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Osmotic Dehydration of Selected Commercial Crops
, 2013 Osmotic dehydration can partially reduce the moisture content of most fruits and vegetables. This method was applied to New Zealand chestnuts and Philippine cassava. The effect of osmotic dehydration on mass transfer kinetics (water loss, solids gain and
Pontawe, Reagan Jazmin
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NFS Journal, 2020 Childhood energy malnutrition that appears in the weaning age is caused by insufficient energy intake due to a lack of certain macronutrients such as proteins and lipids.
Julie Mathilde Klang +4 more
doaj +1 more source
Utilização das águas da fermentação do polvilho azedo na elaboração de uma nova bebida [PDF]
, 2008 Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro Tecnológico, Programa de Pós-Graduação em Engenharia de Alimentos, Florianópolis, 2008.A água da fermentação do polvilho azedo é efluente da fermentação do amido de mandioca.
Biazotto, Luisa Marina
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Jurnal Teknologi dan Industri Pangan, 2019 Cassava rengginang is a traditional food having similar shape to rice rengginang but is made from cassava. The objective of this research was to know the effects of raw material on the physical and senso-ry characteristics of cassava rengginang.
Hadi Munarko, Sugiyono
doaj +1 more source
Food Science &Nutrition, Volume 14, Issue 6, June 2026.The Belize Nutrition and Health Study (n = 289) identified two dietary patterns: a “Modernized Traditional Staple” pattern (high refined carbohydrates, low diversity) associated with 40% higher odds of hypertension, and a protective “Prudent/Healthy” pattern.
Danladi C. Husaini +2 more
wiley +1 more source
Research Journal of Life Science, 2017 Cassava (Manihot esculenta Cranzt) is easily cultivated and an important source of carbohydrates. Currently, only a certain type of low cyanide cassava has been utilized for food product and intermediate product as flour.
Harijono Harijono +4 more
doaj +1 more source
Determination of the water sorption isotherms for cassava flour
Revista Brasileira de Pesquisa em Alimentos, 2010 <p>Cassava is a nourishing food and widely consumed in Brazil in the form of flour. However, it is necessary a more detailed study of the physical-chemical properties of the cassava flour and thus optimize its processing steps such as drying. The objective of this work was to obtain the water sorption isotherms for the cassava flour at different ...
Juliana Fermino Farias +3 more
openaire +2 more sources
Food Science &Nutrition, Volume 14, Issue 6, June 2026.Textured vegetable proteins were produced by thermoplastic extrusion using soy protein concentrate, vital wheat gluten, and defatted baru flour, a protein‐ and fiber‐rich by‐product from the Brazilian Cerrado. The resulting plant‐based burgers were evaluated for nutritional composition, technological properties, microbiological quality, and sensory ...
Ana Paula Rebellato +6 more
wiley +1 more source
New products of future potential in the Philippines cassava flour and grates
, 2017 In most parts of the Philippines, root crops have evolved from being mainly a source of energy-rich human food to a key commercial crop with high-value and marketable products in the form of flour and grates.
Loreto, Alan B., Orias, Ramón R.
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Making high-quality cassava flour [PDF]
, 2014 This guide explains what is needed to establish a small-scale enterprise to make high-quality cassava ...
Technical Centre for Agricultural and Rural Cooperation
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