Properties of baked foams from oca (Oxalis tuberosa) starch reinforced with sugarcane bagasse and asparagus peel fiber

Descripción del Articulo

ABSTRACT The aim of this work was evaluate the effect of the addition of sugarcane bagasse and asparagus peel fiber on the physical and mechanical properties of baked foams based on oca starch. Low concentrations of fiber reduce the density of the foams and the addition of fiber does not improve the...

Descripción completa

Detalles Bibliográficos
Autores: Cruz-Tirado, J.P., Siche, Raúl, Cabanillas, Arnold, Díaz-Sánchez, Leo, Vejarano, R., Tapia-Blácido, Delia R.
Formato: objeto de conferencia
Fecha de Publicación:2017
Institución:Universidad Privada del Norte
Repositorio:UPN-Institucional
Lenguaje:inglés
OAI Identifier:oai:repositorio.upn.edu.pe:11537/26883
Enlace del recurso:https://hdl.handle.net/11537/26883
https://doi.org/10.1016/j.proeng.2017.07.026
Nivel de acceso:acceso abierto
Materia:Tubérculos
Espárragos
Caña de azúcar
Fibras vegetales
https://purl.org/pe-repo/ocde/ford#2.11.00
id UUPN_c4d127e256fffb29843de08d977bfdf4
oai_identifier_str oai:repositorio.upn.edu.pe:11537/26883
network_acronym_str UUPN
network_name_str UPN-Institucional
repository_id_str 1873
dc.title.es_PE.fl_str_mv Properties of baked foams from oca (Oxalis tuberosa) starch reinforced with sugarcane bagasse and asparagus peel fiber
title Properties of baked foams from oca (Oxalis tuberosa) starch reinforced with sugarcane bagasse and asparagus peel fiber
spellingShingle Properties of baked foams from oca (Oxalis tuberosa) starch reinforced with sugarcane bagasse and asparagus peel fiber
Cruz-Tirado, J.P.
Tubérculos
Espárragos
Caña de azúcar
Fibras vegetales
https://purl.org/pe-repo/ocde/ford#2.11.00
title_short Properties of baked foams from oca (Oxalis tuberosa) starch reinforced with sugarcane bagasse and asparagus peel fiber
title_full Properties of baked foams from oca (Oxalis tuberosa) starch reinforced with sugarcane bagasse and asparagus peel fiber
title_fullStr Properties of baked foams from oca (Oxalis tuberosa) starch reinforced with sugarcane bagasse and asparagus peel fiber
title_full_unstemmed Properties of baked foams from oca (Oxalis tuberosa) starch reinforced with sugarcane bagasse and asparagus peel fiber
title_sort Properties of baked foams from oca (Oxalis tuberosa) starch reinforced with sugarcane bagasse and asparagus peel fiber
author Cruz-Tirado, J.P.
author_facet Cruz-Tirado, J.P.
Siche, Raúl
Cabanillas, Arnold
Díaz-Sánchez, Leo
Vejarano, R.
Tapia-Blácido, Delia R.
author_role author
author2 Siche, Raúl
Cabanillas, Arnold
Díaz-Sánchez, Leo
Vejarano, R.
Tapia-Blácido, Delia R.
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Cruz-Tirado, J.P.
Siche, Raúl
Cabanillas, Arnold
Díaz-Sánchez, Leo
Vejarano, R.
Tapia-Blácido, Delia R.
dc.subject.es_PE.fl_str_mv Tubérculos
Espárragos
Caña de azúcar
Fibras vegetales
topic Tubérculos
Espárragos
Caña de azúcar
Fibras vegetales
https://purl.org/pe-repo/ocde/ford#2.11.00
dc.subject.ocde.es_PE.fl_str_mv https://purl.org/pe-repo/ocde/ford#2.11.00
description ABSTRACT The aim of this work was evaluate the effect of the addition of sugarcane bagasse and asparagus peel fiber on the physical and mechanical properties of baked foams based on oca starch. Low concentrations of fiber reduce the density of the foams and the addition of fiber does not improve the flexural strength of the foams, but generates harder and deformable trays. High concentrations of sugarcane bagasse fiber generate more compact trays with a lower water absorption capacity than the control. Foams with asparagus peel fiber showed higher rates of thermal degradation than the control but not so extensive as to affect their applicability.
