Physicomechanical Properties and Biodegradation Rate of Composites Made from Plantain and Chayotextle Starch/Fiber.

Autor: Roman-Brito, J. A.^1,2 (AUTHOR), Juárez-López, A. L.¹ (AUTHOR), Rosas-Acevedo, J. L.¹ (AUTHOR), de J. Berrios, J.³ (AUTHOR), Glenn, G.³ (AUTHOR), Klamczynki, A.³ (AUTHOR), Palma-Rodríguez, H. M.² (AUTHOR), Vargas-Torres, A.² (AUTHOR) apolonio@uaeh.edu.mx

Publikováno v: Journal of Polymers & the Environment. Oct2020, Vol. 28 Issue 10, p2710-2719. 10p.

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Tiger Nut ( Cyperus esculentus ) as a Functional Ingredient in Gluten-Free Extruded Snacks.

Autor: Gasparre N; Western Regional Research Center, U.S. Department of Agriculture Research Service, 800 Buchanan Street, Albany, CA 94710-1105, USA.; Food Science Department, Institute of Agrochemistry and Food Technology (IATA-CSIC), C/Agustin Escardino 7, 46980 Paterna, Spain., Pan J; Western Regional Research Center, U.S. Department of Agriculture Research Service, 800 Buchanan Street, Albany, CA 94710-1105, USA., da Silva Alves PL; Western Regional Research Center, U.S. Department of Agriculture Research Service, 800 Buchanan Street, Albany, CA 94710-1105, USA., Rosell CM; Food Science Department, Institute of Agrochemistry and Food Technology (IATA-CSIC), C/Agustin Escardino 7, 46980 Paterna, Spain., De J Berrios J; Western Regional Research Center, U.S. Department of Agriculture Research Service, 800 Buchanan Street, Albany, CA 94710-1105, USA.

Publikováno v: Foods (Basel, Switzerland) [Foods] 2020 Nov 29; Vol. 9 (12). Date of Electronic Publication: 2020 Nov 29.