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Registros recuperados: 5
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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: Journal 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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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
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