Agroindustria de productos amiláceos II. Métodos y técnicas de caracterización

ilustraciones, gráficas, fotografías

Autores:: Salcedo Mendoza, Jairo G.
Figueroa Flórez, Jorge A.
Hernández Ramos, Elvis J.

Tipo de recurso:: Book

Fecha de publicación:: 2017

Institución:: Universidad de Sucre

Repositorio:: Repositorio Unisucre

Idioma:: spa

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network_acronym_str	RUNISUCRE2
network_name_str	Repositorio Unisucre
repository_id_str
dc.title.spa.fl_str_mv	Agroindustria de productos amiláceos II. Métodos y técnicas de caracterización
title	Agroindustria de productos amiláceos II. Métodos y técnicas de caracterización
spellingShingle	Agroindustria de productos amiláceos II. Métodos y técnicas de caracterización Almidón Almidón de Yuca Almidón de Ñame Agroindustria
title_short	Agroindustria de productos amiláceos II. Métodos y técnicas de caracterización
title_full	Agroindustria de productos amiláceos II. Métodos y técnicas de caracterización
title_fullStr	Agroindustria de productos amiláceos II. Métodos y técnicas de caracterización
title_full_unstemmed	Agroindustria de productos amiláceos II. Métodos y técnicas de caracterización
title_sort	Agroindustria de productos amiláceos II. Métodos y técnicas de caracterización
dc.creator.fl_str_mv	Salcedo Mendoza, Jairo G. Figueroa Flórez, Jorge A. Hernández Ramos, Elvis J.
dc.contributor.author.none.fl_str_mv	Salcedo Mendoza, Jairo G. Figueroa Flórez, Jorge A. Hernández Ramos, Elvis J.
dc.contributor.corporatename.spa.fl_str_mv	Universidad de Sucre
dc.subject.lemb.none.fl_str_mv	Almidón Almidón de Yuca Almidón de Ñame Agroindustria
topic	Almidón Almidón de Yuca Almidón de Ñame Agroindustria
description	ilustraciones, gráficas, fotografías
publishDate	2017
dc.date.issued.none.fl_str_mv	2017
dc.date.accessioned.none.fl_str_mv	2021-10-12T15:56:37Z
dc.date.available.none.fl_str_mv	2021-10-12T15:56:37Z
dc.type.spa.fl_str_mv	Libro
dc.type.coarversion.fl_str_mv	http://purl.org/coar/version/c_71e4c1898caa6e32
dc.type.driver.spa.fl_str_mv	info:eu-repo/semantics/book
dc.type.coar.spa.fl_str_mv	http://purl.org/coar/resource_type/c_2f33
format	http://purl.org/coar/resource_type/c_2f33
dc.identifier.uri.none.fl_str_mv	https://repositorio.unisucre.edu.co/handle/001/1100
url	https://repositorio.unisucre.edu.co/handle/001/1100
dc.language.iso.spa.fl_str_mv	spa
language	spa
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Carbohydrate Polymers, 122, 456-480.
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spelling	Salcedo Mendoza, Jairo G.a559e9a130563ee161366aed485c1368500Figueroa Flórez, Jorge A.8c675d0017b7e7f42d46e955edf1c992500Hernández Ramos, Elvis J.27065a208f1a2b67b0aa59679037ed20500Universidad de Sucre2021-10-12T15:56:37Z2021-10-12T15:56:37Z2017https://repositorio.unisucre.edu.co/handle/001/1100ilustraciones, gráficas, fotografíasEsta publicación es el resultado del proyecto de investigación “Desarrollo agroindustrial de los cultivos de yuca y ñame en el departamento de Sucre” realizado por el grupo de investigación “Procesos Agroindustriales y Desarrollo Sostenible (PADES)” de la Universidad de Sucre, con la participación de la Gobernación de Sucre y Almidones de Sucre S.A.S, y financiado por el Sistema General de Regalías (SGR). Se realizaron diversos estudios acerca de la caracterización, modificación y aplicaciones alimentarias de almidones derivados de yuca (Manihot esculenta Crantz), ñame (Dioscorea spp.) y batata (Ipomeas batatas); caracterización, deshidratación y aplicaciones del afrecho de yuca obtenido en un proceso industrial de extracción de almidón nativo; diseño de una planta multifuncional para la obtención de harinas, almidones y jarabes a partir de yuca, ñame y