A highly efficient Nanoscale tapioca starch prepared by high speed jet for Cu2+ removal in simulated industrial effluent.
Sign Up to like & getrecommendations! Published in 2021 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.11069
Abstract: BACKGROUND Nanoscale tapioca starch (NTS) was successfully developed by high speed jet in our previous study. In this study, the adsorption capacity of Cu2+ onto NTS was further discussed. The optimal adsorption conditions ( pH,… read more here.
Keywords: adsorption; nanoscale tapioca; speed jet; cu2 ... See more keywords
Design and Investigation of an Eco-Friendly Wound Dressing Composed of Green Bioresources- Soy Protein, Tapioca Starch, and Gellan Gum.
Sign Up to like & getrecommendations! Published in 2022 at "Macromolecular bioscience"
DOI: 10.1002/mabi.202200288
Abstract: In the fields of biomedicine and tissue engineering, natural polymer-based tissue-engineered scaffolds are used in multiple applications. As a plant-derived polymer, soy protein, containing multiple amino acids, is structurally similar to components of the extra-cellular… read more here.
Keywords: tapioca starch; gellan gum; starch gellan; soy protein ... See more keywords
Addition of Zein for the Improvement of Physicochemical Properties of Antimicrobial Tapioca Starch Edible Film
Sign Up to like & getrecommendations! Published in 2021 at "Food and Bioprocess Technology"
DOI: 10.1007/s11947-020-02565-z
Abstract: This work aimed to investigate the improvement of the performance of edible films based on tapioca starch containing natamycin and nisin, by the addition of zein. For that purpose, the effects on the physicochemical and… read more here.
Keywords: improvement; addition; physicochemical properties; addition zein ... See more keywords
Effect of modified tapioca starch on the physicochemical and sensory properties of liquid kashk
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-019-04008-w
Abstract: Three forms of modified tapioca starch, i.e. phosphorylated cross-linked tapioca starch (CLTS), octenyl succinic anhydride substituted tapioca starch (OSTS) and hydroxypropylated tapioca starch (HPTS) were studied and used as stabilizers (0.5, 1 and 1.5%) in… read more here.
Keywords: physicochemical sensory; liquid kashk; tapioca starch; modified tapioca ... See more keywords
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
Tapioca starch-galactomannan systems: Comparative studies of rheological and textural properties.
Sign Up to like & getrecommendations! Published in 2019 at "International journal of biological macromolecules"
DOI: 10.1016/j.ijbiomac.2018.09.067
Abstract: Rheological properties of tapioca starch-galactomannan mixtures at different concentrations (0, 0.3, 0.6 and 1.0%, w/w) of guar gum, tara gum and locust bean gum were investigated in visco-analysis, steady and dynamic shear and textural analysis.… read more here.
Keywords: starch galactomannan; gum; textural properties; properties tapioca ... See more keywords
Combinatorial effect of fermentation and drying on the relationship between the structure and expansion properties of tapioca starch and potato starch.
Sign Up to like & getrecommendations! Published in 2019 at "International journal of biological macromolecules"
DOI: 10.1016/j.ijbiomac.2019.09.187
Abstract: Naturally fermented and sundried tapioca starch is reportedly the traditional material for polvilho azedo and the primary ingredients of gluten-free food items in Brazil. This study aimed to investigate starch structure and expansion rate, high… read more here.
Keywords: expansion; starch potato; potato starch; tapioca starch ... 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
Tapioca starch-pullulan interaction during gelation and retrogradation
Sign Up to like & getrecommendations! Published in 2018 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2018.05.064
Abstract: Abstract The interaction between pullulan (PU) and tapioca starch (TS) during gelatinization and retrogradation was studied in this paper. TS and PU were prepared into a TS/PU composite system at the ratios of 10/0, 9.5/0.5,… read more here.
Keywords: starch pullulan; tapioca starch; pullulan interaction; retrogradation ... See more keywords
High protein brown rice flour, tapioca starch & potato starch in the development of gluten-free cupcakes
Sign Up to like & getrecommendations! Published in 2021 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2021.112326
Abstract: Abstract Rice (Oryza sativa L.) is an important ingredient for the development of gluten free bakery products. The quality of these types of products varies depending on the levels of rice amylose, particle size of… read more here.
Keywords: rice; rice flour; tapioca starch; brown rice ... See more keywords
Irradiation as a tool for modifying tapioca starch and development of an active food packaging film with irradiated starch
Sign Up to like & getrecommendations! Published in 2020 at "Radiation Physics and Chemistry"
DOI: 10.1016/j.radphyschem.2020.108873
Abstract: Abstract Effect of irradiation on the properties of tapioca starch was studied. Apparent carboxyl content increased, while pH and bulk density decreased as the dose of radiation increased. A dose dependent increase in solubility and… read more here.
Keywords: food packaging; irradiation; irradiated starch; tapioca starch ... See more keywords