Influence of freezing temperature at –20 °C and −80 °C up to three months, and influence of storage at 4 °C up to fifteen days on carotenoid content and quality parameters in zeaxanthin-biofortified and commercial yellow ...

The objective of this study was to compare the conservation of rehydrated corn grain silage (RCGS) and high-moisture corn (HMC), treated or not with Lactobacillus buchneri, and to determine the minimum storage length ...

“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 ...

Fungi in stored grains can cause harmful effects on the health of consumers due to the mycotoxins that they produce. aflatoxins are the most toxic and carcinogenic fungal metabolites that are frequently more found in ...

Sitophilus zeamais is the main pest of stored corn grains, causing millions of economic losses annually. As it is difficult to control, an alternative that has been studied is the resistance of plants, which affects the ...

Thermal, mechanical and barrier properties of corn, cassava and yam starch films were determined and the behavior of these three starches films under a controlled storage (64% RH and 20 °C) was compared. Glass transition ...