Physicochemical transformation of cassava starch during fermentation for production of sour starch in Colombia
This work focused on the study of the physicochemical changes that take place during the fermentation of cassava starch for stepping times of 15–90 days. SEM studies on starch showed special attack while X‐ray diffraction analysis showed that cassava starch is mainly formed by amylopectin and that t...
Saved in:
| Published in | Die Stärke Vol. 68; no. 11-12; pp. 1139 - 1147 |
|---|---|
| Main Authors | , , , , , |
| Format | Journal Article |
| Language | English |
| Published |
Weinheim
Blackwell Publishing Ltd
01.11.2016
Wiley Subscription Services, Inc |
| Subjects | |
| Online Access | Get full text |
| ISSN | 0038-9056 1521-379X |
| DOI | 10.1002/star.201600059 |
Cover
Loading…
| Abstract | This work focused on the study of the physicochemical changes that take place during the fermentation of cassava starch for stepping times of 15–90 days. SEM studies on starch showed special attack while X‐ray diffraction analysis showed that cassava starch is mainly formed by amylopectin and that the acidification process produce significant structural changes in amylose and amylopectin as a function of the steeping time. Module Differential Scanning Calorimetry analysis showed that the acidification process produces an increase in the peak gelatinization for particular steeping times that are directly associated with changes in the acid condition of the samples and re‐crystallization process. Thermogravimetric analysis showed the non‐intentional contamination of the tanks due to the increase in the residue for long steeping times. The periodic reproduction of bacteria in the reservoir govern the changes in the pasting properties of the acid starch. |
|---|---|
| AbstractList | This work focused on the study of the physicochemical changes that take place during the fermentation of cassava starch for stepping times of 15–90 days. SEM studies on starch showed special attack while X‐ray diffraction analysis showed that cassava starch is mainly formed by amylopectin and that the acidification process produce significant structural changes in amylose and amylopectin as a function of the steeping time. Module Differential Scanning Calorimetry analysis showed that the acidification process produces an increase in the peak gelatinization for particular steeping times that are directly associated with changes in the acid condition of the samples and re‐crystallization process. Thermogravimetric analysis showed the non‐intentional contamination of the tanks due to the increase in the residue for long steeping times. The periodic reproduction of bacteria in the reservoir govern the changes in the pasting properties of the acid starch. |
| Author | Rodriguez-Garcia, Mario E. Romero-Garzón, Ana Maria Niño-López, Ana María del Real-Lopez, Alicia Alonso-Gomez, Leonardo Pineda-Gomez, Posidia |
| Author_xml | – sequence: 1 givenname: Leonardo surname: Alonso-Gomez fullname: Alonso-Gomez, Leonardo organization: Departamento de Ingeniería Agroindustrial, Universidad de Los Llanos, Villavicencio, Colombia – sequence: 2 givenname: Ana María surname: Niño-López fullname: Niño-López, Ana María organization: Departamento de Ingeniería Agroindustrial, Universidad de Los Llanos, Villavicencio, Colombia – sequence: 3 givenname: Ana Maria surname: Romero-Garzón fullname: Romero-Garzón, Ana Maria organization: Departamento de Ingeniería Agroindustrial, Universidad