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dc.contributor.authorGomes, Anida Maria Moraes-
dc.contributor.authorSilva, Paloma L.da-
dc.contributor.authorSoares, Sandra de A.-
dc.contributor.authorSilva, Claudio E. M.da-
dc.contributor.authorGallão, Maria Izabel-
dc.contributor.authorGermani, Rogério-
dc.contributor.authorRicardo, Nágila M. P. S.-
dc.date.accessioned2022-02-24T12:18:46Z-
dc.date.available2022-02-24T12:18:46Z-
dc.date.issued2009-
dc.identifier.citationGOMES, Anida M. M. et al. Isolation and physico-chemical and rheological characterisation of the Brazilian jalap starch (Operculina tuberosa Meisn.). Carbohydrate Polymers, [s. l.], v. 77, p. 885–890, 2009.pt_BR
dc.identifier.urihttp://www.repositorio.ufc.br/handle/riufc/64154-
dc.description.abstracthe properties of the jalap starch (Operculina tuberosa Meisn.) were investigated and compared with other already known starches (potato and wheat starch). The jalap starch presented peak viscosity lower than the one from potato but higher than wheat starch, while the stability during the cooling down was higher than potato and wheat starch. The jalap starch presented X-ray pattern of type-A, which is typical of those from wheat starch. The rheological and physico-chemical characteristics presented by this source of starch were intermediate between those from wheat and potato, which makes it a promising commercial source to be explored, mainly in areas with food scantiness as in the Brazilian Northeastpt_BR
dc.language.isopt_BRpt_BR
dc.publisherCarbohydrate Polymerspt_BR
dc.rightsAcesso Abertopt_BR
dc.subjectConvolvulaceaept_BR
dc.subjectJalap starchpt_BR
dc.subjectOperculina tuberosa Meisnpt_BR
dc.subjectEsin jalappt_BR
dc.subjectRoot jalappt_BR
dc.titleIsolation and physico-chemical and rheological characterisation of the Brazilian jalap starch (Operculina tuberosa Meisn.)pt_BR
dc.typeArtigo de Periódicopt_BR
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