Results 151 to 160 of about 39,494 (207)

Recent Advances in Sustainable Management of <i>Cylas formicarius</i>. [PDF]

Insects
Li Y, Ju H, Huang W, Ou B, Li H, Huang Y, Li Y, Chen T, Zheng XL, Hua J.   +9 more
europepmc   +1 more source

Effect of fertilizer on biochemical composition, and antioxidant properties of white‑fleshed sweet potato (Ipomoea batatas L.) flour. [PDF]

BMC Chem
Tegegn DF, Belachew HZ, Efa DA, Mamo SA.
europepmc   +1 more source

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Microbial Hydrogen Production from Sweet Potato Starch Residue.

Journal of Bioscience and Bioengineering, 2001
Clostridium butyricum could produce hydrogen from a sweet potato starch residue upon supplementation of nitrogen sources. A repeated batch culture using a mixed culture of C. butyricum and Enterobacter aerogenes produced hydrogen with a yield of 2.4 mol H2/mol glucose under a controlled culture pH of 5.25 in a medium consisting of the sweet potato ...
H, Yokoi, A, Saitsu, H, Uchida, J, Hirose, S, Hayashi, Y, Takasaki   +5 more
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Physicochemical Properties of Sweet Potato Starches

Starch - Stärke, 1986
AbstractThe physicochemical properties of the starches from three varieties of sweet potatoes were investigated. The crystalline structures of Koganesengan and Minamiyutaka starches were of the A type and that of Norin‐2 starch was of the Ca type. Their amylograms showed pasting temperatures of 73–75°C and maximum viscosities of 500–580 BU.
Y. Takeda, N. Tokunaga, C. Takeda, S. Hizukuri   +3 more
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SONICATION EFFECT ON POTATO STARCH AND SWEET POTATO POWDER

Journal of Food Science, 1979
ABSTRACT Maximum degradation of potato starch was detected after 30 min sonication at l‐2°C. Degradation, evidenced by decrease in viscosity, may occur to starch granules rather than the individual polymers. This hypothesis was supported by the fact that no difference in rate of enzymatic hydrolysis was detected between sonicated and ...
A. AZHAR, M. K. HAMDY
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Physicochemical properties of sweet potato starch

Journal of the Science of Food and Agriculture, 1991
AbstractTropical root crops, of which the sweet potato is an important representative, constitute an under exploited resource of developing countries. They can be used as food for both human and animal consumption and their starch is a source of industrial raw material.
S J Tian, J E Rickard, J M V Blanshard
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Substituent distribution within cross-linked and hydroxypropylated sweet potato starch and potato starch

Food Chemistry, 2012
Abstract Revealing the substituents distribution within starch can help to understand the changes of starch properties after modification. The distribution of substituents over cross-linked and hydroxypropylated sweet potato starch was investigated and compared with modified potato starch.
Zhao, J., Schols, H.A., Chen Zenghong, Jin Zhengyu, Buwalda, P.L., Gruppen, H.   +5 more
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Physicochemical properties of potato, sweet potato and quinoa starch blends

Food Hydrocolloids, 2020
Abstract Blends of different native starches may have properties different from those of the individual starches. Physicochemical properties of blends of three different starches were studied. Potato, sweet potato and quinoa starches were selected as model starches as they are different in the polymorph type and granule size.
Fan Zhu, Yeying Hua, Guantian Li
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Moisture Sorption Characteristics of Kudzu Starch and Sweet Potato Starch

Journal of Food Science, 1990
ABSTRACT Moisture sorption characteristics of kudzu starch and sweet potato starch were investigated based on the results of moisture sorption isotherms at 11°C, 20°C and 30°C, thermal analysis, isosteric heat of sorption and entropy of sorption.
K. BOKI, S. OHNO, S. SHINODA
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