Results 11 to 20 of about 194,046 (228)

Increasing Nutritional Contents of Cassava Starch Wastes Using Pleurotus ostreatus (Jacq.) P.Kumm. and Lentinus squarrosulus Mont.

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, Sakesan Chinwang, Nareerat Chaikong, Charida Pukahuta   +3 more
doaj   +2 more sources

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, Leonel, Magali   +1 more
openaire   +6 more sources

The Effect of Cassava Starch and Modified Cassava Starch on Dimension Stability of Alginate Impression [PDF]

Insisiva Dental Journal: Majalah Kedokteran Gigi Insisiva
Alginate 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, Aria Fransiska, Kosno Suprianto   +2 more
openaire   +2 more sources

Prospects for cassava starch in Vietnam

, 1996
The analysis of current cassava starch use and proportion of starch in different end products reveals that food processing, house consumption, textiles and glucose are the current major cassava starch consumers. Demand for cassava starch by the year 2000 is expected to be more than twice the present level. The trend of cultivated areas in Vietnam shows
Dang, T.H., Tru, LC, Henry, Guy
openaire   +2 more sources

Development of a Ladder-Shape Melting Temperature Isothermal Amplification (LMTIA) Assay for the Identification of Cassava Component in Sweet Potato Starch Noodles

Molecules, 2022
Food authenticity has become increasingly important as a result of food adulteration. To identify the authenticity of sweet potato starch noodles, the ladder-shape melting temperature isothermal amplification (LMTIA) method of determining cassava ...
Yongqing Zhang, Yongzhen Wang, Xingmei Ouyang, Deguo Wang, Fugang Xiao, Juntao Sun   +5 more
doaj   +1 more source

Cassava Starch Edible Film with Addition of Gelatin or Modified Cassava Starch

IOP Conference Series: Earth and Environmental Science, 2020
Abstract This research aimed to improve the quality of cassava starch edible film by addition of gelatin or modified cassava starch. Modified cassava starch was obtained by precipitation of gelatinised cassava starch. First experiment was carried out using a completely randomized design (CRD) with six treatments of addition of gelatin (0%
U Ulyarti, N Nazarudin, null Surhaini, null Lisani, R Ramadon, P Lumbanraja   +5 more
openaire   +1 more source

Dynamic Rheological, Thermal, and Structural Properties of Starch from Modified Cassava Flour (MOCAF) with Two Cultivars of Cassava

Industria: Jurnal Teknologi dan Manajemen Agroindustri, 2023
The objectives of this study were to investigate alteration in the starch properties of modified cassava flour from two different local cassava cultivars from Indonesia at different fermentation times, provide structural information for starch molecules,
Nurud Diniyah, Miyuki Iguchi, Mai Nanto, Tomoyuki Yoshino, Achmad Subagio   +4 more
doaj   +1 more source

Comparison of Cassava Starch with Corn as a Feedstock for Bioethanol Production

Energies, 2018
Cassava is a high potential feedstock for bioethanol production in Asian countries, primarily due to high yield of carbohydrate per unit land, and its ability to grow on marginal lands with minimal agrochemical requirements.
Sarocha Pradyawong, Ankita Juneja, Muhammad Bilal Sadiq, Athapol Noomhorm, Vijay Singh   +4 more
doaj   +1 more source

In vitro Digestibility of Starch from Ready-to-Eat Cassava and Corn Flours

Brazilian Archives of Biology and Technology, 2021
Slowly digestible starch (SDS) and resistant starch (RS) associate with health benefits when present in the diet. This study aimed to evaluate ready-to-eat corn and cassava flours regarding their commercial presentation (dry or flaked), composition and ...
Camila Sztoltz Piroski, Ana Cláudia Bedin, Luiz Gustavo Lacerda, Alessandro Nogueira, Ivo Mottin Demiate   +4 more
doaj   +1 more source

Effect of Esterification on Cassava Starch: Physicochemical Properties and Expansion Ability

Reaktor, 2019
In this study, the characteristic of cassava starch have been developed through esterification reaction using ethyl lactate. Commercial cassava starch was modified by using (0.5; 0.75; 1.00; 1.25; 1.50 % v/v) ethyl lactate solution with pH 6, 7, 8, 9 for
Siswo Sumardiono, Listiyana Riska, Bakti Jos, Isti Pudjiastuti   +3 more
doaj   +1 more source