Cassava starch snack formulation using functional shell fish byproducts: mechanical, sorption and geometric properties

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Thermal and microscopic analysis of biodegradable laminates made from cassava flour, sorbitol and poly (butylene adipate-co-terephthalate) PBAT - doi: 10.4025/actascitechnol.v35i4.13183

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Henrique Tirolli Rett Pág. 765 - 770

Blends of biodegradable laminated materials were developed using cassava flour as starch and natural fibers source, sorbitol as a plasticizer and PBAT as a biodegradable polyester. After obtaining pellets from three different formulations, high temperatu... ver más

Revista: Acta Scientiarum: Technology

Development of cassava cake enriched with its own bran and Spirulina platensis - doi: 10.4025/actascitechnol.v34i4.10687

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Meire Franci Polonio Navacchi, João Carlos Monteiro de Carvalho, Katiuchia Pereira Takeuchi, Eliane Dalva Godoy Danesi Pág. 465 - 472

The cassava cake was developed enriching it with a biomass of Spirulina platensis and a type of bran made out of its own starch. This biomass, a part from being rich in protein, also contains vitamins, essential fatty acids and minerals. Around Umuarama,... ver más

Revista: Acta Scientiarum: Technology

Enzymatic modification of cassava starch by fungal lipase

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Akhila Rajan, J.D. Sudha, T. Emilia Abraham Pág. 50 - 59

Revista: INDUSTRIAL CROPS & PRODUCTS

Preparation and structural properties of small-particle cassava starch

Acceso

Sanguanpong, V. Chotineeranat, S. Piyachomkwan, K. Oates, C. G. Chinachoti, P. Sriroth, K. Pág. 760 - 768

Revista: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Hydration and physicochemical properties of small-particle cassava starch

Acceso

Sanguanpong, V. Chotineeranat, S. Piyachomkwan, K. Oates, C. G. Chinachoti, P. Sriroth, K. Pág. 123 - 132

Revista: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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