Thermal stability and thermal decomposition of sucralose

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Thermal analysis as a screening technique for the characterization of babassu flour and its solid fractions after acid and enzymatic hydrolysis

The babassu (Orbignya phalerata) is a native tree found in northern Brazil. Extracts of the babassu coconut have been widely used in industry. Babassu flour has about 60% starch, thus, besides nourishment it can be used as an alternative biofuel source. However, the properties of this starch lack of study and understanding. The main purpose of this study was to investigate the thermal behavior of raw babassu flour and its solid hydrolyzed fraction. The analyses were carried out using SHIMADZU DSC and TG thermic analyzers. The results demonstrated a reduction in thermal stability of the solid hydrolyzed fraction compared to raw matter. The kinetic parameters were investigated using non-isothermal methods and the parameters obtained for its decomposition process were an E(a) of 166.86 kJ mol(-1) and a frequency factor (beta) of 6.283 x 1014 min(-1); this was determined to be a first order reaction (n = 1). (C) 2011 Elsevier B.V. All rights reserved.

Characterization of native and oxidized starches of two varieties of Peruvian carrot (Arracacia xanthorrhiza, B.) from two production areas of Paraná state, Brazil

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Equilibrium, Thermoanalytical and Spectroscopic Studies to Characterize Phytic Acid Complexes with Mn(II) and Co(II)

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Thermal behavior studies of solid state compounds of 4-dimethylaminocinnamylidenepyruvate with alkali earth metals, except beryllium and radium

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Thermoanalytical study of the complexes of 4-dimetilaminocinnamylidenepiruvate with manganese (II), cobalt (II), nickel (II), cupper (II), zinc (II) and lead (II), in the solid state

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Aplicação da calorimetria exploratória diferencial (dsc) na caracterização térmica do acetato de dexametazona, excipientes e do creme de dexametazona

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Comparação de dois métodos de aplicação de fungicidas, irrigação por gotejamento e pulverização convencional no controle do mofo cinzento (Botrytis cinerea Pers.: Fr.) em vasos com plantas de lisianthus (Eustoma grandiflorum (Raf.) Shinn.)

Plan disease control techniques are used through the irrigation water, which reduces the labor and it improves application uniformity with smaller contact of the operator with toxic products, lower environmental impact and lower production cost. In order to control Botrytis cinerea the lisianthus culture, this work aimed to evaluate two fungicide application methods with different treatments. The fungicides were: thiophanate methyl (50 g i.a. L-1), thiophanate methyl + chlorothalonil (50 g i.a. L-1 + 35 g i.a. L-1) and iprodione (50 g i.a. L-1). Number of lesions, number of diseased floral buttons and height of the lisianthus plants were evaluated. It was possible to deduce, that in the growth stage (number of lesions in the plant) as well as in the final stage (number of floral buttons) of the lisianthus culture, the most efficient treatments were 2 (thiophanate methyl + chlorothalonil) and 3 (iprodione). Considering that treatment 2 is a mixture of two fungicides, a systemic and a contact one, independently of application methods, the mixture increased efficiency in relation to treatment 1 (thiophanate methyl). Thus, chemigation was as efficient as spreading technique.

Physicochemical properties of cassava starch oxidized by sodium hypochlorite

In this work, cassava starch was modified by treatment with sodium hypochlorite (NaClO) at different concentrations (0.8, 2.0 and 5.0 % of active chlorine) and selected physicochemical properties of the oxidized starches were investigated. The native and modified samples were evaluated considering moisture, carboxyl content, apparent viscosity, susceptibility to syneresis, mid-infrared spectroscopy and crystallinity index. The treatment with NaClO resulted in alterations in carboxyl content of the oxidized starches that increased with increasing concentration of the oxidant. Oxidized starches also showed higher susceptibility to syneresis, as assessed by the release of liquid during freezing and thawing. Apparent viscosity analysis showed decrease in peak viscosity of the oxidized starches. X-ray diffractograms showed that the oxidation influenced the extent of cassava starch relative crystallinity found to lie between 34.4 % (native) and 39.9 % (2.0 % active chlorine). The infrared spectra are sensitive to structural changes on starch macromolecules and presented characteristic peaks as C-O-C of the six carbon glucose ring absorbs at 1,150-1,085 cm -1 and due to axial deformation these bands changed with the crystal structure of the starch samples. © 2012 Association of Food Scientists & Technologists (India).

The thermal, rheological and structural properties of cassava starch granules modified with hydrochloric acid at different temperatures

Starch is arguably one of the most actively investigated biopolymer in the world. In this study, the native (untreated) cassava starch granules (Manihot esculenta, Crantz) were hydrolyzed by standard hydrochloric acid solution at different temperatures (30 °C and 50 °C) and the hydrolytic transformations were investigated by the following techniques: simultaneous thermogravimetry-differential thermal analysis (TG-DTA), differential scanning calorimetry (DSC), as well as non-contact atomic force microscopy (NC-AFM), X-ray diffraction (XRD) powder patterns, and rapid viscoamylographic analysis (RVA). After the treatment with hydrochloric acid at different temperatures, the thermal stability, a gradual loss of pasting properties (viscosity), alterations in the gelatinization enthalpy (ΔHgel), were observed. The use of NC-AFM and XRD allowed the observation of the surface morphology and topography of the starch granules and changes in crystallinity of the granules, respectively. © 2012 Elsevier B.V. All rights reserved.

Thermal, rheological, and structural behaviors of natural and modified cassava starch granules, with sodium hypochlorite solutions

The 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.

Influência da umidade do solo na nodulação da soja (Glycine max (L.) Merril)

Pós-graduação em Agronomia (Irrigação e Drenagem) - FCA

Effects of acetylation and acetylation-hydroxypropylation (dual-modification) on the properties of starch from Carioca bean (Phaseolus vulgaris L.)

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

The effects of heat-moisture treatment on avocado starch granules: thermoanalytical and structural analysis

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Morphological, thermal and physicochemical characteristics of small granules starch from Mirabilis jalapa L

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)