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Please use this identifier to cite or link to this item: http://acervodigital.unesp.br/handle/11449/74644
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dc.contributor.authorBeninca, Cleoci-
dc.contributor.authorColman, Tiago André Denck-
dc.contributor.authorLacerda, Luiz Gustavo-
dc.contributor.authorDa Silva Carvalho Filho, Marco Aurélio-
dc.contributor.authorDemiate, Ivo Mottin-
dc.contributor.authorBannach, Gilbert-
dc.contributor.authorSchnitzler, Egon-
dc.date.accessioned2014-05-27T11:28:33Z-
dc.date.accessioned2016-10-25T18:44:52Z-
dc.date.available2014-05-27T11:28:33Z-
dc.date.available2016-10-25T18:44:52Z-
dc.date.issued2013-03-01-
dc.identifierhttp://dx.doi.org/10.1007/s10973-012-2592-z-
dc.identifier.citationJournal of Thermal Analysis and Calorimetry, v. 111, n. 3, p. 2217-2222, 2013.-
dc.identifier.issn1388-6150-
dc.identifier.urihttp://hdl.handle.net/11449/74644-
dc.identifier.urihttp://acervodigital.unesp.br/handle/11449/74644-
dc.description.abstractThe use of chemically modified starches is widely accepted in various industries, with several applications. In this research, natural cassava starch granules were treated with standard sodium hypochlorite solution at 0.8, 2.0, and 5.0 g Cl/100 g starch. The native and modified starch samples were investigated by means of the following techniques: simultaneous thermogravimetry-differential thermal analysis, which allowed us to verify the thermal decomposition associated with endothermic or exothermic phenomena; and differential scanning calorimetry that was used to determine gelatinization enthalpy as well as the rapid viscoamylographic analysis that provided the pasting temperature and viscosity. By means of non-contact-atomic force microscopy method and X-ray powder patterns diffractometry, it was possible to observe the surface morphology, topography of starch granules, and alterations in the granules' crystallinity. © 2012 Akadémiai Kiadó, Budapest, Hungary.en
dc.format.extent2217-2222-
dc.language.isoeng-
dc.sourceScopus-
dc.subjectCassava starch-
dc.subjectEnthalpy-
dc.subjectGelatinization-
dc.subjectOxidized starch-
dc.subjectThermal analysis-
dc.subjectChemically modified-
dc.subjectModified starches-
dc.subjectPasting temperature-
dc.subjectSodium hypochlorite solution-
dc.subjectStructural behaviors-
dc.subjectAtomic force microscopy-
dc.subjectDecomposition-
dc.subjectDifferential scanning calorimetry-
dc.subjectDifferential thermal analysis-
dc.subjectGelation-
dc.subjectGranulation-
dc.subjectHydrometallurgy-
dc.subjectPlants (botany)-
dc.subjectThermoanalysis-
dc.subjectThermogravimetric analysis-
dc.subjectStarch-
dc.titleThermal, rheological, and structural behaviors of natural and modified cassava starch granules, with sodium hypochlorite solutionsen
dc.typeoutro-
dc.contributor.institutionUniversidade Estadual de Ponta Grossa (UEPG)-
dc.contributor.institutionUP-Universidade Positivo-
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)-
dc.description.affiliationUEPG-Universidade Estadual de Ponta Grossa, Av. Carlos Cavalvanti, 4748, Ponta Grossa, PR 84030-900-
dc.description.affiliationUP-Universidade Positivo, Rua Prof. Pedro Viriato Parigot de Souza, 5300, Curitiba, PR 81280-330-
dc.description.affiliationFaculdade de Ciências UNESP-Universidade Estadual Paulista, Bauru, SP 17033-260-
dc.description.affiliationUnespFaculdade de Ciências UNESP-Universidade Estadual Paulista, Bauru, SP 17033-260-
dc.identifier.doi10.1007/s10973-012-2592-z-
dc.identifier.wosWOS:000315298800072-
dc.rights.accessRightsAcesso restrito-
dc.relation.ispartofJournal of Thermal Analysis and Calorimetry-
dc.identifier.scopus2-s2.0-84881475086-
Appears in Collections:Artigos, TCCs, Teses e Dissertações da Unesp

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