Modified Starch
Mostrando 1-12 de 108 artigos, teses e dissertações.
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1. Hematite and quartz microflotation using millet starch as depressant
Abstract Brazil is among the world's largest iron ore producers. The standard concentration method is reverse cationic flotation using amines, and their derivatives, such as quartz collector and corn (as either grits, flour, or starch) as the hematite depressant. Corn is considered cheap, abundant, and available all around the country. However, its demand ha
REM, Int. Eng. J.. Publicado em: 2021-01
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2. Fabrication and characterization of low cost ceramic membranes for microfiltration of Acutodesmus obliquus using modified clays
RESUMO Membranas de microfiltração em cerâmica tubular foram preparadas por extrusão de misturas de argilas naturais (NC) e argilas tratadas termicamente (TC) em diferentes frações com a adição de amido de mandioca catiônico. Estudos anteriores verificaram que membranas contendo TC possuíam maior permeabilidade hidráulica e fluxo permeado do que a
Matéria (Rio J.). Publicado em: 25/11/2019
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3. Crosslinking starch/oat hull mixtures for use in composites with PLA
Abstract Modification of composite components has been proposed as a tool to improve their functional properties. The present work studied crosslinking of a starch/oat hull mixture by reactive extrusion with sodium trimetaphosphate (STMP), for application in composites with polylactic acid (PLA). The treated mixture was characterized regarding degree of subs
Polímeros. Publicado em: 10/10/2019
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4. Gluten-free cheese bread from frozen dough: effect of modified cassava starch
Abstract The freezing process in dough is widely used to improve fresh product availability for the consumer. The aim of the study was to assess the effect of different modified cassava starches on the quality and textural properties of gluten-free (GF) cheese bread made from frozen GF cheese dough. Three sour cassava starches (extra, express and yucauca) an
Food Sci. Technol. Publicado em: 10/10/2019
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5. Physicochemical and technological characteristics of arrowroot flour modified by ultrasound and low-temperature heat treatment
RESUMO: A araruta é uma planta que apresenta conteúdo abundante de amido, e por não apresentar as proteínas do glúten em sua composição desperta o interesse da sua utilização na produção de alimentos para pessoas intolerantes a essas proteínas. A substituição do glúten envolve a utilização de agentes espessantes, como amidos ou farinhas pr�
Cienc. Rural. Publicado em: 03/10/2019
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6. Avaliação de amidos modificados empregados na mineração para aplicação em fluidos de perfuração de poços de petróleo
RESUMO Amidos e seus derivados são utilizados em praticamente todos os setores industriais. Na indústria petrolífera podem ser empregados como aditivos controladores de filtrado, os quais controlam eficazmente a perda de fluido para a formação rochosa adjacente. O presente trabalho teve como objetivo avaliar o uso de amidos, de mandioca e de milho, util
Matéria (Rio J.). Publicado em: 16/09/2019
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7. Morphological structure and crystallinity of ‘Rainha’ sweet potato starch by heat–moisture treatment
Abstract Heat-moisture treatment is type of physical modification that which cause changes in the technological characteristics of the starch. One of the sources of starch that presents potential of use of this treatment is sweet potato of the variety 'Rainha' (Ipomoea batatas). Therefore, the objective of this work was extract the sweet potato starch, apply
Polímeros. Publicado em: 10/06/2019
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8. Padrões alimentares de crianças de 13 a 35 meses de idade e associação com características maternas
Resumo: O objetivo foi identificar os padrões alimentares em crianças e verificar a sua associação com características maternas. Foram estudadas 1.185 crianças de 13 a 35 meses de idade. O consumo alimentar foi investigado por meio do recordatório alimentar de 24 horas e os padrões alimentares identificados pela análise fatorial por componentes prin
Cad. Saúde Pública. Publicado em: 08/04/2019
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9. Efecto de la adición de bentonita sobre las propiedades ópticas de diferentes materiales compuestos poliméricos
ABSTRACT In this work, composite materials were obtained by the incorporation of bentonite to biodegradable and synthetic polymeric matrices. Commercial (BE) and natural (BM) bentonite samples were employed, as well as three different polymeric matrices: thermoplastic corn starch (TPS), high density polyethylene (HDPE) and a poly(styrene-b-butadiene-b-styren
Matéria (Rio J.). Publicado em: 19/07/2018
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10. The structural modification of cassava starch using a saline water pretreatment
Abstract The cassava has been modified successfully by using the saline water, which was abundantly available on the planet. The biomass was submerged in saline waters that salt concentrations were altered at 0, 3.5 percent (seawater) and 10 percent (w/w) and were kept 5 days. After recovery by washing steps, the treated solids were characterized by using X
Food Sci. Technol. Publicado em: 05/04/2018
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11. Effect of modified cassava starch on the rheological and quality properties of a dairy beverage prepared with sweet whey
Abstract The effect of sweet whey and octenyl succinic anhydride (OSA)-modified cassava starch on the quality and rheological properties of fermented dairy beverages was evaluated. Sweet whey (45-65%) and OSA-modified cassava starch (0.8-1.2%) were added to determine an optimal fermented dairy beverage with the highest viscosity and the lowest syneresis poss
Food Sci. Technol. Publicado em: 22/03/2018
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12. Physicochemical, structural and thermal properties of oxidized, acetylated and dual-modified common bean (Phaseolus vulgaris L.) starch
Abstract Common beans are rich in protein and complex carbohydrates that are valuable for the human diet. Starch is the most abundant individual component; however, in its native form it has limited applications and modifications are necessary to overcome technological restrictions. The aim of this study was to evaluate the influence of oxidation, acetylatio
Food Sci. Technol. Publicado em: 22/03/2018