Título:	Thermal tool in the evaluation of the "pinhão'' (seed of Araucaria angustifolia) starch aimed agroindustrial process.
Autor:	LAZZAROTTO, M. RIBEIRO, L. S. CORDOBA, L. do P. GODOY, R. C. B. de SCHNITZLER, E.
Afiliación:	MARCELO LAZZAROTTO, CNPF; Lucas Stiegler Ribeiro, Universidade Estadual de Ponta Grossa; Layse do Prado Cordoba, Universidade Estadual de Ponta Grossa; ROSSANA CATIE BUENO DE GODOY, CNPF; Egon Schnitzler, Universidade Estadual de Ponta Grossa.
Año:	2015
Referencia:	Brazilian Journal of Thermal Analysis, v. 7, p. 144-147, 2015.
Descripción:	''Pinhão'' is an important source of food for inhabitants in the subtropical region of South America. Gelatinization temperatures for ''pinhão'' are smaller than for corn and cassava starches, bringing advantages in industrial processes. The ''pinhão'' starches of the 4 different provenances were subjected to dilutions of 1:4, 1:5 e 1:6, in water. The starches were evaluated using DSC to determine gelatinization characteristics of them. The results showed that the source and dilutions have influence in the gelation process of the starch.
NAL Thesaurus:	differential scanning calorimetry
Palabras clave:	Gelatinization process Pinhão starch
Notas:	Edição dos Anais do 7º Simpósio de Análise Térmica, 2015, Bauru.
Tipo de Material:	Artigo em anais e proceedings
Acceso:	openAccess
Aparece en las colecciones:	Artigo em anais de congresso (CNPF)