Results 91 to 100 of about 40,536 (254)

Nanoshell Fabrication Techniques for Probiotic Encapsulation: A Comprehensive Review

eFood, Volume 7, Issue 3, June 2026.
ABSTRACT Probiotics, beneficial microorganisms, confer numerous health benefits when administered. However, their efficacy is hindered by harsh gut conditions, including acidity, bile acids, and enzymatic degradation. To overcome these challenges, encapsulation and nanoshell technology have emerged as a pivotal strategy to enhance probiotic stability ...
Tuba Mustafa, Muhammad Afzaal, Farhan Saeed, Amna Shahbaz, Zainab Hira, Ayesha Adil, Tayyaba Sohail, Faiyaz Ahmed, Maryam Amanullah, Hina Sarwar, Noor Akram, Saad Mansoor, Gebremichael Gebremedhin Hailu   +12 more
wiley   +1 more source

Evaluation of the Production of Starch from Bitter Cassava (Manihot utilissima) using Different Methodologies

Chemical Engineering Transactions, 2018
Cassava is a shrub belonging to euphorbiaceous family, widely cultivated in South America, Africa and the Pacific because of its roots with starches of high nutritional value. There is a variety called Manihot utilissima or bitter cassava, which contains
L. Lopez-Diago, K. Castillo, M.V. Vidal Mejia, J. Pasqualino, P. Meza-Catellar, H. Lambis   +5 more
doaj   +1 more source

Development and characterization of edible films based on native cassava starch, beeswax, and propolis

NFS Journal, 2020
Cassava starch has received research focus due to its low cost, and excellent film-forming ability. However, cassava starch films with relatively strong hydrophilicity greatly limits its application in industries.
Luis D. Pérez-Vergara, Marco T. Cifuentes, Arlet P. Franco, Carmen E. Pérez-Cervera, Ricardo D. Andrade-Pizarro   +4 more
doaj   +1 more source

PENGARUH JENIS DAN KONSENTRASI PATI TERHADAP KARAKTERISTIK NORI CASSAVA LEAVES [PDF]

, 2016
This research has purpose to know the use of the kind of starch and the number of best concreation starch on making nori cassava leaves, and the result is a good product which has a high economic value.
Detri Yuriyani, 12.302.0433, Ina Siti Nurminabari, Dosen, Nana Sutisna Achyadi, Dosen   +2 more
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Post-harvest technology change in cassava processing: a choice paradigm [PDF]

, 2020
Open Access Article; Available online: 27 Jan 2020This study employed a choice model to examine the factors influencing the choice of post-harvest technologies in cassava starch processing, using a sample of five hundred and seventy (570) processors in ...
Abass, A., Adejumo, O., Okoruwa, V., Salman, K.   +3 more
core   +1 more source

Savory biscuits formulated with mixed green banana pulp and peel flours: A sustainable approach to enhance nutritional, technological and sensory properties

Journal of the Science of Food and Agriculture, Volume 106, Issue 8, Page 4951-4961, June 2026.
Abstract BACKGROUND There is a growing consumer interest in foods that not only provide nutritional value and convenience, but also promote health benefits through regular consumption. In this context, green banana flour has emerged as a promising alternative for innovative product development.
Leonara Martins Viana, Carlos Wanderlei Piler Carvalho, Hércia Stampini Duarte Martino, Maria Teresa Galvão, Mária Herminia Ferrari Felisberto, Frederico Augusto Ribeiro de Barros   +5 more
wiley   +1 more source

Investigation of mechanical properties of briquette product of sawdust-charcoal as a potential domestic energy source

Journal of Applied Sciences and Environmental Management, 2017
This research investigated the relaxed densities of biomass briquettes produced from combination of sawdust and charcoal.  Cassava starch gel and orange waste were used as binder for briquetting. Five sizes; 0.2 mm, 0.4 mm, 0.6 mm, 0.8 mm and 1.0 mm and
TK Ajiboye, S Abdulkareem, A.O.Y. Anibijuwon   +2 more
doaj   +1 more source

Technological Advances in Mung Bean (Vigna radiata (L.) Wilczek) Milling, Processing, and Utilization

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, Ashlyn Rairdin, Venkata Naresh Boddepalli, Amrita Ray, Arti Singh   +4 more
wiley   +1 more source

Optimasi Kondisi Pengeringan Mie Singkong dengan Response Surface Methodology Terhadap Karakteristik Produknya

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, Sundari Setyaningsih, Raden Sugiarto   +2 more
doaj   +1 more source

PENGARUH KONSENTRASI TEPUNG OLAHAN UBI KAYU TERHADAP TEPUNG PISANG GORENG (Banana fritter Flour) MENGGUNAKAN REGRESI LINIER SEDERHANA [PDF]

, 2016
The purpose of this research is to know the existence of the correlation of the concentration differences of processed cassava starch modified with the results of the analysis of the banana fritterflour.
CRESHA GINA FITRIANY, 123020097, ELA SUTRISNO, DS   +1 more
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