Results 91 to 100 of about 11,950 (226)
Food Science &Nutrition, Volume 14, Issue 7, July 2026.Partial replacement of maize with cassava root meal (CRM) improved growth performance, carcass traits, antioxidant activity, meat quality, and sensory acceptability in broiler chickens. Among all treatments, 10% CRM supplementation showed optimal feed efficiency, water‐holding capacity, and antioxidant status without adverse health effects, indicating ...
Shahabuddin Ahmed +6 more
wiley +1 more source
Agritech, 2019 Wet cassava starch noodles have been developed in Srihardono Village, Pundong-Bantul District. The disadvantage of this noodle is the short shelf life. The objective of this study was to determine the optimum drying conditions to obtain the best quality ...
Henny Krissetiana Hendrasty +2 more
doaj +1 more source
Food Science &Nutrition, Volume 14, Issue 7, July 2026.Processing yam tubers into elubo (fermented yam flour) induces starch annealing, which modifies starch functionality and pasting behavior. These changes significantly influence the textural quality of amala prepared from 55 varieties of two Dioscorea species (D. alata and D. rotundata).
Abiola Tanimola +5 more
wiley +1 more source
Optimization of cassava starch conversion to glucose by Rhizopus oligosporus
, 1989 Incubation temperature, inoculum size, initial pH and pH control play a major role in cassava starch to glucose conversion by Rhizopus oligosporus.
Garg S.K., Doelle H.W.
core +1 more source
Effects of Composition and Baking Temperature on the Properties of Low‐Protein Cookies
Food Science &Nutrition, Volume 14, Issue 7, July 2026.This work focused on fabricating low‐protein cookies (LPCs) from low‐protein steamed bun flour via baking and elucidating the influence of both formulation variables and baking temperature on their physicochemical properties through single‐factor analysis.
Cuiping Shi +4 more
wiley +1 more source
Microwave Assisted Synthesis and Characterization of Acetate Derivative Cassava Starch [PDF]
, 2010 The aims of this study were to observe the possibility of application of microwave heating in the acetylation of cassava starch and to study the physicochemical properties of the starch acetate obtained.
Retnowati, D. S. +2 more
core
Acta Universitatis Cibiniensis. Series E: Food Technology, 2016 Composite flour comprising cocoyam (Colocassia esculenta), bambara groundnut and cassava starch was produced. The proximate and minerals compositions and functional properties were optimized using optimal mixture design of response surface methodology ...
Awolu Olugbenga Olufemi +1 more
doaj +1 more source
Cassava and corn starch in maltodextrin production
Química Nova, 2005 Maltodextrin was produced from cassava and corn starch by enzymatic hydrolysis with alpha-amylase. The cassava starch hydrolysis rate was higher than that of corn starches in maltodextrin production with shorter dextrose equivalent (DE). DE values do not
Geovana Rocha Plácido Moore +3 more
doaj +1 more source
Effects of Nanocellulose on the Physicochemical‐Digestive Characteristics of Corn Starch
Food Science &Nutrition, Volume 14, Issue 7, July 2026.Hydrogen bonding interacted between CS and NC. NC‐CS complexes exhibited thinner and smoother surfaces. The digestion of NC‐CS complexes decreased due to the increased SDS. The gelatinization temperatures of CS were increased after complexation with NC. ABSTRACT This study investigated the effects of nanocellulose (NC) on the physicochemical properties,
Yanyan Liu +8 more
wiley +1 more source
JSFA reports, Volume 6, Issue 7, Page 256-264, July 2026.Abstract Background Lafun is made by fermenting and drying cassava chunks, which are then milled into flour and cooked into dough. Its quality characteristics are variety‐dependent, while it may become too soft or even liquefy during storage, leading to rejection by end‐users.
Laurent Adinsi +6 more
wiley +1 more source