Estudo do amido de farinhas comerciais comestíveis

Abstract

Resumo: O amido em quatro tipos de farinhas comerciais para uso doméstico em preparações culinárias foi caracterizado pelas técnicas de espectroscopia de absorção na região do infravermelho com Transformada de Fourier (FTIR), difração de raios X (DRX), análise termogravimétrica e ressonância magnética nuclear de baixo campo, por meio da determinação do tempo de relaxação spin-rede do núcleo de hidrogênio (T1H). Palavras-chave: Amido, biopolímeros em alimentos, farinhas comerciais, RMN de baixo campo. Characterization of Commercial Edible Starch FloursAbstract: Four commercial flour samples with starch components were studied. They were characterized by Infrared spectroscopy, X-ray diffraction, thermogravimetric analysis and low field NMR (T1H).

Preparation and Physicochemical, Structural and Morphological Characterization of Phosphorylated Starch

“…In the 2800-3000 cm -1 region similar bands were observed in all samples corresponding to the C-H stretch, common of glycosidic structures 18 . Also, bands common to all samples in the 1654 cm …”

Optimization of coagulation-flocculation process for treatment of industrial textile wastewater using okra (A. esculentus) mucilage as natural coagulant

“…These groups serve as active sites for the attachment of colloidal particles and mucilage (Lima et al, 2012;Silverstein and Webster, 2000).…”

STARCH EXTRACTION FROM THE PEACH PALM (Bactris gasepaes Kunth.) FRUIT: A MODEL APPROACH FOR YIELD INCREASE

“…Studies on the optimization of the extraction process, are still an open issue in literature and is the focus of the present contribution. LIMA et al (2012) studied three industries of cassava starch with the aim of get viable alternatives for improvement in the production process. They found that optimization of extraction would be of fundamental importance for the development of the sector, however, the authors found no literature on work related to the optimization of starch extraction.…”