Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/341486
Type: Artigo
Title: Peruvian Andean maize: General characteristics, nutritional properties, bioactive compounds, and culinary uses
Author: Salvador-Reyes, R.
Clerici, M.T.P.S.
Abstract: Ancient grains are considered to have been minimally changed by selective breeding, thus they are resistant to pests and environmental adversities and have stood out as a healthy food for consumption. This article aimed to review Peruvian Andean maize (PAM), which despite being used in local cuisine, little information has been found in literature about its characteristics and bioactive properties. The highest yielding varieties of PAM include Chullpi, Piscorunto, Sacsa, Giant Cuzco, and Purple, which differs from the commercial maize by their greater variety of color, size, and higher levels of protein, lipids, and bioactive compounds. The genetic characteristics of PAM associated with a geographical origin allow for the production of agricultural products with higher added value, without exhausting the existing plantations and maintaining the sustainability of the Andean region
Subject: Milho - Peru
Country: Reino Unido
Editor: Elsevier
Rights: Fechado
Identifier DOI: 10.1016/j.foodres.2019.108934
Address: https://www.sciencedirect.com/science/article/abs/pii/S0963996919308208
Date Issue: 2020
Appears in Collections:FEA - Artigos e Outros Documentos

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