization of the modified starch by HCl in the alcoholic solutions. The modifications using alcoholic solutions demonstrated a good alternative to obtain modifies starches.pt_BR
dc.formatDisponível na internet.pt_BR
dc.subjectAcid modified starchpt_BR
dc.titleEffect of treatment with hcl/alcoholic in the modification of corn starch.pt_BR
dc.subject.nalthesaurusthermal analysispt_BR
dc.description.notesEdição dos Anais do 7º Simpósio de Análise Térmica, 2015, Bauru.pt_BR
dc.contributor.institutionGeisa Liandra de Andrade de Siqueira, Universidade Estadual de Ponta Grossa; Camila Delinski Bet, Universidade Estadual de Ponta Grossa; Layse do Prado Cordoba, 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
Appears in Collections:Artigo em anais de congresso (CNPF)

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