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Please use this identifier to cite or link to this item: http://acervodigital.unesp.br/handle/11449/65385
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dc.contributor.authorLeonel, M.-
dc.contributor.authorCereda, M. P.-
dc.contributor.authorRoau, X.-
dc.date.accessioned2014-05-27T11:19:32Z-
dc.date.accessioned2016-10-25T18:14:58Z-
dc.date.available2014-05-27T11:19:32Z-
dc.date.available2016-10-25T18:14:58Z-
dc.date.issued1998-01-01-
dc.identifier.citationTropical Science, v. 38, n. 4, p. 224-228, 1998.-
dc.identifier.issn0041-3291-
dc.identifier.urihttp://hdl.handle.net/11449/65385-
dc.identifier.urihttp://acervodigital.unesp.br/handle/11449/65385-
dc.description.abstractCassava bagasse, the solid residue of the starch industry, was studied as a potential ingredient in high-fibre dietary products. The bagasse contained 80% of starch, 11.5% fibre, 1.14% ash and 0.85% of protein, and it had a pH of 5.8. Glucose was the major sugar and the hemicellulose content was 22.31%. Microscopic analysis of the bagasse revealed a large number of starch granules inside the parenchyma cells and fibres, as well as outside the cells. The bagasse may be used in high-fibre products, and total or partial hydrolysis of its starch content might increase its commercial value.en
dc.format.extent224-228-
dc.language.isoeng-
dc.sourceScopus-
dc.subjectCassava-
dc.subjectDietary foods-
dc.subjectFibres-
dc.subjectResidue-
dc.titleCassava bagasse as a dietary food producten
dc.typeoutro-
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)-
dc.contributor.institutionINRA-
dc.description.affiliationCentro de Raízes Tropicais Univ. Estadual Paulista 'Julio M. Fazenda Experimental Lageado, Caixa Postal 237, CEP 18603970, Botucatu SP-
dc.description.affiliationLab. de Technol. des Cereales INRA, Montpellier-
dc.rights.accessRightsAcesso restrito-
dc.relation.ispartofTropical Science-
dc.identifier.scopus2-s2.0-0031770986-
Appears in Collections:Artigos, TCCs, Teses e Dissertações da Unesp

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