Consulta: creatorFacets:"Galdeano,Melicia Cintia"
Registros recuperados: 2
Data/hora: 16/06/2024 16:50:30

Influence of thickness on properties of plasticized oat starch films
Provedor de dados: 52
Autores: Galdeano,Melicia Cintia; Wilhelm,Allan Eduardo; Mali,Suzana; Grossmann,Maria Victória Eiras.
The aim of this study was to investigate the effect of thickness (between 80 and 120 µm) on apparent opacity, water vapor permeability and mechanical properties (tensile and puncture) of oat starch films plasticized with glycerol, sorbitol, glycerol:sorbitol mixture, urea and sucrose. Films were stored under 11, 57, 76 and 90% relative humidity (RH) to study the mechanical properties. It was observed that the higher the thickness, the higher was the opacity values. Films without the plasticizer were more opaque in comparison with the plasticized ones. Glycerol:sorbitol films presented increased elongation with increasing thickness at all RH. Puncture force showed a strong dependence on the film thickness, except for the films plasticized with sucrose. In...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Plasticizers; Tensile; Puncture; Permeability; Opacity; Glycerol.
Ano: 2013
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132013000400014

Effect of treatment with alkaline hydrogen peroxide associated with extrusion on color and hydration properties of oat hulls
Provedor de dados: 52
Autores: Galdeano,Melicia Cintia; Grossmann,Maria Victória Eiras.
An incomplete factorial design with three independent variables at three levels of variation was used to evaluate the effect of the treatment with alkaline hydrogen peroxide concomitant with extrusion on some properties of oat hulls. The independent variables were hydrogen peroxide level, feed moisture and extrusion temperature. The dependent variables were water retention capacity (WRC), swollen volume (SV) and color. The analysis of variance showed that temperature was the most important variable for the hydration properties. The highest values of WRC and SV were obtained when oat hulls were processed in the condition of 7% hydrogen peroxide, 32% feed moisture and 90ºC extrusion temperature. Modified hulls had a WRC 70% higher and SV 55% higher than the...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Dietary fiber; Oat hulls; Chemical modification; Functional properties.
Ano: 2005
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132005000100010