Results 111 to 120 of about 206,155 (228)

Studies on the Susceptibility of Granular Cassava and Com Starches to Enzymatic Attack Part I: Study of the Conditions of Hydrolysis

, 1987
In this research, the susceptibility of starch granules to enzymatic hydrolysis was studied. Cassava and corn starches were hydrolysed by bacterial α‐amylase with and without amyloglucosidase under several conditions of incubation. The highest percentage
Ciacco, C. F., Preto, São José Dorio, Franco, Célia M. L. [UNESP]   +2 more
core   +1 more source

PRODUCTION OF ADHESIVE FROM CASSAVA STARCH AND WASTE SYNTHETIC MATERIALS [PDF]

, 2021
Cassava starch and expanded polystyrene [EP] (Styrofoam) were collected and converted into adhesives. Two starch-based glue were produced from the hydrolysis and dexrination of cassava starch, while the expanded polystyrene was formulated through the ...
Alagbe, Edith Egbimhanlu., Mbonu, Q. C., Ojewumi, M. E., Olanipekun, O. O., Ogunbayo, Atoke Olaide, Durodola, B. M.   +5 more
core  

Physicochemical and Rheological Properties of Optimised Cocoyam-Based Composite Flour Comprising Cassava Starch

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, Oseyemi Grace Funmilayo   +1 more
doaj   +1 more source

Beyond Bactericidal: Plasma Surface Engineering to Defeat Food Matrix‐Conditioning Layers

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 6, November 2026.
ABSTRACT The persistence of foodborne pathogens on industrial food contact surfaces continues to challenge global food safety despite advances in sanitation technologies. A central limitation of current antimicrobial strategies lies in their validation under simplified laboratory conditions that overlook the physicochemically driven formation of food ...
Rafael Bianchini Fulindi, Argemiro Soares da Silva Sobrinho, Anderson S. Sant'Ana   +2 more
wiley   +1 more source

Conventional and Emerging Protein Ingredients in Farinaceous Products: Amino Acid Quality, Digestibility, Biological Value, and Functional Performance

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 6, November 2026.
ABSTRACT The increasing demand for protein‐enriched foods has renewed interest in farinaceous products as widely consumed and technologically adaptable matrices for nutritional improvement. However, protein enrichment cannot be evaluated solely by increases in crude protein content, as nutritional value depends on essential amino acid (EAA) balance ...
P. Álvarez‐Arteaga, M. A. Lazo‐Vélez, L. Mateo Cordero‐Clavijo, S. Paterson   +3 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

Multi‐Response Optimization of Formulation and Processing Parameters for a High‐Protein Beef‐Based Snack to Enhance Mechanical Crispiness, Acoustic Crispiness, and Protein Digestibility

Journal of Food Science, Volume 91, Issue 11, November 2026.
ABSTRACT This study aimed to optimize the formulation and processing parameters of beef‐based chips to maximize textural properties and protein digestibility using response surface methodology (RSM) with a central composite design. Statistical models were developed to predict the effects of beef powder incorporation level (%), extruded sheet thickness (
Sandamini Wickramaarachchi, Mauro Mocerino, Maxim Lebedev, Casiana Blanca J. Villarino, Gary A. Dykes, Ranil Coorey   +5 more
wiley   +1 more source

Front‐Loading Zn2+ via Lattice‐Breathing‐Enabled Early‐Stage Co‐Intercalation for Ultrastable Zn‐Ion Batteries

Advanced Science, Volume 13, Issue 58, 19 October 2026.
This study introduces In3+ into δ‐MnO2 to create a lattice breathing effect via a dynamic strain field, which establishes efficient ″ polaronic superhighways″ for charge transport. We uncover an unconventional two‐stage (Zn2+/H+ co‐insertion followed by Zn2+‐dominant) mechanism that enables reversible structural adjustment. This approach simultaneously
Haitao Li, Min Bu, Songlin Li, Huili Cao, Qi Lei, Yang Wang, Limin Zhou, Haigang Liu, Shumin Yang, Zhenhua Chen, Ying Zou, Bo Sun, Wen Wen, Yong Wang, Xiangzhi Zhang, Renzhong Tai   +15 more
wiley   +1 more source

Machine Vision‐Based Morphological Benchmarking and Extrusion Optimization of Analog Rice: A Digital Image Analysis Framework for Agricultural Grain Quality Evaluation

Applied Research, Volume 5, Issue 5, October 2026.
A low‐cost Python‐based machine vision framework quantified rice morphology and optimized analog‐rice extrusion. Within the tested range, 50 Hz screw speed and 45 Hz cutter speed produced grains with 96.6% morphological similarity to the commercial Pusa Basmati 1121 reference.
Rosniza Rabilah, Noor Iswadi Ismail, Mahamad Hisyam Mahamad Basri   +2 more
wiley   +1 more source

VARIOUS FACTORS AFFECT THE QUALITY OF FERMENTED CASSAVA STARCH [PDF]

, 2020
Fermented cassava starch is one of modified cassava starch products and used in many countries in several food products. The fresh extracted cassava starch is modified by a process of fermentation and sun drying by means the traditional methods.
Abdurachman, Abdurachman, Triwiyono, Bambang, Yulianto, Aton   +2 more
core