Food chemistryManihotStarchFreezingViscosityRheology
Impact of direct/indirect freezing and pulsed electric field-assisted thawing on the techno-functional properties of cassava starch (Manihot esculenta Crantz).
Raphael Lucas Jacinto Almeida, Newton Carlos Santos, Iêda Letícia de Souza Ferreira, Raphael da Silva Eduardo, André Miranda da Silva, Artur Xavier Mesquita de Queiroga, Maria José de Figueiredo, Celene Ataíde Cordeiro Ribeiro, Rebeca de Almeida Silva, Shirley Santos Monteiro, Gilsandro Alves da Costa, Thayse Cavalcante da Rocha, Alison Bruno Borges de Sousa, Mércia Mélo de Almeida Mota
Published: 202510.1016/j.foodchem.2025.146827
Abstract
The study examined the effects of different freezing and thawing methods on cassava starch properties, comparing direct freezing (DF) using liquid nitrogen at -196 °C with indirect freezing (IF) in an ultra-freezer at -80 °C, followed by either conve…
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