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Journal Abstract Search

239 related items for PubMed ID: 30716988

  • 1. 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; 116():620-627. PubMed ID: 30716988
    [Abstract] [Full Text] [Related]

  • 2. 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]

  • 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
    [Abstract] [Full Text] [Related]

  • 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. 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 22; 123():56-63. PubMed ID: 31285006
    [Abstract] [Full Text] [Related]

  • 6. Photodegradation of cassava and corn starches.
    Bertolini AC, Mestres C, Raffi J, Buléon A, Lerner D, Colonna P.
    J Agric Food Chem; 2001 Feb 22; 49(2):675-82. PubMed ID: 11262011
    [Abstract] [Full Text] [Related]

  • 7. 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]

  • 8. 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]

  • 9. 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]

  • 10. Starch films from a novel (Pachyrhizus ahipa) and conventional sources: Development and characterization.
    López OV, García MA.
    Mater Sci Eng C Mater Biol Appl; 2012 Oct 01; 32(7):1931-1940. PubMed ID: 34062678
    [Abstract] [Full Text] [Related]

  • 11. How do xanthan and hydroxypropyl methylcellulose individually affect the physicochemical properties in a model gluten-free dough?
    Crockett R, Ie P, Vodovotz Y.
    J Food Sci; 2011 Apr 01; 76(3):E274-82. PubMed ID: 21535827
    [Abstract] [Full Text] [Related]

  • 12. Effect of HPMC on the quality of wheat-free bread made from carob germ flour-starch mixtures.
    Smith BM, Bean SR, Herald TJ, Aramouni FM.
    J Food Sci; 2012 Jun 01; 77(6):C684-9. PubMed ID: 22671523
    [Abstract] [Full Text] [Related]

  • 13. Electrical resistance oven baking as a tool to study crumb structure formation in gluten-free bread.
    Masure HG, Wouters AGB, Fierens E, Delcour JA.
    Food Res Int; 2019 Feb 01; 116():925-931. PubMed ID: 30717025
    [Abstract] [Full Text] [Related]

  • 14. 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 01; 21(7):523-36. PubMed ID: 25231269
    [Abstract] [Full Text] [Related]

  • 15. 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 Oct 01; 49(4):823-831. PubMed ID: 29548717
    [Abstract] [Full Text] [Related]

  • 16. Starch extraction process coupled to protein recovery from leguminous tuberous roots (Pachyrhizus ahipa).
    Díaz A, Dini C, Viña SZ, García MA.
    Carbohydr Polym; 2016 Nov 05; 152():231-240. PubMed ID: 27516269
    [Abstract] [Full Text] [Related]

  • 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 05; 61(5):449-62. PubMed ID: 20109125
    [Abstract] [Full Text] [Related]

  • 18. Fiber concentrates from raspberry and blueberry pomace in gluten-free cookie formulation: Effect on dough rheology and cookie baking properties.
    Šarić B, Dapčević-Hadnađev T, Hadnađev M, Sakač M, Mandić A, Mišan A, Škrobot D.
    J Texture Stud; 2019 Apr 05; 50(2):124-130. PubMed ID: 30345519
    [Abstract] [Full Text] [Related]

  • 19. 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 05; 67(1):105-116. PubMed ID: 31524961
    [Abstract] [Full Text] [Related]

  • 20. Characterization and differentiation of Lactobacillus manihotivorans strains isolated from cassava sour starch.
    Guyot JP, Brizuela MA, Rodriguez Sanoja R, Morlon-Guyot J.
    Int J Food Microbiol; 2003 Oct 15; 87(1-2):187-92. PubMed ID: 12927722
    [Abstract] [Full Text] [Related]

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