Resistant Starch
Mostrando 13-24 de 82 artigos, teses e dissertações.
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13. Compósitos biodegradáveis de amido de mandioca e resíduos da agroindústria
The objectives of this work were to produce biodegradable composites using starch and different agro-industrial wastes (coconut fiber, soy bran and sugarcane bagasse) using a baking process, and to study the effects of these components on the resultant composite properties. The addition of different residues yielded trays with different properties. Samples m
Quím. Nova. Publicado em: 2013
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14. Adhesivos tipo poliuretano obtenidos a partir de aceite de ricino y almidón químicamente modificados
This study reports the preparation of polyurethane adhesives using polyols obtained from castor oil modified by a transesterification reaction with pentaerythritol and starch modified by glycosylation. The physical properties of the polyols such as hydroxyl value were determined and the infrared spectroscopic analysis of the polyols reported. The effect of v
Quím. Nova. Publicado em: 2013
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15. Elaboração de filmes biodegradáveis a partir do resíduo da extração do pigmento de Cúrcuma / Development of biodegradable films from the residue of the extraction of the pigment from turmeric.
This work aimed to study the potential of the bran residue obtained from the extraction of the pigment from turmeric (Curcuma longa L.) in the preparation of biodegradable films. The extraction of the turmeric dye was conducted by Soxhlet procedure in orer to simulate the industrial process. Two types of solvents were employed ethanol isopropanol (1:1) and m
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 04/10/2012
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16. Estudo das características estruturais e das propriedades funcionais do amido de sementes de jaca (Artocarpushete-rophylusLam) variedades mole e dura.
Starch is a polysaccharide used as a source of carbohydrates in the human diet, with wide application in food industry, textile and pharmaceutical industries. The search for new sources starch is growing, causing the production sector is seeking new technologies, as well as natural starches with different chemical and physical characteristics. The objective
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 16/09/2012
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17. Efeito da radiação gama e de tratamentos hidrotérmicos sobre as características físico-quimicas, funcionais e nutricionais da farinha e do amido de banana verde (Musa acuminata cv. Nanica) / Effect of gamma radiation and hydrothermal treatments on the physicochemical, functional and nutritional characteristics of flour and starch from green bananas (Musa acuminata cv. Nanica)
The aim of this study was to evaluate the effect of gamma radiation and gamma radiation followed by hydrothermal treatments on the physicochemical, functional and nutritional (digestibility) characteristics of flour and starch from green bananas. Green bananas Musa acuminata (AAA Cavendish) were processed in order to obtain flour and extract starch. The flou
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 04/10/2011
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18. Efeito da banana da Terra verde e do albedo do maracujá sobre o perfil lipídico de ratos
Foram elaboradas farinhas de banana da terra verde (Musa AAB- Terra) e albedo de maracujá (Passiflora edulis f. flavicarpa) para o desenvolvimento do presente trabalho. Após determinação da composição química dessas farinhas realizou-se um ensaio biológico cujo objetivo foi avaliar os efeitos da farinha do albedo de maracujá (rica em fibra solúvel)
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 07/04/2011
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19. Efeito da banana da Terra verde e do albedo do maracujá sobre o perfil lipídico de ratos
Foram elaboradas farinhas de banana da terra verde (Musa AAB- Terra) e albedo de maracujá (Passiflora edulis f. flavicarpa) para o desenvolvimento do presente trabalho. Após determinação da composição química dessas farinhas realizou-se um ensaio biológico cujo objetivo foi avaliar os efeitos da farinha do albedo de maracujá (rica em fibra solúvel)
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 07/04/2011
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20. Macarrão instantâneo funcional obtido pelos processos de fritura convencional e a vácuo / Development of functional instant noodles using atmospheric and vacuum frying
A demanda por produtos com melhor qualidade nutricional e funcional tem aumentado nos últimos anos. O mercado de alimentos funcionais está aumentando no Brasil apresentando um crescimento superior a 50 % desde 2002. A soja e seus derivados apresentam grande potencial no mercado de alimentos funcionais, especialmente devido à presença das isoflavonas e ao
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 25/02/2011
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21. Efeito da radiação gama em propriedades da farinha de banana verde / Effect of gamma radiation in properties of green banana flour
Banana starch has been researched in the area of nutrition from the introduction of the Resistant Starch concept (RS). The starch of Musa AAA-Nanicão and Musa AAB-Terra had been already characterized in relation to their physiological responses. Green banana possesses important amount of resistant starch. The main interest in relation to the resistant starc
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 23/02/2011
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22. Properties of extruded xanthan-starch-clay nanocomposite films
The aim of this work was to manufacture the biodegradable nanocomposite films by extrusion from different combinations of cassava starch, xanthan gum and nanoclays (sodium montmorillonite - MMT- Na) and to characterize them according to their microstructure, optical, mechanical and barrier properties. Films were manufactured from nine starch/xanthan/nanoclay
Brazilian Archives of Biology and Technology. Publicado em: 2011-12
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23. Biodegradable foams based on starch, polyvinyl alcohol, chitosan and sugarcane fibers obtained by extrusion
Biodegradable foams made from cassava starch, polyvinyl alcohol (PVA), sugarcane bagasse fibers and chitosan were obtained by extrusion. The composites were prepared with formulations determined by a constrained ternary mixtures experimental design, using as variables: (X1) starch / PVA (100 - 70%), (X2) chitosan (0 - 2%) and (X3) fibers from sugar cane (0 -
Brazilian Archives of Biology and Technology. Publicado em: 2011-10
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24. Embalagens ativas de fonte renovável / Active packaging from renewable source
Active biodegradable packaging foams type were developed, obtained from cassava starch, to increase the shelf-life of minimally processed fruits. For this, active agents that prevent the proliferation of fungi, weight loss and, still, provide a visual indication (change of packaging color) of the packaged product quality, were added to the renewable packagin
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 14/10/2010