Results 71 to 80 of about 40,536 (254)

Food quality profile of fermented cassava dough: A tool for the value chain upgrading

JSFA reports, EarlyView.
Abstract Background Agbelima is a fermented cassava mash, which is then cooked into dough. The key quality attributes are color, odor, stretchability, and sour taste. To succeed in upgrading agbelima value chain, there is a need to determine the instrumental parameters that predict the quality of consumer‐preferred attributes of the final product. This
Lionnel Arnaud Chabi China, Laurent Adinsi, Sègla Wilfrid Padonou, Marcel Houngbedji, Ariane Awolo, Maora Gayet, Francis Hotegni, Flora Josiane Chadare, Noël Akissoé   +8 more
wiley   +1 more source

Development and identification of cassava clones with special starch characteristics [PDF]

, 2007
Cassava (Manihot esculenta Crantz) is an important food security crop for many tropical and subtropical countries. It is also acquiring an increasing role in rural development as raw material for different industries.
Calle, Fernando, Ceballos, Hernan, Denyer, Kay, Dufour, Dominique, Fregene, Martin, Lentini, Z., Mestres, Christian, Morante, Nelson, Pérez, Juan Carlos, Rosero, Elvia A., Sanchez, Teresa, Smith, Alison M., Tofino, Adriana P.   +12 more
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Patterns of wild meat and other protein consumption in the periphery of Salonga National Park, Democratic Republic of the Congo

People and Nature, EarlyView.
Abstract In Central Africa, human activities are severely impacting terrestrial and aquatic wildlife, threatening the food security of millions of people. Accordingly, sustainable use of wildlife is crucial for the nutrition and livelihoods of many rural communities in the region.
Zolo Admettons, Mattia Bessone, Josué Ausse Baraka, Josué Engombe Botomia, Espérance Miezi, Bénédicte Nsilu, Jonathan Nkamisha Mukole, Michel Opelele Omeno, Jean Semeki Ngabinzeke, Barbara Fruth   +9 more
wiley   +1 more source

Physio-Chemical and Mechanical Behaviour of(Pinussylvestris) as Binders on Foundry Core Strength [PDF]

, 2012
The mechanical potential of sand core binders made withPinussylvestris has been examined. Ota silica base sand bonded with 6% of cassava starch in admixed proportion of Pinussylvestris was tested for tensile, compressive strength and permeability to ...
Abdulwahab, M, Fayomi, O. S. I, Gbenebor, O. P, Popoola, A. P. I   +3 more
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Poly(Hydroxybutyrate‐Co‐Hydroxyvalerate)/Thermoplastic Starch Blends for Application in Biodegradable Mulch Films

Polymer Engineering &Science, EarlyView.
Poly(hydroxybutyrate‐co‐hydroxyvalerate)/thermoplastic starch blends, produced by melt processing, showed improvements in mechanical properties and water vapor transmission barrier performance, which can help control excessive water evaporation from the soil, thus contributing to pH and moisture regulation.
Pâmela R. Oliveira, Tânia Laís F. da Silva, Cristiano S. Teixeira, Tales S. Daitx, Larissa N. Carli   +4 more
wiley   +1 more source

Pemanfaatan Tepung Kulit Singkong dalam Pembuatan Mi Sagu Instan [PDF]

, 2014
The research aim was to find the best formulation for making instant noodle from cassava peel flour and sago starch. This study was conducted using Complete Random Design with three repetitions and six treatments. The treatments for manufacturing instant
Johan, V. S. (Vonny), Pato, U. (Usman), Siagian, U. W. (Ucok)   +2 more
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Past, present and future of local crop evolution

PLANTS, PEOPLE, PLANET, EarlyView.
Promoting agrobiodiversity is a promising strategy for mitigating the negative effects of climate change on global food security. We highlight the central role evolutionary processes play in harnessing the potential of local crops by integrating genomics, archaeology, ethnobotany and traditional ecological knowledge (TEK).
Nataly Allasi Canales, Philippa Ryan, Amy Jackson, Hong Phuong Le, James Borrell, Aaron Davis, Rafal M. Gutaker   +6 more
wiley   +1 more source

A study on the functional properties of taro starches from Tonga : a thesis presented in partial fulfilment of the requirements for the degree of Master of Technology in Food Technology at Massey University [PDF]

, 1993
This study compared the functional properties of three taro starches extracted from selected cultivars, one from each of the three most commonly grown taro genera in Tonga.
Havea, Palatasa
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Activating Paper Applying Gelatin, Starch and Chitosan Coatings Loaded With O/W Emulsions Encapsulating Rutin, Carvacrol and α‐Tocopherol

Packaging Technology and Science, EarlyView.
Emulsion type governed the microstructure and functionality of papers coated with biopolymers matrix loaded with hydrophobic bioactives encapsulated into O/W emulsions. Emulsified systems improved UV–Vis barrier and antioxidant activity, whereas gelatin coatings with conventional or Pickering emulsions provided the greatest mechanical reinforcement ...
Kamila de L. Santos, Ana Mônica Quinta Barbosa Bittante, Rodrigo Vinícius Lourenço, Júlio Cesar de Carvalho Balieiro, Paulo José do Amaral Sobral   +4 more
wiley   +1 more source

Kombinasi Tepung Tapioka dengan Pati Sagu terhadap Mutu Bakso Jantung Pisang dan Ikan Patin [PDF]

, 2014
The objective of this research was to get the best combination flour formula in making banana\u27s heart and fish meatball, while in terms of the benefits of this research are expected to improve the utilization of sago palm as a source of local food ...
Ariani, D. A. (Dyah), Efendi, R. (Raswen), Hamzah, F. (Faizah)   +2 more
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