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Ideal concentration of turmeric to be added to artisanal cassava flour according to consumer preference. Author(s): ALVARES, V. de S.; REIS, R. C.; SOUZA, J. M. L. de; LAMBERTUCCI, D. M.; SANTIAGO, A. C. C. In the artisanal manufacture of yellow cassava flour, in the North region of Brazil, it is common to add turmeric. However, there are no recommendations on this process considering the preference of c... ... Repository: BDPA Publication year: 2024
Development of extruded mixtures of cassava, green banana and brazil nut flours. Author(s): CARVALHO, A. V.; MATTIETTO, R. de A.; SÁ, D. de G. C. F. de; CUNHA, C. R. da O objetivo deste trabalho foi otimizar as condições de processamento por extrusão termoplástica de misturas de farinhas de mandioca, de banana verde e de castanha-do-brasil, visando à obtenção de uma... ... Repository: BDPA Publication year: 2016
New cassava cultivars for starch and flour production in the Cerrado of Central Brazil. Author(s): VIEIRA, E. A.; FIALHO, J. de F.; OLIVEIRA, C. M. de; RINALDI, M. M.; FERNANDES, F. D. Abstract: The cassava cultivars BRS 417, BRS 418 and BRS 419 are the first specifically developed for flour and starch production in the Cerrado biome of Central Brazil. They are promising for higher... ... Repository: BDPA Publication year: 2020
Evaluation of carotenoid and cyanogen content of cassava chip flour. Author(s): OLIVEIRA, L. A. de; SILVEIRA, S. M. da; KIMURA, M.; SANTOS, V. da S.; JESUS, J. L. de; FIUZA, A. U. R.; CARVALHO, J. L. V. de Large genetic variation in carotenoid content has been reported to roots of cassava genotypes.Moreover, these pigments have to withstand different processing methods before cassava is consumed. Repository: BDPA Publication year: 2012
Nutritional evaluation of Syagrus coronata kernels and development of cookies prepared with cassava flour and licuri kernels. Author(s): ANTONIASSI, R.; MIRANDA, P. C.; FERREIRA, G. F.; VIEIRA, T. M. F. S.; FREITAS, S. C. de; MATSUURA, M. I. da S. F. Syagrus coronata known as licuri, ouricuri, or uricuri is a palm tree from dried areas in Brazil and it is an important resource for the local population. The objective of this work was to evaluate th... ... Repository: BDPA Publication year: 2022
Effect of sugar and water contents on non-expanded cassava flour extrudates. Author(s): ORTIZ, J. A. R.; CARVALHO, C. W. P. de; ASCHERI, D. P. R.; ASCHERI, J. L. R.; ANDRADE, C. T. de Foram estudados os efeitos da sacarose e da água de mistura no processamento de farinha de mandioca por extrusão. As variações de sacarose (0-20% p/p) e água (28-42% p/p) foram estudadas empregando-se... ... Repository: BDPA Publication year: 2010
Rheological and optical study of starch gelatinization in cassava flour suspensions. Author(s): RAMOS, A. V.; FARIAS, M. G.; CARVALHO, C. W. P. de; CALADO, V. M. de A. Repository: BDPA Publication year: 2013
Extrudability of cassava flour, water and by-products of renewable fuels industry to produce bioplastic. Author(s): RUANO ORTIZ, J. A.; TAKEITI, C. Y.; CARVALHO, C. W. P.; ASCHERI, J. L.; AZEVEDO, T. L.; BARBOSA, F. S. Repository: BDPA Publication year: 2010
Water solubility and thickness of cassava flour, glycerol and castor bean cake composites from renewable fuel industry. Author(s): ORTIZ, J. A. R.; COSTA, C. V.; FAKHOURI, F. M.; CARVALHO, C. W. P.; ASCHERI, J. L. R.; TAKEITI, C. Y. Repository: BDPA Publication year: 2010
Use of micronized sunflower cake as a reinforce material to produce cassava flour biodegradable composites. Author(s): COSTA, C. V.; ORTIZ, J. A. R.; FERREIRA, R. C.; FAKHOURI, F. M.; CARVALHO, C. W. P.; ASCHERI, J. L. R.; TAKEITI, C. Y. Repository: BDPA Publication year: 2010

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