de Los Llanos, Villavicencio, Colombia – sequence: 4 givenname: Posidia surname: Pineda-Gomez fullname: Pineda-Gomez, Posidia organization: Departamento de Física, Universidad de Caldas, Manizales, Caldas, Colombia – sequence: 5 givenname: Alicia surname: del Real-Lopez fullname: del Real-Lopez, Alicia organization: Departamento de Nanotecnología, Centro de Física Aplicada y Tecnología Avanzada, Universidad Nacional Autónoma de México, Campus Juriquilla, Querétaro, Juriquilla, Mexico – sequence: 6 givenname: Mario E. surname: Rodriguez-Garcia fullname: Rodriguez-Garcia, Mario E. email: marioga@fata.unam.mx, marioga@fata.unam.mx organization: Departamento de Nanotecnología, Centro de Física Aplicada y Tecnología Avanzada, Universidad Nacional Autónoma de México, Campus Juriquilla, Querétaro, Juriquilla, Mexico |
| BookMark | eNqFkE1v1DAQhi1UJLaFK-dIXLhkGX8l9rFaQUFUpdBF5WbNeh3WJbGLnQD77_EqtEKVEKe5PM_MO-8xOQoxOEKeU1hSAPYqj5iWDGgDAFI_IgsqGa15q78ckQUAV7UG2TwhxznfADSyFXRBwuVun72NducGb7GvxoQhdzENOPoYqthVFnPGH1gd9ttdtZ2SD1-rzqXBhXGmCl_dprid7J2U45TuDB-qVezjsPH4lDzusM_u2Z95Qj6_eb1eva3PP5y9W52e15YrpWuhqOycawRT2DrdSLZRXUnMUXBsrQCu6RYUiMKwjRVWIadokVnciNZyfkJezntLqu-Ty6MZfLau7zG4OGXDSkdCayqagr54gN6U7KGkM1SJhikpQBdqOVM2xZyT68xt8gOmvaFgDvWbw7Pmvv4iiAeC9XNbpWHf_1vTs_bT927_nyPman366W-3nl2fR_fr3sX0zTQtb6W5vjgzH6_X76-ovDQX_DfWe63U |
| CitedBy_id | crossref_primary_10_1007_s13197_020_04656_3 crossref_primary_10_1016_j_fbio_2019_100485 crossref_primary_10_3390_polysaccharides2020023 crossref_primary_10_1007_s41783_020_00082_0 crossref_primary_10_1590_fst_16120 crossref_primary_10_1002_star_202000129 crossref_primary_10_1590_fst_02618 crossref_primary_10_1007_s40011_025_01679_8 crossref_primary_10_5219_965 crossref_primary_10_1016_j_ijbiomac_2019_09_187 crossref_primary_10_1016_j_ijbiomac_2020_01_146 crossref_primary_10_1080_01614940_2020_1719611 crossref_primary_10_1016_j_foodchem_2021_129664 crossref_primary_10_1016_j_ijbiomac_2017_05_045 crossref_primary_10_1016_j_fbio_2024_105429 crossref_primary_10_1002_jsfa_13129 crossref_primary_10_1016_j_ijbiomac_2018_03_021 crossref_primary_10_22430_22565337_2802 crossref_primary_10_1016_j_tifs_2022_01_029 crossref_primary_10_1016_j_ijbiomac_2024_129608 crossref_primary_10_1016_j_foodhyd_2021_106682 crossref_primary_10_1016_j_ijbiomac_2019_07_161 crossref_primary_10_1002_star_202200271 crossref_primary_10_1016_j_foodhyd_2017_09_027 crossref_primary_10_1016_j_ijbiomac_2020_04_245 crossref_primary_10_1080_01919512_2020_1756218 crossref_primary_10_1002_star_202000239 crossref_primary_10_15446_rev_colomb_biote_v24n2_97013 crossref_primary_10_3390_foods12091840 crossref_primary_10_1002_app_49529 crossref_primary_10_1016_j_ijbiomac_2018_06_015 crossref_primary_10_1590_fst_15220 crossref_primary_10_1016_j_ijbiomac_2024_137225 crossref_primary_10_3389_fnut_2022_885662 crossref_primary_10_1111_1750_3841_17376 crossref_primary_10_1016_j_foodhyd_2019_105346 crossref_primary_10_1016_j_foodres_2019_04_050 crossref_primary_10_1088_1742_6596_1595_1_012006 crossref_primary_10_3390_foods11172585 crossref_primary_10_1002_star_202100004 |
| Cites_doi | 10.1002/star.201300210 10.1079/9780851995243.0067 10.1016/j.ijbiomac.2014.01.035 10.1016/j.indcrop.2007.07.003 10.1016/B978-0-444-53730-0.00022-1 10.1016/j.apcbee.2012.06.019 10.1006/jcrs.1996.0086 10.1016/0022-2836(88)90144-1 10.1016/j.foodres.2015.07.041 10.1016/j.ijfoodmicro.2012.03.010 10.1002/jsfa.2740450311 10.1006/jcrs.1994.1044 10.1007/BF01617089 10.1016/S0168-1605(00)00502-X |
