Both genetic and environmental factors create significant variation in the amount and quality
of maize landrace constituents. Details on the flours and starch characteristics have not …

This study investigated the effects of oxidation with sodium hypochlorite on the content of
carbonyl and carboxyl as well as pasting, expansion and textural properties of fermented …

The influence of genotype and post-harvest treatments on expansion ability of sour cassava
starch was investigated using 13 cassava genotypes from Colombia. Starches from cassava …

Technological functional properties of native and acid-thinned pinhão (seeds of Araucária
angustifolia, Brazilian pine) starches were evaluated and compared to those of native and …

RESUMO O uso de amido pelos seres humanos remonta ao Egito antigo, onde papiros
datados de 4000 ac eram elaborados com amido de trigo. Este carboidrato polimérico é …

This study evaluates the effects of acid and oxidative modifications on the development of
the expansive properties of rice flours with varying levels of amylose. Rice grains of the …

RESUMO O amido tem despertado interesse do mercado e da indústria de alimentos
devido ao seu potencial para suprir diversas demandas, como fonte energética, ampla …

O objetivo desta pesquisa foi comparar as propriedades do amido nativo de taro (Colocasia
esculenta L. Schott), clone Macaquinho, com o seu amido modificado por oxidação para …

The objective of this work was to characterize the starch of Xanthosoma riedelianum,
commonly known as “mangarito” in Brazil, and to evaluate its properties for the food industry …

Compte tenu que la capacité de panification de l'amidon aigre, amidon de manioc modifié
par fermentation et irradiation UV, n'a pas encore été complètement élucidée, l'influence du …