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Cassava starch biodegradable films: Influence of glycerol and clay nanoparticles content on tensile and barrier properties and glass transition temperature
(ELSEVIER SCIENCE BVAMSTERDAM, 2012)
In this this study, glycerol content and its incorporation method on tensile and barrier properties of biodegradable films (BF) based on cassava starch were analyzed. ANOVA showed that the glycerol incorporation method did ...
Structure-mechanical properties of heat-induced whey protein/cassava starch gels
(WILEY-BLACKWELL, 1997)
Structure-mechanical properties of heat-induced whey protein isolate/cassava starch (WPI/CS) gels were studied by hot-stage video microscopy (HSVM) and axial compression testing (ACT). Elastic moduli (or compression stress) ...
Caracterização física, química e tecnológica do polvilho azedoPhysical characterization, chemistry and technological of the sour cassava starch
(Grupo Verde de Agroecologia e Abelhas, 2015)
Behavior of Peruvian carrot (Arracacia xanthorrhiza) and cassava (Manihot esculenta) starches subjected to the heat-moisture treatment
(2014)
Peruvian carrot and cassava starches were isolated, adjusted to 30 and 35% moisture, and heatedat 90°C for 8 h. Structural and physicochemical characteristics of the treated starches wereevaluated and compared. High ...
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. ...
Mathematical simulation parameters for drying of cassava starch pellets
(Engenharia Agrícola, 2014-11)
Based on experimental tests, it was obtained the equations for drying, equilibrium moisture content, latent heat of vaporization of water contained in the product and the equation of specific heat of cassava starch pellets, ...
Gelatinization properties of native starches and their Naegeli dextrins
(Springer, 2011-12-01)
Cassava, potato, sweet potato, and Peruvian carrot starches were hydrolyzed with 15% v/v sulfuric acid solution for up to 30 days. Naegeli dextrins obtained from 1, 3, 6, 12, and 30 days were evaluated using differential ...
Gelatinization properties of native starches and their Naegeli dextrins
(Springer, 2011-12-01)
Cassava, potato, sweet potato, and Peruvian carrot starches were hydrolyzed with 15% v/v sulfuric acid solution for up to 30 days. Naegeli dextrins obtained from 1, 3, 6, 12, and 30 days were evaluated using differential ...
Cassava Flour and Starch As Differentiated Ingredients for Gluten Free Products
(Nova Science Publishers, 2014)
Food industry is interested in the study of sub-utilized plant species as a contribution to consumers´ diet diversification and the incorporation of ingredients with specific technological properties.In Argentina, more ...
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 ...