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Mauro RR, Vela AJ, Ronda F. Impact of Starch Concentration on the Pasting and Rheological Properties of Gluten-Free Gels. Effects of Amylose Content and Thermal and Hydration Properties. Foods 2023; 12:2281. [PMID: 37372492 DOI: 10.3390/foods12122281] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2023] [Revised: 05/28/2023] [Accepted: 06/02/2023] [Indexed: 06/29/2023] Open
Abstract
The pasting and rheological properties of starch gels from different botanical origins have been widely used to evaluate the application of these starches in pharmaceutical and food products. However, the ways in which these properties are modified by starch concentration and their dependence on amylose content and thermal and hydration properties have not been adequately established so far. An exhaustive study of the pasting and rheological properties of starch gels (maize and rice (normal and waxy in both cases), wheat, potato, and tapioca) at concentrations of 6.4, 7.8, 9.2, 10.6, and 11.9 g/100 g was performed. The results were evaluated in terms of a potential equation fit between each parameter and each gel concentration. The parameters determined for the gels at the studied concentrations were correlated with the hydration properties and thermal properties by applying principal component analysis (PCA). Wheat starch, followed by normal maize and normal rice starches, presented a greater capacity to modulate their gels' pasting and viscoelastic properties via their concentration in water. On the contrary, the characteristics of waxy rice and maize, potato, and tapioca starches were barely modified by concentration in pasting assays, but the gels of potato and tapioca showed noticeable changes in their viscoelastic properties as functions of concentration. In the PCA plot, the non-waxy cereal samples (wheat, normal maize, and normal rice) were located close to each other. Wheat starch gels were the most dispersed on the graph, which is consistent with the high dependence on the concentration of the gel shown in most of the studied parameters. The waxy starches had close positions not too distant from those of the tapioca and potato samples and with little influence from amylose concentration. The potato and tapioca samples were close to the vectors of the crossover point in rheology and peak viscosity in their pasting properties. The knowledge gained from this work allows a better understanding of the effects of starch concentration on food formulations.
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Affiliation(s)
- Raúl Ricardo Mauro
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, 34004 Palencia, Spain
| | - Antonio José Vela
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, 34004 Palencia, Spain
| | - Felicidad Ronda
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, 34004 Palencia, Spain
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Zhang Y, Junejo SA, Zhang B, Fu X, Huang Q. Multi-scale structures and physicochemical properties of waxy starches from different botanical origins. Int J Biol Macromol 2022; 220:692-702. [PMID: 35998850 DOI: 10.1016/j.ijbiomac.2022.08.133] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2022] [Revised: 08/04/2022] [Accepted: 08/19/2022] [Indexed: 11/16/2022]
Abstract
The multi-scale structures and physicochemical relationships of three different types of waxy starches (maize, tapioca, and potato) were investigated. The maize and tapioca starches exhibited A-type crystalline polymorph compared to potato starch (B-type). The WMS showed higher amorphous content (5.56 %) than other waxy starches. The WTS exhibited a low tendency of retrogradation with its high fa (DP 6-12) and low fb3 (DP ≥ 37) proportion of chains. Double helix content of WPS was observed highest with a high pasting viscosity (952.3 BU). Low fa (DP 6-12) and high fb3 (DP ≥ 37) chain proportions of the WPS retrograded easily. The compactness of the semi-crystalline aggregation structure influenced the retrogradation properties of waxy starches with a positive correlation. Furthermore, the peak viscosity of pastes was correlated with the proportion of fb3 (DP ≥ 37) chains, mass fractal dimension, and double helix content. The results provide guidance to design the application of waxy starches in the production of clean-labels.
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Affiliation(s)
- Yuwei Zhang
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China
| | - Shahid Ahmed Junejo
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China
| | - Bin Zhang
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China
| | - Xiong Fu
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China
| | - Qiang Huang
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China.