batata. Las metodologías aplicadas en la caracterización de almidones y harinas se describen en esta publicación.Primera edición92 páginas.application/pdfspaUniversidad de SucreSincelejo, ColombiaUniversidad de Sucre, 2021https://creativecommons.org/licenses/by-nc/4.0/Atribución-NoComercial 4.0 Internacional (CC BY-NC 4.0)info:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_abf2Archivo PdfAgroindustria de productos amiláceos II. Métodos y técnicas de caracterizaciónLibroinfo:eu-repo/semantics/bookhttp://purl.org/coar/resource_type/c_2f33http://purl.org/coar/version/c_71e4c1898caa6e32AlmidónAlmidón de YucaAlmidón de ÑameAgroindustriaAkpinar, E., Bicer, Y. & Yildiz, C. (2003). Thin layer drying of red pepper. Journal of Food Engineering, 59, 99–104. Alarcón, F. & Dominique, D. (1998). Almidón agrio de yuca en Colombia. Cali, Colombia: Centro Internacional de Agricultura Tropical (CIAT). Alemdar A. & Sain M. (2008). Isolation and characterization of nanofibers from agricultural residues–Wheat straw and soy hulls. Bioresource Technology, 99, 1664-71. Al-Muhtaseb, A.H., McMinn, W.A.M. & Magee, T.R.A. (2004). Water sorption isotherms of starch powders. Part 1: mathematical description of experimental data. Journal of Food Engineering, 61, 297–307. Alves, A.A.C. (2002). Cassava: Biology, Production and Utilization. Wallingford, UK: CABI Publishing. American Society of Agricultural Engineers ASAE. (1995). Standard D245.5: Moisture relationship of plant-based agricultural products. Michigan, USA: ASAE. Association of Official Analytical Chemists. (2004). Official Method of Analysis (12a ed.). Washington D.C., USA: AOAC International. Association of Official Analytical Chemists. (2012). Official Method of Analysis (19a ed.). Washington D.C., USA: AOAC International. Arroyo, K. (2008). Biocompósitos de almidón termoplástico con microfibras de celulosa. (Tesis inédita de Maestría). Instituto politécnico nacional, Altamira, España. Ayala, A. (2011). Estimación de las isotermas de adsorción del calor isostérico en harina de yuca. Biotecnología en el sector agropecuario y agroindustrial, 9, 88-96. Babalis, S. J. & Belessiotis, V. G. (2004). Influence of the drying conditions on the drying constants and moisture diffusivity during the thin-layer drying of figs. Journal of Food Engineering, 65, 449–458. Bussolo, C., Roeselers, G., Troost, F. & Jonkers, D. (2014). Prebiotic effects of cassava bagasse in TNO's in vitro model of the colon in lean versus. Journal of Functional Foods, 11, 210–220. Caraballo, L. & Velasquez, E. (2000). Respuesta de tres cultivares de yuca a diferentes condiciones hídricas y fechas de cosecha. Agronomía Tropical, 50, 267 - 284. Carranza, J. & Sánchez, M. (2002). Cinética de secado de Musa paradisiaca L. “Plátano” Y Manihot esculenta Crantz “Yuca”. Revista Amazónica de Investigación Alimentaria, 2, 15 – 25. Carta, F., Soccol, C., Ramos, L. & Fontana, J. (1999). Production of fumaric acid by fermentation of enzymatic hydrolysates derived from cassava bagasse. Bioresource Technology, 68, 23-28. Caurie, M. (1970). A new model equation for predicting safe storage moisture levels for optimum stability of dehydrated foods. Journal of Food Technology, 5, 301-307. Ceballos, H. & Ospina, B. (Comps.). (2002). La yuca en el tercer milenio: Sistemas modernos de producción, procesamiento, utilización y comercialización. 