Native and fermented waxy cassava starch as a novel gluten-free and clean label ingredient for baking and expanded product development-Reference-Cited by-同舟云学术

Native and fermented waxy cassava starch as a novel gluten-free and clean label ingredient for baking and expanded product development

Published:2022 Issue:18 Volume:13 Page:9254-9267
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Dufour Dominique¹²³⁴^ORCID,Rolland-Sabaté Agnès⁵^ORCID,Mina Cordoba Hansel A.⁴,Luna Melendez Jorge Luis⁴^ORCID,Moreno Alzate Jhon Larry⁴^ORCID,Pizzaro Mónica⁴,Guilois Dubois Sophie⁶^ORCID,Sánchez Teresa⁴,Eiver Belalcazar John⁴^ORCID,Morante Nelson⁴,Tran Thierry¹²³⁴^ORCID,Moreno-Santander Martín⁷^ORCID,Vélez-Hernández Gustavo⁸,Ceballos Hernán⁴^ORCID

Affiliation:

1. French Agricultural Research Centre for International Development, CIRAD, UMR Qualisud, Montpellier, France

2. French Agricultural Research Centre for International Development, CIRAD, UMR Qualisud, Cali, Colombia

3. Qualisud, Univ. Montpellier, CIRAD, Montpellier SupAgro, Univ. d'Avignon, Univ. de La Réunion, Montpellier, France

4. 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

5. INRAE, Avignon University, UMR SQPOV, F-84000 Avignon, France

6. INRAE UR BIA–Polyphenols, Reactivity, Processes, F-35653 Le Rheu, France

7. Universidad del Valle (UniValle), Cali, Colombia

8. Almidones La Zelandia, km 52 vía Popayan - Cali, Vereda puente real, Colombia

Abstract

Amylose-free and wild-type cassava starches were fermented for up to 30 days and oven- or sun-dried.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2022/FO/D2FO00048B