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3
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Dufour D, Rolland-Sabaté A, Mina Cordoba HA, Luna Melendez JL, Moreno Alzate JL, Pizzaro M, Guilois Dubois S, Sánchez T, Eiver Belalcazar J, Morante N, Tran T, Moreno-Santander M, Vélez-Hernández G, Ceballos H. Native and fermented waxy cassava starch as a novel gluten-free and clean label ingredient for baking and expanded product development. Food Funct 2022; 13:9254-9267. [PMID: 35980275 DOI: 10.1039/d2fo00048b] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Amylose-free and wild-type cassava starches were fermented for up to 30 days and oven- or sun-dried. The specific volume (ν) after baking was measured in native and fermented starches. The average ν (across treatments) for waxy starch was 3.5 times higher than that in wild-type starches (17.6 vs. 4.8 cm3 g-1). The best wild-type starch (obtained after fermentation and sun-drying) had considerably poorer breadmaking potential than native waxy cassava (8.4 vs. 16.4 cm3 g-1, respectively). The best results were generally obtained through the synergistic combination of fermentation (for about 10-14 days) and sun-drying. Fermentation reduced viscosities and the weight average molar mass led to denser macromolecules and increased branching degree, which are linked to a high loaf volume. The absence of amylose, however, was shown to be a main determinant as well. Native waxy starch (neutral in taste, gluten-free, and considerably less expensive than the current alternatives to cassava) could become a new ingredient for the formulation of clean label-baked or fried expanded products.
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Affiliation(s)
- Dominique Dufour
- French Agricultural Research Centre for International Development, CIRAD, UMR Qualisud, Montpellier, France. .,French Agricultural Research Centre for International Development, CIRAD, UMR Qualisud, Cali, Colombia.,Qualisud, Univ. Montpellier, CIRAD, Montpellier SupAgro, Univ. d'Avignon, Univ. de La Réunion, Montpellier, France.,CGIAR Research Program on Roots, Tubers and Bananas (RTB), ABC: The Alliance of Bioversity International and the International Center for Tropical Agriculture (CIAT), Cali, Colombia
| | | | - Hansel A Mina Cordoba
- CGIAR Research Program on Roots, Tubers and Bananas (RTB), ABC: The Alliance of Bioversity International and the International Center for Tropical Agriculture (CIAT), Cali, Colombia
| | - Jorge Luis Luna Melendez
- CGIAR Research Program on Roots, Tubers and Bananas (RTB), ABC: The Alliance of Bioversity International and the International Center for Tropical Agriculture (CIAT), Cali, Colombia
| | - Jhon Larry Moreno Alzate
- CGIAR Research Program on Roots, Tubers and Bananas (RTB), ABC: The Alliance of Bioversity International and the International Center for Tropical Agriculture (CIAT), Cali, Colombia
| | - Mónica Pizzaro
- CGIAR Research Program on Roots, Tubers and Bananas (RTB), ABC: The Alliance of Bioversity International and the International Center for Tropical Agriculture (CIAT), Cali, Colombia
| | | | - Teresa Sánchez
- CGIAR Research Program on Roots, Tubers and Bananas (RTB), ABC: The Alliance of Bioversity International and the International Center for Tropical Agriculture (CIAT), Cali, Colombia
| | - John Eiver Belalcazar
- CGIAR Research Program on Roots, Tubers and Bananas (RTB), ABC: The Alliance of Bioversity International and the International Center for Tropical Agriculture (CIAT), Cali, Colombia
| | - Nelson Morante
- CGIAR Research Program on Roots, Tubers and Bananas (RTB), ABC: The Alliance of Bioversity International and the International Center for Tropical Agriculture (CIAT), Cali, Colombia
| | - Thierry Tran
- French Agricultural Research Centre for International Development, CIRAD, UMR Qualisud, Montpellier, France. .,French Agricultural Research Centre for International Development, CIRAD, UMR Qualisud, Cali, Colombia.,Qualisud, Univ. Montpellier, CIRAD, Montpellier SupAgro, Univ. d'Avignon, Univ. de La Réunion, Montpellier, France.,CGIAR Research Program on Roots, Tubers and Bananas (RTB), ABC: The Alliance of Bioversity International and the International Center for Tropical Agriculture (CIAT), Cali, Colombia
| | | | | | - Hernán Ceballos
- CGIAR Research Program on Roots, Tubers and Bananas (RTB), ABC: The Alliance of Bioversity International and the International Center for Tropical Agriculture (CIAT), Cali, Colombia