| ContentType | Journal Article |
| Copyright | 2016 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim |
| Copyright_xml | – notice: 2016 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim |
| DBID | BSCLL AAYXX CITATION 7S9 L.6 |
| DOI | 10.1002/star.201600059 |
| DatabaseName | Istex CrossRef AGRICOLA AGRICOLA - Academic |
| DatabaseTitle | CrossRef AGRICOLA AGRICOLA - Academic |
| DatabaseTitleList | AGRICOLA |
| DeliveryMethod | fulltext_linktorsrc |
| Discipline | Chemistry |
| EISSN | 1521-379X |
| EndPage | 1147 |
| ExternalDocumentID | 4271318601 10_1002_star_201600059 STAR201600059 ark_67375_WNG_QWTKS15P_N |
| Genre | article |
| GeographicLocations | Colombia |
| GeographicLocations_xml | – name: Colombia |
| GrantInformation_xml | – fundername: Universidad de los Llanos |
| GroupedDBID | .GA 1L6 1OC 3WU 51W 51X 52N 52O 52P 52T 52W 52X 66C 7PT 930 A03 ACBWZ ACGFO ALMA_UNASSIGNED_HOLDINGS BDRZF BSCLL BY8 FEDTE HHY HVGLF JPC LP6 LP7 P4D Q11 QRW RWI WIH WQJ XV2 AANHP ACRPL ACYXJ ADNMO AGQPQ AAYXX CITATION .3N 05W 0R~ 10A 123 1OB 33P 3SF 4.4 50Y 50Z 52M 52S 52U 5VS 702 7S9 8-0 8-1 8-3 8-4 8-5 8UM AAESR AAEVG AAHBH AAHQN AAMMB AAMNL AANLZ AAONW AASGY AAXRX AAYCA AAZKR ABCQN ABCUV ABDBF ABIJN ACAHQ ACCZN ACGFS ACIWK ACPOU ACPRK ACUHS ACXBN ACXQS ADBBV ADEOM ADIZJ ADKYN ADMGS ADOZA ADXAS ADZMN AEFGJ AEIGN AEIMD AEUYR AEYWJ AFBPY AFFPM AFGKR AFRAH AFWVQ AFZJQ AGHNM AGXDD AGYGG AHBTC AIDQK AIDYY AITYG AIURR AJXKR ALAGY ALUQN ALVPJ AMBMR AMYDB ATUGU AUFTA AZBYB AZVAB BAFTC BFHJK BHBCM BMNLL BNHUX BROTX BRXPI D-E D-F DCZOG DPXWK DR2 DRFUL DROCM DRSTM EBD EBS EJD F00 F01 F04 G-S G.N GODZA H.T H.X HGLYW HZ~ IX1 J0M L.6 LATKE LAW LC2 LC3 LEEKS LH4 LITHE LOXES LUTES LW6 LYRES MEWTI MK4 MRFUL MRSTM MSFUL MSSTM MXFUL MXSTM N04 N05 N9A NF~ NNB O66 O9- OIG P2P P2W P2X Q.N QB0 R.K ROL RX1 RYL SUPJJ UB1 V2E W8V W99 WBFHL WBKPD WIK WOHZO WXSBR WYISQ XG1 Y6R ZZTAW ~IA ~KM ~WT |
| ID | FETCH-LOGICAL-c3889-4815fee6428a7e9652b8f6573a43a7c40391d0804ee62bc4c8a31aca2cab47c33 |
| IEDL.DBID | DR2 |
| ISSN | 0038-9056 |
| IngestDate | Fri Jul 11 18:32:29 EDT 2025 Mon Jun 30 08:45:47 EDT 2025 Tue Jul 01 01:00:48 EDT 2025 Thu Apr 24 23:01:33 EDT 2025 Wed Aug 20 07:26:06 EDT 2025 Wed Oct 30 09:51:12 EDT 2024 |
| IsPeerReviewed | true |
| IsScholarly | true |
| Issue | 11-12 |
| Language | English |
| LinkModel | DirectLink |
| MergedId | FETCHMERGED-LOGICAL-c3889-4815fee6428a7e9652b8f6573a43a7c40391d0804ee62bc4c8a31aca2cab47c33 |
| Notes | ark:/67375/WNG-QWTKS15P-N ArticleID:STAR201600059 Universidad de los Llanos istex:7637E64235F4BFDF7A104F7F1F9CF48D6992E9A6 ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 14 content type line 23 |
| PQID | 1846285409 |
| PQPubID | 1046346 |
| PageCount | 9 |
| ParticipantIDs | proquest_miscellaneous_2000499146 proquest_journals_1846285409 crossref_primary_10_1002_star_201600059 crossref_citationtrail_10_1002_star_201600059 wiley_primary_10_1002_star_201600059_STAR201600059 istex_primary_ark_67375_WNG_QWTKS15P_N |
| ProviderPackageCode | CITATION AAYXX |
| PublicationCentury | 2000 |
| PublicationDate | 2016-11 November 2016 2016-11-00 20161101 |
| PublicationDateYYYYMMDD | 2016-11-01 |
| PublicationDate_xml | – month: 11 year: 2016 text: 2016-11 |
| PublicationDecade | 2010 |
| PublicationPlace | Weinheim |
| PublicationPlace_xml | – name: Weinheim |
| PublicationTitle | Die Stärke |
| PublicationTitleAlternate | Starch - Stärke |
| PublicationYear | 2016 |
| Publisher | Blackwell Publishing Ltd Wiley Subscription Services, Inc |
