Results 21 to 30 of about 11,950 (226)
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 +5 more
openaire +1 more source
, 2023 In this study, cassava starch cross-linked using sodium trimetaphosphate was used as basic material to prepare the preservation coating agent. The addition levels of β-cyclodextrin, phytic acid and glycerol were optimized by response surface methodology ...
Li, Xiaochun +9 more
core +1 more source
Conservation of "Paluma" guavas coated with cassava starch and pectin [PDF]
, 2018 This study was to evaluate the post-harvest conservation of "Paluma" guavas coated with cassava starch and pectin. The selected and disinfected fruit samples were coated with cassava starch or pectin at concentrations of 0 (control), 2, 4 and 6%.
Sánchez Sáenz, Carolina María +14 more
core +1 more source
Cassava starch nanocomposite films reinforced with nanocellulose
, 2023 Recent researchers are keen on developing alternative bioplastic materials from renewable and eco-friendly sources to replace the materials obtained from crude oil and other petroleum-based sources.
Ilyas, R. A. +11 more
core +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 +4 more
doaj +1 more source
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
openaire +4 more sources
Effect of different processing conditions on quality of cassava
Croatian Journal of Food Science and Technology, 2021 Sweeteners play a vital role in the food industry serving either as preservative or as addition to consumables. The high intake of sweetener brought about production of artificially synthesized sweetener which has, in turn, given a reason of concern for ...
Musliu Sunmonu +2 more
doaj +1 more source
Agronomy, 2018 The information on genotypic responses to the seasonal variation in the starch content, starch yield, and starch quality of cassava is limited. The objective of this research was to investigate the seasonal variation of starch characteristics of three ...
Anon Janket +7 more
doaj +1 more source
, 2022 There has been a spreading attention in the present day to develop environmentally friendly materials such as biodegradable starch films with antimicrobial properties for food protection. Chitosan has exhibited antimicrobial activity against a wide range
Jareerat Ruamcharoen +3 more
core +2 more sources
Polymorphism of starch pathway genes in cassava
Genetics and Molecular Research, 2016 The distribution and frequency of single nucleotide polymorphisms (SNPs) can help to understand changes associated with characteristics of interest. We aimed to evaluate nucleotide diversity in six genes involved in starch biosynthesis in cassava using a panel of 96 unrelated accessions.
L M, Vasconcelos +3 more
openaire +2 more sources