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المؤلفون: Thi Hoai Duc Nguyen, Dominique Anne-Archard, Hong Nga Luong, Son Chu-Ky, Van Hung Nguyen, Luc Fillaudeau, Thu Trang Vu, Tien Cuong Nguyen
المساهمون: Hanoi University of Science and Technology (HUST), Toulouse Biotechnology Institute (TBI), Institut National des Sciences Appliquées - Toulouse (INSA Toulouse), Institut National des Sciences Appliquées (INSA)-Université de Toulouse (UT)-Institut National des Sciences Appliquées (INSA)-Université de Toulouse (UT)-Centre National de la Recherche Scientifique (CNRS)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Fédération de Recherche Fluides, Energie, Réacteurs, Matériaux et Transferts (FERMAT), Institut National des Sciences Appliquées (INSA)-Université de Toulouse (UT)-Institut National des Sciences Appliquées (INSA)-Université de Toulouse (UT)-Université Toulouse III - Paul Sabatier (UT3), Université de Toulouse (UT)-Centre National de la Recherche Scientifique (CNRS)-Institut National Polytechnique (Toulouse) (Toulouse INP), Université de Toulouse (UT), Institut de mécanique des fluides de Toulouse (IMFT), Université Toulouse III - Paul Sabatier (UT3), Université de Toulouse (UT)-Université de Toulouse (UT)-Centre National de la Recherche Scientifique (CNRS)-Institut National Polytechnique (Toulouse) (Toulouse INP), National Foundation for Science & Technology Development (NAFOSTED)106-NN.02-2016.56, Institut National des Sciences Appliquées (INSA)-Institut National des Sciences Appliquées (INSA)-Centre National de la Recherche Scientifique (CNRS)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Institut National des Sciences Appliquées (INSA)-Institut National des Sciences Appliquées (INSA)-Université Toulouse III - Paul Sabatier (UT3), Université Fédérale Toulouse Midi-Pyrénées-Université Fédérale Toulouse Midi-Pyrénées-Centre National de la Recherche Scientifique (CNRS)-Institut National Polytechnique (Toulouse) (Toulouse INP), Université Fédérale Toulouse Midi-Pyrénées
المصدر: Processes
Processes, 2021, 9 (6), ⟨10.3390/pr9060989⟩
Volume 9
Issue 6
Processes, MDPI, 2021, 9 (6), ⟨10.3390/pr9060989⟩
Processes, Vol 9, Iss 989, p 989 (2021)مصطلحات موضوعية: 0106 biological sciences, Yield (engineering), [SDV.BIO]Life Sciences [q-bio]/Biotechnology, Bioconversion, Bioengineering, TP1-1185, 01 natural sciences, Viscosity, Hydrolysis, 0404 agricultural biotechnology, Rheology, 010608 biotechnology, Enzymatic hydrolysis, Chemical Engineering (miscellaneous), [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, QD1-999, cassava flour, Chemistry, Chemical technology, Process Chemistry and Technology, 04 agricultural and veterinary sciences, particle size, 040401 food science, Chemical engineering, viscosity, Particle, granular starch hydrolysis, Particle size
وصف الملف: application/pdf
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المؤلفون: Yan Qin, Eun-Sik Hong, Hee-Gon Jeong, Ki-Teak Lee, Beibei Duan, Jeung-Hee Lee, Hee-Jin So, Jung-Ah Shin
المصدر: Foods
Volume 10
Issue 5
Foods, Vol 10, Iss 1089, p 1089 (2021)مصطلحات موضوعية: 0106 biological sciences, Health (social science), distillation, Cyanide, education, Hydrogen cyanide, chemistry.chemical_element, Continuous distillation, Plant Science, TP1-1185, ethyl carbamate, Linamarin, 01 natural sciences, Health Professions (miscellaneous), Microbiology, complex mixtures, Article, law.invention, chemistry.chemical_compound, 0404 agricultural biotechnology, stomatognathic system, law, 010608 biotechnology, Distillation, cassava flour, cyanide, Chromatography, integumentary system, Chemical technology, food and beverages, 04 agricultural and veterinary sciences, 040401 food science, Copper, chemistry, copper chips, Ethyl carbamate, Fermentation, mass balance, Food Science
وصف الملف: application/pdf
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المؤلفون: M.T.A. Penia Kresnowati, Dianika Lestari, Yessica Liandro, Elvina Ang
المصدر: Journal of Engineering and Technological Sciences, Vol 51, Iss 1 (2019)
مصطلحات موضوعية: 0106 biological sciences, Retting, packaging, Industrial fermentation, Shelf life, 01 natural sciences, physical properties, 0404 agricultural biotechnology, shelf-life determination, 010608 biotechnology, fermented cassava flour, Food science, Aroma, FERCAF, biology, fungi, General Engineering, food and beverages, 04 agricultural and veterinary sciences, Engineering (General). Civil engineering (General), biology.organism_classification, 040401 food science, Low-density polyethylene, Environmental science, Fermentation, TA1-2040, Lactobacillus plantarum, Kraft paper
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e6b140f31dc564f2a497c42044b8de72
https://doi.org/10.5614/j.eng.technol.sci.2019.51.1.5 -
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المؤلفون: Yayuan Zhang, Lei Nie, Jian Sun, Yan Hong, Huabing Yan, Mingjuan Li, Xiangrong You, Ling Zhu, Fang Fang
المصدر: Frontiers in Nutrition, Vol 7 (2020)
