dc.contributorpt-BR
dc.creatorOltramari, Karine
dc.creatorMarques, Any Castro Ruiz
dc.creatorBazotte, Roberto Barbosa
dc.creatorMoraes, Flávio Faria de
dc.date2015-12-17
dc.date.accessioned2022-12-07T19:25:07Z
dc.date.available2022-12-07T19:25:07Z
dc.identifierhttps://periodicos.utfpr.edu.br/rebrapa/article/view/3478
dc.identifier10.14685/rebrapa.v6i3.3478
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/5313668
dc.descriptionThis paper deals with the study of functional foods and its importance in health, with the development of resistant cassava starch (ARM) performed on two levels: the theoretical or conceptual and experimental. The methodology involved the steps for the production of ARM, taking the cassava starch (sweet cassava) treated with food grade chemicals and evaluated experimentally "in vitro" and "in vivo". Allied to this step we constitute a study of functional foods in order to establish a theoretical framework for conceptualizing the development this type of food. In the case of modified cassava starch to take resistant starch, the results indicate an opening for further research in the field of functional foods.pt-BR
dc.formatapplication/pdf
dc.languagepor
dc.publisherUniversidade Tecnológica Federal do Paraná (UTFPR)pt-BR
dc.relationhttps://periodicos.utfpr.edu.br/rebrapa/article/view/3478/pdf
dc.relationhttps://periodicos.utfpr.edu.br/rebrapa/article/downloadSuppFile/3478/374
dc.rightshttp://creativecommons.org/licenses/by/4.0pt-BR
dc.sourceBrazilian Journal of Food Research; v. 6, n. 3 (2015); 32 - 41en-US
dc.sourceBrazilian Journal of Food Research; v. 6, n. 3 (2015); 32 - 41pt-BR
dc.source2448-3184
dc.source10.14685/rebrapa.v6i3
dc.subjectpt-BR
dc.subjectFunctional Food; Resistant Starch; Cassava Starch; Glucose.pt-BR
dc.titleDevelopment of resistant starch from cassava: From the Concept to the Practicept-BR
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion
dc.typept-BR


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