Cassava Orange-Fleshed Sweetpotato Composite Gari: A Potential Source of Dietary Vitamin A

Autor: Matthew Atongbiik Achaglinkame, Francis Kweku Amagloh, Trudy Abla Sitsofe Accorley, Richard A. Atuna

Publikováno v: Frontiers in Nutrition
Frontiers in Nutrition, Vol 8 (2021)

Gari, a fermented granular cassava food product, continues to play a major role in the diets of West Africans. The white cassava commonly used for this product is devoid of provitamin A but may have a significant concentration of cyanogenic compounds

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1f625997665fa1149e423fd7e6383ecc
https://doi.org/10.3389/fnut.2021.646051

Optimization of parameters technological to process tucupi and study of product stability

Autor: Rafaella de Andrade Mattietto, Ana Paula Rocha Campos, Ana Vânia Carvalho

Publikováno v: Food Science and Technology, Issue: ahead, Published: 29 NOV 2018
Food Science and Technology v.39 n.2 2019
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Repositório Institucional da UFPA
Universidade Federal do Pará (UFPA)
instacron:UFPA
Food Science and Technology, Iss 0 (2018)
Food Science and Technology, Volume: 39, Issue: 2, Pages: 365-371, Published: 29 NOV 2018

O Tucupi é um produto obtido da fermentação e cocção de efluentes da raiz da mandioca, amplamente utilizado na culinária popular da região Norte do Brasil. Este estudo empregou um delineamento experimental para selecionar o processamento do tu

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9f740e2f884672845bc2bcd551a1bdc9
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018005027114&lng=en&tlng=en

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