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Effects of extraction methods on yam (Dioscorea alata) starch characteristics
(Wiley-Blackwell, 2005-04-01)
Starch extraction from roots and tubers uses grating with water and sieves to separate the starch slurry from residual mass. The starch is recovered by decantation or centrifugation. The yam starch extraction is difficult ...
Effects of extraction methods on yam (Dioscorea alata) starch characteristics
(Wiley-Blackwell, 2005-04-01)
Starch extraction from roots and tubers uses grating with water and sieves to separate the starch slurry from residual mass. The starch is recovered by decantation or centrifugation. The yam starch extraction is difficult ...
Properties of Starch from Florido Yam (Dioscorea alata L.)Título en español.
(University of Puerto Rico Mayagüez Campus Agricultural Experiment Station, 1974)
Isolated starches from yams (Dioscorea sp) grown at the Venezuelan Amazons: Structure and functional properties
(Carbohydrate Polymers, 2015)
Effects of extraction methods on yam (Dioscorea alata) starch characteristics
(Wiley-Blackwell, 2014)
Flours and starches made from cassava (yuca), yam, sweet potatoes and ñampi: functional properties and possible applications in the food industry
(Instituto Tecnológico de Costa Rica, 2016)
Barrier, mechanical and optical properties of plasticized yam starch films
(Elsevier, 2004-06)
Yam starch films were obtained by casting. Effect of different film thicknesses (0.07, 0.09, 0.11 mm) and concentrations of glycerol (1.30, 1.65 and 2.00% w/w) and starch (3.30, 3.65 and 4.00% w/w) were evaluated. Barriers, ...
Thermal, microstructural and textural characterisation of gelatinised corn, cassava and yam starch blends
(Wiley Blackwell Publishing, Inc, 2006-08)
The functional properties of mixtures of maize, cassava and yam starches and their relationships with microstructural characteristics were investigated. Experiments were performed following the simplex-centroid design with ...
Influence of pH and hydrocolloids addition on yam (Dioscorea alata) starch pastes stability
(Elsevier Science, 2003-08)
Yam tubers (Dioscorea alata) are a non-traditional starch source that could be used as food ingredient. The stability of yam starch pastes (6/100 g suspension) submitted to different pH conditions during gelatinization and ...