publishDate 2017
dc.date.accessioned.none.fl_str_mv 2021-06-18T20:10:45Z
dc.date.available.none.fl_str_mv 2021-06-18T20:10:45Z
dc.date.issued.fl_str_mv 2017-09-10
dc.type.es_PE.fl_str_mv info:eu-repo/semantics/conferenceObject
format conferenceObject
dc.identifier.citation.es_PE.fl_str_mv Cruz, J. ...[et al]. (2017). Properties of baked foams from oca (Oxalis tuberosa) starch reinforced with sugarcane bagasse and asparagus peel fiber. Procedia Engineering, 200. https://doi.org/10.1016/j.proeng.2017.07.026
dc.identifier.uri.none.fl_str_mv https://hdl.handle.net/11537/26883
dc.identifier.journal.es_PE.fl_str_mv Procedia Engineering
dc.identifier.doi.none.fl_str_mv https://doi.org/10.1016/j.proeng.2017.07.026
identifier_str_mv Cruz, J. ...[et al]. (2017). Properties of baked foams from oca (Oxalis tuberosa) starch reinforced with sugarcane bagasse and asparagus peel fiber. Procedia Engineering, 200. https://doi.org/10.1016/j.proeng.2017.07.026
Procedia Engineering
url https://hdl.handle.net/11537/26883
https://doi.org/10.1016/j.proeng.2017.07.026
dc.language.iso.es_PE.fl_str_mv eng
language eng
dc.rights.es_PE.fl_str_mv info:eu-repo/semantics/openAccess
dc.rights.*.fl_str_mv Atribución-NoComercial-CompartirIgual 3.0 Estados Unidos de América
dc.rights.uri.*.fl_str_mv https://creativecommons.org/licenses/by-nc-sa/3.0/us/
eu_rights_str_mv openAccess
rights_invalid_str_mv Atribución-NoComercial-CompartirIgual 3.0 Estados Unidos de América
https://creativecommons.org/licenses/by-nc-sa/3.0/us/
dc.format.es_PE.fl_str_mv application/pdf
dc.publisher.es_PE.fl_str_mv Elsevier Ltd.
dc.source.es_PE.fl_str_mv Universidad Privada del Norte
Repositorio Institucional - UPN
dc.source.none.fl_str_mv reponame:UPN-Institucional
instname:Universidad Privada del Norte
instacron:UPN
instname_str Universidad Privada del Norte
instacron_str UPN
institution UPN
reponame_str UPN-Institucional
collection UPN-Institucional
bitstream.url.fl_str_mv https://repositorio.upn.edu.pe/bitstream/11537/26883/1/Properties%20of%20baked%20foams%20from%20oca%20%28Oxalis%20tuberosa%29%20starch%20reinforced%20with%20sugarcane.pdf
https://repositorio.upn.edu.pe/bitstream/11537/26883/2/license_rdf
https://repositorio.upn.edu.pe/bitstream/11537/26883/3/license.txt
https://repositorio.upn.edu.pe/bitstream/11537/26883/4/Properties%20of%20baked%20foams%20from%20oca%20%28Oxalis%20tuberosa%29%20starch%20reinforced%20with%20sugarcane.pdf.txt
https://repositorio.upn.edu.pe/bitstream/11537/26883/5/Properties%20of%20baked%20foams%20from%20oca%20%28Oxalis%20tuberosa%29%20starch%20reinforced%20with%20sugarcane.pdf.jpg
bitstream.checksum.fl_str_mv 6b70e6bd627317488d91f02494f1595e
80294ba9ff4c5b4f07812ee200fbc42f
8a4605be74aa9ea9d79846c1fba20a33
bd1c7b162b23d174665493cc17f18d60
5376556bb56e94c419da9f54d69e7830
bitstream.checksumAlgorithm.fl_str_mv MD5
MD5
MD5
MD5
MD5
repository.name.fl_str_mv Repositorio Institucional UPN
repository.mail.fl_str_mv jordan.rivero@upn.edu.pe
_version_ 1752944174199472128
