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	Provedor de dados 116 (2) Autor LAURINDO,João Borges (2) TRIBUZI,Giustino (2) ARAGÃO,Gláucia Maria Falcão de (1) BLANCO-PASCUAL,Nuria (1) SCHMIDT,Vivian Consuelo Reolon (1) Palavra-chave Biodegradable (1) Films (1) Mussel meat (1) Overpressure retort (1) Physical properties (1) Retort pouch (1) Starch acetate (1) Sterilization (1) Yield (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2019 (1) 2015 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Effect of the degree of acetylation, plasticizer concentration and relative humidity on cassava starch films properties 116 SCHMIDT,Vivian Consuelo Reolon; BLANCO-PASCUAL,Nuria; TRIBUZI,Giustino; LAURINDO,João Borges. Abstract The objective of this study was to develop films with reduced hygroscopicity and improved mechanical properties from acetylated cassava starch. For that, an acetylation procedure using acetic anhydride as the esterification reagent was performed, resulting in starch acetates with degrees of substitution (DS) of 0.6 (S0.6) and 1.1 (S1.1). Twelve films formulations were studied: native cassava starch (S), starch acetate S0.6 and S1.1, with two glycerol concentrations (0.25 g.100 g-1 (25) and 0.30 g.100 g-1 (30)). The films were conditioned at the relative humidities (RH) of 58% and 75% for 96 h before characterization. Water vapor permeability, water solubility, water sorption isotherms, microstructural analyses, and mechanical properties in... Tipo: Info:eu-repo/semantics/article Palavras-chave: Films; Starch acetate; Biodegradable; Physical properties. Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000200491 Processing of chopped mussel meat in retort pouch 116 TRIBUZI,Giustino; ARAGÃO,Gláucia Maria Falcão de; LAURINDO,João Borges. Abstract Chopped mussel meat packaged in retort pouches was processed in a laboratory-scale water immersion retort, adapted for processing under overpressure conditions. Retort temperature effects on product yield and on cook value were evaluated by setting the F0 at 7 min. The effects of different pre-treatments (salting and marination) on the characteristics of mussels were evaluated after processing at retort temperature of 118 °C and during a whole year of storage at 25 °C. The salted samples showed better yield during storage, while no differences were found for the other physicochemical parameters. Tipo: Info:eu-repo/semantics/article Palavras-chave: Mussel meat; Retort pouch; Overpressure retort; Sterilization; Yield. Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000400612 Registros recuperados: 2 Primeira ... 1 ... Última

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