Traditional Food Products from Prosopis sp. Flour View Full Text


Ontology type: schema:Chapter     


Chapter Info

DATE

2016-03-10

AUTHORS

Leonardo Pablo Sciammaro , Daniel Pablo Ribotta , Maria Cecilia Puppo

ABSTRACT

The Prosopis genus belongs to the leguminous family and Mimosoideae subfamily and includes 44 species with great importance in the tree and shrub composition of arid and semiarid regions in Asia (three native species), tropical Africa (one native species), and America (40 native species). Argentina is the main center of diversification, with the greatest proportion of endemic species. The majority of Prosopis species present elevated resistance to drought, extreme temperatures, and high salinity content; therefore, reforesting dessert lands with these species would allow disadvantaged rural populations of the northwest of Argentina to guarantee their food security with autochthonous products. Native communities associate “algarrobo” pods and their products to their origins and identity. This crop is used as food ingredient for different products. “Patay” is a sweet compacted product made with fine and dried flour, “aloja” is an ancient autochthonous alcoholic fermented beverage of sweet taste, and “arrope” is a dark and dense liquid-like honey that is obtained by cooking ground algarrobo pods with water during several hours, a process in which sugars are concentrated. Prosopis alba flour is also commonly used in bakery products. More... »

PAGES

209-216

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/978-1-4899-7648-2_14

DOI

http://dx.doi.org/10.1007/978-1-4899-7648-2_14

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1028850149


Indexing Status Check whether this publication has been indexed by Scopus and Web Of Science using the SN Indexing Status Tool
Incoming Citations Browse incoming citations for this publication using opencitations.net

JSON-LD is the canonical representation for SciGraph data.

TIP: You can open this SciGraph record using an external JSON-LD service: JSON-LD Playground Google SDTT