spelling Cruz-Tirado, J.P.Siche, RaúlCabanillas, ArnoldDíaz-Sánchez, LeoVejarano, R.Tapia-Blácido, Delia R.2021-06-18T20:10:45Z2021-06-18T20:10:45Z2017-09-10Cruz, J. ...[et al]. (2017). Properties of baked foams from oca (Oxalis tuberosa) starch reinforced with sugarcane bagasse and asparagus peel fiber. Procedia Engineering, 200. https://doi.org/10.1016/j.proeng.2017.07.026https://hdl.handle.net/11537/26883Procedia Engineeringhttps://doi.org/10.1016/j.proeng.2017.07.026ABSTRACT The aim of this work was evaluate the effect of the addition of sugarcane bagasse and asparagus peel fiber on the physical and mechanical properties of baked foams based on oca starch. Low concentrations of fiber reduce the density of the foams and the addition of fiber does not improve the flexural strength of the foams, but generates harder and deformable trays. High concentrations of sugarcane bagasse fiber generate more compact trays with a lower water absorption capacity than the control. Foams with asparagus peel fiber showed higher rates of thermal degradation than the control but not so extensive as to affect their applicability.Revisión por paresTrujillo San Isidroapplication/pdfengElsevier Ltd.info:eu-repo/semantics/openAccessAtribución-NoComercial-CompartirIgual 3.0 Estados Unidos de Américahttps://creativecommons.org/licenses/by-nc-sa/3.0/us/Universidad Privada del NorteRepositorio Institucional - UPNreponame:UPN-Institucionalinstname:Universidad Privada del Norteinstacron:UPNTubérculosEspárragosCaña de azúcarFibras vegetaleshttps://purl.org/pe-repo/ocde/ford#2.11.00Properties of baked foams from oca (Oxalis tuberosa) starch reinforced with sugarcane bagasse and asparagus peel fiberinfo:eu-repo/semantics/conferenceObjectORIGINALProperties of baked foams from oca (Oxalis tuberosa) starch reinforced with sugarcane.pdfProperties of baked foams from oca (Oxalis tuberosa) starch reinforced with sugarcane.pdfapplication/pdf765746https://repositorio.upn.edu.pe/bitstream/11537/26883/1/Properties%20of%20baked%20foams%20from%20oca%20%28Oxalis%20tuberosa%29%20starch%20reinforced%20with%20sugarcane.pdf6b70e6bd627317488d91f02494f1595eMD51CC-LICENSElicense_rdflicense_rdfapplication/rdf+xml; charset=utf-81037https://repositorio.upn.edu.pe/bitstream/11537/26883/2/license_rdf80294ba9ff4c5b4f07812ee200fbc42fMD52LICENSElicense.txtlicense.txttext/plain; charset=utf-81748https://repositorio.upn.edu.pe/bitstream/11537/26883/3/license.txt8a4605be74aa9ea9d79846c1fba20a33MD53TEXTProperties of baked foams from oca (Oxalis tuberosa) starch reinforced with sugarcane.pdf.txtProperties of baked foams from oca (Oxalis tuberosa) starch reinforced with sugarcane.pdf.txtExtracted texttext/plain42180https://repositorio.upn.edu.pe/bitstream/11537/26883/4/Properties%20of%20baked%20foams%20from%20oca%20%28Oxalis%20tuberosa%29%20starch%20reinforced%20with%20sugarcane.pdf.txtbd1c7b162b23d174665493cc17f18d60MD54THUMBNAILProperties of baked foams from oca (Oxalis tuberosa) starch reinforced with sugarcane.pdf.jpgProperties of baked foams from oca (Oxalis tuberosa) starch reinforced with sugarcane.pdf.jpgGenerated Thumbnailimage/jpeg4149https://repositorio.upn.edu.pe/bitstream/11537/26883/5/Properties%20of%20baked%20foams%20from%20oca%20%28Oxalis%20tuberosa%29%20starch%20reinforced%20with%20sugarcane.pdf.jpg5376556bb56e94c419da9f54d69e7830MD5511537/26883oai:repositorio.upn.edu.pe:11537/268832021-06-18 22:02:01.723Repositorio Institucional UPNjordan.rivero@upn.edu.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
score 13.91977
Properties of baked foams from oca (Oxalis tuberosa) starch reinforced with sugarcane bagasse and asparagus peel fiber
Nota importante:
La información contenida en este registro es de entera responsabilidad de la institución que gestiona el repositorio institucional donde esta contenido este documento o set de datos. El CONCYTEC no se hace responsable por los contenidos (publicaciones y/o datos) accesibles a través del Repositorio Nacional Digital de Ciencia, Tecnología e Innovación de Acceso Abierto (ALICIA).

Ejemplares Similares