Data/hora: 13/06/2024 17:43:28

Provedor de dados: 	52	
País: 	Brazil	
Título: 	Thermoanalytical and starch content evaluation of cassava bagasse as agro-industrial residue	
Autores: 	Lacerda,Luiz Gustavo; Almeida,Rafael Ramires; Demiate,Ivo Mottin; Carvalho Filho,Marco Aurélio Silva; Vasconcelos,Eliane Carvalho; Woiciechowski,Adenise Lorenci; Bannach,Gilbert; Schnitzler,Egon; Soccol,Carlos Ricardo.	
Data: 	2009-11-01	
Ano: 	2009	
Palavras-chave: 	Amylase; Cassava; Hydrolysis; Thermal analysis.	
Resumo: 	Starch nutritional fractions as well as thermal properties and other analysis are essential for food and industrial application. Cassava bagasse is an important agro-industrial residue and its starch content was evaluated using two alternative methods. Thermal characterization and microscopy analyses helped to understand how hydrolysis digests starchy fraction of cassava bagasse. The melting point of cassava starch occurred at 169.2ºC. Regarding TG analyses, after moisture content, there were observed two main mass losses for all samples. Results suggest hydrolysis carried out using enzyme is less effective in order to convert total starch content in cassava bagasse. However, using sulfuric acid, fibers are affected by analyses conditions.	
Tipo: 	Info:eu-repo/semantics/article	
Idioma: 	Inglês	
Identificador: 	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000700019	
Editor: 	Instituto de Tecnologia do Paraná - Tecpar	
Relação: 	10.1590/S1516-89132009000700019	
Formato: 	text/html	
Fonte: 	Brazilian Archives of Biology and Technology  v.52 n.spe 2009	
Fonte: 	info:eu-repo/semantics/openAccess