Results 181 to 190 of about 11,950 (226)
The physicochemical properties of Cassava Starch/Carboxymethyl cellulose sodium edible film incorporated of Bacillus and its application in salmon fillet packaging. [PDF]
Food Chem XTan X +6 more
europepmc +1 more source
Utilization of solid residue from hydrothermal liquefaction of breadfruit pulp for the production of bio-briquette using cassava starch as binder. [PDF]
HeliyonEzenwa ON, Mgbemena CO, Emagbetere E.
europepmc +1 more source
Photodegradation of Cassava and Corn Starches [PDF]
Journal of Agricultural and Food Chemistry, 2001 The baking expansion properties of sour cassava starch (Polvilho azedo) are attributable to photochemical starch degradation induced by heterolactic fermentation after sun-drying. This study investigated the effects of UV irradiation on the different structural levels of cassava starch as compared to those of corn starch and dextrins.
Bertolini, A.C. +5 more
openaire +3 more sources
Cassava starch films reinforced with lignocellulose nanofibers from cassava bagasse
International Journal of Biological Macromolecules, 2019 Cassava bagasse, a high-fiber coproduct of cassava starch processing, was used to produce lignocellulose nanofibers (LCNF) to apply as reinforcement in cassava starch films. LCNF-reinforced cast starch films were evaluated for changes in structural, thermal and mechanical properties and compared with control films reinforced with commercial grade ...
Buddhi P Lamsal +2 more
exaly +4 more sources
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Macromolecular Symposia, 2005
AbstractSummary: Thermoplastic starches (TPS) based on cassava starch have been produced by extrusion at 120 °C, using glycerol as plasticizer. Three forms of cassava starch were employed, viz: cassava root (CR), cassava bagasse (CB) and purified cassava starch (PCS).
Eliangela de Morais Teixeira +3 more
openaire +1 more source
AbstractSummary: Thermoplastic starches (TPS) based on cassava starch have been produced by extrusion at 120 °C, using glycerol as plasticizer. Three forms of cassava starch were employed, viz: cassava root (CR), cassava bagasse (CB) and purified cassava starch (PCS).
Eliangela de Morais Teixeira +3 more
openaire +1 more source
Depolymerisation of cassava starch
Carbohydrate Polymers, 1999A factor in the use of native cassava starch for commercial food production is its variability. Agronomic factors and processing protocols alter the performance of starch in food products. Work carried out at the University of Nottingham has indicated that cassava is particularly susceptible to starch conversion when being extruded. Also, cassava seems
Pensiri Sriburi +2 more
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Modeling cassava starch saccharification with amyloglucosidase
Applied Biochemistry and Biotechnology, 1996A solution of α-amylase liquefied cassava starch, 30% (w/v), was saccharified with amyloglucosidase at 45°C, pH 4.5, in a batch reactor in the presence and absence of added glucose. Reactor conversion results were modeled with a multisubstrate model that considers intermediate dextrins of starch hydrolysis, reversibility of some reactions, substrate ...
Gisella Maria Zanin +1 more
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CHARACTERIZATION OF FERMENTED CASSAVA STARCHES
Journal of Food Biochemistry, 1993Fermented and nonfermented cassava (Manihot utilissima Pohl) starches from Colombia and Brazil were studied. The DSC themograms obtained at high water contents (water:starch 3.1 to 4.2) showed that starch fermentation decreased both the temperature of gelatinization (Tmax) and that of final gelatinization.
S. PETRUCCELLI +3 more
openaire +1 more source