Pasta products containing taro (Colocasia esculenta L. Schott) and chaya (Cnidoscolus chayamansa L. Mcvaugh)

Journal of Food Processing and Preservation

Volumn 23, Issue 1, 1999, Pages 1-20

  Arnaud Vinas, Maria Del Rosario ^a   Lorenz, Klaus ^b  

^a INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

^b Veterinary Dentistry and Oral Surgery   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CNIDOSCOLUS CHAYAMANSA; COLOCASIA ESCULENTA; TRITICUM AESTIVUM;

EID: 0033445227     PISSN: 01458892     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4549.1999.tb00366.x     Document Type: Article

References (12)

1. CHAVEZ, M., HERNANDEZ, M. and ROLDAN, J.A. 1992. Valor nutritivo de los alimentos de mayor consumo en Mexico. Comision Nacional de Alimentation. Ed. Mexico.
2. De LEON, S. 1990. EL valor nutritivo de la chaya. DIF Quintana Roo. Mexico.
3. DONNELLY, B.J. 1986. A Manual on Objective Tests for Spaghetti Products. N. Dakota State University, Fargo, N. Dakota.
4. GILLETTE, M. 1984. Applications of descriptive analysis. J. Food Protection 47, 403-409.
5. GOERING, K.J. and DeHAAS, B. 1972. New starches. VII. Properties of the small granule starch from Colocasia esculenta. Cereal Chem. 49, 712-719.
6. HOKAMA, K., NAKASONA, Y. and MIYAHI, A. 1979. Scientific Bulletin No. 26, 169, Col. Agric. Ryukus, Japan.
7. LORENZ, K., GIFFORD, H. and JOHNSON, D.L. 1993. Quinoa in pasta products. In Food Flavors, Ingredients and Composition (Charalambous, ed.) pp. 781-790, Elsevier Science Publ., Amsterdam, Netherlands.
8. MAGA, J.A. 1992. Taro: composition and food uses. Food Rev. Intl. 8(3), 443-473.
9. RZEDOWSKY, J. 1985. Flora Fanerogamica del Valle de Mexico. Vol 1 and 2. IPN-ENCB Instituto de Ecologia, Mexico.
10. SEO, Y.J., UNE, S., TSUKOMOTO, I. and MIYOSHI, M. 1990. The effect of lectin from Taro tuber (Colocasia antiquorum) given by force-feeding on the growth of mice. J. Nutritional Sci. and Vitaminology 36, 277-285.
11. VAN EVEREN, K.L. 1990. Spaghetti products containing distillers dried grain. MS thesis, Colorado State University, Ft. Collins, Co.
12. ZOOK, K. and WESSMAN, C. 1977. The selection and use of judges for descriptive panels. Food Technol. 11, 56-61.