PATRICIA YOKO INAMURA
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Artigo IPEN-doc 24329 Comparison of gamma radiation effects on natural corn and potato starches and modified cassava starch2018 - TEIXEIRA, BRUNA S.; GARCIA, RAFAEL H.L.; TAKINAMI, PATRICIA Y.I.; DEL MASTRO, NELIDA L.The objective of this work was to evaluate the effect of irradiation treatment on physicochemical properties of three natural polymers, i.e. native potato and corn starches and a typical Brazilian product, cassava starch modified through fermentation-sour cassava- and also to prepare composite hydrocolloid films based on them. Starches were irradiated in a Co-60 irradiation chamber in doses up to 15 kGy, dose rate about 1 kGy/h. Differences were found in granule size distribution upon irradiation, mainly for corn and cassava starch but radiation did not cause significant changes in granule morphology. The viscosity of the potato, corn and cassava starches hydrogels decreased as a function of absorbed dose. Comparing non-irradiated and irradiated starches, changes in the Fourier transform infrared (FTIR) spectra in the 2000-1500 cm(-1) region for potato and corn starches were observed but not for the cassava starch. Maximum rupture force of the starch-based films was affected differently for each starch type; color analysis showed that doses of 15 kGy promoted a slight rise in the parameter b* (yellow color) while the parameter L* (lightness) was not significantly affected; X-ray diffraction patterns remained almost unchanged by irradiation.Artigo IPEN-doc 23826 Radiation, plant proteins and sustainability2016 - TAKINAMI, PATRICIA Y.I.; UEHARA, VANESSA B.; TEIXEIRA, BRUNA S.; DEL MASTRO, NELIDA L.The best sources of proteins for human nourishment come from animal origin. But, conventional meat production involves not only animal suffering but, also, prodigious amounts of water use and significant global warming gases produced per pound of meat. Sustainable plant proteins are good for human beings, as well as, for the planet. Specific natural resources like pulses, in particular, represent a very environmentally friendly and sustainable food source and are rich of high-quality and cost-effective protein ingredients. Ionizing radiation may contribute to food safety and food security. Also, irradiation could serve as an additional food processing method for inactivation or removal of certain antinutritional factors. In this work, the benefits of plant protein sources, particularly pulse protein foods, are highlighted. Moreover, a survey on database since 1970, about the relation among pulses, plant protein and ionizing radiation has been presented. Highlights: Pulses represent a very environmentally friendly and sustainable food source. Pulses are rich sources of high quality and cost effective protein ingredients. Ionizing radiation may contribute to food safety and food security and it could be applied for inactivation or removal of certain antinutritional factors.Resumo IPEN-doc 23741 Comparison of gamma radiation effects on natural corn and potato starches and modified cassava starch2016 - TEIXEIRA, BRUNA S.; TAKINAMI, PATRICIA Y.I.; DEL MASTRO, NELIDA L.Artigo IPEN-doc 21047 The influence of gamma irradiation on texture, color and viscosity properties of potato starch2015 - TEIXEIRA, BRUNA S.; INAMURA, PATRICIA Y.; MASTRO, NELIDA L. del