Physicochemical Characterization of Unripe and Ripe Chontaduro ( Bactris gasipaes Kunth) Fruit Flours and Starches-Reference-Cited by-同舟云学术

Physicochemical Characterization of Unripe and Ripe Chontaduro ( Bactris gasipaes Kunth) Fruit Flours and Starches

Published:2021-04 Issue:7-8 Volume:73 Page:2000242
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch ‐ Stärke

Author:

Torres‐Vargas Olga Lucia¹,Luzardo‐Ocampo Ivan²³^ORCID,Hernandez‐Becerra Ezequiel⁴,Rodríguez‐García Mario E.⁵

Affiliation:

1. Universidad del Quindío, Facultad de Ciencias Agroindustriales Grupo de Investigación en Ciencias Agroindustriales Armenia Quindio Colombia

2. Research and Graduate Program in Food Science, School of Chemistry Universidad Autónoma de Querétaro Queretaro Qro 76010 Mexico

3. Instituto de Neurobiología Universidad Nacional Autónoma de México Juriquilla 76230 México

4. Ciencias de la Salud Universidad del Valle de México, Campus Querétaro Naranjos Punta Juriquilla 1000, Santa Rosa Jáurequi Querétaro Qro México

5. Departamento de Nanotecnología, Centro de Física Aplicada y Tecnología Avanzada Universidad Nacional Autónoma de México Campus Juriquilla Queretaro Qro 76230 Mexico

Funder

Dirección General de Asuntos del Personal Académico, Universidad Nacional Autónoma de México

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/star.202000242

Reference46 articles.

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2. Nanocellulose obtained from residues of peach palm extraction (Bactris gasipaes)

3. Peach palm (Bactris gasipaes) in tropical Latin America: implications for biodiversity conservation, natural resource management and human nutrition

4. Major physicochemical and antioxidant changes during peach-palm (Bactris gasipaesH.B.K.) flour processing

5. Ionic liquid-high performance extractive approach to recover carotenoids from Bactris gasipaes fruits

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