These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Search MEDLINE/PubMed

  • Title: [Cassava evaluation as a non conventional resource for food industry].
    Author: Pardio Sedas VT, Waliszewski Kubiak KN.
    Journal: Arch Latinoam Nutr; 1994 Mar; 44(1):2-5. PubMed ID: 7717802.
    Abstract:
    Mean results of the chemical composition of cassava cultivated in the different regions of Mexico are presented and the most important ingredient is starch which permits that this natural resource is employed as a no-conventional ingredient in food industry, for dextrins, glucose and fructose syrups production. Cassava starch is used for baby foods, salsa and mayonnaise manufacture. Because of its physico-chemical properties, modified starches are employed in bakery for pies, refills and frozen foodstuffs production and have been considered as stabilizers, yielding a final product which is maintained fresh and of excellent texture.
    [Abstract] [Full Text] [Related] [New Search]