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Schmidt B, Kowalczyk K, Zielinska B. Synthesis and Characterization of Novel Hybrid Flocculants Based on Potato Starch Copolymers with Hollow Carbon Spheres. MATERIALS 2021; 14:ma14061498. [PMID: 33803841 PMCID: PMC8003131 DOI: 10.3390/ma14061498] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/17/2021] [Revised: 03/10/2021] [Accepted: 03/16/2021] [Indexed: 12/15/2022]
Abstract
Novel carbon nanofiller-based starch-g-polyacrylamide hybrid flocculation materials (St-PAM-CS) were in situ prepared using potato starch (St), acrylamide (AM), and hollow mesoporous carbon spheres (CSs; diameters of 300–400 nm). Structures of different St-PAM-CS systems were characterized by Fourier transform infrared (FTIR) spectroscopy, X-Ray diffraction (XRD), differential scanning calorimetry (DSC), thermogravimetric analysis (TGA), laser scanning microscopy (LSM), and particle size analysis. The flocculation tests were evaluated by removing high turbidity kaolin suspension—initial absorbance 1.84. The effect of the St to AM molar ratio, doses, and content of CSs in hybrids on flocculation efficiency were examined. Satisfactory flocculation efficiency was obtained for all hybrids with 1 wt.% of the CS component. The highest reduction of the kaolin suspension absorbance (to 0.06) was observed for a 3 mL dose of the starch hybrid with the highest AM content. Additionally, St-PAM-CS showed a reduction in the sludge volume in time. The hybrids reached better flocculation efficiency in relation to the reference systems without CSs. The proposed flocculation mechanism (considering bridging, patching, and formation of hydrogen bonds) has been confirmed by the recorded results.
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Affiliation(s)
- Beata Schmidt
- Department of Chemical Organic Technology and Polymeric Materials, Faculty of Chemical Technology and Engineering, West Pomeranian University of Technology in Szczecin, 70-322 Szczecin, Poland;
- Correspondence: ; Tel.: +48-91449-4749
| | - Krzysztof Kowalczyk
- Department of Chemical Organic Technology and Polymeric Materials, Faculty of Chemical Technology and Engineering, West Pomeranian University of Technology in Szczecin, 70-322 Szczecin, Poland;
| | - Beata Zielinska
- Department of Nanomaterials Physicochemistry, Faculty of Chemical Technology and Engineering, West Pomeranian University of Technology in Szczecin, 70-322 Szczecin, Poland;
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Pyrodextrins from waxy and normal tapioca starches: Molecular structure and in vitro digestibility. Carbohydr Polym 2021; 252:117140. [DOI: 10.1016/j.carbpol.2020.117140] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2020] [Revised: 09/15/2020] [Accepted: 09/22/2020] [Indexed: 11/19/2022]
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Preparation and Characterization of Potato Starch Copolymers with a High Natural Polymer Content for the Removal of Cu(II) and Fe(III) from Solutions. Polymers (Basel) 2020; 12:polym12112562. [PMID: 33142870 PMCID: PMC7694168 DOI: 10.3390/polym12112562] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2020] [Revised: 10/28/2020] [Accepted: 10/30/2020] [Indexed: 11/17/2022] Open
Abstract
Cross-linked potato starch (StMBA) and starch-g-polyacrylamide materials with a high content of natural polymer from 60 to 90 wt.% (St60–St90) were synthesized by double chemical-chemical modification (grafting and cross-linking). Eco-friendly starch absorbents were tested for removal of Cu2+ and Fe3+ from aqueous solutions. The characteristics of the obtained materials (Fourier transform infrared (FTIR), differential scanning calorimetry (DSC), thermal analysis (TGA), X-Ray Diffraction (XRD) and laser scanning microscopy (LSM)) confirmed their diversity in terms of composition and structure. The effect of N,N’-Methylenebisacrylamide (MBA) and polyacrylamide (PAM) content in the starch graft copolymers, treatment time and concentration of metal ions on adsorption efficiency were investigated. The adsorption efficiency for StMBA was 14.0 mg Cu2+/g and 2.9 mg Fe3+/g, regardless of the initial concentration of ions, whereas for starch graft copolymer St60 it was 23.0 mg Cu2+/g and 21.2 mg Fe3+/g. Absorption of Fe(III) was persisted even after 2 days. Pseudo-second order model was used to investigate the adsorption mechanisms. It was found that in addition to the chemical adsorption of ions on the surface, there is sorption inside the polymer network and chelating mechanism may dominate. Satisfactory results were attributed to the adequate grafting of PAM onto starch, the ability to form complexes with metal cations and changes in material structure.
