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Journal Abstract Search

137 related items for PubMed ID: 11262011

  • 1. Photodegradation of cassava and corn starches.
    Bertolini AC, Mestres C, Raffi J, Buléon A, Lerner D, Colonna P.
    J Agric Food Chem; 2001 Feb; 49(2):675-82. PubMed ID: 11262011
    [Abstract] [Full Text] [Related]

  • 2. Effect of cassava starch structure on scalding of dough and baking expansion ability.
    Qi Q, Hong Y, Zhang Y, Gu Z, Cheng L, Li Z, Li C.
    Food Chem; 2021 Aug 01; 352():129350. PubMed ID: 33657481
    [Abstract] [Full Text] [Related]

  • 3. Fermentation and drying effects on bread-making potential of sour cassava and ahipa starches.
    Díaz A, Dini C, Viña SZ, García MA.
    Food Res Int; 2019 Feb 01; 116():620-627. PubMed ID: 30716988
    [Abstract] [Full Text] [Related]

  • 4. Combined effect of fermentation, sun-drying and genotype on breadmaking ability of sour cassava starch.
    Alvarado PM, Grosmaire L, Dufour D, Toro AG, Sánchez T, Calle F, Santander MA, Ceballos H, Delarbre JL, Tran T.
    Carbohydr Polym; 2013 Oct 15; 98(1):1137-46. PubMed ID: 23987455
    [Abstract] [Full Text] [Related]

  • 5. Ozone technology as an alternative to fermentative processes to improve the oven-expansion properties of cassava starch.
    Matta Junior MD, Castanha N, Dos Anjos CBP, Augusto PED, Sarmento SBS.
    Food Res Int; 2019 Sep 15; 123():56-63. PubMed ID: 31285006
    [Abstract] [Full Text] [Related]

  • 6. Selection of starter cultures for the production of sour cassava starch in a pilot-scale fermentation process.
    Penido FCL, Piló FB, Sandes SHC, Nunes ÁC, Colen G, Oliveira ES, Rosa CA, Lacerda ICA.
    Braz J Microbiol; 2018 Sep 15; 49(4):823-831. PubMed ID: 29548717
    [Abstract] [Full Text] [Related]

  • 7. Combinatorial effect of fermentation and drying on the relationship between the structure and expansion properties of tapioca starch and potato starch.
    Qi Q, Hong Y, Zhang Y, Gu Z, Cheng L, Li Z, Li C.
    Int J Biol Macromol; 2020 Feb 15; 145():965-973. PubMed ID: 31614157
    [Abstract] [Full Text] [Related]

  • 8. Relationships among the composition and physicochemical properties of starches with the characteristics of their films.
    Mali S, Karam LB, Ramos LP, Grossmann MV.
    J Agric Food Chem; 2004 Dec 15; 52(25):7720-5. PubMed ID: 15675825
    [Abstract] [Full Text] [Related]

  • 9. Comparison of pasting and gel stabilities of waxy and normal starches from potato, maize, and rice with those of a novel waxy cassava starch under thermal, chemical, and mechanical stress.
    Sánchez T, Dufour D, Moreno IX, Ceballos H.
    J Agric Food Chem; 2010 Apr 28; 58(8):5093-9. PubMed ID: 20356303
    [Abstract] [Full Text] [Related]

  • 10. Preparation of indigestible pyrodextrins from different starch sources.
    Laurentin A, Cárdenas M, Ruales J, Pérez E, Tovar J.
    J Agric Food Chem; 2003 Aug 27; 51(18):5510-5. PubMed ID: 12926906
    [Abstract] [Full Text] [Related]

  • 11. Simple ultrasound method to obtain starch micro- and nanoparticles from cassava, corn and yam starches.
    Minakawa AFK, Faria-Tischer PCS, Mali S.
    Food Chem; 2019 Jun 15; 283():11-18. PubMed ID: 30722849
    [Abstract] [Full Text] [Related]

  • 12. Effects of lipids on enzymatic hydrolysis and physical properties of starch.
    Ai Y, Hasjim J, Jane JL.
    Carbohydr Polym; 2013 Jan 30; 92(1):120-7. PubMed ID: 23218274
    [Abstract] [Full Text] [Related]

  • 13. Ultrasound based modification and structural-functional analysis of corn and cassava starch.
    Rahaman A, Kumari A, Zeng XA, Adil Farooq M, Siddique R, Khalifa I, Siddeeg A, Ali M, Faisal Manzoor M.
    Ultrason Sonochem; 2021 Dec 30; 80():105795. PubMed ID: 34689066
    [Abstract] [Full Text] [Related]

  • 14. Physicochemical properties of starches and proteins in alkali-treated mungbean and cassava starch granules.
    Israkarn K, Na Nakornpanom N, Hongsprabhas P.
    Carbohydr Polym; 2014 May 25; 105():34-40. PubMed ID: 24708949
    [Abstract] [Full Text] [Related]

  • 15. Physicochemical characteristics and in vitro digestibility of potato and cassava starches under organic acid and heat-moisture treatments.
    Van Hung P, Huong NT, Phi NT, Tien NN.
    Int J Biol Macromol; 2017 Feb 25; 95():299-305. PubMed ID: 27888006
    [Abstract] [Full Text] [Related]

  • 16. Gluten-free dough-making of specialty breads: Significance of blended starches, flours and additives on dough behaviour.
    Collar C, Conte P, Fadda C, Piga A.
    Food Sci Technol Int; 2015 Oct 25; 21(7):523-36. PubMed ID: 25231269
    [Abstract] [Full Text] [Related]

  • 17. Utilization of resistant starch of native tapioca, corn and waxy corn starches and their retrograded preparations by Bifidobacterium.
    Wronkowska M, Soral-Smietana M, Biedrzycka E.
    Int J Food Sci Nutr; 2008 Feb 25; 59(1):80-7. PubMed ID: 18097846
    [Abstract] [Full Text] [Related]

  • 18. Direct fermentation of raw starch using a Kluyveromyces marxianus strain that expresses glucoamylase and alpha-amylase to produce ethanol.
    Wang R, Wang D, Gao X, Hong J.
    Biotechnol Prog; 2014 Feb 25; 30(2):338-47. PubMed ID: 24478139
    [Abstract] [Full Text] [Related]

  • 19. Comparison of the expansion ability of fermented maize flour and cassava starch during baking.
    Mestres C, Boungou O, Akissoë N, Zakhia N.
    J Sci Food Agric; 2000 May 01; 80(6):665-672. PubMed ID: 29345782
    [Abstract] [Full Text] [Related]

  • 20. Native and fermented waxy cassava starch as a novel gluten-free and clean label ingredient for baking and expanded product development.
    Dufour D, Rolland-Sabaté A, Mina Cordoba HA, Luna Melendez JL, Moreno Alzate JL, Pizzaro M, Guilois Dubois S, Sánchez T, Eiver Belalcazar J, Morante N, Tran T, Moreno-Santander M, Vélez-Hernández G, Ceballos H.
    Food Funct; 2022 Sep 22; 13(18):9254-9267. PubMed ID: 35980275
    [Abstract] [Full Text] [Related]

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