Results 1 to 10 of about 1,372 (177)
Characterization of arrowroot (Maranta arundinacea) starch as a potential starch source for the food industry [PDF]
Heliyon, 2023 Arrowroot is an underutilized tuber crop in Sri Lanka and the characterization of starch was done to identify its nutritional, physicochemical, and functional properties to evaluate its potential for use in the food industry.
M K S Malki +2 more
exaly +8 more sources
Physical, Mechanical, and Morphological Performances of Arrowroot (Maranta arundinacea) Fiber Reinforced Arrowroot Starch Biopolymer Composites [PDF]
Polymers, 2022 This research is driven by stringent environmental legislation requiring the consumption and use of environmentally friendly materials. In this context, this paper is concerned with the development and characterization of thermoplastic arrowroot starch (TPAS) based biocomposite films by incorporating arrowroot fiber (AF) (0–10%) into a glycerol ...
J Tarique, E S Zainudin, S M Sapuan
exaly +6 more sources
Characterization of arrowroot starch in different agronomic managements [PDF]
Revista Ceres, 2019 Arrowroot is a plant originated in Latin America that has aroused interest in the food industry due to its high starch content, with differentiated characteristics and high commercial value. However, information on the management of arrowroot are scarce,
Douglas Correa de Souza +5 more
doaj +5 more sources
Jurnal Teknologi dan Industri Pangan, 2013 Dual-modified arrowroot starch using hydroxypropylation and cross-linking methods was carried out to overcome the deficiency in of native arrowroot starches for food processing application.
Rijanti Rahaju Maulani1)* +3 more
doaj +5 more sources
Edible Films and Coatings Formulated with Arrowroot Starch as a Non-Conventional Starch Source for Plums Packaging [PDF]
Polysaccharides, 2021 Increasing environmental awareness has promoted an interest in alternative strategies to common plastics obtained from fossil sources, stimulating research on the use of biodegradable and edible films/coatings obtained from renewable sources such as ...
Gislaine Ferreira Nogueira +7 more
doaj +5 more sources
Experimental Studies on the Carboxymethylation of Arrowroot Starch in Isopropanol-Water Media [PDF]
Starch/Staerke, 2003 AbstractThe reaction between granular arrowroot starch and sodium monochloroacetate (SMCA) in isopropanol‐water mixtures has been studied in a systematic way using experimental design strategies. The effect of six factors, i.e. the theoretical degree of substitution (DSt), reaction time, weight fraction of water in the mixture, NaOH/SMCA ratio ...
Hero J Heeres
exaly +4 more sources
Journal of Materials Research and Technology, 2021 Raising environmental awareness had forced researchers to explore the potential and implementation of environmentally friendly materials as alternatives for conventional materials.
J Tarique, S M Sapuan, J Yusuf
exaly +5 more sources
Viability of 4 Probiotic Bacteria Microencapsulated with Arrowroot Starch in the Simulated Gastrointestinal Tract (GIT) and Yoghurt [PDF]
Foods, 2019 Probiotic bacteria are usually encapsulated to increase their survival through passage of the simulated gastrointestinal tract (GIT). Four Lactobacilli were freeze-dried and encapsulated with maltodextrin (maltodextrin 1.25 g, whey 0.25 g, bacteria 0.5 g,
Lesly Samedi, Albert Linton Charles
doaj +3 more sources
Physical and 3D Printing Properties of Arrowroot Starch Gels [PDF]
Foods, 2022 This paper aims to investigate the physical and 3D printing properties of arrowroot starch (AS), a natural biopolymer with many potential health benefits. Scanning electron microscopy images showed that AS granules had mixed spherical and elongated geometries, with average sizes of 10.5 ± 2.5 μm.
Meiling Xu +7 more
openaire +4 more sources
Evaluating Arrowroot Starch Modification and Application in Wet Noodles
Journal of Experimental Life Science, 2022 Increasing the Resistant Starch (RS) level in food products containing naturally high starch content is important as RS has been acknowledged as a functional food ingredient. The purpose of this study is to determine the effect of steam-cooling treatment
Aprilia Bertha Puspitasari +3 more
doaj +2 more sources