| Publisher_xml | – name: Blackwell Publishing Ltd – name: Wiley Subscription Services, Inc |
| References | Freire, A. L., Lacerda, R. C., Freitas, S. R., Microbiological and chemical parameters during cassava based-substrate fermentation using potential starter cultures of lactic acid bacteria and yeast. Food Res Int. 2015, 76, 787-795. Santos, A. A. C. C., Almeida, G. C., Melo, P. V. G., Schwan, F. R., Microbiological and physicochemical characterisation of caxiri, an alcoholic beverage produced by the indigenous Juruna people of Brazil. Int. J. Food Microbiol. 2014, 156, 112-121. Cunha-Alves, A. A., in: Hillocks, R. J., Thresh, J. M., Bellotti, A. (Eds.), Cassava: Biology, Production and Utilization, Plenum Press, UK 2001, pp. 67-89. Imberty, A., Chancy, H., Perez, S., Buléon, A., et al., The double-helical nature of the crystalline part of A-starch. J. Mol. Biol. 1988, 201, 365-378. Londoño-Restrepo, S. M., Rincón-Londoño, N., Contreras-Padilla, M., Acosta-Osorio, A. A., et al., Physicochemical, morphological, and rheological characterization of Xanthosoma robustum Lego-like starch. Int. J. Biol. Macromol. 2014, 65, 222-228. Camargo, C., Colonna, P., Buleon, A., Richard-Molard, D., Functional properties of sour cassava (manihot utilissima) starch: polvilho azedo. J. Sci Food Agr. 1988, 45, 273-289. Ampe, F., Sirvent, A., Zakhia, N., Dynamics of the microbial community responsible for traditional sour cassava starch fermentation studied by denaturing gradient gel electrophoresis and quantitative rRNA hybridization. Int. J. Food Microbiol. 2001, 5, 45-54. Pfannemüller, B., Bauer-Carnap., A., Electron microscopic studies of fibrils formed from retrograded synthetic amyloses. Colloid Polym. Sci 1977, 255, 844-848. Rukmi Putri, D. W., Haryadi, Marseno, W. D., Cahyanto, N. M., Role of lactic acid bacteria on structural and physicochemical properties of sour cassava starch. APCBEE Proc. 2012, 2, 104-109. McCleary, B. V., Solah, V., Gibson, T. S., Quantitative measurement of total starch in cereal flours and products. J. Cereal Sci. 1994, 20, 51-58. Rajan, A., Sudha, J. D., Emilia, A. T., Enzymatic modification of cassava starch by fungal lipase. Ind Crop Prod. 2008, 27, 50-59. Rivier, M., Moreno, M. A., Alarcon, F., Ruiz, R., et al. (Eds.), Cassava Sour Starch in Colombia, Processing Plant; Description, Plans and Layout, International Center for Tropical Agriculture Press, Cali: Colombia 2002. Vol. 2. Acosta-Osorio, A. A., Herrera-Ruiz., G., Pineda-Gómez, P., Cornejo-Villegas, M. A., et al., Analysis of the apparent viscosity of starch in aqueous suspension within agitation and temperature by using rapid visco analyzer system. Mech. Eng. Res. 2011, 110-121. Shrestha, K. A., Halley, J. P., Starch modification to develop novel starch-biopolymer blends: State of art and perspective. Starch Polym. 2014, 5, 105-143. Eliasson, C., Gudmundsson, M., in: Eliasson, C. (Ed.), Carbohydrates in Food, Marcel Dekker, New York 1996, pp. 431-503. Gibson, T. S., Solah, V. A., McCleary, B. V., A procedure to measure amylose in cereal starches and flours with concanavalin A. J. Cereal Sci 1997, 25, 111-119. Tester, R. F., in: Frazier, P. J., Athene, M. D., Richmond, P. (Eds.), Starch: Structure and Functionality, Royal Society of Chemistry, London, UK 1997, pp. 42-49. Mestres, C., Zakhia, N., Dufour, D., in: Frazier, P. J., Athene, M. D., Richmond, P. (Eds.), Functional and Physic-Chemical Properties of Sour Cassava Starch, Royal Society of Chemistry, London, UK 1997, pp. 163-171. Pineda-Gómez, P., Angel-Gil, C. N., Valencia-Muñoz, C., Rosales-Rivera, A., et al., Thermal degradation of starch sources: Green banana, potato, cassava, and corn - kinetic study by non-isothermal procedures. Starch/Stärke 2014, 66, 691-699. 