Storage Cassava
Mostrando 1-12 de 27 artigos, teses e dissertações.
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1. Growth rates and yields of cassava at different planting dates in a tropical savanna climate
ABSTRACT: Details on growth and yield for cassava planted on different dates are useful for determining suitable genotypes for particular growing seasons. Our aim was to study growth and yield of cassava planted on different dates. Four cassava genotypes (Kasetsart 50, Rayong 9, Rayong 11 and CMR38-125-77) were evaluated using a randomized complete block des
Sci. agric. (Piracicaba, Braz.). Publicado em: 20/05/2019
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2. Optimization of parameters technological to process tucupi and study of product stability
Abstract Tucupi is a product obtained from the fermentation and cooking of cassava root wastewater which is widely used in the popular cuisine of the North region of Brazil. This study employed an experimental design to select tucupi processing (fermentation and cooking times) as a function of residual cyanidric acid content and assess the stability of the
Food Sci. Technol. Publicado em: 29/11/2018
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3. Materiales eco-compatibles reforzados a base de almidón de mandioca para aplicaciones agronómicas
ABSTRACT Plastic mulch is used in various crops production in order to increase yield, extend growing season, weed control, increase fertilizers efficiency and improve soil conditions. However, since such plastics removal and disposal represent not only an additional cost, but also a source of environmental pollution, interest in starch-based materials as a
Matéria (Rio J.). Publicado em: 02/08/2018
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4. Effect of modified cassava starch on the rheological and quality properties of a dairy beverage prepared with sweet whey
Abstract The effect of sweet whey and octenyl succinic anhydride (OSA)-modified cassava starch on the quality and rheological properties of fermented dairy beverages was evaluated. Sweet whey (45-65%) and OSA-modified cassava starch (0.8-1.2%) were added to determine an optimal fermented dairy beverage with the highest viscosity and the lowest syneresis poss
Food Sci. Technol. Publicado em: 22/03/2018
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5. Evaluation of Biopolimeric Films of Cassava Starch with Incorporation of Clay Modified by Ionic Exchange and its Application as a Coating in a Fruit
Coatings technologies with biopolymeric films are effective in maintaining the chemical and sensory characteristics of several fruits. Cassava starch is an attractive biopolymeric because of its renewable characteristics and low cost, but it has a high transfer rate of water vapor. Hydrophilic compounds of organically modified montmorillonite clay by ion exc
Mat. Res.. Publicado em: 22/01/2018
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6. Impact of edible coatings based on cassava starch and chitosan on the post-harvest shelf life of mango (Mangifera indica) ‘Tommy Atkins’ fruits
Abstract The mango has short postharvest shelf life which varies from 6 to 10 days at room temperature in its fresh form. The objective of this study was to evaluate the effect of usage of edible coatings based of cassava starch and chitosan on post-harvest shelf life of mango. Mangoes of Tommy Atkins variety were covered with nine different formulations of
Food Sci. Technol. Publicado em: 26/10/2017
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7. 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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8. The effect of chemical treatments on the pH & microbial flora of cassava residues during storage
Cassava starch factories produce residues that can be commercialized as food ingredients. The objective of this study was to evaluate the microbiological safety of cassava peel and bagasse during storage, with and without chemical treatment. The bagasse was acidified with lactic acid, and the peel was immersed in a sodium hypochlorite solution. The microbiol
Food Sci. Technol. Publicado em: 20/08/2013
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9. Application of cassava starch and carnauba wax-based edible coatings in minimally processed apples / Aplicação de coberturas comestíveis à base de fécula de mandioca e cera de carnaúba em maçãs minimamente processadas
This study aimed at formulating a cassava starch, carnauba wax and stearic acid or palmitic acid - based edible coating, and evaluating their properties and their effects when applied to minimally processed apples. In a first step, Plackett-Burman designs were performed for the following variables selection of coating formulations: cassava starch concentrati
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 12/12/2011
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10. A genomic assisted breeding program for cassava to improve nutritional quality and industrial traits of storage root
A mandioca é cultivada como "mandioca mansa" para consumo in natura e "mandioca para indústria" como fonte de amidos e farinhas. Raças locais foram utilizadas para descoberta de "mutações espontâneas" e desenvolvimento de abordagem evolutiva e de melhoramento para estudos de função gênica. Recursos de Genômica e Proteômica foram obtidos. Análises
Crop Breeding and Applied Biotechnology. Publicado em: 2011-12
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11. Biodegradable foams based on starch, polyvinyl alcohol, chitosan and sugarcane fibers obtained by extrusion
Biodegradable foams made from cassava starch, polyvinyl alcohol (PVA), sugarcane bagasse fibers and chitosan were obtained by extrusion. The composites were prepared with formulations determined by a constrained ternary mixtures experimental design, using as variables: (X1) starch / PVA (100 - 70%), (X2) chitosan (0 - 2%) and (X3) fibers from sugar cane (0 -
Brazilian Archives of Biology and Technology. Publicado em: 2011-10
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12. Assessment and degradation study of total carotenoid and ß-carotene in bitter yellow cassava (Manihot esculenta Crantz) varieties.
The assessment of the variability of total carotenoid, ß-carotene, all-E, and 13 and 9-Z-ß-carotene isomers in twelve bitter yellow cassava was carried out, as well its degradation in five varieties after flour processing and during storage. HPLC and UV/ visible spectrophotometry were used in sample analyses. Varieties of bitter yellow cassava presented va
African Journal of Food Science. Publicado em: 2011