Results 191 to 200 of about 206,155 (228)

Antimicrobial activity, mechanical and thermal properties of cassava starch films incorporated with beeswax and propolis. [PDF]

J Food Sci Technol
Betancur-D Ambrosio MC, Pérez-Cervera CE, Barrera-Martinez C, Andrade-Pizarro R.   +3 more
europepmc   +1 more source

Study of the Reinforcing Effect and Antibacterial Activity of Edible Films Based on a Mixture of Chitosan/Cassava Starch Filled with Bentonite Particles with Intercalated Ginger Essential Oil. [PDF]

Polymers (Basel)
Castro D, Podshivalov A, Ponomareva A, Zhilenkov A.   +3 more
europepmc   +1 more source

The physicochemical properties of Cassava Starch/Carboxymethyl cellulose sodium edible film incorporated of Bacillus and its application in salmon fillet packaging. [PDF]

Food Chem X
Tan X, Sun A, Cui F, Li Q, Wang D, Li X, Li J.   +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]

Heliyon
Ezenwa 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., Mestres, Christian, Raffi, J., Buleon, Alain, Lerner, D., Colonna, Paul   +5 more
openaire   +3 more sources

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Preparation and Characterisation of Thermoplastic Starches from Cassava Starch, Cassava Root and Cassava Bagasse

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, Alessandra Luzia Da Róz, Antonio José Felix de Carvalho, Antonio Aprigio da Silva Curvelo   +3 more
openaire   +1 more source

Depolymerisation of cassava starch

Carbohydrate Polymers, 1999
A 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, Sandra E Hill, Fiona Barclay   +2 more
openaire   +1 more source

Modeling cassava starch saccharification with amyloglucosidase

Applied Biochemistry and Biotechnology, 1996
A 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, Flavio Faria De Moraes   +1 more
openaire   +1 more source

CHARACTERIZATION OF FERMENTED CASSAVA STARCHES

Journal of Food Biochemistry, 1993
Fermented 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, R.A. ZAMPONI, G. JOVANOVICH, M.C. AÑÓN   +3 more
openaire   +1 more source