2014; 5 2012; 2 2001 2011 2001; 5 1997; 25 2008; 27 2015; 76 2002; 2 1988; 201 1997 1988; 45 1996 1977; 255 2014; 66 2014; 156 2014; 65 1994; 20 e_1_2_8_17_1 Rivier M. (e_1_2_8_8_1) 2002 e_1_2_8_13_1 e_1_2_8_15_1 e_1_2_8_16_1 Acosta‐Osorio A. A. (e_1_2_8_14_1) 2011 e_1_2_8_3_1 e_1_2_8_2_1 e_1_2_8_5_1 e_1_2_8_7_1 e_1_2_8_6_1 Eliasson C. (e_1_2_8_18_1) 1996 e_1_2_8_9_1 Cunha‐Alves A. A. (e_1_2_8_4_1) 2001 e_1_2_8_10_1 e_1_2_8_11_1 e_1_2_8_12_1 Tester R. F. (e_1_2_8_20_1) 1997 Mestres C. (e_1_2_8_19_1) 1997 |
| References_xml | – reference: Santos, A. A. C. C., Almeida, G. C., Melo, P. V. G., Schwan, F. R., Microbiological and physicochemical characterisation of caxiri, an alcoholic beverage produced by the indigenous Juruna people of Brazil. Int. J. Food Microbiol. 2014, 156, 112-121. – reference: Tester, R. F., in: Frazier, P. J., Athene, M. D., Richmond, P. (Eds.), Starch: Structure and Functionality, Royal Society of Chemistry, London, UK 1997, pp. 42-49. – reference: Gibson, T. S., Solah, V. A., McCleary, B. V., A procedure to measure amylose in cereal starches and flours with concanavalin A. J. Cereal Sci 1997, 25, 111-119. – reference: Eliasson, C., Gudmundsson, M., in: Eliasson, C. (Ed.), Carbohydrates in Food, Marcel Dekker, New York 1996, pp. 431-503. – reference: Londoño-Restrepo, S. M., Rincón-Londoño, N., Contreras-Padilla, M., Acosta-Osorio, A. A., et al., Physicochemical, morphological, and rheological characterization of Xanthosoma robustum Lego-like starch. Int. J. Biol. Macromol. 2014, 65, 222-228. – reference: Cunha-Alves, A. A., in: Hillocks, R. J., Thresh, J. M., Bellotti, A. (Eds.), Cassava: Biology, Production and Utilization, Plenum Press, UK 2001, pp. 67-89. – reference: Acosta-Osorio, A. A., Herrera-Ruiz., G., Pineda-Gómez, P., Cornejo-Villegas, M. A., et al., Analysis of the apparent viscosity of starch in aqueous suspension within agitation and temperature by using rapid visco analyzer system. Mech. Eng. Res. 2011, 110-121. – reference: Freire, A. L., Lacerda, R. C., Freitas, S. R., Microbiological and chemical parameters during cassava based-substrate fermentation using potential starter cultures of lactic acid bacteria and yeast. Food Res Int. 2015, 76, 787-795. – reference: Mestres, C., Zakhia, N., Dufour, D., in: Frazier, P. J., Athene, M. D., Richmond, P. (Eds.), Functional and Physic-Chemical Properties of Sour Cassava Starch, Royal Society of Chemistry, London, UK 1997, pp. 163-171. – reference: Ampe, F., Sirvent, A., Zakhia, N., Dynamics of the microbial community responsible for traditional sour cassava starch fermentation studied by denaturing gradient gel electrophoresis and quantitative rRNA hybridization. Int. J. Food Microbiol. 