Nonconventional Hydrocolloids’ Technological and Functional Potential for Food Applications

Nonconventional Hydrocolloids’ Technological and Functional Potential for Food Applications

This review aims to study the alternatives to conventional industrial starches, describing uncommon sources along with their technological characteristics, processing, and performance on food products. Minor components remaining after extraction play an important role in starch performance despite t...

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Bibliographic Details
Main Authors: Sandra Viviana Medina-López, Carlos Mario Zuluaga-Domínguez, Juan Pablo Fernández-Trujillo, María Soledad Hernández-Gómez
Format: Article
Language:English
Published: MDPI AG 2022-01-01
Series:Foods
Subjects:
polysaccharides
food carbohydrates
agrobiodiversity
starch
phycocolloids
alternative ingredients
Online Access:https://www.mdpi.com/2304-8158/11/3/401

Internet

https://www.mdpi.com/2304-8158/11/3/401

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