Frontiers in Nutritionمصطلحات موضوعية: 0106 biological sciences, Starch, Endocrinology, Diabetes and Metabolism, lcsh:TX341-641, 01 natural sciences, chemistry.chemical_compound, 0404 agricultural biotechnology, component, Cultivar, Food science, Nutrition, Original Research, cassava flour, High peak, Nutrition and Dietetics, Chemistry, fungi, food and beverages, 04 agricultural and veterinary sciences, 040401 food science, pasting properties, physicochemical traits, environment, lcsh:Nutrition. Foods and food supply, 010606 plant biology & botany, Food Science
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1bf7c61993c0fd8483434bf3164848dd
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5Nutritional and sensory properties: Snack food made from high‐quality cassava flour and legume blend
المصدر: Food Science & Nutrition
Food Science & Nutrition, 5(3):805-811مصطلحات موضوعية: 0301 basic medicine, 030109 nutrition & dietetics, Food industry, biology, business.industry, Wheat flour, 04 agricultural and veterinary sciences, biology.organism_classification, 040401 food science, Snack food, snack foods, cassava flour, consumer acceptance, antinutrients, 03 medical and health sciences, Ingredient, 0404 agricultural biotechnology, Medicine, Food science, business, Antinutrients, Aroma, Legume, Food Science, Original Research
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6Sensory optimization of crackers developed from high-quality cassava flour, starch, and prawn powder
المؤلفون: Keith I. Tomlins, Edna Mireku Essel, Francis Lavoe, Nanam Tay Dziedzoave, Paa Toah Akonor, Evelyn S. Buckman
المصدر: Food Science & Nutrition, 5(3):564-569
Food Science and Nutrition
Food Science & Nutritionمصطلحات موضوعية: 0301 basic medicine, Taste, crackers, S1, sensory evaluation, Starch, media_common.quotation_subject, Sensory system, 03 medical and health sciences, chemistry.chemical_compound, 0404 agricultural biotechnology, Cassava flour, Preference testing, Quality (business), Food science, Original Research, Mathematics, media_common, mixture design, 030109 nutrition & dietetics, food and beverages, Mixture regression, 04 agricultural and veterinary sciences, 040401 food science, Cassava flout, optimization, chemistry, Prawn, Food Science
وصف الملف: application/pdf
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المؤلفون: Maria Eduardo, Lilia Ahrné, Ulf Svanberg
المصدر: Food Science & Nutrition
Eduardo, M, Svanberg, U & Ahrné, L 2016, ' Effect of hydrocolloids and emulsifiers on the shelf-life of composite cassava-maize-wheat bread after storage ', Food Science and Nutrition, vol. 4, no. 4, pp. 636-644 . https://doi.org/10.1002/fsn3.326مصطلحات موضوعية: food.ingredient, Pectin, Composite number, 04 agricultural and veterinary sciences, Baking improvers, bread quality, Shelf life, 040401 food science, Lecithin, Diacetyl, storage, starch retrogradation, chemistry.chemical_compound, 0404 agricultural biotechnology, food, chemistry, Amylopectin, Food Engineering, Tartaric acid, Cassava flour, DATEM, Food science, Livsmedelsteknik, Original Research, Food Science
وصف الملف: application/pdf
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المؤلفون: James Bradbury, Rita Majonda, Adelaide Cumbane, Ian C. Denton, Dulce Nhassico, Matthew P. Foster, Constantino Estevao Cuambe, Humberto Muquingue, Joao Antonio Pedro, Julie Cliff, Luis Sitoe, Arlinda Martins
المصدر: Food Science & Nutrition
مصطلحات موضوعية: Konzo, cyanide, urinary thiocyanate, business.industry, Cyanide, food and beverages, 04 agricultural and veterinary sciences, medicine.disease, 040401 food science, Toxicology, konzo, chemistry.chemical_compound, Malnutrition, 0404 agricultural biotechnology, chemistry, East africa, medicine, Cassava flour, business, Food Science, Original Research, wetting method
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المؤلفون: Olajide P. Sobukola, Olusegun A. Obadina, Tosch Wolfgang, Ajoke Sanni, Lateef O. Sanni, A.T. Omidiran, A.A. Adebowale, Keith I. Tomlins
المصدر: Food Science & Nutrition
مصطلحات موضوعية: biology, fried snack, microstructure, Wheat flour, sensory, 04 agricultural and veterinary sciences, biology.organism_classification, 040401 food science, color, 0404 agricultural biotechnology, Brewers' spent cassava flour, Food science, Response surface methodology, optimization, Aroma, Original Research, Food Science, Mathematics
وصف الملف: application/pdf
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المؤلفون: Esivue A. Suleiman, Oluwole A. Odetunmibi, Oluyemisi A. Adejumo, Adebowale O. Adejumo, Pelumi E. Oguntunde, Hilary I. Okagbue
المصدر: Data in Brief
Data in Brief, Vol 15, Iss, Pp 501-510 (2017)مصطلحات موضوعية: 0301 basic medicine, Air velocity, Moisture content, Drying kinetic, Drying rate, Randomized block design, Velocity, Dewatering, lcsh:Computer applications to medicine. Medical informatics, Kinetic energy, 03 medical and health sciences, 0404 agricultural biotechnology, Engineering, Grated unfermented cassava mash, Drying time, lcsh:Science (General), Water content, Multidisciplinary, Chemistry, Temperature, food and beverages, 04 agricultural and veterinary sciences, Factorial experiment, Pulp and paper industry, Industrial cassava flour, 040401 food science, 030104 developmental biology, Agricultural mechanization, lcsh:R858-859.7, lcsh:Q1-390
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