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

Thermochimica Acta

Volumn 519, Issue 1-2, 2011, Pages 50-54

  De Almeida, Rafael Ramires ^a   Lacerda, Luiz Gustavo ^b   Murakami, Fabio Seigi ^b,c   Bannach, Gilbert ^d   Demiate, Ivo Mottin ^a   Soccol, Carlos Ricardo ^c   Da Silva Carvalho Filho, Marco Aurélio ^b   Schnitzler, Egon ^a  

^a STATE UNIVERSITY OF PONTA GROSSA   (Brazil)

^b POSITIVO UNIVERSITY   (Brazil)

^c FEDERAL UNIVERSITY OF PARANÁ   (Brazil)

^d SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

Author keywords

Babassu flour; DSC; Hydrolysis; Kinetics analysis; TG

Indexed keywords

BABASSU COCONUTS; BABASSU FLOUR; DECOMPOSITION PROCESS; DSC; FIRST ORDER REACTIONS; FREQUENCY FACTORS; KINETICS ANALYSIS; NATIVE TREES; NON-ISOTHERMAL METHOD; SCREENING TECHNIQUES; SHIMADZU; SOLID FRACTION; TG; THERMAL ANALYSIS; THERMAL BEHAVIORS; THERMAL STABILITY;

STARCH; THERMOANALYSIS; THERMODYNAMIC STABILITY;

ENZYMATIC HYDROLYSIS;

EID: 79955811707     PISSN: 00406031     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tca.2011.02.029     Document Type: Article

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