The bioethanol visibility in the global matrix of fuels, linked to ecological appeal and the
possibility of using new raw materials justifies the increasing investments for the …

Starches and proteins are two major types of biopolymer components in many foods. The
interactions of protein with starches greatly influence the matrix structure and properties of …

The objective of this study was to analyze the physicochemical and microbiological
properties, as well as the bioactive compounds, of flour made from the skin and bagasse of …

Amidos de mandioca podem ser matérias-primas para a obtenção de filmes
biodegradáveis, sendo que para a formação destes é necessária a elaboração de …

A farinha de mandioca (Manihot esculenta Crantz) é produzida em diferentes regiões do
Brasil e faz parte do hábito alimentar do brasileiro. Caracteriza-se num alimento de alto …

In this work, cassava starch was modified by treatment with sodium hypochlorite (NaClO) at
different concentrations (0.8, 2.0 and 5.0% of active chlorine) and selected physicochemical …

Na Região Norte, a farinha de mandioca é produzida em pequenos estabelecimentos
denominados de" Casas de Farinha", que apresentam problemas de adequação às …

Two commercial varieties of Peruvian carrot ('Amarela de Carandaí'and'Senador Amaral')
were processed into flour, starch and bagasse and chemically evaluated. The starch was …

The aim of this study was to characterize and perform enzymatic hydrolysis of cassava
peeling residue (peel and inner peel), mainly composed of peels and small pieces. Residue …

Unprocessed native starches are structurally too weak and functionally too restricted for
application in today's advanced food technologies. Processing is necessary to engender a …