[
  {
    "@context": "https://springernature.github.io/scigraph/jsonld/sgcontext.json", 
    "about": [
      {
        "id": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/05", 
        "inDefinedTermSet": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/", 
        "name": "Environmental Sciences", 
        "type": "DefinedTerm"
      }, 
      {
        "id": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/0502", 
        "inDefinedTermSet": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/", 
        "name": "Environmental Science and Management", 
        "type": "DefinedTerm"
      }
    ], 
    "author": [
      {
        "affiliation": {
          "alternateName": "Centro de Investigaci\u00f3n y Desarrollo en Criotecnolog\u00eda de Alimentos (CONICET, UNLP), Calle 47 y 116, CC 553, 1900, La Plata, Argentina", 
          "id": "http://www.grid.ac/institutes/grid.9499.d", 
          "name": [
            "Centro de Investigaci\u00f3n y Desarrollo en Criotecnolog\u00eda de Alimentos (CONICET, UNLP), Calle 47 y 116, CC 553, 1900, La Plata, Argentina"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Sciammaro", 
        "givenName": "Leonardo Pablo", 
        "id": "sg:person.015764047117.09", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.015764047117.09"
        ], 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "alternateName": "CONICET-Universidad Nacional de C\u00f3rdoba, CC 509, 5000, C\u00f3rdoba, Argentina", 
          "id": "http://www.grid.ac/institutes/grid.10692.3c", 
          "name": [
            "CONICET-Universidad Nacional de C\u00f3rdoba, CC 509, 5000, C\u00f3rdoba, Argentina"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Ribotta", 
        "givenName": "Daniel Pablo", 
        "id": "sg:person.010326675172.29", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.010326675172.29"
        ], 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "alternateName": "Centro de Investigaci\u00f3n y Desarrollo en Criotecnolog\u00eda de Alimentos (CONICET, UNLP), Calle 47 y 116, CC 553, 1900, La Plata, Argentina", 
          "id": "http://www.grid.ac/institutes/grid.9499.d", 
          "name": [
            "Centro de Investigaci\u00f3n y Desarrollo en Criotecnolog\u00eda de Alimentos (CONICET, UNLP), Calle 47 y 116, CC 553, 1900, La Plata, Argentina"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Puppo", 
        "givenName": "Maria Cecilia", 
        "id": "sg:person.010011165007.48", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.010011165007.48"
        ], 
        "type": "Person"
      }
    ], 
    "datePublished": "2016-03-10", 
    "datePublishedReg": "2016-03-10", 
    "description": "The Prosopis genus belongs to the leguminous family and Mimosoideae subfamily and includes 44 species with great importance in the tree and shrub composition of arid and semiarid regions in Asia (three native species), tropical Africa (one native species), and America (40 native species). Argentina is the main center of diversification, with the greatest proportion of endemic species. The majority of Prosopis species present elevated resistance to drought, extreme temperatures, and high salinity content; therefore, reforesting dessert lands with these species would allow disadvantaged rural populations of the northwest of Argentina to guarantee their food security with autochthonous products. Native communities associate \u201calgarrobo\u201d pods and their products to their origins and identity. This crop is used as food ingredient for different products. \u201cPatay\u201d is a sweet compacted product made with fine and dried flour, \u201caloja\u201d is an ancient autochthonous alcoholic fermented beverage of sweet taste, and \u201carrope\u201d is a dark and dense liquid-like honey that is obtained by cooking ground algarrobo pods with water during several hours, a process in which sugars are concentrated. Prosopis alba flour is also commonly used in bakery products.", 
    "editor": [
      {
        "familyName": "Kristbergsson", 
        "givenName": "Kristberg", 
        "type": "Person"
      }, 
      {
        "familyName": "Oliveira", 
        "givenName": "Jorge", 
        "type": "Person"
      }
    ], 
    "genre": "chapter", 
    "id": "sg:pub.10.1007/978-1-4899-7648-2_14", 
    "inLanguage": "en", 
    "isAccessibleForFree": false, 
    "isPartOf": {
      "isbn": [
        "978-1-4899-7646-8", 
        "978-1-4899-7648-2"
      ], 
      "name": "Traditional Foods", 
      "type": "Book"
    }, 
    "keywords": [
      "disadvantaged rural populations", 
      "Prosopis alba flour", 
      "high salinity content", 
      "endemic species", 
      "native communities", 
      "autochthonous products", 
      "Prosopis sp", 
      "Prosopis genus", 
      "semiarid regions", 
      "food security", 
      "salinity content", 
      "compacted product", 
      "tropical Africa", 
      "leguminous family", 
      "species", 
      "main centres", 
      "greater proportion", 
      "Argentina", 
      "extreme temperatures", 
      "rural population", 
      "northwest of Argentina", 
      "arid", 
      "arrope", 
      "drought", 
      "crops", 
      "Mimosoideae", 
      "community", 
      "trees", 
      "northwest", 
      "genus", 
      "America", 
      "great importance", 
      "water", 
      "diversification", 
      "Africa", 
      "composition", 
      "algarrobo", 
      "Asia", 
      "ground", 
      "population", 
      "traditional food products", 
      "content", 
      "importance", 
      "pods", 
      "proportion", 
      "region", 
      "sp", 
      "security", 
      "food products", 
      "products", 
      "process", 
      "majority", 
      "origin", 
      "different products", 
      "temperature", 
      "honey", 
      "family", 
      "identity", 
      "elevated resistance", 
      "flour", 
      "ingredients", 
      "center", 
      "sugars", 
      "resistance", 
      "food ingredients", 
      "sweet taste", 
      "bakery products", 
      "taste", 
      "hours", 
      "beverages", 
      "desserts", 
      "alcoholics", 
      "composition of arid", 
      "Prosopis species present elevated resistance", 
      "species present elevated resistance", 
      "present elevated resistance", 
      "sweet compacted product", 
      "ancient autochthonous alcoholic", 
      "autochthonous alcoholic", 
      "dense liquid-like honey", 
      "liquid-like honey", 
      "alba flour"
    ], 
    "name": "Traditional Food Products from Prosopis sp. Flour", 
    "pagination": "209-216", 
    "productId": [
      {
        "name": "dimensions_id", 
        "type": "PropertyValue", 
        "value": [
          "pub.1028850149"
        ]
      }, 
      {
        "name": "doi", 
        "type": "PropertyValue", 
        "value": [
          "10.1007/978-1-4899-7648-2_14"
        ]
      }
    ], 
    "publisher": {
      "name": "Springer Nature", 
      "type": "Organisation"
    }, 
    "sameAs": [
      "https://doi.org/10.1007/978-1-4899-7648-2_14", 
      "https://app.dimensions.ai/details/publication/pub.1028850149"
    ], 
    "sdDataset": "chapters", 
    "sdDatePublished": "2021-12-01T19:56", 
    "sdLicense": "https://scigraph.springernature.com/explorer/license/", 
    "sdPublisher": {
      "name": "Springer Nature - SN SciGraph project", 
      "type": "Organization"
    }, 
    "sdSource": "s3://com-springernature-scigraph/baseset/20211201/entities/gbq_results/chapter/chapter_13.jsonl", 
    "type": "Chapter", 
    "url": "https://doi.org/10.1007/978-1-4899-7648-2_14"
  }
]
 

