Pyrodextrins from waxy and normal tapioca starches: Molecular structure and in vitro digestibility.
Sign Up to like & getrecommendations! Published in 2021 at "Carbohydrate polymers"
DOI: 10.1016/j.carbpol.2020.117140
Abstract: Pyrodextrins were prepared from acidified waxy and normal tapioca starches (pH∼3) at 3 temperatures (130, 150 and 170 °C) and 3 times (1, 2 and 4 h) to determine their in vitro digestibility and molecular… read more here.
Keywords: tapioca; tapioca starch; normal tapioca; digestibility ... See more keywords
Impact of acidification and protein fortification on thermal properties of rice, potato and tapioca starches and rheological behaviour of their gels
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DOI: 10.1016/j.foodhyd.2017.12.022
Abstract: Abstract The impact of acidification and non-gluten protein fortification (egg-albumin and soy-protein isolate) on thermal transitions of rice, potato and tapioca starches as well as the viscoelastic properties of their gels prepared at two casting… read more here.
Keywords: protein; acidification; impact acidification; potato ... See more keywords
Physicochemical, antioxidant and antibacterial properties of dispersion made from tapioca and gelatinized tapioca starch incorporated with carvacrol
Sign Up to like & getrecommendations! Published in 2017 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2016.12.007
Abstract: Abstract The present study investigated the properties of tapioca and gelatinized tapioca starch dispersion and film enriched with carvacrol as antioxidant and antimicrobial agent. The gelatinized tapioca had higher pH and conductivity and similar zeta-potentials… read more here.
Keywords: tapioca; film; carvacrol; gelatinized tapioca ... See more keywords