home pesquisas tecnologia de amidos celulose hidrogeis e nanofibras

Title

Secagem, armazenamento, aeração e conservação de grãos
Processos de industrialização de grãos e derivados
Tecnologia de amidos, celulose, hidrogéis e nanofibras
Metabólitos, contaminantes e aditivos em grãos e derivados

published articles

Impact of heat-moisture treatment and annealing in starches: a review

2011

Carbohydrate Polymers

Pasting, expansion and textural properties of fermented cassava starch oxidised with sodium hypochlorite

2011

Carbohydrate Polymers

Oxidation of fermented cassava starch using hydrogen peroxide

2011

Carbohydrate Polymers

Effects of oxidative treatment on the physicochemical, rheological and functional properties of oat beta-glucan

2011

Food Chemistry

Effect of heat-moisture treatment on rice starch of varying amylose content

2010

Food Chemistry

The effects of acid and oxidative modification on the expansion properties of rice flours with varying levels of amylose

2010

LWT - Food Science and Technology

Effects of annealing on the physicochemical properties and enzymatic susceptibility of rice starches with different amylose contents

2010

Food Chemistry

Teor de amido resistente e perfil de textura de amidos de arroz com diferentes níveis de amilose modificados hidrotermicamente

2010

Brazilian Journal of Food Technology

Poder de inchamento e solubilidade de amido de arroz submetido ao tratamento térmico com baixa umidade

2009

Brazilian Journal of Jood Technology

Caracterização química e rendimento de extração de amido de arroz com diferentes teores de amilose

2009

Brazilian Journal of Food Technology
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