Results 51 to 60 of about 40,536 (254)
Preparation, Characterization and Rheological Properties of Acetylated Cassava Starch
Shipin gongye ke-ji, 2023 The study objectives were to investigate the structural characterization and rheological properties of acetylated cassava starch to provide a comprehensive theoretical basis for its development and utilization in food processing.
Chuangxin WANG +3 more
doaj +1 more source
An assessment of environmental impacts of cassava starch extraction technologies [PDF]
, 2011 The environmental impacts of the transformation of cassava roots into starch were assessed for three contrasting technologies at small and large scale (1-2 and 100-200t starch per day), using the Life Cycle Assessment (LCA) methodology. The objective was
Da, Guillaume +7 more
core +1 more source
Structural and Functional Properties of Ingredient Composition in Kenkey Preparation: A Review
ChemFoodChem, EarlyView.This review synthesizes three decades of research on kenkey, a fermented maize staple of West Africa. Examining the structural, functional, and nutritional properties that emerge from traditional fermentation and thermal processing, and identifying priorities for future research toward quality standardization and commercial development. ABSTRACT Kenkey,
Afia Sakyiwaa Amponsah
wiley +1 more source
Synthesis of Water Hyacinth/Cassava Starch Composite as An Environmentally Friendly Plastic Solution
Equilibrium, 2023 . Conventional plastics made from petroleum polymers were the largest contributor to solid waste on earth. Environmentally friendly bioplastic fabricated by compositing starch and natural fibers were proposed to be a solution to this problem. The purpose
M. Mahfudz Fauzi Syamsuri +4 more
doaj +1 more source
Influence of Mucilage Viscosity On The Globule Structure And Stability Of Certain Starch Emulsions [PDF]
, 2005 A study was carried out to determine the influence of mucilage viscosity on the globule structure (i.e. size and number) of certain starch emulsions. The starches investigated were cassava, potato and maize.
Mevi, Ayomanor +2 more
core +1 more source
Food Chemistry International, EarlyView.The cooked Oko‐iyawo spontaneously fermented cassava flour's sensory acceptability was correlated with its amylose content, pH, pasting temperature, and water absorption capability. Cassava processors may be able to create consistently high‐quality fermented cassava flour for various end users with the use of the information provided in this study ...
Awoyale Wasiu +6 more
wiley +1 more source
Effect of Acetate Cassava Starch on the Quality of Fresh Noodles
Liang you shipin ke-jiThis research aims to explore the influence of acetate cassava starch on the edible quality of fresh noodles, wheat flour and acetate cassava starch were used as raw materials to make fresh noodles.
SU Qian +6 more
doaj +1 more source
Characteristics of Vulcanizate Rubber Using Composite Latex – Modified Cassava Starch as Filler
Indonesian Journal of Chemistry, 2018 The research on Characteristic of vulcanizate rubber using cassava starch composite (Manihot glaziovii) modification - latex as filler has been done.
Hari Adi Prasetya +2 more
doaj +1 more source
Evaluation of highland cassava for starch production in Colombia [PDF]
, 2008 In Cauca region (Colombia) of an altitude of (1300-2200 m snm) cassava is grown mainly for the production of fermented starch (15 000 T/year) used in traditional bread and expended products well appreciated for the consumers (pandebono ; Pan de yucca ...
Dufour, Dominique +5 more
core
Food Biomacromolecules, EarlyView.Abstract Whereas gluten‐free bread production often relies on starch‐heavy formulations, this study introduces a novel approach by leveraging the synergistic effects of fermented/pre‐gelatinized Cardaba banana, pigeon pea, and lemon pomace—an underutilized agro‐industrial byproduct.
Abimbola Abike Osanbikan +5 more
wiley +1 more source