Preparation, optimization and characterization of foam from white-flesh and yellow-flesh cassava (Manihot esculenta) for powder production-Reference-Cited by-同舟云学术

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Preparation, optimization and characterization of foam from white-flesh and yellow-flesh cassava (Manihot esculenta) for powder production

Published:2019-12 Issue: Volume:97 Page:105205
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Ayetigbo Oluwatoyin,Latif Sajid,Abass Adebayo,Müller Joachim

Funder

GlobE Biomass Value Web© Project

German Federal Ministry of Education and Research

Federal Ministry for Economic Cooperation and Development

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference39 articles.

1. Comparing characteristics of root, flour and starch of biofortified yellow-flesh and white-flesh cassava variants, and sustainability considerations: A review;Ayetigbo;Sustainability,2018

2. Optimization of process parameters for foaming of bael (Aegle marmelos L.) fruit pulp;Bag;Food and Bioprocess Technology,2011

3. Factors influencing the chemical stability of carotenoids in foods;Boon;Critical Reviews in Food Science and Nutrition,2010

4. Picrate paper kits for determination of total cyanogens in cassava roots and all forms of cyanogens in cassava products;Bradbury;Journal of the Science of Food and Agriculture,1999

5. Creation and characterisation of aerated food products;Campbell;Trends in Food Science & Technology,1999

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1. Development of standard operating protocol for measurement of cassava root mealiness;Scientific Reports;2024-07-27

2. Application of the Surface Regression Technique for Enhancing the Input Factors and Responses for Processing Coconut Oil under Vertical Compression;Foods;2024-04-30

3. Application of Composite Flour from Indonesian Local Tubers in Gluten-Free Pancakes;Foods;2023-05-04

4. Physical properties of white-fleshed and yellow-fleshed cassava (Manihot esculenta) foam powder;Powder Technology;2023-04

5. Optimization of pomelo ( Citrus grandis L. Osbeck ) juice foam composition: Effect of foam composition on foam quality;Journal of Food Processing and Preservation;2022-06-07

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