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Weil W, Weil RC, Keawsompong S, Sriroth K, Seib PA, Shi YC. Pyrodextrin from waxy and normal tapioca starches: Physicochemical properties. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105745] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Baran A, Vrábel P, Kovaľaková M, Hutníková M, Fričová O, Olčák D. Effects of sorbitol and formamide plasticizers on molecular motion in corn starch studied using NMR and DMTA. J Appl Polym Sci 2020. [DOI: 10.1002/app.48964] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- A. Baran
- Department of Physics, Faculty of Electrical Engineering and InformaticsTechnical University of Košice Park Komenského 2 042 00 Košice Slovakia
| | - P. Vrábel
- Department of Physics, Faculty of Electrical Engineering and InformaticsTechnical University of Košice Park Komenského 2 042 00 Košice Slovakia
| | - M. Kovaľaková
- Department of Physics, Faculty of Electrical Engineering and InformaticsTechnical University of Košice Park Komenského 2 042 00 Košice Slovakia
| | - M. Hutníková
- Department of Physics, Faculty of Electrical Engineering and InformaticsTechnical University of Košice Park Komenského 2 042 00 Košice Slovakia
| | - O. Fričová
- Department of Physics, Faculty of Electrical Engineering and InformaticsTechnical University of Košice Park Komenského 2 042 00 Košice Slovakia
| | - D. Olčák
- Department of Physics, Faculty of Electrical Engineering and InformaticsTechnical University of Košice Park Komenského 2 042 00 Košice Slovakia
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Outstanding Characteristics of Thai Non-GM Bred Waxy Cassava Starches Compared with Normal Cassava Starch, Waxy Cereal Starches and Stabilized Cassava Starches. PLANTS 2019; 8:plants8110447. [PMID: 31653103 PMCID: PMC6918248 DOI: 10.3390/plants8110447] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/27/2019] [Revised: 10/15/2019] [Accepted: 10/17/2019] [Indexed: 11/17/2022]
Abstract
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.
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10
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11
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Which plasticizer is suitable for films based on babassu starch isolated by different methods? Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.10.038] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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12
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Hsieh CF, Liu W, Whaley JK, Shi YC. Structure, properties, and potential applications of waxy tapioca starches – A review. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2018.11.022] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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Gutiérrez TJ. Plantain flours as potential raw materials for the development of gluten-free functional foods. Carbohydr Polym 2018; 202:265-279. [PMID: 30287000 DOI: 10.1016/j.carbpol.2018.08.121] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2018] [Revised: 08/26/2018] [Accepted: 08/27/2018] [Indexed: 12/22/2022]
Abstract
Plantain flour (Musa ssp., group AAB, sub-group clone Harton) was modified by acetylation, carboxymethylation, methylation, oxidation and phosphation, in order to determine which of these modifications produce a material with potential for the development of gluten-free products with improved nutritional properties. The structural, rheological and nutritional properties of the modified flours were investigated. The phosphated plantain flour, cross-linked with sodium trimetaphosphate (STMP), had a lower in vitro digestibility rate associated with resistant starch (RS) types RS2, RS4 and RS5. This latter was confirmed by the formation of the amylose-lipid complex as determined by XRD. All the flours tested had a C-type structure with the exception of the methylated plantain flour which produced a large quantity of reaction by-product (BaSO4). The phosphated plantain flour represents a raw material with great potential for the development of gluten-free food (bread and cookie) with functional properties, i.e. health benefits.
