Conţinutul numărului revistei |
Articolul precedent |
Articolul urmator |
881 51 |
Ultima descărcare din IBN: 2024-01-28 23:12 |
Căutarea după subiecte similare conform CZU |
577.322.2:634.653 (1) |
Material bases of life. Biochemistry. Molecular biology. Biophysics (657) |
Various tropical and subtropical fruits (16) |
SM ISO690:2012 DELINSKI BET, Camila, HENRIQUE WAIGA, Lucas, SOLTOVSKI DE OLIVEIRA, Cristina, GUSTAVO LACERDA, Luiz, SCHNITZLER, Egon. Morphological and thermoanalytical study of modified avocado seeds starch with lactic acid. In: Chemistry Journal of Moldova, 2017, nr. 2(12), pp. 13-18. ISSN 1857-1727. |
EXPORT metadate: Google Scholar Crossref CERIF DataCite Dublin Core |
Chemistry Journal of Moldova | |||||
Numărul 2(12) / 2017 / ISSN 1857-1727 /ISSNe 2345-1688 | |||||
|
|||||
CZU: 577.322.2:634.653 | |||||
Pag. 13-18 | |||||
|
|||||
Descarcă PDF | |||||
Rezumat | |||||
Avocado seeds starch was investigated after the modification with lactic acid using thermogravimetry and differential thermal analysis (TG-DTA), differential scanning calorimetry (DSC), X-ray powder diffraction (XRD) and scanning electron microscopy (SEM). After the modification, there was a decrease in the thermal stability of the starch, also the parameters measured by differential scanning calorimetry showed lower values. These results can be correlated with the reduction in the relative crystallinity observed by XRD. There was no difference in the morphology of the granules, which presented an oval and rounded shape. These results are important for the food industry, since lactic acid is used to optimise the properties of starches. |
|||||
Cuvinte-cheie avocado starch, thermal analysis., lactic acid, modification |
|||||
|
DataCite XML Export
<?xml version='1.0' encoding='utf-8'?> <resource xmlns:xsi='http://www.w3.org/2001/XMLSchema-instance' xmlns='http://datacite.org/schema/kernel-3' xsi:schemaLocation='http://datacite.org/schema/kernel-3 http://schema.datacite.org/meta/kernel-3/metadata.xsd'> <creators> <creator> <creatorName>Delinski Bet, C.</creatorName> <affiliation>State University of Ponta Grossa, Brazilia</affiliation> </creator> <creator> <creatorName>Henrique Waiga, L.</creatorName> <affiliation>State University of Ponta Grossa, Brazilia</affiliation> </creator> <creator> <creatorName>Soltovski de Oliveira, C.</creatorName> <affiliation>State University of Ponta Grossa, Brazilia</affiliation> </creator> <creator> <creatorName>Gustavo Lacerda, L.</creatorName> <affiliation>State University of Ponta Grossa, Brazilia</affiliation> </creator> <creator> <creatorName>Schnitzler, E.</creatorName> <affiliation>State University of Ponta Grossa, Brazilia</affiliation> </creator> </creators> <titles> <title xml:lang='en'>Morphological and thermoanalytical study of modified avocado seeds starch with lactic acid</title> </titles> <publisher>Instrumentul Bibliometric National</publisher> <publicationYear>2017</publicationYear> <relatedIdentifier relatedIdentifierType='ISSN' relationType='IsPartOf'>1857-1727</relatedIdentifier> <subjects> <subject>avocado starch</subject> <subject>lactic acid</subject> <subject>modification</subject> <subject>thermal analysis.</subject> <subject schemeURI='http://udcdata.info/' subjectScheme='UDC'>577.322.2:634.653</subject> </subjects> <dates> <date dateType='Issued'>2017-12-21</date> </dates> <resourceType resourceTypeGeneral='Text'>Journal article</resourceType> <descriptions> <description xml:lang='en' descriptionType='Abstract'><p>Avocado seeds starch was investigated after the modification with lactic acid using thermogravimetry and differential thermal analysis (TG-DTA), differential scanning calorimetry (DSC), X-ray powder diffraction (XRD) and scanning electron microscopy (SEM). After the modification, there was a decrease in the thermal stability of the starch, also the parameters measured by differential scanning calorimetry showed lower values. These results can be correlated with the reduction in the relative crystallinity observed by XRD. There was no difference in the morphology of the granules, which presented an oval and rounded shape. These results are important for the food industry, since lactic acid is used to optimise the properties of starches.</p></description> </descriptions> <formats> <format>application/pdf</format> </formats> </resource>