Results 101 to 110 of about 11,950 (226)
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
core
Food quality profile of fermented cassava dough: A tool for the value chain upgrading
JSFA reports, Volume 6, Issue 7, Page 280-287, July 2026.Abstract Background Agbelima is a fermented cassava mash, which is then cooked into dough. The key quality attributes are color, odor, stretchability, and sour taste. To succeed in upgrading agbelima value chain, there is a need to determine the instrumental parameters that predict the quality of consumer‐preferred attributes of the final product. This
Lionnel Arnaud Chabi China +8 more
wiley +1 more source
Starch - Stärke, Volume 78, Issue 7, July 2026.Carboxymethylated starch (CMS) coated lyocell nonwovens were produced via a pad‐drying approach. Starch was cross linked with citric acid. Coated fabrics have a higher water retention value compared to the reference nonwoven and reduce the eluted organic compounds by gluing fibers. Though chemical use can hardly be reduced, CMS composite properties are
Florian Wurm +5 more
wiley +1 more source
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.ABSTRACT Plant‐based antioxidants are widely incorporated into foods to retard oxidative deterioration and to deliver health‐related benefits. Yet, their in‐product and in vivo performance frequently diverges from predictions based on solution‐phase chemical assays, because matrix interactions, processing history, and host metabolism reshape both ...
Márcio Vargas‐Ramella +6 more
wiley +1 more source
The Use of Cassava Starch in Breadmaking
Croatica Chemica Acta, 1986 Canadian western red spring wheat (CWRSW) gluten was used in a composite flour formula of 85% starch and 15010 vital gluten to assess the feasibility of using cassava starch in breadmaking. Some cassava starch technological properties, such as size, swelling power and gelatinization, were close to those of wheat starch, whereas amylose solubility and ...
Keya, Erastus L., Hadziyev, Dimitri
openaire +1 more source
Characterization and biodegradation of poly (vinyl alcohol)/cassava starch [PDF]
, 2013 A series of poly (vinyl alcohol)/cassava starch (PVA/CS) blends at 50, 60, 70 and 80 wt.% cassava starch contents were prepared in one-step compounding process.
Nor Hassan, Nor Sarizal
core
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.ABSTRACT Edible insects are increasingly recognized for their high nutritional value and favorable environmental profile, yet their acceptance (defined as the continuum from willingness to try and purchase to repeated consumption) in Western and globalized food systems remains limited by cultural, sensory, regulatory, and economic barriers.
Jose Miguel Alvarez Suarez +1 more
wiley +1 more source
Development of cassava starch-avicel PH 101 for coprocess diluent of direct compression tablet
, 2008 Cassava starch is tablet excipient with poor of both flowability and compressibility which can not be used as diluent of direct tablet compression. The purpose of this research was to develop co-process of cassava starch-Avicel PH 101 for diluent of ...
Wicaksono, Yudi; Pharmacy, University of Jember, Jl. Kalimantan I/2 Jember 68121 +1 more
core +2 more sources
MATEC Web of Conferences, 2016 Recently, starch has attracted great consideration as a raw material on wood adhesives in the wood industry. Cassava and sago starchbased adhesive are renewable, biodegradable and environmental friendly product when compared with other petroleum-based ...
Chiang Liew Kang, En Yee Chin Genevieve
doaj +1 more source
Journal of Agrarian Change, Volume 26, Issue 3, July 2026.ABSTRACT As transnational land investments continue to expand across the Global South, land governance in many settings is shifting from largely informal arrangements towards greater formalization. However, we know less about how entrepreneurs sustain and rework land control as host states tighten regulation and introduce new formal requirements and ...
Ben Fan, Xiaobo Hua, Yasuyuki Kono
wiley +1 more source