Results 121 to 130 of about 507,702 (144)

Physical, Mechanical, Morphological, and Barrier Properties of Elephant Foot Yam Starch, Whey Protein Concentrate and psyllium Husk Based Composite Biodegradable Films

Polymer Composites, 2017
Elephant foot yam starch based composite containing glycerol, whey protein concentrate and psyllium husk were used to develop biodegradable films by casting technique. Adding glycerol, whey protein concentrate and psyllium husk to low amylose elephant foot yam starch overwhelmed the flaws for physicochemical, barrier, optical, mechanical, thermal, and ...
Sakshi Sukhija, Sukhcharn Singh, Charanjit S. Riar   +2 more
openaire   +1 more source

Bougainvillea glabra extract-loaded elephant foot yam starch–polyvinyl alcohol blend films as pH-indicators for monitoring milk freshness

International Journal of Biological Macromolecules
This study reports the development of a biodegradable, pH-responsive starch-polyvinyl alcohol blend-based film for real-time monitoring of milk freshness. The film was fabricated using dual-modified elephant foot yam starch (MEFYS) and polyvinyl alcohol (PVA), incorporated with 2 %, 4 %, and 6 % betacyanin-rich Bougainvillea glabra extract (BGE).
Likhitha Yadav, Prakruthi, Hari, Krishnan, M, Vidya, Mukul, Kumar, Ramachandran, Vinayagam, Chagam Koteswara, Reddy   +5 more
openaire   +2 more sources

Exploration of Elephant Foot Yam (Amorphophallus paeoniifolius) Starch: An Alternative Natural Disintegrant for Pharmaceutical Application

Indian Journal of Pharmaceutical Education and Research, 2021
Ujjwala Yadav Kandekar, Tejal Ramdas Abhang, Rohini R Pujari, Khandelwal KR Khandelwal   +3 more
openaire   +1 more source

Effect of Heat Moisture Treatment, Annealing, and Gelatinization‐Retrogradation Modifications on Physico‐Chemical, Functional, and Structural Properties of Starch from Elephant Foot Yam (Amorphophallus paeoniifolius)

Starch - Stärke
AbstractRoots and tuberous plants are vital food crops used as food supplements in many parts of the tropics. Being a major food item, starch is used in food products as thickeners, adsorbent, film forming agent. Starch, naturally, possess certain limitations & starch modifications can overcome the limitations, thereby increasing its versatility ...
Unaiza Iqbal, Pinki Saini, Mazia Ahmed
openaire   +1 more source

Insights into the structural, thermal, crystalline and rheological behavior of various hydrothermally modified elephant foot yam (Amorphophallus paeoniifolius) starch

Food Hydrocolloids, 2022
Sreejani Barua, Andreas Hanewald, Mathias Bächle, Markus Mezger, Prem Prakash Srivastav, Thomas A. Vilgis   +5 more
openaire   +3 more sources

Insights into the structural, thermal, crystalline and rheological behavior of various hydrothermally modified elephant foot yam starch

Food Hydrocolloids, 2022
Markus Mezger, Prem Prakash Srivastav, Sreejani Barua   +2 more
exaly  

Understanding the native and hydrothermally modified elephant foot yam starch system: A multivariate approach

LWT - Food Science and Technology, 2021
Prem Prakash Srivastav, Sreejani Barua, Thomas Vilgis   +2 more
exaly  

Interaction of Pulsed Electric Modified Elephant Foot Yam (Amorphophallus paeoniifolius) Starch and Polyvinyl Alcohol to Enhance the Mechanical and Barrier Properties of Film

Starch/Staerke, 2023
Kshitiz Kumar, Vijay Singh Sharanagat
exaly  

Hydrophobicity and Biodegradability Properties of Elephant Foot Yam Starch (Amorphophallus Paeoniifolius)/Ncc-Based Nanocomposites Film Loaded with Virgin Coconut Oil and Monoglyceride

2023
Heni Radiani Arifin, Yoan Christina Angelica, Bambang Nurhadi, Herlina Marta, Rossy Choerun Nissa   +4 more
openaire   +1 more source

Green modification of elephant foot yam starch: physicochemical and structural effects of ultrasonication and microwave treatments

Journal of Food Science and Technology
Tamma Medha, Chagam Koteswara Reddy, K. Kumarakuru, P. Vasantha Kumari, Ramachandran Vinayagam   +4 more
openaire   +1 more source