Effect of high pressure in starch viscoelastic properties studied with an acoustic wave sensor
Autor(a) principal: | |
---|---|
Data de Publicação: | 2014 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10773/23378 |
Resumo: | Unmodified native starches lack stability under temperature changes, shear, or pH. Food is often processed in order to induce modifications intended to improve the product and to give it the desired characteristics. Among the physical processing methods, high hydrostatic pressure is considered a mild technique with a big potential and it is nowadays used in a variety of products. Gelatinization of maize starch processed by high pressure was for the first time studied using an acoustic wave sensor. Besides a significant increase in amylopectin fusion temperature, other differences induced by pressure are visible on the frequency vs. temperature plot. Results from currently applied techniques are also shown, as only a combination of methodologies can contribute to a deep understanding of such a complex phenomenon as gelatinization. |
id |
RCAP_6e82bf3a36fc82dd525c3530e8a7009d |
---|---|
oai_identifier_str |
oai:ria.ua.pt:10773/23378 |
network_acronym_str |
RCAP |
network_name_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository_id_str |
7160 |
spelling |
Effect of high pressure in starch viscoelastic properties studied with an acoustic wave sensormaize starchacoustic wave sensorgelatinizationhigh pressure processingUnmodified native starches lack stability under temperature changes, shear, or pH. Food is often processed in order to induce modifications intended to improve the product and to give it the desired characteristics. Among the physical processing methods, high hydrostatic pressure is considered a mild technique with a big potential and it is nowadays used in a variety of products. Gelatinization of maize starch processed by high pressure was for the first time studied using an acoustic wave sensor. Besides a significant increase in amylopectin fusion temperature, other differences induced by pressure are visible on the frequency vs. temperature plot. Results from currently applied techniques are also shown, as only a combination of methodologies can contribute to a deep understanding of such a complex phenomenon as gelatinization.Elsevier2018-06-05T11:27:45Z2014-01-01T00:00:00Z2014info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10773/23378eng1877-705810.1016/j.proeng.2014.11.625Santos, M. D.Saraiva, J. A.Gomes, M. T. S. R.info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-02-22T11:35:50Zoai:ria.ua.pt:10773/23378Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T02:53:30.025786Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Effect of high pressure in starch viscoelastic properties studied with an acoustic wave sensor |
title |
Effect of high pressure in starch viscoelastic properties studied with an acoustic wave sensor |
spellingShingle |
Effect of high pressure in starch viscoelastic properties studied with an acoustic wave sensor Santos, M. D. maize starch acoustic wave sensor gelatinization high pressure processing |
title_short |
Effect of high pressure in starch viscoelastic properties studied with an acoustic wave sensor |
title_full |
Effect of high pressure in starch viscoelastic properties studied with an acoustic wave sensor |
title_fullStr |
Effect of high pressure in starch viscoelastic properties studied with an acoustic wave sensor |
title_full_unstemmed |
Effect of high pressure in starch viscoelastic properties studied with an acoustic wave sensor |
title_sort |
Effect of high pressure in starch viscoelastic properties studied with an acoustic wave sensor |
author |
Santos, M. D. |
author_facet |
Santos, M. D. Saraiva, J. A. Gomes, M. T. S. R. |
author_role |
author |
author2 |
Saraiva, J. A. Gomes, M. T. S. R. |
author2_role |
author author |
dc.contributor.author.fl_str_mv |
Santos, M. D. Saraiva, J. A. Gomes, M. T. S. R. |
dc.subject.por.fl_str_mv |
maize starch acoustic wave sensor gelatinization high pressure processing |
topic |
maize starch acoustic wave sensor gelatinization high pressure processing |
description |
Unmodified native starches lack stability under temperature changes, shear, or pH. Food is often processed in order to induce modifications intended to improve the product and to give it the desired characteristics. Among the physical processing methods, high hydrostatic pressure is considered a mild technique with a big potential and it is nowadays used in a variety of products. Gelatinization of maize starch processed by high pressure was for the first time studied using an acoustic wave sensor. Besides a significant increase in amylopectin fusion temperature, other differences induced by pressure are visible on the frequency vs. temperature plot. Results from currently applied techniques are also shown, as only a combination of methodologies can contribute to a deep understanding of such a complex phenomenon as gelatinization. |
publishDate |
2014 |
dc.date.none.fl_str_mv |
2014-01-01T00:00:00Z 2014 2018-06-05T11:27:45Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10773/23378 |
url |
http://hdl.handle.net/10773/23378 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
1877-7058 10.1016/j.proeng.2014.11.625 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
|
_version_ |
1799137586383421440 |