Now showing items 1-10 of 329
Production of cyclodextrins by CGTase from Bacillus clausii using different starches as substrates
(Humana Press Inc, 2008-03-01)
Cyclodextrins ( CDs) are cyclic oligasaccharides composed by D- glucose monomers joined by alpha- 1,4-D glicosidic linkages. The main types of CDs are alpha-,beta-and gamma-CDs consisting of cycles of six, seven, and eight ...
Effect of acid-methanol treatment on the physicochemical and structural characteristics of cassava and maize starches
Physicochemical, structural and morphological characteristics of maize and cassava starches treated with 0.36% concentrated HCl in anhydrous methanol at WC for 1-8 h were analyzed and compared. Average yield of modified ...
Effect of acid treatments and drying processes on physico-chemical and functional properties of cassava starch
(John Wiley & Sons LtdW SussexInglaterra, 1998)
Selected physicochemical properties of starches isolated from ten cassava varieties reveal novel industrial uses
Although cassava is of great importance as a starch source for industrial purposes or food consumption, the evaluation of different varieties is an under-investigated topic. Thus, in order to contribute to the identification ...
Behavior of Peruvian carrot (Arracacia xanthorrhiza) and cassava (Manihot esculenta) starches subjected to heat-moisture treatment
Peruvian carrot and cassava starches were isolated, adjusted to 30 and 35% moisture, and heated at 90 degrees C for 8 h. Structural and physicochemical characteristics of the treated starches were evaluated and compared. ...
Edible coatings from native and modified starches retain carotenoids in pumpkin during drying
The goal of this study was to evaluate the effect of edible coating pre-treatments on the retention of provitamin A during pumpkin drying. The coatings used were based on native and modified maize and cassava starch. To ...
Sensory and texture properties of "chipá": Influence of ingredients and storage conditions of batter
(Cogent OA, 2016-12)
“Chipá” is a gluten-free bread made with cassava starch and cheese. Usually, the batter is baked immediately and the product is eaten warm. In this study, the effect of refrigeration and freezing of batter, and the role ...
Resistant starch in cassava products
(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2014)
Found in different foods, starch is the most important source of carbohydrates in the diet. Some factors present in starchy foods influence the rate at which the starch is hydrolyzed and absorbed in vivo. Due the importance ...
Thermal, rheological, and structural behaviors of natural and modified cassava starch granules, with sodium hypochlorite solutions
The use of chemically modified starches is widely accepted in various industries, with several applications. In this research, natural cassava starch granules were treated with standard sodium hypochlorite solution at 0.8, ...
Influence of Different Substrates on the Production of a Mutant Thermostable Glucoamylase in Submerged Fermentation
(Humana Press Inc, 2011-01-01)
Three mutations, Ser54 -> Pro, Thr314 -> Ala, and His415 -> Tyr, were identified in Aspergillus awamori glucoamylase gene expressed by Saccharomyces cerevisiae. The mutant glucoamylase (GA) was substantially more thermostable ...