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| SANTOS, H. M. G. dos; CARVALHO, A. C. P. P. de; SCHNEIDER, F.; ROSSETTI, A. G.; CAMPOS, A. S.. |
| O ágar é o gelificante mais utilizado no preparo de meios de cultivo semissólidos na micropropagação vegetal. Porém, por ser um dos componentes de maior custo, agentes gelificantes alternativos vêm sendo prospectados, razão do objetivo deste trabalho ter sido avaliar o desempenho de mudas micropropagadas de ananeira, cv. Prata Cataria, na fase de alongamento e enraizamento, em meio de cultivo MS contendo diferentes gelificantes alternativos, tais como sagu, fécula de mandioca e amido de milho, produtos encontrados em supermercados. Agar is the most widely used gelling agent in the preparation of semi-solid culture media in plant micropropagation. However, because it is one of the most costly components, alternative gelling agents have been prospecting. The... |
| Tipo: Boletim de Pesquisa e Desenvolvimento (INFOTECA-E) |
Palavras-chave: Agentes gelificantes; Meio de cultivo; Bananeira; Fécula de mandioca; Amido de milho; Maize starch; Culture medium; Musa sp; Micropropagação; Cassava starch; Gelling agents. |
| Ano: 2020 |
URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/1125505 |
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| Oliveira,Dalany Menezes; Rosa,Cassia Ines Lourenzi Franco; Kwiatkowski,Angela; Clemente,Edmar. |
| Blackberry is a notable fruit due to bioactive compounds. However it has a fragile structure, which reduces the consumption in natura. The aim of this study was to evaluate the physical and chemical quality of the cv. Tupy blackberry fruits, produced in an organic system, and coated with emulsions based on cassava starch and water kefir grains stored under refrigeration. The fruits were divided into three groups: a control (T1) and two treatments with coatings. The coatings used were: cassava starch solution 2.5% (T2); water kefir grains at 20% (T3). The fruits of the three treatments were stored at 10 ± 2 ºC and RH 85 ± 3%, and were evaluated every three days for 12 days period. It was determined: weight loss, firmness, pH, titratable acid, soluble... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Blackberry; Cassava starch; Water kefir; Fruits; Conservation. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902013000200012 |
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| Vicente,J.D.; Santo,G.R.; Palin,G.C.; Reati,L.A.; Urano,T.K.; Trindade,W.A.; Amaral,P.F.G.P.; Gerônimo,E.; Otutumi,L.K.; Lourenço,E.L.B.; Dragunski,D.C.; Germano,R.M.. |
| ABSTRACT This study aimed to macroscopically and microscopically evaluate the healing of skin wounds induced in rats by topical application of cassava polyamide biopolymer hydrogel. In total, 32 rats were used and divided into four groups (n= 8): negative control - saline solution; positive control - use of commercial ointment; experimental group - I - ointment + cassava hydrogel; experimental group - II - cassava hydrogel. A 1cm2 wound induced on the animals dorsum was treated and evaluated. At day 21 post-operation, the animals were sacrificed by anesthetic overdose, and then 1cm2 of cicatricial skin from the wound region was collected. The material was cut to evaluate healing. In the macroscopic evaluation, complete healing was observed at the end of 21... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Cassava starch; Fibroplasias; Manihot esculenta; Skin. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352019000300889 |
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| López,Ana Cristina Ballesteros; Pereira,Accacia Julia Guimarães; Junqueira,Roberto Gonçalves. |
| The use of rice flour corn and cassava starch was evaluated in several formulations aiming to find a flour mixture to replace wheat flour in the production of free-gluten white bread. Production parameters were evaluated through sensory analysis. The resulting breads were evaluated taking into account physical parameters (crumb appearance, specific volume and moisture) and sensorial parameters (flavor, appearance, crumb texture, crust color and satisfaction). Regarding flavor and moisture, breads prepared with the three different ingredients were not statistically different at 5% probability by the Tuckey test. However, they differed significantly regarding the specific volume, crumb texture, crust color, degree of satisfaction and external appearance.... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Celiac disease; Gluten-free bread; Corn starch; Cassava starch; Rice flour. |
| Ano: 2004 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132004000100009 |
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| Brant,Antônio Jedson Caldeira; Naime,Natália; Lugão,Ademar Benévolo; Ponce,Patrícia. |
| ABSTRACT Biodegradable polymers, such as starch, cellulose, and derivatives thereof, are being studied to produce innovative packaging in the most diverse shapes (films, bags, trays, bottles, etc.) to attend this current market trend. The aim of this work was to produce foam trays from cassava starch for food packaging via extrusion followed by thermoforming process. Their formulations were based on unirradiated and γ-irradiated starches at diverse radiation absorbed doses (in kGy) in order to evaluate the influence of the irradiated starches on the physical properties of the trays. Water absorption results showed an irregular increase with the increase of the absorbed dose ( for example, 26.32% and 39.84% for the trays based on unirradiated starch 0 kGy... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Biodegradable foam; Cassava starch; Food packaging; Ionizing radiation. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132018000100604 |
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| Pavezzi,Fabiana Carina; Gomes,Eleni; Silva,Roberto da. |
| Glucoamylase is widely used in the food industry to produce high glucose syrup, and also in fermentation processes for production beer and ethanol. In this work the productivity of the glucoamylase of Aspergillus awamori expressed by the yeast Saccharomyces cerevisiae, produced in submerged fermentation using different starches, was evaluated and characterized physico-chemically. The enzyme presented high specific activity, 13.8 U/mgprotein or 2.9 U/mgbiomass, after 48 h of fermentation using soluble starch as substrate. Glucoamylase presented optimum activity at temperature of 55ºC, and, in the substratum absence, the thermostability was for 1h at 50ºC. The optimum pH of activity was pH 3.5 - 4.0 and the pH stability between 5.0 and 7.0. The half life at... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Glucoamylase; Aspergillus awamori; Saccharomyces cerevisiae; Corn starch; Potato starch; Cassava starch. |
| Ano: 2008 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822008000100024 |
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| Melo,Cristina de; Garcia,Patrícia Salomão; Grossmann,Maria Victória Eiras; Yamashita,Fábio; Dall'Antônia,Luiz Henrique; Mali,Suzana. |
| The aim of this work was to manufacture the biodegradable nanocomposite films by extrusion from different combinations of cassava starch, xanthan gum and nanoclays (sodium montmorillonite - MMT- Na) and to characterize them according to their microstructure, optical, mechanical and barrier properties. Films were manufactured from nine starch/xanthan/nanoclay combinations, containing glycerol as plasticizer. Scanning electron microscopy (SEM) of the starch-xanthan extruded films showed reticulated surface and smooth interior, indicating that the gum was mostly concentrated on the surface of the films, while starch/xanthan/nanoclays films showed a more homogeneous surface, suggesting that the introduction of nanoclays provided a better biopolymeric... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Film blowing; Cassava starch; Microstructure; Mechanical properties; Water vapor permeability. |
| Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132011000600019 |
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