English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Waxy cassava roots of nine varieties successfully developed in Thailand by a non-genetic modification (non-GM), conventional breeding method were used for extracting starches and their starch physico-chemical properties were evaluated and compared with normal cassava starches, commercial waxy starches (i.e., waxy maize starch and waxy rice starch) and commercial stabilized starches (i.e., acetylated starch and hydroxypropylated starch). All waxy cassava varieties provided starches without amylose while normal cassava starches contained 18%-20% amylose contents. As determined by a Rapid Visco Analyzer (RVA) at 5% (dry basis), waxy cassava starches had the highest peak viscosity and the lowest setback viscosity. Cooked paste of waxy cassava starches had the greatest clarity and stability among all starches during storage at 4 ℃ for 7 days as evidenced by its high light transmittance (%T) at 650 nm. No syneresis was detected in waxy cassava starch gels after subjecting to four freeze-thaw cycles (4 weeks) indicating high potential use of waxy cassava starches, free from chemicals, to replace stabilized starches as thickening and texturing agents in food products.

plants

Outstanding Characteristics of Thai Non-GM Bred Waxy Cassava Starches Compared with Normal Cassava Starch, Waxy Cereal Starches and Stabilized Cassava Starches