2001, 5, 45-54. – reference: Camargo, C., Colonna, P., Buleon, A., Richard-Molard, D., Functional properties of sour cassava (manihot utilissima) starch: polvilho azedo. J. Sci Food Agr. 1988, 45, 273-289. – reference: Rukmi Putri, D. W., Haryadi, Marseno, W. D., Cahyanto, N. M., Role of lactic acid bacteria on structural and physicochemical properties of sour cassava starch. APCBEE Proc. 2012, 2, 104-109. – reference: McCleary, B. V., Solah, V., Gibson, T. S., Quantitative measurement of total starch in cereal flours and products. J. Cereal Sci. 1994, 20, 51-58. – reference: Pineda-Gómez, P., Angel-Gil, C. N., Valencia-Muñoz, C., Rosales-Rivera, A., et al., Thermal degradation of starch sources: Green banana, potato, cassava, and corn - kinetic study by non-isothermal procedures. Starch/Stärke 2014, 66, 691-699. – reference: Rajan, A., Sudha, J. D., Emilia, A. T., Enzymatic modification of cassava starch by fungal lipase. Ind Crop Prod. 2008, 27, 50-59. – reference: Rivier, M., Moreno, M. A., Alarcon, F., Ruiz, R., et al. (Eds.), Cassava Sour Starch in Colombia, Processing Plant; Description, Plans and Layout, International Center for Tropical Agriculture Press, Cali: Colombia 2002. Vol. 2. – reference: Pfannemüller, B., Bauer-Carnap., A., Electron microscopic studies of fibrils formed from retrograded synthetic amyloses. Colloid Polym. Sci 1977, 255, 844-848. – reference: Shrestha, K. A., Halley, J. P., Starch modification to develop novel starch-biopolymer blends: State of art and perspective. Starch Polym. 2014, 5, 105-143. – reference: Imberty, A., Chancy, H., Perez, S., Buléon, A., et al., The double-helical nature of the crystalline part of A-starch. J. Mol. Biol. 1988, 201, 365-378. – volume: 5 start-page: 105 year: 2014 end-page: 143 article-title: Starch modification to develop novel starch‐biopolymer blends: State of art and perspective publication-title: Starch Polym – volume: 255 start-page: 844 year: 1977 end-page: 848 article-title: Electron microscopic studies of fibrils formed from retrograded synthetic amyloses publication-title: Colloid Polym. Sci – start-page: 163 year: 1997 end-page: 171 – volume: 45 start-page: 273 year: 1988 end-page: 289 article-title: Functional properties of sour cassava ( ) starch: polvilho azedo publication-title: J. Sci Food Agr – volume: 2 start-page: 104 year: 2012 end-page: 109 article-title: Role of lactic acid bacteria on structural and physicochemical properties of sour cassava starch publication-title: APCBEE Proc – start-page: 67 year: 2001 end-page: 89 – start-page: 42 year: 1997 end-page: 49 – volume: 20 start-page: 51 year: 1994 end-page: 58 article-title: Quantitative measurement of total starch in cereal flours and products publication-title: J. Cereal Sci – volume: 25 start-page: 111 year: 1997 end-page: 119 article-title: A procedure to measure amylose in cereal starches and flours with concanavalin A publication-title: J. Cereal Sci – volume: 27 start-page: 50 year: 2008 end-page: 59 article-title: Enzymatic modification of cassava starch by fungal lipase publication-title: Ind Crop Prod – start-page: 110 year: 2011 end-page: 121 article-title: Analysis of the apparent viscosity of starch in aqueous suspension within agitation and temperature by using rapid visco analyzer system publication-title: Mech. Eng. Res – volume: 66 start-page: 691 year: 2014 end-page: 699 article-title: Thermal degradation of starch sources: Green banana, potato, cassava, and corn – kinetic study by non‐isothermal procedures publication-title: Starch/Stärke – volume: 201 start-page: 365 year: 1988 end-page: 378 article-title: The double‐helical nature of the crystalline part of A‐starch publication-title: J. Mol. Biol – volume: 2 year: 2002 – volume: 5 start-page: 45 year: 2001 end-page: 54 article-title: Dynamics of the microbial community responsible for traditional sour cassava starch fermentation studied by denaturing gradient gel electrophoresis and quantitative rRNA hybridization