Modulation of the Physicochemical Properties of Aria (Goeppertia allouia) Starch by Cold Plasma: Effect of Excitation Frequency-Reference-Cited by-同舟云学术

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Modulation of the Physicochemical Properties of Aria (Goeppertia allouia) Starch by Cold Plasma: Effect of Excitation Frequency

Published:2022-12-15 Issue:4 Volume:16 Page:768-784
ISSN:1935-5130
Container-title:Food and Bioprocess Technology
language:en
Short-container-title:Food Bioprocess Technol

Author:

da Costa Pinto Camila,Sanches Edgar Aparecido,Clerici Maria Teresa Pedrosa Silva,Rodrigues Sueli,Fernandes Fabiano André Narciso,de Souza Sérgio Michielon,Teixeira-Costa Barbara Elisabeth,de Araújo Bezerra Jaqueline,Lamarão Carlos Victor,Campelo Pedro Henrique

Funder

FAPEAM

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science

Link

https://link.springer.com/content/pdf/10.1007/s11947-022-02970-6.pdf

Reference57 articles.

1. Alves Filho, E. G., Silva, L. M. A., de Brito, E. S., Castro, D. R. G., Bezerra, J. A., Sanches, E. A., et al. (2021). Effect of glow and dielectric barrier discharges plasma on volatile and non-volatile chemical profiling of Camu-Camu Juice. Food and Bioprocess Technology, 14(7), 1275–1286. https://doi.org/10.1007/s11947-021-02639-6

2. Banura, S., Thirumdas, R., Kaur, A., Deshmukh, R. R., & Annapure, U. S. (2018). Modification of starch using low pressure radio frequency air plasma. LWT - Food Science and Technology, 89(September 2017), 719–724. https://doi.org/10.1016/j.lwt.2017.11.056

3. Barros, D. R., Carvalho, A. P. M. G., da Silva, E. O., Sampaio, U. M., de Souza, S. M., Sanches, E. A., et al. (2021). Ariá (Goeppertia allouia) Brazilian Amazon tuber as a non-conventional starch source for foods. International Journal of Biological Macromolecules, 168, 187–194. https://doi.org/10.1016/j.ijbiomac.2020.11.050

4. Bie, P., Pu, H., Zhang, B., Su, J., Chen, L., & Li, X. (2016). Structural characteristics and rheological properties of plasma-treated starch. Innovative Food Science and Emerging Technologies, 34, 196–204. https://doi.org/10.1016/j.ifset.2015.11.019

5. Bruce, R. H. (1981). Ion response to plasma excitation frequency. Journal of Applied Physics, 52(12), 7064–7066. https://doi.org/10.1063/1.328703

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