Evaluation of starch digestibility of Andean crops oriented to healthy diet recommendation-Reference-Cited by-同舟云学术

Evaluation of starch digestibility of Andean crops oriented to healthy diet recommendation

Published:2022-05-10 Issue:1 Volume:25 Page:1146-1155
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Cornejo Fabiola¹^ORCID,Salazar Rómulo¹^ORCID,Martínez-Espinosa Ruth²^ORCID,Villacrés Elena³^ORCID,Paredes-Escobar Mayra⁴,Ruales Jenny⁵^ORCID,Penafiel Daniela⁶^ORCID

Affiliation:

1. Escuela Superior Politécnica del Litoral, ESPOL, Facultad de Ingeniería en Mecánica y Ciencias de la Producción, Guayaquil, Ecuador

2. Chemistry Department, Universidad Técnica Particular de Loja, Loja, Ecuador

3. Department of Nutrition and Quality, National Institute of Agricultural Research, Mejía, Ecuador

4. Faculty of Food Science and Engineering, Universidad Técnica de Ambato, Ambato, Ecuador

5. Department of Food Science and Biotechnology, Escuela Politécnica Nacional, Quito, Ecuador

6. Escuela Superior Politécnica del Litoral, ESPOL, Centro de Investigaciones Rurales, Facultad de Ciencias Sociales y Humanísticas, Guayaquil, Ecuador

Funder

Ecuadorian Research Network of Universities and Polytechnic Schools

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2022.2074036

Reference31 articles.

1. 12th IFDC 2017 Special Issue – Influence of germination of quinoa (Chenopodium quinoa) and amaranth (Amaranthus) grains on nutritional and techno-functional properties of their flours

2. Characterization of Quinoa Defatted by Supercritical Carbon Dioxide. Starch Enzymatic Susceptibility and Structural, Pasting and Thermal Properties

3. Evaluation of the physicochemical and nutritional changes in two amaranth species (Amaranthus quitensis and Amaranthus caudatus) after germination

4. Digestibility of starches isolated from stem and root tubers of arracacha, cassava, cush–cush yam, potato and taro

5. Chemical, structural, and thermal characterization of starches from four yellow Arracacha (Arracacia xanthorriza) roots produced in Colombia

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