Cassava flour and starch as differentiated ingredients for gluten free products

Cassava: Production, Nutritional Properties and Health Effects

Volumn , Issue , 2014, Pages 87-114

  Dini, Cecilia ^a   Doporto, María Cecilia ^a   Vina, Sonia Zulma ^a,b   García, María Alejandra ^a  

^a CCT La Plata   (Argentina)

^b UNIVERSIDAD NACIONAL DE LA PLATA   (Argentina)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84949124352     PISSN: None     EISSN: None     Source Type: Book    
DOI: None     Document Type: Chapter

References (72)

1. FAOSTAT 2014 Online database. Available in http://faostat3.fao.org/ faostat-gateway/go/to/download/Q//E. Date accessed February 15, 2014.
2. RWF 2014 Cassava factory (online). Date accessed February 26, 2014. Available from: http://www.ruralwf.org/node/9.
3. K. Kawano, Journal of Root Crops 37, 101 (2011).
4. R. M. Welch, and R. D. Graham, J. Exp. Bot. 55, 353 (2004).
5. C. Iglesias, J. Mayer, L. Chavez, et al., Euphytica 94, 367 (1997).
6. A. L. Chavez, J. M. Bedoya, T. Sánchez, et al., Food & Nutrition Bulletin 21, 410 (2000).
7. H.-H. Yeoh, and V.-D. Truong, Journal of the Science of Food and Agriculture 70, 51 (1996).
8. H. Ceballos, T. Sánchez, A. L. Chávez, et al., Journal of Food Composition and Analysis 19, 589 (2006).
9. J. H. Bradbury, and I. C. Denton, Food Chemistry 123, 840 (2010).
10. H. P. Makkar, P. Siddhuraju, and K. Becker, Plant secondary metabolites, (2007).
11. C. Dini, M. A. Garcia, and S. Z. Viña, Food & Function 3, 606 (2012).
12. F. F. Teles, Food Nutr. Bull. 23, 407 (2002).
13. FSANZ, Cyanogenic glycosides in cassava and bamboo shoots, Food Standards Australia New Zealand, Canberra BC (2004).
14. FAO/WHO, Joint FAO/WHO food standards programme. In Codex Alimentarius Commission XII. Suppl. 4. Rome (1991).
15. E. Rivadeneyra-Dominguez, A. Vazquez-Luna, J. F. Rodriguez-Landa, et al., Food Chem. Toxicol. 59, 230 (2013).
16. J. Cliff, H. Muquingue, D. Nhassico, et al., Food Chem. Toxicol. 49, 631 (2011).
17. A. L. Charles, K. Sriroth, and T.-c. Huang, Food Chemistry 92, 615 (2005).
18. E. N. Eluagu, and I. A. Onimawo, Electronic Journal of Environmental, Agricultural and Food Chemistry 9, 1000 (2010).
19. M. Dell'Agli, A. Busciala, and E. Bosisio, Cardiovasc. Res. 63, 593 (2004).
20. P. Gresele, C. Cerletti, G. Guglielmini, et al., J. Nutr. Biochem. 22, 201 (2011).
21. G. Oboh, and A. A. Akindahunsi, Food Chemistry 82, 599 (2003).
22. M. C. Doporto, C. Dini, A. Mugridge, et al., Journal of Food Engineering 113, 569 (2012).
23. T. A. Shittu, L. O. Sanni, S. O. Awonorin, et al., Food Chemistry 101, 1606 (2007).
24. N. Charoenkul, D. Uttapap, W. Pathipanawat, et al., LWT - Food Science and Technology 44, 1774 (2011).
25. F. N. A. Aryee, I. Oduro, W. O. Ellis, et al., Food Control 17, 916 (2006).
26. G. Oboh, A. A. Akindahunsi, and A. A. Oshodi, Journal of Food Composition and Analysis 15, 617 (2002).
27. J. Jane, L. Shen, J. Chen, et al., Cereal Chemistry 69, 528 (1992).
28. T. P. Labuza, Moisture Sorption: Practical Aspects of Isotherm Measurement and Use, American Association of Cereal Chemists, St. Paul, MN. (1984).
29. M. C. Doporto, A. Mugridge, M. A. Garcia, et al., Food Chemistry 126, 1670 (2011).
30. M. A. Wingertzahn, S. Teichberg, and R. A. Wapnir, Pediatr. Res. 45, 397 (1999).
31. K. Sriroth, V. Santisopasri, C. Petchalanuwat, et al., Carbohydrate Polymers 38, 161 (1999).
32. A. Abdul-Hamid, and Y. S. Luan, Food Chemistry 68, 15 (2000).
33. C. Chen, A study of equilibrium relative humidity for yellow dent corn kernels., University of Minnesota, St. Paul, MN. (1988).
