Results 201 to 210 of about 194,046 (228)
Some of the next articles are maybe not open access.
Cassava starch fermentation pattern ofRhizopus oligosporus
MIRCEN Journal of Applied Microbiology and Biotechnology, 1988Rhizopus oligosporus UQM 145F was grown on cassava starch medium without a preliminary treatment of starch. The fermentation pattern of R. oligosporus is shown to be influenced significantly by the medium composition, pH of the growth culture and the size of the spore inoculum.
Sukara E., Doelle H.W.
openaire +3 more sources
Effect of acetylated starch on the development of peanut skin-cassava starch foams
International Journal of Biological Macromolecules, 2020Cassava starch was modified by acetylation to obtain modified starches with a degree of substitution (DS) of 0.5 and 1.5. The acetylated cassava starches presented a reduction in temperature gelatinization and enthalpy, water solubility, and power swelling, in addition to a loss of crystallinity compared to native cassava starches.
Caroline Martins, Machado +2 more
openaire +2 more sources
Microbiological and technological aspects of cassava-starch fermentation
World Journal of Microbiology and Biotechnology, 1996The major genera found in the microflora of fermented, sour, cassava-starch were Streptococcus, Bacillus, Lactobacillus and Saccharomyces with amylase activity. Lactic acid bacteria predominated whereas the presence of moulds was not significant. No coliforms were detected.
J L, Parada +3 more
openaire +2 more sources
Anaerobic digestion of cassava starch factory effluent
World Journal of Microbiology & Biotechnology, 1990Biomethanation of cassava starch factory effluent in a batch digester produced 130 l biogas/kg dry matter with an average melthane content of 59%. About 63% COD was removed during 60 days. In semicontinuous digesters, gas production was 3251/kg dry matter with a retention time of 33,3 days giving a COD reduction of 50%.
V B, Manilal +2 more
openaire +2 more sources
Cassava starch as a stabilizer of soy-based beverages
Food Science and Technology International, 2012Soy-based beverages are presented as healthy food alternatives for human nutrition. Cassava ( Manihot esculenta, Crantz) starch is relatively inexpensive, widely available in Brazil and is broadly used by the food industry due to its desired properties that result from pasting.
Northon Lee, Drunkler +4 more
openaire +2 more sources
Kinetics of cassava starch hydrolysis with Termamyl® enzyme
Biotechnology and Bioengineering, 2000Kinetic properties of Termamyl(R) 120L were investigated with respect to starch hydrolysis in a batch reactor at substrate concentrations of 50-270 g. dm(-3) and enzyme concentrations of 0. 17-1 cm(3). dm(-3) (i.e., cm(3) of Novo Nordisk enzymatic solution per dm(3) of raw cassava starch suspension).
Paolucci-Jeanjean, Delphine +3 more
openaire +4 more sources
Cassava starch biosynthesis: new avenues for modifying starch quantity and quality
Euphytica, 1997The genes coding for the main enzymes involved in cassava starch biosynthesis have been cloned and characterised. Molecular analysis of these genes revealed high amino acid sequence homology with other cloned genes from starch forming plant species. Use of these genes to modify the pathway of starch biosynthesis in cassava has become possible with the ...
Munyikwa, T.R.I. +4 more
openaire +1 more source
Effect of fermentation time on physicochemical properties of starch extracted from cassava root
Food Bioscience, 2020Eugenie Kayitesi, Samson Oyeyinka
exaly