Results 101 to 110 of about 507,702 (144)

Elephant Foot Yam Starch-NCC Bionanocomposite Film Incorporated with Virgin Coconut Oil and Monoglyceride for Hydrophobic and Biodegradable Packaging

Journal of Renewable Materials
Heni Radiani Arifin, Yoan Christina Angelica, Bambang Nurhadi, Herlina Marta, Rossy Choerun Nissa   +4 more
openaire   +1 more source

Functional and physicochemical characteristics of cookies prepared from Amorphophallus paeoniifolius flour. [PDF]

J Food Sci Technol, 2017
Suriya M, Rajput R, Reddy CK, Haripriya S, Bashir M.   +4 more
europepmc   +1 more source

Population structure of elephant foot yams (Amorphophallus paeoniifolius (Dennst.) Nicolson) in Asia. [PDF]

PLoS One, 2017
Santosa E, Lian CL, Sugiyama N, Misra RS, Boonkorkaew P, Thanomchit K.   +5 more
europepmc   +1 more source

Effects of Edible Insect Enrichment of Meat-Based and Meat Analogue Products on the Nutritional Composition, Techno-Functional Properties, and Acceptability to Consumers: A Systematic Review. [PDF]

Foods
Amoah I, Lombardo M, Diako C, Adjei-Boamah C, Adu Sarpong V, Rush E.   +5 more
europepmc   +1 more source

Exploring of greater yam (Dioscorea alata L.) genotypes through biochemical screening for better cultivation in south Gujarat zone of India. [PDF]

Physiol Mol Biol Plants, 2019
Patel KS, Karmakar N, Desai KD, Narwade AV, Chakravarty G, Debnath MK.   +5 more
europepmc   +1 more source

First report of Dasheen mosaic virus in elephant foot yam in India

, 2001
S. Mukhopadhyay, Jones, P., B. J. Devonshire, Mukhopadhyay, S., Nath, P. S., P. S. Nath, P. Jones, Pandit, M. K., M. K. Pandit, Devonshire, B. J.   +9 more
core   +1 more source

Comparison of structural features and in vitro digestibility of purple yam (Dioscorea alata L.) resistant starches by autoclaving and multi-enzyme hydrolysis. [PDF]

Food Sci Biotechnol, 2018
Li T, An F, Teng H, Huang Q, Zeng F, Song H.   +5 more
europepmc   +1 more source

Physics of Starch System: Rheological and Mechanical Properties of Hydrothermally Modified Elephant Foot Yam Starch

Food Biophysics, 2023
Abstract Heat moisture treatment (HMT) was used to improve the functionalities of elephant foot yam starch (EFYS) by using selected heating techniques such as hot air oven (HAO), autoclave (AL), and microwave (MW). The swelling power and solubility were reduced significantly after HMT modification, whereas an increase in amylose ...
Giorgio Luciano, Jasim Ahmed, Prem Prakash Srivastav   +2 more
exaly   +3 more sources

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Physico-functional and structural characterization of ultrasonic-assisted chemically modified elephant foot yam starch

International Journal of Biological Macromolecules, 2020
Limited studies are present on dual modification of elephant foot yam (EFY) starch and no study investigated the combined effect of citric acid (CA) and ultra-sonication (US). In the present study, EFY starch was subjected to different concentrations of CA with and without US.
Vijay Singh Sharanagat
exaly   +3 more sources