MARC details
| 000 -LEADER |
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| fixed length control field |
02217nam a2200289Ia 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
MX-MdCICY |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20250625162415.0 |
| 040 ## - CATALOGING SOURCE |
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| Transcribing agency |
CICY |
| 090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN) |
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| Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) |
B-18583 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
250602s9999 xx |||||s2 |||| ||und|d |
| 245 10 - TITLE STATEMENT |
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| Title |
Characterization of starches obtained from several native potato varieties grown in Cusco (Peru). |
| 490 0# - SERIES STATEMENT |
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| Volume/sequential designation |
Journal of Food Science, 86(3), p.907-914, 2021 |
| 520 3# - SUMMARY, ETC. |
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| Summary, etc. |
Ten native potato varieties grown in Cusco (at 3,672 m above sea level)were used for starches extraction (at a pilot scale), and their physicochemical, functional, morphological, and structural characteristics were assessed. The content of protein, apparent amylose and phosphorus ranged from 0.1percent to 0.44percent, 23.42percent to 35.5percent, and 0.07 to 0.10percent, respectively. Starch granules revealed smooth surface, with ellipsoidal and spherical shapes, particle size analysis exhibited bimodal or multimodal distribution, while the averaged crystallinity was 27.7percent assessed by XRD. Gelatinization temperatures of the starches ranged from 57.4 to 60.1 °C, 60.8 to 64.3 °C, and 68.4 to 71.1°C for To, Tp, and Tc, respectively; and the gelatinization enthalpies ranged from 15.4 to 17.1 J/g. Respect to pasting properties, the peak viscosity and setback viscosity ranged from 12,970 to 16,970 mPa·s and from 968 to 2498 mPa·s, respectively. Thermogravimetric analysis (TGA)revealed no significant relationship between apparent amylose content and thermal stability. Therefore, the results reveal subtle differences in the functional characteristics of the starches from the native varieties of potato studied, which can be recommended for food industry applications |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
CHARACTERIZATION |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
SEVERAL NATIVE |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
POTATO |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
CUSCO (PERU) |
| 700 12 - ADDED ENTRY--PERSONAL NAME |
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| Personal name |
Martínez, P., |
| 700 12 - ADDED ENTRY--PERSONAL NAME |
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| Personal name |
Vilcarromero, D. |
| 700 12 - ADDED ENTRY--PERSONAL NAME |
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| Personal name |
Pozo, D. |
| 700 12 - ADDED ENTRY--PERSONAL NAME |
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| Personal name |
Peña, F. |
| 700 12 - ADDED ENTRY--PERSONAL NAME |
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| Personal name |
Manuel Cervantes Uc, J. |
| 700 12 - ADDED ENTRY--PERSONAL NAME |
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| Personal name |
Uribe Calderon, J. |
| 700 12 - ADDED ENTRY--PERSONAL NAME |
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| Personal name |
Velezmoro, C. |
| 856 40 - ELECTRONIC LOCATION AND ACCESS |
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| Uniform Resource Identifier |
<a href="https://drive.google.com/file/d/1kRVgKdLaOvAj-_LU53fmnEhdtvUjZFP9/view?usp=drivesdk">https://drive.google.com/file/d/1kRVgKdLaOvAj-_LU53fmnEhdtvUjZFP9/view?usp=drivesdk</a> |
| Public note |
Para ver el documento ingresa a Google con tu cuenta: @cicy.edu.mx |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
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| Source of classification or shelving scheme |
Clasificación local |
| Koha item type |
Documentos solicitados |