publication-title: Int. J. Food Microbiol – volume: 65 start-page: 222 year: 2014 end-page: 228 article-title: Physicochemical, morphological, and rheological characterization of Lego‐like starch publication-title: Int. J. Biol. Macromol – volume: 156 start-page: 112 year: 2014 end-page: 121 article-title: Microbiological and physicochemical characterisation of , an alcoholic beverage produced by the indigenous people of Brazil publication-title: Int. J. Food Microbiol – volume: 76 start-page: 787 year: 2015 end-page: 795 article-title: Microbiological and chemical parameters during cassava based‐substrate fermentation using potential starter cultures of lactic acid bacteria and yeast publication-title: Food Res Int – start-page: 431 year: 1996 end-page: 503 – ident: e_1_2_8_11_1 doi: 10.1002/star.201300210 – start-page: 67 volume-title: Cassava: Biology, Production and Utilization year: 2001 ident: e_1_2_8_4_1 doi: 10.1079/9780851995243.0067 – volume-title: Cassava Sour Starch in Colombia, Processing Plant; Description, Plans and Layout year: 2002 ident: e_1_2_8_8_1 – ident: e_1_2_8_15_1 doi: 10.1016/j.ijbiomac.2014.01.035 – ident: e_1_2_8_2_1 doi: 10.1016/j.indcrop.2007.07.003 – ident: e_1_2_8_3_1 doi: 10.1016/B978-0-444-53730-0.00022-1 – ident: e_1_2_8_9_1 doi: 10.1016/j.apcbee.2012.06.019 – ident: e_1_2_8_12_1 doi: 10.1006/jcrs.1996.0086 – ident: e_1_2_8_16_1 doi: 10.1016/0022-2836(88)90144-1 – ident: e_1_2_8_5_1 doi: 10.1016/j.foodres.2015.07.041 – start-page: 110 year: 2011 ident: e_1_2_8_14_1 article-title: Analysis of the apparent viscosity of starch in aqueous suspension within agitation and temperature by using rapid visco analyzer system publication-title: Mech. Eng. Res – ident: e_1_2_8_6_1 doi: 10.1016/j.ijfoodmicro.2012.03.010 – ident: e_1_2_8_7_1 doi: 10.1002/jsfa.2740450311 – ident: e_1_2_8_13_1 doi: 10.1006/jcrs.1994.1044 – start-page: 431 volume-title: Carbohydrates in Food year: 1996 ident: e_1_2_8_18_1 – ident: e_1_2_8_17_1 doi: 10.1007/BF01617089 – start-page: 163 volume-title: Functional and Physic‐Chemical Properties of Sour Cassava Starch year: 1997 ident: e_1_2_8_19_1 – start-page: 42 volume-title: Starch: Structure and Functionality year: 1997 ident: e_1_2_8_20_1 – ident: e_1_2_8_10_1 doi: 10.1016/S0168-1605(00)00502-X |
| SSID | ssj0065741 ssj0005453 |
| Score | 2.3315604 |
| Snippet | This work focused on the study of the physicochemical changes that take place during the fermentation of cassava starch for stepping times of 15–90 days. SEM... This work focused on the study of the physicochemical changes that take place during the fermentation of cassava starch for stepping times of 15-90 days. SEM... |
| SourceID | proquest crossref wiley istex |
| SourceType | Aggregation Database Enrichment Source Index Database Publisher |
| StartPage | 1139 |
| SubjectTerms | Acidification amylopectin amylose bacteria Calorimetry Cassava cassava starch Colombia Crystallization differential scanning calorimetry Fermentation gelatinization Isolated pasting properties physicochemical properties reproduction scanning electron microscopy soaking Starch Structure tanks thermogravimetry Viscosity X-ray diffraction |
| Title | Physicochemical transformation of cassava starch during fermentation for production of sour starch in Colombia |
| URI | https://api.istex.fr/ark:/67375/WNG-QWTKS15P-N/fulltext.pdf https://onlinelibrary.wiley.com/doi/abs/10.1002%2Fstar.201600059 https://www.proquest.com/docview/1846285409 https://www.proquest.com/docview/2000499146 |
