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Volatile compounds and fatty acids present in sour cassava starch produced with the starter cultures lactobacillus plantarum and pichia scutulata
(Universidade Federal de Minas GeraisBrasilFAR - DEPARTAMENTO DE ALIMENTOSICB - DEPARTAMENTO DE BOTÂNICAICB - DEPARTAMENTO DE MICROBIOLOGIAUFMG, 2019)
Review of sour cassava starch production in rural Colombian areas
(1996-12-01)
Sour cassava starch is traditionally produced in Latin America for preparation of cheesebreads such as 'pan de yuca' and 'pandebono' in Colombia, and 'pao de queijo' in Brazil. The processing involved is described and ...
Review of sour cassava starch production in rural Colombian areas
(1996-12-01)
Sour cassava starch is traditionally produced in Latin America for preparation of cheesebreads such as 'pan de yuca' and 'pandebono' in Colombia, and 'pao de queijo' in Brazil. The processing involved is described and ...
Structural characteristics and gelatinization properties of sour cassava starch
(2016-02-01)
Sour cassava starch is considered a modified starch used in many countries in several food products. Understanding modified starch granule structure is important in the knowledge of its physicochemical properties. Differential ...
Caracterização física, química e tecnológica do polvilho azedoPhysical characterization, chemistry and technological of the sour cassava starch
(Grupo Verde de Agroecologia e Abelhas, 2015)
Technological properties of sour cassava starches: Effect of fermentation and drying processes
(Elsevier Science, 2018-07)
Cassava sour starch is a naturally-fermented, sun-dried product. It allows obtaining less dense bakery productsthan the native starch, being an appreciated gluten-free ingredient. The aim of this work was to study the ...
Antagonistic lactic acid bacteria in association with Saccharomyces cerevisiae as starter cultures for standardization of sour cassava starch production
(Universidade Federal de Minas GeraisBrasilFAR - DEPARTAMENTO DE ALIMENTOSICB - DEPARTAMENTO DE BOTÂNICAICB - DEPARTAMENTO DE MICROBIOLOGIAUFMG, 2019-09)
Study and application of photo-modified cassava starch with lactic acid and UV-C irradiation
(2021-03-01)
Sour cassava starch (SCS) is naturally modified through the joint action of anaerobic fermentation and sun-drying, but there appears be an immense variety in the quality of commercial SCS. The present study aimed to produce ...
Effect of fructooligosaccharides on the physicochemical properties of sour cassava starch and baking quality of gluten-free cheese bread
(Wiley-Blackwell, 2014-07-01)
The present research was undertaken to explore the influence of fructooligosaccharides (FOS) on the functional and thermal properties of sour cassava starch and the quality characteristics of gluten-free (GF) cheese bread. ...