Physicochemical Properties, Modifications And Applications Of Starches From Different Botanical Sources

dc.creatorAlcazar-Alay
dc.creatorSylvia Carolina; Almeida Meireles
dc.creatorMaria Angela
dc.date2015-APR-JUN
dc.date2016-06-07T13:33:57Z
dc.date2016-06-07T13:33:57Z
dc.date.accessioned2018-03-29T01:49:39Z
dc.date.available2018-03-29T01:49:39Z
dc.identifier
dc.identifierPhysicochemical Properties, Modifications And Applications Of Starches From Different Botanical Sources. Soc Brasileira Ciencia Tecnologia Alimentos, v. 35, p. 215-236 APR-JUN-2015.
dc.identifier0101-2061
dc.identifierWOS:000358781700001
dc.identifier10.1590/1678-457X.6749
dc.identifierhttp://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000200215&lng=en&nrm=iso&tlng=en
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/243811
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1307509
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionPresent trends towards technologies and processes that increase the use of residues make starchy vegetal biomass an important alternative material in various applications due to starch's versatility, low cost and ease of use when its physicochemical properties are altered. Starch is increasingly used in many industrial applications and as a renewable energy resource. Starch can be modified to enhance its positive attributes and eliminate deficiencies in its native characteristics. In this article, the state of knowledge on conventional and unconventional starches and their properties, characteristics, modifications and applications are reviewed.
dc.description35
dc.description2
dc.description
dc.description215
dc.description236
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionCAPES [Process 5532116]
dc.descriptionCNPq [301301/2010-7, 560914/2010-5]
dc.descriptionFAPESP [2012/10685-8]
dc.description
dc.description
dc.description
dc.languageen
dc.publisherSOC BRASILEIRA CIENCIA TECNOLOGIA ALIMENTOS
dc.publisher
dc.publisherCAMPINAS
dc.relationFOOD SCIENCE AND TECHNOLOGY
dc.rightsfechado
dc.sourceWOS
dc.subjectHeat-moisture Treatment
dc.subjectLinked Resistant Starch
dc.subjectWaxy Corn Starches
dc.subjectFunctional-properties
dc.subjectRheological Properties
dc.subjectAmylose Content
dc.subjectRice Starches
dc.subjectPotato Starch
dc.subjectMaize Starches
dc.subjectPasting Properties
dc.titlePhysicochemical Properties, Modifications And Applications Of Starches From Different Botanical Sources
dc.typeArtículos de revistas
dc.typeResumo


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