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Non-cereals starch resources
(Springer Nature Switzerland AG, 2023-05-26)
To produce bakery goods, the gluten protein is the key factor due to its contribution to water absorption capacity and because it provides extensibility, elasticity and cohesiveness to bread dough. This allows the fermentation ...
Formulación de gomitas con adición de fibra dietaria extraída de residuos de batatas como bioingrediente
(2023-10-04)
Los caramelos blandos tipo gomitas, son consumidos frecuentemente por un amplio sector de la población y se caracterizan por poseer un alto contenido de azúcares y aditivos artificiales. Sin embargo, el creciente interés ...
Optimización del proceso de extracción de fibra dietaria a partir de mandiocas (Manihot esculenta) autóctonas de la región del nordeste argentino
(2023-10-04)
La mandioca (Manihot esculenta), es una raíz tuberosa consumida en muchas partes del mundo y producida ampliamente en el Nordeste argentino (Chaco, Corrientes, Formosa y Misiones). Es una fuente significativa de fibra ...
Gluten free edible films, coatings and toppings
(Marina F. de Escalada Pla (Editor); Carolina E. Genevois (Editor), 2023-04-26)
The gluten intolerances have determined diet changes based on the elimination of ingredients that contain prolamins and glutenin from wheat, rye and barley being replaced, in part, for alternative grains and tubers that ...
Trends in starch-based edible films and coatings enriched with tropical fruits extracts : a review
(2023-05-19)
Petroleum-based food packaging materials are non-degradable and considerably affect the environment. In this context, edible films and coatings for food preservation represent a feasible alternative that could potentially ...