Show simple item record Zavareze, Elessandra da Rosa Pinto, Vânia Zanella Klein, Bruna El Halal, Shanise Lisie Mello Elias, Moacir Cardoso Prentice-Hernández, Carlos Dias, Alvaro Renato Guerra 2014-08-22T18:54:05Z 2014-08-22T18:54:05Z 2012
dc.identifier.citation ZAVAREZE, Elessandra da Rosa et al. Development of oxidised and heat–moisture treated potato starch film. Food Chemistry, v. 132, n. 1, p. 344–350, 2012. Disponível em: <>. Acesso em: 25 jul. 2014. pt_BR
dc.identifier.issn 0308-8146
dc.description.abstract This study investigated the effects of sodium hypochlorite oxidation and a heat–moisture treatment of potato starch on the physicochemical, pasting and textural properties of potato starches in addition to the water vapour permeability (WVP) and mechanical properties of potato starch films produced from these starches. The carbonyl contents, carboxyl contents, swelling power, solubility, pasting properties and gel texture of the native, oxidised and heat–moisture treated (HMT) starches were evaluated. The films made of native, oxidised and HMT starches were characterised by thickness, water solubility, colour, opacity, mechanical properties and WVP. The oxidised and HMT starches had lower viscosity and swelling power compared to the native starch. The films produced from oxidised potato starch had decreased solubility, elongation and WVP values in addition to increased tensile strength compared to the native starch films. The HMT starch increased the tensile strength and WVP of the starch films compared to the native starch. pt_BR
dc.language.iso eng pt_BR
dc.rights open access pt_BR
dc.subject Film pt_BR
dc.subject Heat–Moisture Treatment pt_BR
dc.subject Oxidation pt_BR
dc.subject Potato Starch pt_BR
dc.title Development of oxidised and heat–moisture treated potato starch film pt_BR
dc.type article pt_BR
dc.identifier.doi 10.1016/j.foodchem.2011.10.090 pt_BR

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