Fermented Cassava
Mostrando 13-20 de 20 artigos, teses e dissertações.
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13. L(+)-Lactic acid recovery from cassava bagasse based fermented medium using anion exchange resins
As propriedades das resinas de troca iônica, da Amberlite IRA 402, uma resina de troca aniônica forte, e da IRA 67, uma resina de troca aniônica fraca, foram determinadas para se avaliar a adequabilidade comparativa delas à obtenção de ácido lático de bagaço de mandioca fermentado. Dados sobre a capacidade de ligação e sobre a obtenção provaram
Brazilian Archives of Biology and Technology. Publicado em: 2008-12
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14. Development of functional cheese bread by soy protein isolate and polydextrose incorporation. / Desenvolvimento de pão de queijo funcional pela incorporação de isolado proteico de soja e polidextrose.
"Pao de queijo" (cheese bread), a typically Brazilian product, is considered a gluten-free bakery product, as its formulation does not contain wheat flour but native cassava starch, naturally fermented and/or modified. Due to its high content of carbohydrates, it has great acceptance and can be consumed by individuals who suffer from celiac disease. The high
Publicado em: 2006
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15. Enzymatic hydrolysis of cassava and puba for maltose syrup production. / Hidrólise enzimática de mandioca e puba para a obtenção de xarope de maltose.
Nowadays the consumption of maltose syrups is increasing due to its utilization in breweries where it replaces starch adjuncts. Traditionally maltose syrup has been produced from cornstarch or pellets using acid and/or enzymatic hydrolysis. The objective of this work was to evaluate the possibility of obtaining maltose from starch sources other than maize, s
Publicado em: 2003
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16. Influence of the temperature, concentration of pectinase and incubation time on the texture, yield and physicochemical properties of cassava (Manihot esculenta C.) during fermentation. / Influência da tempertura, tempo e concentração de pectinase na textura, rendimento e características físico-químicas da mandioca (Manihot esculenta C.) durante fermentação.
Pubagem é o processo de fermentação natural de raízes de mandioca para produção de puba, um alimento tradicional nas regiões Norte e Nordeste do Brasil. Além da fermentação lática, uma ação combinada da pectina-metil-esterase endógena e enzimas microbianas despolimerizantes causa o amolecimento das raízes, que é importante para sua completa d
Publicado em: 2001
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17. Produção de compostos volateis de aroma por novas linhagens de Neurospora sp / Production of volatile aroma compounds by new strains of Neurospora sp
Severa1microbia1 species produce a p1easantodour in liquid culture medium. It was studied some fermentative processes parameters for the production of vo1atile compounds of fiavour by new strains Neurospora sp, iso1ated from beiju (naturally fermented cassava mass), in the Brazilian State ofMaranhão. The three se1ected strains, Neurospora sp1, Neurospora sp
Publicado em: 2000
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18. Obtenção, caracterização e utilização de puba como materia-prima na produção de etanol
"Puba" was produced through six alternative experiments, using three cassava varieties and two types of containers and experimental conditions. The resulting "puba" was submitted to proximate composition, particle distribution, damaged starch, water and alcohol soluble acidity, blue value, water absorption, water solubility, pasting properties analyses and m
Publicado em: 1993
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19. Degradation of Raw Starch by a Wild Amylolytic Strain of Lactobacillus plantarum
Lactobacillus plantarum A6, isolated from fermented cassava, can break down cassava raw starch that has not been subjected to preliminary physicochemical treatment. When the pH was kept at 6, the microorganism cultured in a bioreactor excreted a high α-amylase activity (60 U/ml). Synthesis of the enzyme occurred during the stationary phase and resulted in f
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20. New Amylolytic Yeast Strains for Starch and Dextrin Fermentation
Yeast strains capable of fermenting starch and dextrin to ethanol were isolated from samples collected from Brazilian factories in which cassava flour is produced. Considerable alcohol production was observed for all the strains selected. One strain (DI-10) fermented starch rapidly and secreted 5 times as much amylolytic enzyme than that observed for Schwann