Evolved gas analysis (coupled TG–DSC–FTIR) applied to the thermal behaviour of inulin

Journal of Analytical and Applied Pyrolysis - Tập 108 - Trang 323-326 - 2014
Roberta de Souza Leone1,2, Tiago André Denck Colman2, Egon Schnitzler2, Luciana Neves Ellendersen1, Maria Lúcia Masson1
1Federal University of Paraná, Food Science and Technology, R. Cel. Francisco H. dos Santos, s/n, 81531-980 Curitiba, PR, Brazil
2State University of Ponta Grossa, Food Science and Technology, Av. Carlos Cavalcanti, 4748, 84030-900 Ponta Grossa, PR, Brazil

Tài liệu tham khảo

Palacio, 2014, Fermentation by Lactobacillus paracasei of galactooligosaccharides and low-molecular-weight carbohydrates extracted from squash (Cucurbita maxima) and luppin (Lupinus albus) seeds, J. Microbiol. Biotechnol. Food Sci., 3, 329 Zuletta, 2001, Inulin determination of food labeling, J. Agric. Food Chem., 49, 4570, 10.1021/jf010505o Delgado, 2013, Yacon (Smallanthus sonchifolius): a functional food, Plants Foods Hum. Nutr., 68, 222, 10.1007/s11130-013-0362-0 Valentová, 2006, The biological and chemical variability of yacon, J. Agric. Food Chem., 54, 1347, 10.1021/jf052645u Campbell, 1997, Selected fructooligosaccharide (1-kestose, nystose, and 1F-β-fructofuranosyllnystose) composition of foods and feeds, J. Agric. Food Chem., 45, 3076, 10.1021/jf970087g Niness, 1999, Nutritional and health benefits of inulin and oligofructose. Inulin and oligofructose: what are they?, J. Nutr., 129, 1402, 10.1093/jn/129.7.1402S 1989 Zimeri, 2002, The effect of moisture content on the crystallinity and glass transition temperature of inulin, Carbohydr. Polym., 48, 299, 10.1016/S0144-8617(01)00260-0 Genaro, 2000, Studies on the physicochemical properties of inulin and inulin oligomers, Food Chem., 68, 179, 10.1016/S0308-8146(99)00173-9 Ronkart, 2010, Impact on the crystallization pathway of inulin on its mono-hydrate to hemi-hydrate thermal transition, Food Chem., 119, 317, 10.1016/j.foodchem.2009.06.035 Beninca, 2013, Thermal, rheological, and structural behaviors of natural and modified cassava starch granules, with sodium hypochlorite solutions, Thermochim. Acta, 111, 2217 Andrade, 2014, Effects of heat–moisture treatment on organic cassava starch. Thermal, rheological and structural study, J. Therm. Anal. Calorim., 115, 2115, 10.1007/s10973-013-3159-3 Souza, 2014, Flame retardant properties of the bark powder of Anadenanthera peregrina var. falcata (Benth.) Altschul (angico) studied by coupled thermogravimetry–Fourier transform infrared spectroscopy, J. Anal. Appl. Pyrol. Oliveira, 2014, Thermal, structural and rheological behaviour of native and modified waxy corn starch with hydrochloric acid at different temperatures, J. Therm. Anal. Calorim., 115, 13, 10.1007/s10973-013-3307-9