Results 151 to 160 of about 74,477 (200)

Performance evaluation of hybrid photovoltaic thermal (PVT) solar dryer for drying of cassava

Solar Energy, 2021
A prototype hybrid Photovoltaic Thermal (PV – T) solar dryer aided with Evacuated Tube Collector (ETC) is presented for drying of cassava slices under the meteorological conditions of Thanjavur, Tamilnadu, India. Further the morphological, structural and
E. Veeramanipriya, A. U. Sundari
semanticscholar   +1 more source

Cassava starch films reinforced with lignocellulose nanofibers from cassava bagasse

International Journal of Biological Macromolecules, 2019
Cassava bagasse, a high-fiber coproduct of cassava starch processing, was used to produce lignocellulose nanofibers (LCNF) to apply as reinforcement in cassava starch films.
Ivo Mottin Demiate, Buddhi Lamsal, Washington MAGALHÃES   +2 more
exaly   +2 more sources

Physicochemical Characterization and Properties of Cassava Starch: A Review

Polymers
Cassava (Manihot esculenta Crantz) is a tuber and one of the most important sources of commercial production in the world, with high consumed food produced in the tropics contributing to high quantity of calories to the diet.
A. F. Chamorro, Manuel Palencia, T. Lerma   +2 more
semanticscholar   +1 more source

Attention deep learning‐based large‐scale learning classifier for Cassava leaf disease classification

Expert Syst. J. Knowl. Eng., 2021
Cassava is a rich source of carbohydrates, and it is vulnerable to virus diseases. Literature survey shows that the image recognition and integrated deep learning approach is successfully employed for Cassava leaf disease classification. Mostly, transfer
Vinayakumar Ravi, Vasundhara Acharya, T. Pham   +2 more
semanticscholar   +1 more source

Protein composition, chlorophyll, carotenoids, and cyanide content of cassava leaves (Manihot esculenta Crantz) as influenced by cultivar, plant age, and leaf position.

Food Chemistry, 2021
The variation of proximate compositions, amino acids, carotenoids, chlorophyll, and total cyanide contents in cassava leaves was studied to identify the most suitable leaves for human consumption.
Sawittree Chaiareekitwat, S. Latif, B. Mahayothee, P. Khuwijitjaru, M. Nagle, Suwaluk Amawan, Joachim Müller   +6 more
semanticscholar   +1 more source

Development of a bioactive synbiotic edible film based on cassava starch, inulin, and Lactobacillus casei

, 2020
One of the most important trends in the development of edible films is the inclusion of both probiotics and prebiotics in the polymeric matrix, so they can play an active role in the health of consumers.
Julieth Orozco-Parra, C. M. Mejía, Cristian C. Villa   +2 more
semanticscholar   +1 more source

Heat-sealing property of cassava starch film plasticized with glycerol and sorbitol

, 2020
Here, we investigated the effects of plasticizers on the physicochemical properties, crystallinity, and heat sealability of cassava starch films. An increase in the content of sorbitol resulted in a decrease in the moisture content and thickness of the ...
W. Lim, S. Ock, G. Park, I. Lee, Min Hyeock Lee, H. Park   +5 more
semanticscholar   +1 more source

Corn and cassava starch with carboxymethyl cellulose films and its mechanical and hydrophobic properties.

Carbohydrate Polymers, 2019
The amylose and amylopectin content of starch influences its functional characteristics and its interaction with other materials. Thus, it is important to study the mechanical strength and hydrophilicity of starch films of different botanical origins to ...
K. M. Tavares, A. Campos, M. C. Mitsuyuki, B. Luchesi, J. Marconcini   +4 more
semanticscholar   +1 more source

Effect of fermentation time on physicochemical properties of starch extracted from cassava root

Food Bioscience, 2020
The physicochemical properties of starch extracted from fermented cassava roots was studied. Starches extracted from fermented cassava roots showed slightly lower amylose contents (24–26%) compared to starch extracted from unfermented cassava roots (27%).
S. Oyeyinka, A. A. Adeloye, Omotayo O. Olaomo, E. Kayitesi   +3 more
semanticscholar   +1 more source

Efficient lactic acid production from cassava bagasse by mixed culture of Bacillus coagulans and lactobacillus rhamnosus using stepwise pH controlled simultaneous saccharification and co-fermentation

, 2020
In this study, cassava bagasse, a by-product contains starch and lignocellulosic fibers, was used to lactic acid production based on simultaneous saccharification and co-fermentation. During the process, starch and cellulosic fractions in cassava bagasse
Hao Chen, Bo Chen, Zihang Su, Kang Wang, Boxuan Wang, Yong Wang, Yong Wang, Zhihao Si, Yilu Wu, D. Cai, Peiyong Qin   +10 more
semanticscholar   +1 more source