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Composition, structure, physicochemical properties, and modifications of cassava starch. Carbohydrate Polymers, 122, 456-480.Sucre, ColombiaEspecializadaPublicationLICENSElicense.txtlicense.txttext/plain; charset=utf-81366https://repositorio.unisucre.edu.co/bitstreams/23235230-9e5d-463d-89b0-82e12112dd4e/download5f839364c91422e4b2a78812717048fbMD52ORIGINALMetodos y técnicas de caracterización.pdfMetodos y técnicas de caracterización.pdfEste es el resultado del proyecto de investigación “Desarrollo agroindustrial de los cultivos de yuca y ñame en el departamento de Sucre”, en el cual realizaron diversos estudios acerca de la caracterización, modificación y aplicaciones alimentarias de almidones derivados de yuca (Manihot esculenta Crantz), ñame (Dioscorea spp.) y batata (Ipomeas batatas); caracterización, deshidratación y aplicaciones del afrecho de yuca obtenido en un proceso industrial de extracción de almidón nativo; diseño de una planta multifuncional para la obtención de harinas, almidones y jarabes a partir de yuca, ñame y batata. Las metodologías aplicadas en la caracterización de almidones y harinas se describen en esta publicaciónapplication/pdf2070510https://repositorio.unisucre.edu.co/bitstreams/cb95d36f-e2d5-410b-873d-aaa0e1cf21ad/download6c4074f5cd5f6036c364f32d03fba85fMD53TEXTMetodos y técnicas de caracterización.pdf.txtMetodos y técnicas de caracterización.pdf.txtExtracted texttext/plain217145https://repositorio.unisucre.edu.co/bitstreams/f58f3e55-45a2-4719-836c-51562bb6dabc/download877865d07eb28b9929dd39a2298f02c0MD54THUMBNAILMetodos y técnicas de caracterización.pdf.jpgMetodos y técnicas de caracterización.pdf.jpgGenerated Thumbnailimage/jpeg6456https://repositorio.unisucre.edu.co/bitstreams/e98ada4f-d955-4c42-8486-fba0d626ec56/downloadcbcde5d567f4cebb73e48989c21e5eadMD55001/1100oai:repositorio.unisucre.edu.co:001/11002024-04-17 16:31:47.879https://creativecommons.org/licenses/by-nc/4.0/Universidad de Sucre, 2021open.accesshttps://repositorio.unisucre.edu.coRepositorio Institucional Universidad de Sucrebdigital@metabiblioteca.comYXV0b3Jpem8gYSBsYSBVTklWRVJTSURBRCBERSBTVUNSRSwgcGFyYToKCkkuCVF1ZSBlbiBsb3MgdMOpcm1pbm9zIGVzdGFibGVjaWRvcyBlbiBsYSBMZXkgMjMgZGUgMTk4MiwgTGV5IDQ0IGRlIDE5OTMsIERlY2lzacOzbiBBbmRpbmEgMzUxIGRlIDE5OTMsIERlY3JldG8gNDYwIGRlIDE5OTUgeSBkZW3DoXMgbm9ybWFzIGdlbmVyYWxlcyBzb2JyZSBsYSBtYXRlcmlhLCB1dGlsaWNlIHkgdXNlIGVuIHRvZGFzIHN1cyBmb3JtYXMsIGxvcyBkZXJlY2hvcyBwYXRyaW1vbmlhbGVzIGRlIGVkaWNpw7NuLCByZXByb2R1Y2Npw7NuLCBjb211bmljYWNpw7NuIHDDumJsaWNhIHkgZGlzdHJpYnVjacOzbiAoYWxxdWlsZXIsIHByw6lzdGFtbyBww7pibGljbyBlIGltcG9ydGFjacOzbikgcXVlIG1lIGNvcnJlc3BvbmRlbiBjb21vIGNyZWFkb3IgZGUgbGEgb2JyYSBvYmpldG8gZGVsIHByZXNlbnRlIGRvY3VtZW50by4gIAoKSUkuCUxhIHByZXNlbnRlIGF1dG9yaXphY2nDs24gc2UgaGFjZSBleHRlbnNpdmEgbm8gc8OzbG8gYSBsYXMgZmFjdWx0YWRlcyB5IGRlcmVjaG9zIGRlIHVzbyBzb2JyZSBsYSBvYnJhIGVuIGZvcm1hdG8gbyBzb3BvcnRlIG1hdGVyaWFsLCBzaW5vIHRhbWJpw6luIHBhcmEgZm9ybWF0byB2aXJ0dWFsLCBlbGVjdHLDs25pY28sIGRpZ2l0YWwsIMOzcHRpY28sIHVzb3MgZW4gcmVkLCBJbnRlcm5ldCwgaW50cmFuZXQsIGV0Yy4sIHkgZW4gZ2VuZXJhbCBwYXJhIGN1YWxxdWllciBmb3JtYXRvIGNvbm9jaWRvIG8gcG9yIGNvbm9jZXIuCgpJSUkuCUVMIEFVVE9SIOKAkyBBVVRPUkVTLCBtYW5pZmllc3RhbiBxdWUgbGEgb2JyYSBvYmpldG8gZGUgbGEgcHJlc2VudGUgYXV0b3JpemFjacOzbiBlcyBvcmlnaW5hbCB5IGxhIHJlYWxpesOzIHNpbiB2aW9sYXIgbyB1c3VycGFyIGRlcmVjaG9zIGRlIGF1dG9yIGRlIHRlcmNlcm9zLCBwb3IgbG8gdGFudG8gbGEgb2JyYSBlcyBkZSBzdSBleGNsdXNpdmEgYXV0b3LDrWEgeSBkZXRlbnRhIGxhIHRpdHVsYXJpZGFkIHNvYnJlIGxhIG1pc21hLiAgCgpJVi4JRW4gY2FzbyBkZSBwcmVzZW50YXJzZSBjdWFscXVpZXIgcmVjbGFtYWNpw7NuIG8gYWNjacOzbiBwb3IgcGFydGUgZGUgdW4gdGVyY2VybyBlbiBjdWFudG8gYSBsb3MgZGVyZWNob3MgZGUgYXV0b3Igc29icmUgbGEgb2JyYSBlbiBjdWVzdGnDs24sIEVMIEVTVFVESUFOVEUg4oCTIEFVVE9SLCBhc3VtaXLDoSB0b2RhICBsYSByZXNwb25zYWJpbGlkYWQsIHkgc2FsZHLDoSBlbiBkZWZlbnNhICBkZSBsb3MgZGVyZWNob3MgYXF1w60gYXV0b3JpemFkb3M7ICBwYXJhIHRvZG9zIGxvcyBlZmVjdG9zIGxhIFVuaXZlcnNpZGFkIGFjdMO6YSBjb21vIHVuIHRlcmNlcm8gZGUgYnVlbmEgZmUuCg==

Agroindustria de productos amiláceos II. Métodos y técnicas de caracterización

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