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Journal Abstract Search

179 related items for PubMed ID: 23987455

  • 1. 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]

  • 2. 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 15; 116():620-627. PubMed ID: 30716988
    [Abstract] [Full Text] [Related]

  • 3. 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
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  • 4. Natural fermentation of potato (Solanum tuberosum L.) starch: Effect of cultivar, amylose content, and drying method on expansion, chemical and morphological properties.
    Karow MF, Santos FND, Biduski B, Krolow ACR, Silva FTD, El Halal SLM, Macagnan KL, Zavareze EDR, Dias ARG, Diaz PS.
    Int J Biol Macromol; 2024 Mar 22; 261(Pt 1):129608. PubMed ID: 38266846
    [Abstract] [Full Text] [Related]

  • 5. Development of waxy cassava with different Biological and physico-chemical characteristics of starches for industrial applications.
    Zhao SS, Dufour D, Sánchez T, Ceballos H, Zhang P.
    Biotechnol Bioeng; 2011 Aug 22; 108(8):1925-35. PubMed ID: 21370230
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  • 6. 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]

  • 7. 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 01; 123():56-63. PubMed ID: 31285006
    [Abstract] [Full Text] [Related]

  • 8. Rheological characteristics and genotype correlation of cassava root for very high gravity ethanol production: The influence of cassava varieties and harvest times.
    Sakdaronnarong C, Sraphet S, Srisawad N, Chantasod R, Jonglertjunya W, Triwitayakorn K.
    Biotechnol Appl Biochem; 2020 Jan 01; 67(1):105-116. PubMed ID: 31524961
    [Abstract] [Full Text] [Related]

  • 9. Photodegradation of cassava and corn starches.
    Bertolini AC, Mestres C, Raffi J, Buléon A, Lerner D, Colonna P.
    J Agric Food Chem; 2001 Feb 01; 49(2):675-82. PubMed ID: 11262011
    [Abstract] [Full Text] [Related]

  • 10. 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]

  • 11. Discovery of an amylose-free starch mutant in cassava (Manihot esculenta Crantz).
    Ceballos H, Sánchez T, Morante N, Fregene M, Dufour D, Smith AM, Denyer K, Pérez JC, Calle F, Mestres C.
    J Agric Food Chem; 2007 Sep 05; 55(18):7469-76. PubMed ID: 17696358
    [Abstract] [Full Text] [Related]

  • 12. Molecular and supra-molecular structure of waxy starches developed from cassava (Manihot esculenta Crantz).
    Rolland-Sabaté A, Sanchez T, Buléon A, Colonna P, Ceballos H, Zhao SS, Zhang P, Dufour D.
    Carbohydr Polym; 2013 Feb 15; 92(2):1451-62. PubMed ID: 23399176
    [Abstract] [Full Text] [Related]

  • 13. Effect of resistant starch on the cooking quality of yam (Dioscorea spp.) and cassava (Manihot esculenta) based paste products.
    Kouadio OK, N'dri DY, Nindjin C, Marti A, Casiraghi MC, Faoro F, Erba D, Bonfoh B, Amani NG.
    Int J Food Sci Nutr; 2013 Jun 15; 64(4):484-93. PubMed ID: 23215529
    [Abstract] [Full Text] [Related]

  • 14. 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
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  • 17. Acidification and starch behaviour during co-fermentation of cassava (Manihot esculenta Crantz) and soybean (Glycine max Merr) into gari, an African fermented food.
    Afoakwa EO, Kongor EJ, Annor GA, Adjonu R.
    Int J Food Sci Nutr; 2010 Aug 01; 61(5):449-62. PubMed ID: 20109125
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