Morphological and Thermoanalytical Study of Modified Avocado Seeds Starch with Lactic Acid
| Autor: | Cristina Soltovski de Oliveira, Camila Delinski Bet, Egon Schnitzler, Luiz Gustavo Lacerda, Lucas Henrique Waiga |
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| Jazyk: | angličtina |
| Rok vydání: | 2017 |
| Předmět: |
0106 biological sciences
modification avocado starch Chemistry Starch Process Chemistry and Technology lactic acid food and beverages General. Including alchemy 04 agricultural and veterinary sciences General Chemistry 040401 food science 01 natural sciences Lactic acid chemistry.chemical_compound 0404 agricultural biotechnology QD1-65 010608 biotechnology Botany Environmental Chemistry QD1-999 thermal analysis |
| Zdroj: | Chemistry Journal of Moldova: General, Industrial and Ecological Chemistry, Vol 12, Iss 2, Pp 13-18 (2017) |
| ISSN: | 2345-1688 1857-1727 |
| Popis: | Avocado seeds starch was investigated after the modification with lactic acid using thermogravimetry and differential thermal analysis, differential scanning calorimetry, X-ray powder diffraction and scanning electron microscopy. After the modification, there was a decrease in the thermal stability of the starch, also the parameters measured by differential scanning calorimetry showed lower values. There was no difference in the morphology of the granules, which presented an oval and rounded shape. |
| Databáze: | OpenAIRE |
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