Results 11 to 20 of about 206,155 (228)
Outstanding Characteristics of Thai Non-GM Bred Waxy Cassava Starches Compared with Normal Cassava Starch, Waxy Cereal Starches and Stabilized Cassava Starches [PDF]
Plants, 2019 Waxy cassava roots of nine varieties successfully developed in Thailand by a non-genetic modification (non-GM), conventional breeding method were used for extracting starches and their starch physico-chemical properties were evaluated and compared with ...
Roselawatee Toae +7 more
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Cassava and the future of starch [PDF]
Electronic Journal of Biotechnology, 2004 The nutritive reserves of cassava is made up of starch, which is one of the most important products synthesized by plants that is consumed as food and used in industrial processes. The currently increasing cassava production will lead to higher amount of starch available making it cheaper for industrial processes, and opening up new markets.
Nyerhovwo John Tonukari
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Ozone Processing of Cassava Starch [PDF]
Ozone: Science & Engineering, 2020 This work evaluated the ozonation of cassava starch, correlating the process conditions with starch structure and properties. The starch structure was evaluated considering both molecules and granules. Ozonation resulted in an increased number of carbonyl and carboxyl groups with increasing ozone consumption. Moreover, a reduction of large and branched
Dâmaris Carvalho Lima +5 more
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Physicochemical Characterization and Properties of Cassava Starch: A Review. [PDF]
Polymers (Basel)Cassava (Manihot esculenta Crantz) is a tuber and one of the most important sources of commercial production in the world, with high consumed food produced in the tropics contributing to high quantity of calories to the diet. The principal component of the cassava root is starch, a polysaccharide composed of amylose and amylopectin, where the ...
Chamorro AF, Palencia M, Lerma TA.
europepmc +4 more sources
Journal of Pure and Applied Microbiology, 2019 This research studied the increasing of nutritional content in cassava starch fermented with P. ostreatus (Jacq.) P.Kumm. and L. squarrosulus Mont.
Kitti Wirunpan +3 more
doaj +2 more sources
The Effect of Cassava Starch and Modified Cassava Starch on Dimension Stability of Alginate Impression [PDF]
Insisiva Dental Journal: Majalah Kedokteran Gigi InsisivaAlginate is the most common impression material in dentistry. Alginate is a water-based material and thus has a lack of dimensional stability due to imbibition and syneresis. Dimensional changes in alginate can cause the impression to be less accurate.
Vinny Puti Belia +2 more
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Resistant starch in cassava products [PDF]
Food Science and Technology, 2014 Found in different foods, starch is the most important source of carbohydrates in the diet. Some factors present in starchy foods influence the rate at which the starch is hydrolyzed and absorbed in vivo. Due the importance of cassava products in Brazilian diet, the objective of this study was to analyze total starch, resistant starch, and digestible ...
Pereira, Bruna Letícia Buzati +1 more
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Ultrasound based modification and structural-functional analysis of corn and cassava starch
Ultrasonics Sonochemistry, 2021 In this study, the starch molecules were modified with ultrasonication at two different time intervals by using starch molecules from corn and cassava. This research aimed to examine the effect of the high power ultrasound of 40 kHz voltage and frequency
Ankita Kumari +2 more
exaly +3 more sources
Padjadjaran Journal of DentistryIntroduction: Alginate is the most commonly used impression material in dentistry for creating accurate impressions of soft and hard tissues in the oral cavity.
Aria Fransiska +4 more
doaj +2 more sources
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 +2 more sources