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dc.contributor.authorHORNUNG, P. S.pt_BR
dc.contributor.authorSILVEIRA, A. C. dapt_BR
dc.contributor.authorLAZZAROTTO, S. R. da S.pt_BR
dc.contributor.authorSIQUEIRA, G. L. de A. dept_BR
dc.contributor.authorSCHNITZLER, E.pt_BR
dc.contributor.authorRIBANI, R. H.pt_BR
dc.contributor.authorLAZZAROTTO, M.pt_BR
dc.date.accessioned2016-11-03T11:11:11Zpt_BR
dc.date.available2016-11-03T11:11:11Zpt_BR
dc.date.created2016-11-03pt_BR
dc.date.issued2016pt_BR
dc.identifier.citationIn: CONGRESSO BRASILEIRO DE ANÁLISE TÉRMICA E CALORIMETRIA, 10.; CONGRESSO PAN AMERICANO DE ANÁLISE TÉRMICA E CALORIMETRIA, 4., 2016, São Paulo. Trabalhos. [S.l.]: ABRATEC, 2016.pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1055836pt_BR
dc.descriptionStarches are applied in several fields of industry. Amylose and amylopectin (natural polymers) constitute the starch in vegetable cells. In some processes native starches cannot support high stress conditions (high temperatures/acidity). Then, modification methods are developed aiming the improving of starch technological utilization. Oxidative modification with H2O2 has been the subject of many researches. UV rays as well microwave irradiation can be used. The aim was to confirm possible thermogravimetric alterations in native cassava starch (A) granules due to a double starch modification: 1st step) H2O2 standard solutions 0.1 mol L-1 (B), 0.2 mol L-1 (C) and 0.3 mol L-1 (D) and UV rays exposure for 1h; 2nd step) microwave irradiation for 5 min. The results of thermogravimetric curves (TG-DTA) show that the behaviors of the starch proprieties were modified. Highlighting, the modified samples C and D showed a decrease on the thermal stability step. This alteration turned them suitable to many field of industry like the paper one.pt_BR
dc.formatDisponível online.pt_BR
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectEnvironment-friendly reagentpt_BR
dc.subjectActive oxygenpt_BR
dc.titleThermogravimetric alterations of cassava starch granules induced by hydrogen peroxide, UV rays and microwave.pt_BR
dc.typeArtigo em anais e proceedingspt_BR
dc.date.updated2017-07-11T11:11:11Zpt_BR
dc.subject.thesagroMandiocapt_BR
dc.subject.thesagroAmidopt_BR
dc.subject.nalthesaurusCassavapt_BR
dc.subject.nalthesaurusStarchpt_BR
dc.format.extent24 p.pt_BR
riaa.ainfo.id1055836pt_BR
riaa.ainfo.lastupdate2017-07-11pt_BR
dc.contributor.institutionPolyanna Silveira Hornung, UFPR; Ana Claudia da Silveira, UFPR; Simone Rosa da Silveira Lazzarotto, Doutoranda da UEPG; Geisa Liandra de Andrade de Siqueira, Doutoranda da UEPG; Egon Schnitzler, UEPG; Rosemary Hoffmann Ribani, UFPR; MARCELO LAZZAROTTO, CNPF.pt_BR
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