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- Khamkeaw, Arnon; Phisalaphong, Muenduen
- Food science and biotechnology 2016 v.25 no.2 pp. 509-516
- syrups, etc ; Saccharomyces cerevisiae; carbon; cassava starch; ethanol; ethanol fermentation; glucose; hydrolysates; hydrolysis; microbial contamination; oligosaccharides; rice cakes; silk; slurries; starch; Show all 15 Subjects
- ... Loog-Pang (Thai rice cake starter) is an effective and inexpensive microbial source for the hydrolysis of cassava starch to glucose. A process for hydrolysis of cassava starch to glucose by Loog- Pang was improved by co-immobilized multi-microorganisms (IC) using thin shell silk cocoon (TSC). After incubation at 35°C for 120 h, the IC-TSC system converted 20% w/v cassava starch slurry into clear g ...
- PubMed Central:
- Balto, Amy S.; Lapis, Trina J.; Silver, Rachel K.; Ferreira, Andrew J.; Beaudry, Christopher M.; Lim, Juyun; Penner, Michael H.
- Food chemistry 2016 v.197 pp. 872-880
- corn syrup, etc ; ethanol; fractionation; glucose; hydrolysis; liquid chromatography; maltose; nuclear magnetic resonance spectroscopy; polymerization; reducing sugars; solubility; starch; Show all 12 Subjects
- ... Considerable research is focused on understanding the functionality of starch hydrolysis products (SHP) consisting of glucose, maltose, maltooligosaccharides (MOS), and maltopolysaccharides (MPS). A confounding factor in this research is the high molecular dispersity of commercially available SHP. The study presented herein characterizes a flexible fractionation approach for lowering the dispersit ...
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