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dc.contributor.CRUESPUniversidade Estadual de Campinaspt_BR
dc.typeArtigo de periódicopt_BR
dc.titleProduction and Characterization of Sugary Cassava Syruppt_BR
dc.contributor.authorSouza, HALpt_BR
dc.contributor.authorSouza, TCLpt_BR
dc.contributor.authorLopes, ASpt_BR
dc.contributor.authorPena, RSpt_BR
unicamp.author.emailhugo_de_souza@hotmail.compt_BR
unicamp.author.emailthais.cls@hotmail.compt_BR
unicamp.author.emailaslopes@ufpa.brpt_BR
unicamp.author.emailrspena@ufpa.brpt_BR
unicamp.authorSouza, Hugo A. L. Souza, Thais C. L. Univ Estadual Campinas, BR-13083970 Campinas, SP, Brazilpt_BR
unicamp.authorLopes, Alessandra S. Pena, Rosinelson S. Fed Univ Para, BR-66059 Belem, Para, Brazilpt_BR
dc.subjectmandiocabapt_BR
dc.subjectsugarpt_BR
dc.subjectrheologypt_BR
dc.subject.wosApis-mellifera L.pt_BR
dc.subject.wosPhysicochemical Characterizationpt_BR
dc.subject.wosWater Activitypt_BR
dc.subject.wosHoney Samplespt_BR
dc.subject.wosStatept_BR
dc.subject.wosRheologypt_BR
dc.subject.wosBrazilpt_BR
dc.description.abstractA group of cassava landraces that occur naturally in Amazonia (Manihot esculenta Crantz) are known as mandiocaba or sugary cassava because they have high free sugar content, making them a possible feedstock for the production of syrup. The objective of the study was to evaluate the technological viability of obtaining sugary cassava syrup and to characterize the physical and physicochemical properties of the product. The yield of the syrup (80 degrees Brix) obtained from the manipueira (liquid obtained by crushing and filtering the cassava) concentration was 262.72 g per plant. The reducing sugars represented 77.26% of total sugars, the density was 1.4210 g cm(-3) at 20 degrees C, and the volumetric expansion coefficient was 38.6 m K-1. The Newtonian behavior and activation energy (>= 69.65 kJ gmol(-1)) were similar to that of honey found in the literature.pt
dc.description.noteo TEXTO COMPLETO DESTE ARTIGO, ESTARÁ DISPONÍVEL À PARTIR DE AGOSTO DE 2015.pt
dc.relation.ispartofInternational Journal Of Food Engineeringpt_BR
dc.relation.ispartofabbreviationInt. J. Food Eng.pt_BR
dc.publisher.cityBerlinpt_BR
dc.publisher.countryAlemanhapt_BR
dc.publisherWalter De Gruyter Gmbhpt_BR
dc.date.issued2013pt_BR
dc.identifier.citationInternational Journal Of Food Engineering. Walter De Gruyter Gmbh, v. 9, n. 1, n. 39, n. 43, 2013.pt_BR
dc.language.isoenpt_BR
dc.description.volume9pt_BR
dc.description.issuenumber1pt_BR
dc.description.firstpage39pt_BR
dc.description.lastpage43pt_BR
dc.rightsembargopt_BR
dc.sourceWeb of Sciencept_BR
dc.identifier.issn2194-5764pt_BR
dc.identifier.wosidWOS:000320860500005pt_BR
dc.identifier.doi10.1515/ijfe-2012-0206pt_BR
dc.date.available2014-07-30T18:08:27Z
dc.date.available2015-11-26T16:42:45Z-
dc.date.accessioned2014-07-30T18:08:27Z
dc.date.accessioned2015-11-26T16:42:45Z-
dc.description.provenanceMade available in DSpace on 2014-07-30T18:08:27Z (GMT). No. of bitstreams: 0 Previous issue date: 2013en
dc.description.provenanceMade available in DSpace on 2015-11-26T16:42:45Z (GMT). No. of bitstreams: 0 Previous issue date: 2013en
dc.identifier.urihttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/70376
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/70376-
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