Now showing items 41-50 of 744
Effects of acid concentration and extrusion variables on some physical characteristics and energy requirements of cassava starch
(Brazilian Society of Chemical Engineering, 2003)
Effect of addition of different hydrocolloids on pasting, thermal, and rheological properties of cassava starch
(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2014)
Natural antimicrobial ingredients incorporated in biodegradable films based on cassava starch
(ELSEVIER SCIENCE BV, 2010)
Biodegradable films based on cassava starch and with addition of natural antimicrobial ingredients were prepared using the casting technique. The tensile properties tensile strength (TS) [MPa] and percent elongation (E) ...
Reduction of oil uptake in deep fat fried chicken nuggets using edible coatings based on cassava starch and methylcellulose
(CHIRIOTTI EDITORI, 2008)
The aim of this study was to evaluate the effect of edible coatings based on methylcellulose (MC) and cassava starch (CS) to reduce oil uptake and improve water retention of chicken nuggets during deep fat frying. Edible ...
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 ...
Behavior of Peruvian carrot (Arracacia xanthorrhiza) and cassava (Manihot esculenta) starches subjected to the heat-moisture treatment
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
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. ...
Gelatinization properties of native starches and their Naegeli dextrins
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 ...