| Volume | 68 |
| hasFullText | 1 |
| inHoldings | 1 |
| isFullTextHit | |
| isPrint | |
| link | http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwpV3da9swEBeje9he2u6LZu2GBmN7cj4k2U4eQ1gaNhbafJC8iZOisJDNCU0yRv_63Um2mxTGoH1z8EnY0unud_Hd7xj7iCo0UyCTKEkUBihQh6hlhIuETK1EDUOES4Hi937SG6uv03i6V8Uf-CHKP9zoZHh7TQcczKZ2RxqK4In4PBuJ5xhBI0wJW4SKBnf8UQgPSrucxKkK_fPoiKPfLygc66J2ONeBi3pKq_3nAH_uo1jvhronDIoXCNkny-pua6r29h6342Pe8JQd5xiVt4NSvWBPXPaSPesUreFescznjVpqtuXZBvh2D_6uMr6ac4ugHH4Dp9ntDx6qIfkc_UBe7JRxlOfrQDibD6IvCcWIRcY7aJh_mQW8ZuPul1GnF-WNGyIrKWuKCGDmzlFoA6lrJbEwzTmuvwQlIbWKWOlnCFUVyghjlW2CbIAFYcEo1BH5hh1lq8ydMW4wnElNHZoOkZsEQPMCNkaQ7eysJQRUWFTslbY5qzk11_ipAx-z0PTUulzFCvtcyq8Dn8c_JT_5rS_F4GZJWXBprCf9S309GX0bNuIr3a-wi0I3dG4ANhoDZ1-cWsd5PpS3cZvoewxkbrXbUAdQCjjRV1WY8Irwn0fSw1F7UP56-5BB5-w5XYdqygt2tL3ZuXcIq7bmvT86fwHtxBkU |
| linkProvider | Wiley-Blackwell |
| linkToHtml | http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwpV3fT9swED4xeGAvA_ZD64DhSWh7CrS2k7SPqBqUARWDIvZmnV1XQ2wpghYh_nru7CRQpGnS9pjkbCXx-e675O47gE1SoaFGlSVZpilAwSYmHSt9IlXuFGkYIVwOFI_6We9Mf_uRVtmEXAsT-SHqD268M4K95g3OH6S3H1lDCT0xoWcrCyQjL2CB23qHqOrkkUGKAEJtmbM017GDHm9y8vwViWNTbs9ONuOkFvh9380g0Kc4Njii3SWw1SPE_JPLrenEbrn7Z-yO__WMy_CqhKliJ-rVCsz54jUsdqvucG-gCKmjjvttBcIBMXmCgMeFGI-EI1yOtyh4dvdTxIJIMSJXUNY7FYLkxVXknC0H8c-EasRFIbpkm3_bC3wLZ7tfB91eUvZuSJzixCnmgBl5z9EN5r6TpdK2R7QACrXC3Gkmph8SWtUkI63Tro2qhQ6lQ6tJTdQ7mC_GhX8PwlJEk9smtj2BN4VIFgZdSjjbu2FHSmxAUi2WcSWxOffX-GUiJbM0fNemfosN-FLLX0VKjz9Kfg5rX4vh9SUnwuWpOe_vme_ng4PTVnps-g1Yq5TDlDbgxlDsHOpTmzTPp_oyLRP_ksHCj6c33ASUY05yVw2QQRP-ckvmdLBzUh99-JdBG7DYGxwdmsP9_sEqvOTzsbhyDeYn11O_TihrYj-GffQAcbAdLw |
| linkToPdf | http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwpV3fb9MwED7BJgEv_EYUBhgJwVO21HaS9nHqKINBNbZO25t1dh0xbUurrUWIv547O8laJIQEj0nOVmyf775LfN8BvCEVmmhUeZLnmgIUTDHpW-kTqQqnSMMI4XKg-GWU7x7pTyfZyVIWf-SHaD-48c4I9po3-GxSbl2ThhJ4Yj7Pbh44Rm7Cus7THuv1zsE1gRThg9Yw51mhYwE93uPk-BsOx1RurXa24qPWebp_rADQZRgb_NDwHmAzgnj85GxzMbeb7udv5I7_M8T7cLcGqWI7atUDuOGrh3B70NSGewRVODjquNpWoBsQ8yX8O63EtBSOUDl-R8G9u28ipkOKkhxBne1UCZIXs8g4WzfiXwlNi9NKDMgyX9hTfAxHw_fjwW5SV25InOJjU8wAU3rPsQ0Wvp9n0vZKmn-FWmHhNNPSTwirapKR1mnXQ9VFh9Kh1aQk6gmsVdPKPwVhKZ4pbIo9T9BNIZJ9QZcRyvZu0pcSO5A0a2VcTWvO1TXOTSRklobf2rSz2IF3rfwsEnr8UfJtWPpWDC_P-BhckZnj0Qfz9Xi8d9jN9s2oAxuNbpjaAlwZipxDdmpK_bxuH9My8Q8ZrPx0ccUlQDniJGfVARkU4S-vZA7H2wft1bN_afQKbu3vDM3nj6O953CHb8fMyg1Ym18u_AuCWHP7MuyiXx4JG-c |
| openUrl | ctx_ver=Z39.88-2004&ctx_enc=info%3Aofi%2Fenc%3AUTF-8&rfr_id=info%3Asid%2Fsummon.serialssolutions.com&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.atitle=Physicochemical+transformation+of+cassava+starch+during+fermentation+for+production+of+sour+starch+in+Colombia&rft.jtitle=Starch+%E2%80%90+St%C3%A4rke&rft.au=Alonso%E2%80%90Gomez%2C+Leonardo&rft.au=Ni%C3%B1o%E2%80%90L%C3%B3pez%2C+Ana+Mar%C3%ADa&rft.au=Romero%E2%80%90Garz%C3%B3n%2C+Ana+Maria&rft.au=Pineda%E2%80%90Gomez%2C+Posidia&rft.date=2016-11-01&rft.issn=0038-9056&rft.eissn=1521-379X&rft.volume=68&rft.issue=11-12&rft.spage=1139&rft.epage=1147&rft_id=info:doi/10.1002%2Fstar.201600059&rft.externalDBID=10.1002%252Fstar.201600059&rft.externalDocID=STAR201600059 |
| thumbnail_l | http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/lc.gif&issn=0038-9056&client=summon |
| thumbnail_m | http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/mc.gif&issn=0038-9056&client=summon |
| thumbnail_s | http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/sc.gif&issn=0038-9056&client=summon |