34. A. Heywood, D. Myers, T. Bailey, et al., Journal of the American Oil Chemists' Society 79, 1249 (2002).
35. M.-L. Tsai, C.-F. Li, and C.-Y. Lii, Cereal Chemistry Journal 74, 750 (1997).
36. A. C. Eliasson, Starch in Food: Structure, Function and Applications, Taylor & Francis, (2004).
37. J.-Y. Li, and A.-I. Yeh, Journal of Food Engineering 50, 141 (2001).
38. E. A. Melo, T. L. Stamford, M. P. Silva, et al., Bioresour. Technol. 89, 103 (2003).
39. D. A. Betancur, L. A. C. Ancona, R. I. Guerrero, et al., Starch - Stärke 53, 219 (2001).
40. L.-m. Che, D. Li, L.-j. Wang, et al., Carbohydrate Polymers 74, 385 (2008).
41. H.-L. Lee, and B. Yoo, Starch - Stärke 61, 407 (2009).
42. O. V. Lopez, Desarrollo, caracterización y aplicaciôn de envases biodegradables a partir de almidôn., National University of La Plata, La Plata (2011).
43. K. S. Sandhu, and N. Singh, Food Chemistry 101, 1499 (2007).
44. J. Juansang, C. Puttanlek, V. Rungsardthong, et al., Food Chemistry 131, 500 (2012).
45. H. N. Englyst, S. M. Kingman, and J. H. Cummings, Eur. J. Clin. Nutr. 46 Suppl 2, S33 (1992).
46. M. C. Doporto, C. Dini, S. Z. Viña, et al. Preprint, Starch - Stärke (2013). DOI 10.1002/star.201300196.
47. I. Goñi, A. Garcia-Alonso, and F. Saura-Calixto, Nutrition Research 17, 427 (1997).
48. B. C. Ebah-Djedji, K. M. Dje, B. N'Zue, et al., Pakistan Journal of Nutrition 11, 414 (2012).
49. H.-J. Chung, H. S. Lim, and S.-T. Lim, Journal of Cereal Science 43, 353 (2006).
50. S. Srichuwong, T. C. Sunarti, T. Mishima, et al., Carbohydrate Polymers 60, 529 (2005).
51. M. G. Sajilata, R. S. Singhal, and P. R. Kulkarni, Comprehensive Reviews in Food Science and Food Safety 5, 1 (2006).
52. A. Pandey, C. R. Soccol, P. Nigam, et al., Bioresource Technology 74, 81 (2000).
53. K. R. Sugumaran, P. Jothi, and V. Ponnusami, Carbohydrate Polymers 99, 22 (2014).
54. C. Lu, J. Zhao, S. T. Yang, et al., Bioresour. Technol. 104, 370 (2012).
55. C. Sriherwanto, C. Koob, and B. Bisping, New Biotechnology 25, Supplement, S289 (2009).
56. P. Christen, A. Bramorski, S. Revah, et al., Bioresource Technology 71, 211 (2000).
57. A. Bramorski, P. Christen, M. Ramirez, et al., Biotechnology Letters 20, 359 (1998).
58. E. d. M. Teixeira, D. Pasquini, A.A.S. Curvelo, et al., Carbohydrate Polymers 78, 422 (2009).
59. D. Pasquini, E. d. M. Teixeira, A. A. d. S. Curvelo, et al., Industrial Crops and Products 32, 486 (2010).
60. E. d. M. Teixeira, A. A. S. Curvelo, A. C. Corrêa, et al., Industrial Crops and Products 37, 61 (2012).
61. Z.-Y. Chen, K. Y. Ma, Y. Liang, et al., Journal of Functional Foods 3, 61 (2011).
62. K. A. Steinmetz, and J. D. Potter, Journal of the American Dietetic Association 96, 1027 (1996).
63. M. Elleuch, D. Bedigian, O. Roiseux, et al., Food Chemistry 124, 411 (2011).
64. T. Griga, Celiac disease. In Autoimmune Diagnostics. De Gruyter, Berlin (2012).
65. J. C. Bai, M. Fried, G. R. Corazza, et al., Celiac disease, World Gastroenterology Organisation Global Guidelines, (2012).
66. C. Onyango, C. Mutungi, G. Unbehend, et al., LWT - Food Science and Technology 44, 687 (2011).
67. R. Crockett, P. Ie, and Y. Vodovotz, J. Food Sci. 76, E274 (2011).
68. L. S. Sciarini, P. D. Ribotta, A. E. León, et al., Journal of Food Engineering 111, 590 (2012).
69. R. Crockett, P. Ie, and Y. Vodovotz, Food Chemistry 129, 84 (2011).
70. C. Onyango, C. Mutungi, G. Unbehend, et al., Journal of Food Engineering 97, 465 (2010).
71. W. Pongjaruvat, P. Methacanon, N. Seetapan, et al., Food Hydrocolloids 36, 143 (2014).
72. F. A. Fiorda, M. S. Soares Jr, F. A. da Silva, et al., LWT - Food Science and Technology 54, 132 (2013).