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Registros recuperados: 8
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Cassava starch in the Brazilian food industry Ciênc. Tecnol. Aliment.
Demiate,Ivo Mottin; Kotovicz,Valesca.
Cassava starch is a valued raw material for producing many kinds of modified starches for food applications. Its physicochemical properties, as well as its availability, have made it an interesting and challenging ingredient for the food industry. In the present work, food grade modified cassava starches were purchased from producers and analyzed for selected physicochemical characteristics. Samples of sour cassava starch were included, as well as one sample of native cassava starch. Results showed that almost all modified starches were resistant to syneresis, produced pastes more stable to stirred cooking, and some of them were difficult to cook. The sour cassava starches presented high acidity and resulted in clear and unstable pastes during stirred...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Modified starches; Sour cassava starch; Manihot esculenta; Thickener; Gelatinization.
Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000200017
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Effect of drying temperature on quality of β-glucan in white oat grains Ciênc. Tecnol. Aliment.
Oliveira,Leandro da Conceição; Oliveira,Maurício; Meneghetti,Volnei Luiz; Mazzutti,Simone; Colla,Luciane Maria; Elias,Moacir Cardoso; Gutkoski,Luiz Carlos.
Oats have received attention because of their nutritional characteristics, especially their high-quality content of β-glucan. The drying process reduces water content; therefore they can be preserved for long periods. However, high-temperature drying process may affect the physical, chemical, and functional properties of the grains. The objective of this study was to evaluate the effect of different drying temperatures on β-glucan quality in oat grains. Grains of oats (Avena sativa, L.), cultivar Albasul, harvested at harvest moisture content of 23% were submitted to stationary drying at air temperatures of 25, 50, 75, and 100 ºC until they reached 13% moisture content. The β-glucan content was determined in samples of oat grains and extraction was...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Avena sativa; Water absorption; Water retention; Gelatinization.
Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000400023
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Impact of particle size, thermal processing, fat inclusion, and moisture addition on starch gelatinization of broiler feeds Rev. Bras. Ciênc. Avic.
Muramatsu,K; Maiorka,A; Dahlke,F; Lopes,AS; Pasche,M.
The present study evaluated the effect of feed particle size, thermal processing different levels of fat inclusion and of moisture addition on the amount of gelatinized starch in a corn-soybean broiler diet. The different processing factors were combined in a 2 x 4 x 4 x 2 factorial arrangement in a three randomized block design consisting of three production series: two particle sizes (coarse: 1041 microns and medium: 743 microns), four fat inclusion levels at the mixer (15, 25, 35, and 45 g/kg of feed), four moisture addition levels in the conditioner (0, 7, 14, and 21g/kg of feed), and two thermal processing treatments (conditioning-pelleting or conditioning-expanding-pelleting) which resulted in 64 different processed feeds. For the determination of...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Conditioning; Expander; Gelatinization; Moisture; Starch; Fat.
Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2014000400005
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Inheritance of gelatinization temperature in rice (Oryza sativa L.) International Rice Research Institute
Loan, Le Cam.
46 leaves : ill. Thesis (M.S.) -- University of the Philippines at Los Baños
Tipo: Thesis Palavras-chave: Rice; Genetics; Gelatinization; Cooking.
Ano: 1994 URL: http://hdl.handle.net/123456789/687
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Physical-chemical characteristics determination of potato ( Solanum phureja Juz. & Bukasov) starch Acta Agron. (Palmira)
Velásquez-Herrera,Julián David; Lucas-Aguirre,Juan Carlos; Quintero-Castaño,Víctor Dumar.
Abstract The aim of this research was to evaluate the functional properties of the native potato (Solanum phureja Juz. & Bukasov) starch in the food and non-food industry for which a thermal analysis was conducted, including thermogravimetric (TGA) analysis, differential scanning calorimetry (DSC) analysis, X-ray diffraction (XRD) analysis, morphologic analysis via scanning electron microscopy (SEM), and rapid viscoamylograph analysis (RVA). The RVA analysis showed that gelatinization temperature was 63.95 °C, the maximum viscosity was 1087 cP and ease of cooking was 7 min. The thermogravimetric (TGA) analysis revealed three stages: in the first, the product had weight loss of 9.51%; in the second, a weight loss of 53.88%; and in the third, a weight...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Functional properties; Gelatinization; Native potato; Starch gelatinization transition; Thermal characteristics.
Ano: 2017 URL: http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0120-28122017000300323
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Physicochemical, Thermal, Structural and Pasting Properties of Unconventional Starches from Ginger (Zingiber officinale) and White Yam (Dioscorea sp.) BABT
Oliveira,Cristina Soltovski de; Bisinella,Radla Zabian Bassetto; Bet,Camila Delinski; Beninca,Cleoci; Demiate,Ivo Mottin; Schnitzler,Egon.
Abstract Ginger and white yam starches were investigated and compared with maize starch. Proximal composition, thermogravimetry, differential scanning calorimetry, microscopy, colourimetry, X-ray powder diffractometry and pasting profile were analysed. The unconventional starches presented higher protein and ash contents than the maize starch, that had the highest thermal stability. Higher gelatinisation temperatures were reported for ginger starch, and the enthalpy of the unconventional starches were similar. The maize starch presented the lowest gelatinisation values. For the corn starch the granules were polygonal and smaller than the unconventional starches, and oval shapes and larger diameters were found for the ginger and yam starches. The...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Native starch; Gelatinization; Thermal analysis; Pasting profile.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132019000100516
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Retrogradation of heat-gelatinized rice grain in sealed packaging: investigation of moisture relocation Ciênc. Tecnol. Aliment.
JUNG,Kyung-jin; LEE,Hyunah; LEE,Sang Hyun; KIM,Jae Cherl.
Abstract The aggregation of water molecules inside heat-gelatinized rice grain due to retrogradation of the grain was investigated by textural change and scanning electron microscopy (SEM) analysis of cooked grains after storage at 11 °C in a sealed package. Relaxation tests using a disc-type tip showed an increase in hardness (strength) of the cooked grain as the degree of retrogradation increased with increasing storage time, measured by the α-amylase–iodine method. SEM analysis of the vacuum-dried cooked rice grain showed a gradual increase in crevices, which further developed into holes at the center of the granule with increasing storage time. The results suggest that the disruption of hydrogen bonds between water and starch molecules is the first...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Rice grain; Starch; Gelatinization; Retrogradation; Texture; Structure.
Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000100097
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The effect of temperature on the performance and stability of some grain quality component of rice (Oryza sativa L.) International Rice Research Institute
Cruz, Normita M. de la.
90 l. : ill. Thesis (M.S.) -- Gregorio Araneta University Foundation
Tipo: Thesis Palavras-chave: Rice; Temperature; Amylose; Gelatinization; Endosperm; Rice quality.
Ano: 1987 URL: http://hdl.handle.net/123456789/1333
Registros recuperados: 8
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