Methodologies for the study of morphological and thermal properties of starch.

Detalhes bibliográficos
Autor(a) principal: BENTO, J. A. C.
Data de Publicação: 2018
Outros Autores: FERREIRA, K. C., BASSINELLO, P. Z., SOUZA NETO, M. A. de
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
Texto Completo: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1100613
Resumo: Starch, a carbohydrate used as a reserve of energy in most plants, is widely used in the food industry, either as a main component or as a thickener. Considering the application of this as an ingredient in the food industry, the study of the morphological and thermal properties of this food is of great importance because it can predict its behavior during and after the processing of this. Methodologies such as scanning electron microscopy, light scattering and optical microscopy are the most used tools in the morphological characterization of the starch granule generating accurate results and good quality. Regarding the methodologies for the study of thermal properties, the rapid amylographic analyzer and the differential scanning calorimetry are the most used. The set of results obtained with these methodologies, allows to know the technological properties of the starch, characterizing them, and even to identify the origin of this one.
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spelling Methodologies for the study of morphological and thermal properties of starch.AmidoCalorimetriaMicroscopiaPropriedade OrganolépticaStarchCalorimetryMicroscopyPasting propertiesStarch, a carbohydrate used as a reserve of energy in most plants, is widely used in the food industry, either as a main component or as a thickener. Considering the application of this as an ingredient in the food industry, the study of the morphological and thermal properties of this food is of great importance because it can predict its behavior during and after the processing of this. Methodologies such as scanning electron microscopy, light scattering and optical microscopy are the most used tools in the morphological characterization of the starch granule generating accurate results and good quality. Regarding the methodologies for the study of thermal properties, the rapid amylographic analyzer and the differential scanning calorimetry are the most used. The set of results obtained with these methodologies, allows to know the technological properties of the starch, characterizing them, and even to identify the origin of this one.JULIANA APARECIDA CORREIA BENTO, UFG; KAREN CARVALHO FERREIRA, UFG; PRISCILA ZACZUK BASSINELLO, CNPAF; MENANDES ALVES DE SOUZA NETO, FACULDADE EVANGÉLICA DE CERES, Ceres-GO.BENTO, J. A. C.FERREIRA, K. C.BASSINELLO, P. Z.SOUZA NETO, M. A. de2018-12-04T23:56:06Z2018-12-04T23:56:06Z2018-12-0420182019-01-22T11:11:11Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleCientífic@, v. 5, n. 3, p. 187-195, 2018.2358-260Xhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/110061310.29247/2358-260X.2018v5i3.p187-195enginfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPA2018-12-04T23:56:12Zoai:www.alice.cnptia.embrapa.br:doc/1100613Repositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestopendoar:21542018-12-04T23:56:12falseRepositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestcg-riaa@embrapa.bropendoar:21542018-12-04T23:56:12Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false
dc.title.none.fl_str_mv Methodologies for the study of morphological and thermal properties of starch.
title Methodologies for the study of morphological and thermal properties of starch.
spellingShingle Methodologies for the study of morphological and thermal properties of starch.
BENTO, J. A. C.
Amido
Calorimetria
Microscopia
Propriedade Organoléptica
Starch
Calorimetry
Microscopy
Pasting properties
title_short Methodologies for the study of morphological and thermal properties of starch.
title_full Methodologies for the study of morphological and thermal properties of starch.
title_fullStr Methodologies for the study of morphological and thermal properties of starch.
title_full_unstemmed Methodologies for the study of morphological and thermal properties of starch.
title_sort Methodologies for the study of morphological and thermal properties of starch.
author BENTO, J. A. C.
author_facet BENTO, J. A. C.
FERREIRA, K. C.
BASSINELLO, P. Z.
SOUZA NETO, M. A. de
author_role author
author2 FERREIRA, K. C.
BASSINELLO, P. Z.
SOUZA NETO, M. A. de
author2_role author
author
author
dc.contributor.none.fl_str_mv JULIANA APARECIDA CORREIA BENTO, UFG; KAREN CARVALHO FERREIRA, UFG; PRISCILA ZACZUK BASSINELLO, CNPAF; MENANDES ALVES DE SOUZA NETO, FACULDADE EVANGÉLICA DE CERES, Ceres-GO.
dc.contributor.author.fl_str_mv BENTO, J. A. C.
FERREIRA, K. C.
BASSINELLO, P. Z.
SOUZA NETO, M. A. de
dc.subject.por.fl_str_mv Amido
Calorimetria
Microscopia
Propriedade Organoléptica
Starch
Calorimetry
Microscopy
Pasting properties
topic Amido
Calorimetria
Microscopia
Propriedade Organoléptica
Starch
Calorimetry
Microscopy
Pasting properties
description Starch, a carbohydrate used as a reserve of energy in most plants, is widely used in the food industry, either as a main component or as a thickener. Considering the application of this as an ingredient in the food industry, the study of the morphological and thermal properties of this food is of great importance because it can predict its behavior during and after the processing of this. Methodologies such as scanning electron microscopy, light scattering and optical microscopy are the most used tools in the morphological characterization of the starch granule generating accurate results and good quality. Regarding the methodologies for the study of thermal properties, the rapid amylographic analyzer and the differential scanning calorimetry are the most used. The set of results obtained with these methodologies, allows to know the technological properties of the starch, characterizing them, and even to identify the origin of this one.
publishDate 2018
dc.date.none.fl_str_mv 2018-12-04T23:56:06Z
2018-12-04T23:56:06Z
2018-12-04
2018
2019-01-22T11:11:11Z
dc.type.driver.fl_str_mv info:eu-repo/semantics/publishedVersion
info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv Científic@, v. 5, n. 3, p. 187-195, 2018.
2358-260X
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1100613
10.29247/2358-260X.2018v5i3.p187-195
identifier_str_mv Científic@, v. 5, n. 3, p. 187-195, 2018.
2358-260X
10.29247/2358-260X.2018v5i3.p187-195
url http://www.alice.cnptia.embrapa.br/alice/handle/doc/1100613
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.source.none.fl_str_mv reponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
instname_str Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron_str EMBRAPA
institution EMBRAPA
reponame_str Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
collection Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
repository.name.fl_str_mv Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
repository.mail.fl_str_mv cg-riaa@embrapa.br
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