Mapping the location of DATEM in multi-phase systems: Synthesis and characterization of spin-label probe analogues

Anankanbil, Sampson; Mose, Jens Henrik; Pérez, Bianca; Cheng, Weiwei; Pedersen, Jacob Nedergaard; Guo, Zheng

doi:10.1016/j.foodchem.2018.09.140

Cited by 3 publications

(1 citation statement)

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“…Emulsifiers possess abundant hydroxyl, carbonyl, ether, and aliphatic linear chain functional groups which are capable of forming binding interactions with starch thereby modifying its innate properties (Anankanbil et al., 2019; Chang et al., 2020; Ortiz‐Tafoya & Tecante, 2018). Preliminary studies were conducted in which, cassava starch was binded with different emulsifiers using optimized dry‐heat‐moisture treatment and steam‐heat‐moisture treatment conditions, respectively, obtained from previous studies (Dudu et al., 2019; Dudu et al., 2019).…”

Section: Introductionmentioning

confidence: 99%

Synergistic effect of hydrothermal and additive treatments on structural and functional characteristics of cassava starch

Dudu

Olurin

et al. 2021

Food Processing Preservation

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Cassava (Manihot esculenta Crantz) is a tuberous root crop of importance to Africa, Asia, and South America due to its high carbohydrate value which is vital to both food security and industrial needs.The world estimate of cassava production in 2017 indicated that Africa was the largest producer of cassava (178 million metric tons) followed by Asia (86 million metric tons), Americas (28 million metric tons) and Oceania (245 thousand metric tons) (FAOSTAT, 2019).Additionally, it is a cheap and abundant source of starch which is an important additive in food, pharmaceutical, and biopolymer industries (Chisenga et al., 2019).Cassava starch (CS) is derived from a multi-stage purification of wet-milled cassava roots (Charoenkul et al., 2011). It possesses unique physicochemical, rheological and functional characteristics which makes it more sought after in food, pharmaceutical, and bioprocess applications than cereal starches (Zhu, 2015) However, in the native, cassava starch same as other starches exhibit inadequate characteristics when utilized in food systems such as poor thermal resistance, shear stability, viscoelasticity, etc. Furthermore, native cassava starch confers undesirable structural effects in leavened baked foods when utilized, which is due to the poor gas-holding and thermal stability of its paste during baking conditions. Thus, modification of cassava starch at granular level will be beneficial in

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