Results 101 to 110 of about 7,639 (213)
Legume Science, Volume 8, Issue 2, June 2026.ABSTRACT Mung bean (Vigna radiata (L.) Wilczek) is emerging as a valuable ingredient in modern food systems due to its nutritional benefits, functional versatility, and alignment with plant‐based, clean‐label, and sustainable food trends. This review highlights recent technological advancements in mung bean processing, covering primary processing steps
Suresh Sakhare +4 more
wiley +1 more source
Hygroscopic behaviour of cassava flour from dry and water groups [PDF]
, 2015 Cassava flour from dry and water groups are important starch products widely consumed in the Amazonian region of Brazil. In this study, the moisture sorption isotherms of cassava flour from dry and water groups were obtained in the water activity (aw ...
PENA, Rosinelson da Silva +7 more
core +1 more source
An Economical Bioprocess for Lipopeptide Production From Bacillus subtilis
MicrobiologyOpen, Volume 15, Issue 3, June 2026.The lipopeptide (LP) production potential of Bacillus isolates was evaluated against phytopathogenic fungi, with B. subtilis 4‐Ka‐22 identified as the top‐performing strain. Optimization of the production medium—comprising molasses, soybean meal, CaCl2, and glycerol—resulted in a 13.4‐fold increase in cell growth and over 99% cost reduction compared to
Derya Maral‐Gül +3 more
wiley +1 more source
Enzymatic production of cassava flour using pectinase [PDF]
, 2014 This paper presents the studies of enzymatic activity of pectinase enzyme in liberation of starch from cassava (Manihot esculenta), especially in cassava flour.
Prakash, Nagasvara Ravo
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Cyanogen content of cassava roots and flour in Indonesia
Food Chemistry, 1999 Abstract A survey has been made of the total cyanogen content of cassava roots and products from the cassava growing provinces of Lampung and East, Central and West Java, in Indonesia. Twenty five samples of cassava products were analysed for cyanogens by the acid hydrolysis method and also by the simple picrate kit method.
Djazuli, Muhumad, Bradbury, James
openaire +2 more sources
Musculoskeletal Care, Volume 24, Issue 2, June 2026.ABSTRACT Background Individuals with rheumatoid arthritis (RA) often ask whether dietary changes or food exclusions can reduce symptoms. The Autoimmune Protocol (AIP) diet, an elimination‐based approach, is popular on social media, with anecdotal reports of benefit, but lacks clinical evaluation in RA.
Julianne J. McNeill +3 more
wiley +1 more source
Enzymatic conversion of cassava starch to flour [PDF]
, 2015 Cassava (Manihot esculenta Crantz) plays important role as the food source rich with carbohydrate content consumed by human in the world. It is the fourth vital basis of food after the rice, wheat and maize.
Kong, Zi Ling
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KARAKTERISASI TEPUNG UBI KAYU MODIFIKASI YANG DIPROSES MENGGUNAKAN METODE PRAGELATINISASI PARSIAL
Jurnal Teknologi & Industri Hasil Pertanian, 2012 This research was aimed to characterize modified cassava flour processed through partial pregelatinisation method compared to sawut cassava flour as a control.
Beni Hidayat +2 more
doaj
Turkish Journal of Agriculture: Food Science and TechnologyCookies were formulated using a combination of Bambara groundnut and cassava flour to optimise the quality of food nutrients of the final product. The proximate and phytochemical characteristics of cookies produced were analyzed in this study.
Akintunde Akintola +3 more
doaj +1 more source
Changes in Starch In Vitro Digestibility and Properties of Cassava Flour Due to Pulsed Electric Field Processing. [PDF]
Foods, 2022 Conde LA, Kebede B, Leong SY, Oey I.
europepmc +1 more source