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Affiliation(s)
- Tomy J Gutiérrez
- Grupo de Materiales Compuestos Termoplásticos (CoMP), Instituto de Investigaciones en Ciencia y Tecnología de Materiales (INTEMA), Facultad de Ingeniería, Universidad Nacional de Mar del Plata (UNMdP) y Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Colón 10850, B7608FLC, Mar del Plata, Argentina.
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Karlström A, Belalcazar J, Sánchez T, Lenis JI, Moreno JL, Pizarro M, Ricci J, Dufour D, Tran T, Ceballos H. Impact of Environment and Genotype-by-Environment Interaction on Functional Properties of Amylose-Free and Wildtype Cassava Starches. STARCH-STARKE 2018. [DOI: 10.1002/star.201700278] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Amanda Karlström
- Centro Internacional de Agricultura Tropical (CIAT); CGIAR Research Program on Roots Tubers and Bananas (RTB); Programa de Yuca (CIAT), Apartado Aéreo 6713, Cali Palmira Colombia
- Swedish University of Agricultural Sciences; Alnarp Sweden
| | - John Belalcazar
- Centro Internacional de Agricultura Tropical (CIAT); CGIAR Research Program on Roots Tubers and Bananas (RTB); Programa de Yuca (CIAT), Apartado Aéreo 6713, Cali Palmira Colombia
| | - Teresa Sánchez
- Centro Internacional de Agricultura Tropical (CIAT); CGIAR Research Program on Roots Tubers and Bananas (RTB); Programa de Yuca (CIAT), Apartado Aéreo 6713, Cali Palmira Colombia
| | - Jorge I. Lenis
- Centro Internacional de Agricultura Tropical (CIAT); CGIAR Research Program on Roots Tubers and Bananas (RTB); Programa de Yuca (CIAT), Apartado Aéreo 6713, Cali Palmira Colombia
| | - John L. Moreno
- Centro Internacional de Agricultura Tropical (CIAT); CGIAR Research Program on Roots Tubers and Bananas (RTB); Programa de Yuca (CIAT), Apartado Aéreo 6713, Cali Palmira Colombia
| | - Mónica Pizarro
- Centro Internacional de Agricultura Tropical (CIAT); CGIAR Research Program on Roots Tubers and Bananas (RTB); Programa de Yuca (CIAT), Apartado Aéreo 6713, Cali Palmira Colombia
| | - Julien Ricci
- Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD); UMR Qualisud; Montpellier France
| | - Dominique Dufour
- Centro Internacional de Agricultura Tropical (CIAT); CGIAR Research Program on Roots Tubers and Bananas (RTB); Programa de Yuca (CIAT), Apartado Aéreo 6713, Cali Palmira Colombia
- Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD); UMR Qualisud; Montpellier France
| | - Thierry Tran
- Centro Internacional de Agricultura Tropical (CIAT); CGIAR Research Program on Roots Tubers and Bananas (RTB); Programa de Yuca (CIAT), Apartado Aéreo 6713, Cali Palmira Colombia
- Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD); UMR Qualisud; Montpellier France
| | - Hernán Ceballos
- Centro Internacional de Agricultura Tropical (CIAT); CGIAR Research Program on Roots Tubers and Bananas (RTB); Programa de Yuca (CIAT), Apartado Aéreo 6713, Cali Palmira Colombia
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Garcia Silveira TM, Tapia-Blácido DR. Is isolating starch from the residue of annatto pigment extraction feasible? Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.09.027] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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16
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Gutiérrez TJ. Characterization and in vitro digestibility of non-conventional starches from guinea arrowroot and La Armuña lentils as potential food sources for special diet regimens. STARCH-STARKE 2017. [DOI: 10.1002/star.201700124] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Tomy J. Gutiérrez
- Departamento Químico Analítico; Facultad de Farmacia; Universidad Central de Venezuela; Caracas Venezuela
- FInstituto de Ciencia y Tecnología de Alimentos; Facultad de Ciencias; Universidad Central de Venezuela; Caracas Venezuela
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