Cassava
Mostrando 1-12 de 644 artigos, teses e dissertações.
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1. Otimização dos parâmetros de produção do amido de mandioca fermentado / Optimization of parameters for production of fermented cassava starch
The fermented cassava starch (cassava starch) can be considered a chemically and enzymatically modified starch with expansion property, which form alveolar structure and light on traditional bakery products without the use of chemical or biological ferment. It is a gluten-free product, produced in small factories, where there is an internal system of quality
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 19/11/2010
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2. Biological parameters of Bemisia tabaci (Gennadius) biotype B (Hemiptera: Aleyrodidae) on Jatropha gossypiifolia, commercial (Manihot esculenta) and wild cassava (Manihot flabellifolia and M. carthaginensis) (Euphorbiaceae)
Bemisia tabaci (Gennadius) is one of the most important pests of cassava in Africa and several countries of Asia due to the damage caused by direct feeding, the excretion of honeydew, and its capacity as a vector of cassava mosaic geminivirus. There is a general consensus that B. tabaci is a complex of morphologically indistinguishable populations with diffe
Neotropical Entomology. Publicado em: 2010-08
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3. Cytogenetics and evolution of cassava (Manihot esculenta Crantz)
All Manihot species so far examined, including cassava (Manihot esculenta), have 2n = 36. Interspecific hybrids between cassava and its wild relatives show fair regular meiosis, and backcrossed generations exhibit high fertility. Electrophoresis shows affinity between species of different sections, as well as between some of them and cassava itself. Polyploi
Genetics and Molecular Biology. Publicado em: 2000-12
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4. Microbiological and physicochemical profiles of the sour cassava starch and bagasse obtained from cassava agroindustry
Abstract The aim of this work was to evaluate the microbiological and physicochemical qualities of sour cassava starch and cassava bagasse produced during cassava agroindustry in order to evaluate their potential for use in food. All samples were kindly provided by family farmers producers from the region of Cará, in town of Bela Vista de Goiás, Brazil. A
Food Sci. Technol. Publicado em: 10/12/2018
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5. Cyanogenesis in Cassava1 : The Role of Hydroxynitrile Lyase in Root Cyanide Production
In the cyanogenic crop cassava (Manihot esculenta, Crantz), the final step in cyanide production is the conversion of acetone cyanohydrin, the deglycosylation product of linamarin, to cyanide plus acetone. This process occurs spontaneously at pH greater than 5.0 or enzymatically and is catalyzed by hydroxynitrile lyase (HNL). Recently, it has been demo
American Society of Plant Physiologists.
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6. Development of functional cheese bread by soy protein isolate and polydextrose incorporation. / Desenvolvimento de pão de queijo funcional pela incorporação de isolado proteico de soja e polidextrose.
"Pao de queijo" (cheese bread), a typically Brazilian product, is considered a gluten-free bakery product, as its formulation does not contain wheat flour but native cassava starch, naturally fermented and/or modified. Due to its high content of carbohydrates, it has great acceptance and can be consumed by individuals who suffer from celiac disease. The high
Publicado em: 2006
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7. Weeds and bean interference on cassava culture / Interferência de plantas daninhas e do feijão sobre a cultura da mandioca
The objective of this work was to identify the cassava culture weeds species, the interference degree that they exercise on the cultivation and the plant morphologic characteristics in function of the growing and decreasing coexistence periods and also this culture consortium viability with bean. Three experiments were carried out, using the Cacauzinha culti
Publicado em: 2006
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8. Parametros para elaboração de mandioca pronta para consumo armazenada sob refrigeração / Parameters for the process of cassava ready for consumption stored under refrigeration
This research investigated the sensorial microbiological and chemical characteristics of cassava ready for consumption, through the parameters? evaluation which interfere with the end product?s shelf - life. Three cooking times were applied in cassava roots which, after been washed and cut, were conditioned to polyethylene packagings and stored between 10°C
Publicado em: 2005
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9. Characterisation of Cassava Bagasse and Composites Prepared by Blending with Low-Density Polyethylene
The main objective of this study was to characterise the cassava bagasse and to evaluate its addition in composites. Two cassava bagasse samples were characterised using physicochemical, thermal and microscopic techniques, and by obtaining their spectra in the mid-infrared region and analysing them by using x-ray diffraction. Utilising sorption isotherms, it
Braz. arch. biol. technol.. Publicado em: 2014-12
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10. Utilização do húmus de minhoca como adubo orgânico para a mandioca em solo de Cerrado.
ABSTRACT: The production system with cassava has been increased in the Cerrado Bioma, where the soils are naturally acid with low nutrients content. Cassava is usually cultivated with low or no inputs of lime and fertilizers. Nevertheless, it has been found responses of cassava to those inputs, mainly to phosphate fertilization, since the continuous cropping
Planaltina. Publicado em: 2011
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11. Enzymatic hydrolysis of cassava and puba for maltose syrup production. / Hidrólise enzimática de mandioca e puba para a obtenção de xarope de maltose.
Nowadays the consumption of maltose syrups is increasing due to its utilization in breweries where it replaces starch adjuncts. Traditionally maltose syrup has been produced from cornstarch or pellets using acid and/or enzymatic hydrolysis. The objective of this work was to evaluate the possibility of obtaining maltose from starch sources other than maize, s
Publicado em: 2003
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12. Utilização das águas da fermentação do polvilho azedo na elaboração de uma nova bebida
Cassava starch sour wastewater is an effluent from cassava starch fermentation process. Fermentation wastewater was studied to a non alcoholic refreshing new beverage production, originally named #Frëshpa#. The principal barrier is mask the cassava starch sour characteristic flavor, conferred by lactic, propionic, butyric acids and other volatile compounds
Publicado em: 2008