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Journal Abstract Search

149 related items for PubMed ID: 33657481

  • 1. 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]

  • 2. 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]

  • 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. 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]

  • 7. Preparation of starch dough using damaged cassava starch induced by mechanical activation to develop staple foods: Application in crackers.
    Liu R, Sun W, Zhang Y, Huang Z, Hu H, Zhao M.
    Food Chem; 2019 Jan 15; 271():284-290. PubMed ID: 30236678
    [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. 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
    [Abstract] [Full Text] [Related]

  • 10. Development of a novel model dough based on mechanically activated cassava starch and gluten protein: Application in bread.
    Liu R, Sun W, Zhang Y, Huang Z, Hu H, Zhao M, Li W.
    Food Chem; 2019 Dec 01; 300():125196. PubMed ID: 31330373
    [Abstract] [Full Text] [Related]

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

  • 12. 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]

  • 13. Modulation of the digestibility and multi-scale structure of cassava starch by controlling the cassava growth period.
    Liu K, Zu Y, Chi C, Gu B, Chen L, Li X.
    Int J Biol Macromol; 2018 Dec 22; 120(Pt A):346-353. PubMed ID: 30071231
    [Abstract] [Full Text] [Related]

  • 14. Properties of baked foams from citric acid modified cassava starch and native cassava starch blends.
    Pornsuksomboon K, Holló BB, Szécsényi KM, Kaewtatip K.
    Carbohydr Polym; 2016 Jan 20; 136():107-12. PubMed ID: 26572335
    [Abstract] [Full Text] [Related]

  • 15. Cyanide detoxification in cassava for food and feed uses.
    Padmaja G.
    Crit Rev Food Sci Nutr; 1995 Jul 20; 35(4):299-339. PubMed ID: 7576161
    [Abstract] [Full Text] [Related]

  • 16. Cassava fermentation and associated changes in physicochemical and functional properties.
    Moorthy SN, Mathew G.
    Crit Rev Food Sci Nutr; 1998 Feb 20; 38(2):73-121. PubMed ID: 9526681
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  • 17. Cassava/sugar palm fiber reinforced cassava starch hybrid composites: Physical, thermal and structural properties.
    Edhirej A, Sapuan SM, Jawaid M, Zahari NI.
    Int J Biol Macromol; 2017 Aug 20; 101():75-83. PubMed ID: 28288881
    [Abstract] [Full Text] [Related]

  • 18. Insights into the hierarchical structure and physicochemical properties of starch isolated from fermented dough.
    Wang H, Liu J, Zhang Y, Li S, Liu X, Zhang Y, Zhao X, Shen H, Xie F, Xu K, Zhang H.
    Int J Biol Macromol; 2024 May 20; 267(Pt 2):131315. PubMed ID: 38569985
    [Abstract] [Full Text] [Related]

  • 19. Effect of growth period on the multi-scale structure and physicochemical properties of cassava starch.
    Tan X, Gu B, Li X, Xie C, Chen L, Zhang B.
    Int J Biol Macromol; 2017 Aug 20; 101():9-15. PubMed ID: 28283453
    [Abstract] [Full Text] [Related]

  • 20. Identification, isolation and quantification of representative bacteria from fermented cassava dough using an integrated approach of culture-dependent and culture-independent methods.
    Miambi E, Guyot JP, Ampe F.
    Int J Food Microbiol; 2003 Apr 25; 82(2):111-20. PubMed ID: 12568751
    [Abstract] [Full Text] [Related]

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