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vol.72 issue146STUDY OF THE MODEL OF WEARING PROPOSED BY ARCHARDEXPERIMENTAL STUDY OF THE FORCE OF FRACTURE IN TROPICAL FRUITS: TREE TOMATO(Cyphomandra betacea Sendt) author indexsubject indexarticles search
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DYNA

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Abstract

SANDOVAL ALDANA, ANGELICA; RODRIGUEZ SANDOVAL, EDUARDO  and  FERNANDEZ QUINTERO, ALEJANDRO. APPLICATION OF ANALYSIS BY DIFFERENTIAL SCANNING CALORIMETRY (DSC) FOR THE CHARACTERIZATION OF THE MODIFICATIONS OF THE STARCH. Dyna rev.fac.nac.minas [online]. 2005, vol.72, n.146, pp.45-53. ISSN 0012-7353.

Differential Scanning Calorimetry (DSC) is a technical analysis that has allowed the identification, in a system of starch and water, the transitions and structural modifications of the starch granule, to verify the association of fragments of amylase and amyl-pectin (retro- gradation), and to identify changes in thermal properties as consequence of heat and moisture treatments. This review presents concepts on DSC, structure and phase transitions of starch granule. In addition, researches to characterize different starches by DSC are outlined.

Keywords : Differential scanning Calorimetry (DSC); Starch; Gelatinization; Retro-gradation; Heat-moisture treatments; Annealing.

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