Non-traditional flours: frontiers between ancestral heritage and innovation

Autores
Dini, Cecilia; Garcia, Maria Alejandra; Viña, Sonia Zulma
Año de publicación
2012
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Renewed interest in under-utilized plant species that can be used for obtaining flour mainly arises from the finding and promotion of nutritionally relevant attributes. These products can also gain value as functional foods and ingredients. Although they are often presented as new crops and raw materials, they have been used by local populations in traditional ways for many centuries. Their innovation is rather related to the ways in which old and new uses are being readdressed. The present work summarizes recent information about production, chemical composition, nutritional and functional components and health benefits of non-traditional flours. Amongst the most representative groups, pseudocereals, roots and tubers, and leguminous flours are included. Since non-traditional flours or other derivatives could contain relatively high amounts of antinutritional factors that also have health implications, related information about this subject is included.
Fil: Dini, Cecilia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Garcia, Maria Alejandra. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Viña, Sonia Zulma. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Materia
Non-traditional flours
Chemical composition
Nutritional and Antinutritional factors
Technological concerns
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/103586
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Non-traditional flours: frontiers between ancestral heritage and innovationDini, CeciliaGarcia, Maria AlejandraViña, Sonia ZulmaNon-traditional floursChemical compositionNutritional and Antinutritional factorsTechnological concernshttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Renewed interest in under-utilized plant species that can be used for obtaining flour mainly arises from the finding and promotion of nutritionally relevant attributes. These products can also gain value as functional foods and ingredients. Although they are often presented as new crops and raw materials, they have been used by local populations in traditional ways for many centuries. Their innovation is rather related to the ways in which old and new uses are being readdressed. The present work summarizes recent information about production, chemical composition, nutritional and functional components and health benefits of non-traditional flours. Amongst the most representative groups, pseudocereals, roots and tubers, and leguminous flours are included. Since non-traditional flours or other derivatives could contain relatively high amounts of antinutritional factors that also have health implications, related information about this subject is included.Fil: Dini, Cecilia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Garcia, Maria Alejandra. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Viña, Sonia Zulma. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaRoyal Society of Chemistry2012-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/103586Dini, Cecilia; Garcia, Maria Alejandra; Viña, Sonia Zulma; Non-traditional flours: frontiers between ancestral heritage and innovation; Royal Society of Chemistry; Food & Function; 3; 6; 6-2012; 606-6202042-650X2042-6496CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://pubs.rsc.org/en/content/articlelanding/2012/FO/c2fo30036b#!divAbstractinfo:eu-repo/semantics/altIdentifier/doi/10.1039/c2fo30036binfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-12-23T13:22:27Zoai:ri.conicet.gov.ar:11336/103586instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-12-23 13:22:27.769CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Non-traditional flours: frontiers between ancestral heritage and innovation
title Non-traditional flours: frontiers between ancestral heritage and innovation
spellingShingle Non-traditional flours: frontiers between ancestral heritage and innovation
Dini, Cecilia
Non-traditional flours
Chemical composition
Nutritional and Antinutritional factors
Technological concerns
title_short Non-traditional flours: frontiers between ancestral heritage and innovation
title_full Non-traditional flours: frontiers between ancestral heritage and innovation
title_fullStr Non-traditional flours: frontiers between ancestral heritage and innovation
title_full_unstemmed Non-traditional flours: frontiers between ancestral heritage and innovation
title_sort Non-traditional flours: frontiers between ancestral heritage and innovation
dc.creator.none.fl_str_mv Dini, Cecilia
Garcia, Maria Alejandra
Viña, Sonia Zulma
author Dini, Cecilia
author_facet Dini, Cecilia
Garcia, Maria Alejandra
Viña, Sonia Zulma
author_role author
author2 Garcia, Maria Alejandra
Viña, Sonia Zulma
author2_role author
author
dc.subject.none.fl_str_mv Non-traditional flours
Chemical composition
Nutritional and Antinutritional factors
Technological concerns
topic Non-traditional flours
Chemical composition
Nutritional and Antinutritional factors
Technological concerns
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Renewed interest in under-utilized plant species that can be used for obtaining flour mainly arises from the finding and promotion of nutritionally relevant attributes. These products can also gain value as functional foods and ingredients. Although they are often presented as new crops and raw materials, they have been used by local populations in traditional ways for many centuries. Their innovation is rather related to the ways in which old and new uses are being readdressed. The present work summarizes recent information about production, chemical composition, nutritional and functional components and health benefits of non-traditional flours. Amongst the most representative groups, pseudocereals, roots and tubers, and leguminous flours are included. Since non-traditional flours or other derivatives could contain relatively high amounts of antinutritional factors that also have health implications, related information about this subject is included.
Fil: Dini, Cecilia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Garcia, Maria Alejandra. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Viña, Sonia Zulma. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
description Renewed interest in under-utilized plant species that can be used for obtaining flour mainly arises from the finding and promotion of nutritionally relevant attributes. These products can also gain value as functional foods and ingredients. Although they are often presented as new crops and raw materials, they have been used by local populations in traditional ways for many centuries. Their innovation is rather related to the ways in which old and new uses are being readdressed. The present work summarizes recent information about production, chemical composition, nutritional and functional components and health benefits of non-traditional flours. Amongst the most representative groups, pseudocereals, roots and tubers, and leguminous flours are included. Since non-traditional flours or other derivatives could contain relatively high amounts of antinutritional factors that also have health implications, related information about this subject is included.
publishDate 2012
dc.date.none.fl_str_mv 2012-06
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/103586
Dini, Cecilia; Garcia, Maria Alejandra; Viña, Sonia Zulma; Non-traditional flours: frontiers between ancestral heritage and innovation; Royal Society of Chemistry; Food & Function; 3; 6; 6-2012; 606-620
2042-650X
2042-6496
CONICET Digital
CONICET
url http://hdl.handle.net/11336/103586
identifier_str_mv Dini, Cecilia; Garcia, Maria Alejandra; Viña, Sonia Zulma; Non-traditional flours: frontiers between ancestral heritage and innovation; Royal Society of Chemistry; Food & Function; 3; 6; 6-2012; 606-620
2042-650X
2042-6496
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://pubs.rsc.org/en/content/articlelanding/2012/FO/c2fo30036b#!divAbstract
info:eu-repo/semantics/altIdentifier/doi/10.1039/c2fo30036b
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Royal Society of Chemistry
publisher.none.fl_str_mv Royal Society of Chemistry
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 12.952241

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