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

Journal of Thermal Analysis and Calorimetry

Volumn 111, Issue 3, 2013, Pages 2217-2222

  Beninca, Cleoci ^a   Colman, Tiago André Denck ^a   Lacerda, Luiz Gustavo ^b   Da Silva Carvalho Filho, Marco Aurélio ^b   Demiate, Ivo Mottin ^a   Bannach, Gilbert ^c   Schnitzler, Egon ^a  

^a STATE UNIVERSITY OF PONTA GROSSA   (Brazil)

^b POSITIVO UNIVERSITY   (Brazil)

^c SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

Author keywords

Cassava starch; Enthalpy; Gelatinization; Oxidized starch; Thermal analysis

Indexed keywords

CASSAVA STARCH; CHEMICALLY MODIFIED; GELATINIZATION; MODIFIED STARCHES; OXIDIZED STARCH; PASTING TEMPERATURE; SODIUM HYPOCHLORITE SOLUTION; STRUCTURAL BEHAVIORS;

ATOMIC FORCE MICROSCOPY; DECOMPOSITION; DIFFERENTIAL SCANNING CALORIMETRY; DIFFERENTIAL THERMAL ANALYSIS; ENTHALPY; GELATION; GRANULATION; HYDROMETALLURGY; PLANTS (BOTANY); THERMOANALYSIS; THERMOGRAVIMETRIC ANALYSIS;

STARCH;

EID: 84881475086     PISSN: 13886150     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10973-012-2592-z     Document Type: Article

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