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Order-disorder transitions were investigated in native cassava starch at intermediate moisture contents (35 to 60% wt. water), using Differential Scanning Calorimetry (DSC) and dynamic Wide Angle X-ray Diffractometry (WAXS) with a synchrotron radiation source.

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Grossmann, M. V. E. & El-Dash, A. A. (1988): Extrusion cooking of cassava starch for ethanol production. Starch/Stärke , 40 , 303-307. Extrusion cooking of cassava starch for ethanol production

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Journal of Thermal Analysis and Calorimetry
Authors: Kaewta Kaewtatip, Varaporn Tanrattanakul, Katalin Mészáros Szécsényi, Jelena Pavličević, and Jaroslava Budinski-Simendić

. Janarthanan et al. [ 5 ] studied the thermal behavior and surface morphology of PS grafted sago starch. Graft copolymerization, characterization, and degradation of cassava starch- g -acrylamide/itaconic acid super absorbents were investigated by

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Abstract  

The aim of this work was to study the glass transition, the glass transition of the maximally freeze-concentrated fractions, the ice melting and the gelatinization phenomenon in dispersions of starch prepared using glycerol-water solutions. The starch concentration was maintained constant at 50 g cassava starch/100 g starch dispersions, but the concentration of the glycerol solutions was variable (C g= 20, 40, 60, 80 and 100 mass/mass%). The phase transitions of these dispersions were studied by calorimetric methods, using a conventional differential scanning calorimeter (DSC) and a more sensitive equipment (micro-DSC). Apparently, in the glycerol diluted solutions (20 and 40%), the glycerol molecules interacted strongly with the glucose molecules of starch. While in the more concentrated glycerol domains (C g>40%), the behaviour was controlled by migration of water molecules from the starch granules, due to a hypertonic character of glycerol, which affected all phase transitions.

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used how alternative to producing materials that cause minor environmental impact. They presented a good plasticizer effect for cassava starch, with interesting thermal properties. Cassava starch and vegetable oils are natural, renewable and

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Acta Alimentaria
Authors: N. Khantisophon, D. Montet, G. Loiseau, S. Rakshit, W. Stevens, and R. Ray

Cassava ( Manihot esculenta Crantz) starch-based vegetable beverage (cassava milk) was formulated to get a composition close to that of cow’s milk with 3% cassava starch, 4% soybean proteins, 3% soybean oil and 0.3% calcium citrate. Heat treatment of the dry starch at 110 °C for 6 h was done prior to the addition of other components to stabilise milk and to avoid gelatinisation. The most stable form of cassava milk that did not separate into two phases for 10 days was obtained by homogenisation at high pressure 12,000 psi/5 min. Milk with starch particle size of 10 μm was found to have sensory qualities close to that of cow’s milk with white colour and viscosity of 7.8 cP. Cassava milk homogenised at 12,000 psi/5 min with cow’s milk (50%) and aromatised with 1% chocolate flavour was given the highest score by 20 sensory panellists. The final product was a white milky solution with good taste, good digestibility, homogeneous, physically and microbiologically stable, and had a nutritional composition similar to that of cow’s milk.

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): Effect of extruded products made with cassava starch blended with oat fiber and resistant starch on the hypocholesterolemic properties as elevated in hamsters . Nutraceuticals & Food , 7 , 133 – 138

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to the acid, followed by cassava starch. On the 30th day of hydrolysis, Peruvian carrot starch was almost totally degraded. These results can be attributed to defects present in the crystallites of cassava and Peruvian carrot starches as observed by

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. , Martinez-Flores , H.E. & Martinez-Bustos , F. ( 2001 ): Influence of extrusion conditions on cassava starch and soybean protein concentrate blends . Acta Alimentaria , 30 , 189 – 203

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. T ran , H.T.M. , C heirsilpa , B. , H odgson , B. & U msakul , K. ( 2010 ): Potential use of Bacillus subtilis in a co-culture with Clostridium butyricum for acetone–butanol–ethanol production from cassava starch . Biochem. Eng. J

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