Results 191 to 200 of about 194,046 (228)
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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
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Substitution of wheat with cassava starch
Nutrition & Food Science, 2017Purpose This paper aims to examine the effects of substituting durum wheat semolina (DWS) with high-quality cassava starch (HQCS) in macaroni noodle production. Design/methodology/approach The effect of substituting semolina with cassava starch in macaroni production at six levels, namely, 0, 20, 30, 50, 70, 100 per cent, and variation in hydration ...
Olufunmilola Olaitan Oladunmoye +3 more
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Properties of baked foams from citric acid modified cassava starch and native cassava starch blends
Carbohydrate Polymers, 2016Starch foams from native cassava starch (NS) and citric acid modified cassava starch (CNS) were prepared using baking processes with blend ratios of 80/20, 60/40, 50/50, 40/60 and 20/80. The density, thickness, morphology, thermal stability and water absorption of the NS, CNS and blended starch foams were determined.
Kanlaya, Pornsuksomboon +3 more
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Effect of Storage on Starch Content and Modification of Cassava Starch
Starch - Stärke, 1989AbstractThe effect of storage on yield and modification of starch using hydrochloric acid and acetic anhydride were studied. Yield of starch from fresh roots (24.4%) was significantly greater than yield (16,2%) from roots stored at room temperature for six days.
A. T. Osunsami +2 more
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Characterization of Cassava Starch Attributes of Different Genotypes
Starch - Stärke, 2009AbstractThe genetic variation of starch of Indonesian cassava genotypes with various morphological characteristics of roots and eco‐geographical origin was characterized and compared. The morphological characteristics of the roots of 71 collected cassava genotypes were classified into yellow and white for flesh colors, purple, pink, light brown, yellow,
Anggraini, V. +4 more
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Ozonation of cassava starch to produce biodegradable films
International Journal of Biological Macromolecules, 2019In this study, biodegradable films were produced from cassava starch modified by ozone at different levels. The films were produced by casting technique using native and ozonated cassava starch, glycerol as the plasticizer, and water as the solvent.
Carla I A, La Fuente +3 more
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Ibrahim – the cassava starch processor
Emerald Emerging Markets Case Studies, 2017Subject area AgriBusiness entrepreneurship Study level/applicability Post-graduate and executive education classes in agribusiness: MBA, Executive Education programmes for senior managers; entrepreneurial studies and workshops for SMEs. Case overview This case study is centred on Ibrahim, a businessman in Tanzania, who decided to start a business ...
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Enzymatic modification of cassava starch by bacterial lipase
Bioprocess and Biosystems Engineering, 2006Enzymatic modification of starch using long chain fatty acid makes it thermoplastic suitable for a myriad of industrial applications. An industrial lipase preparation produced by Burkholderia cepacia (lipase PS) was used for modification of cassava starch with two acyl donors, lauric acid and palmitic acid.
Akhila, Rajan, T Emilia, Abraham
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