Download the RDF metadata as:  json-ld nt turtle xml License info

HOW TO GET THIS DATA PROGRAMMATICALLY:

JSON-LD is a popular format for linked data which is fully compatible with JSON.

curl -H 'Accept: application/ld+json' 'https://scigraph.springernature.com/pub.10.1007/978-1-4899-7648-2_14'

N-Triples is a line-based linked data format ideal for batch operations.

curl -H 'Accept: application/n-triples' 'https://scigraph.springernature.com/pub.10.1007/978-1-4899-7648-2_14'

Turtle is a human-readable linked data format.

curl -H 'Accept: text/turtle' 'https://scigraph.springernature.com/pub.10.1007/978-1-4899-7648-2_14'

RDF/XML is a standard XML format for linked data.

curl -H 'Accept: application/rdf+xml' 'https://scigraph.springernature.com/pub.10.1007/978-1-4899-7648-2_14'


 

This table displays all metadata directly associated to this object as RDF triples.

164 TRIPLES      23 PREDICATES      107 URIs      100 LITERALS      7 BLANK NODES

Subject Predicate Object
1 sg:pub.10.1007/978-1-4899-7648-2_14 schema:about anzsrc-for:05
2 anzsrc-for:0502
3 schema:author Nf98b9a848f654278a4a96e9b0cf40a65
4 schema:datePublished 2016-03-10
5 schema:datePublishedReg 2016-03-10
6 schema:description The Prosopis genus belongs to the leguminous family and Mimosoideae subfamily and includes 44 species with great importance in the tree and shrub composition of arid and semiarid regions in Asia (three native species), tropical Africa (one native species), and America (40 native species). Argentina is the main center of diversification, with the greatest proportion of endemic species. The majority of Prosopis species present elevated resistance to drought, extreme temperatures, and high salinity content; therefore, reforesting dessert lands with these species would allow disadvantaged rural populations of the northwest of Argentina to guarantee their food security with autochthonous products. Native communities associate “algarrobo” pods and their products to their origins and identity. This crop is used as food ingredient for different products. “Patay” is a sweet compacted product made with fine and dried flour, “aloja” is an ancient autochthonous alcoholic fermented beverage of sweet taste, and “arrope” is a dark and dense liquid-like honey that is obtained by cooking ground algarrobo pods with water during several hours, a process in which sugars are concentrated. Prosopis alba flour is also commonly used in bakery products.
7 schema:editor N1013f64fc8e3459f8ab2cb028026bb71
8 schema:genre chapter
9 schema:inLanguage en
10 schema:isAccessibleForFree false
11 schema:isPartOf N0a8b93c4c7fe42f18ca08cd2c656613e
12 schema:keywords Africa
13 America
14 Argentina
15 Asia
16 Mimosoideae
17 Prosopis alba flour
18 Prosopis genus
19 Prosopis sp
20 Prosopis species present elevated resistance
21 alba flour
22 alcoholics
23 algarrobo
24 ancient autochthonous alcoholic
25 arid
26 arrope
27 autochthonous alcoholic
28 autochthonous products
29 bakery products
30 beverages
31 center
32 community
33 compacted product
34 composition
35 composition of arid
36 content
37 crops
38 dense liquid-like honey
39 desserts
40 different products
41 disadvantaged rural populations
42 diversification
43 drought
44 elevated resistance
45 endemic species
46 extreme temperatures
47 family
48 flour
49 food ingredients
50 food products
51 food security
52 genus
53 great importance
54 greater proportion
55 ground
56 high salinity content
57 honey
58 hours
59 identity
60 importance
61 ingredients
62 leguminous family
63 liquid-like honey
64 main centres
65 majority
66 native communities
67 northwest
68 northwest of Argentina
69 origin
70 pods
71 population
72 present elevated resistance
73 process
74 products
75 proportion
76 region
77 resistance
78 rural population
79 salinity content
80 security
81 semiarid regions
82 sp
83 species
84 species present elevated resistance
85 sugars
86 sweet compacted product
87 sweet taste
88 taste
89 temperature
90 traditional food products
91 trees
92 tropical Africa
93 water
94 schema:name Traditional Food Products from Prosopis sp. Flour
95 schema:pagination 209-216
96 schema:productId N94a45266057042f8ad3fae4fc086834c
97 Nb91ae19cb73c485197b2fa18cadd1b3c
98 schema:publisher N75f6819bcd4649988690c64a64b2fd7f
99 schema:sameAs https://app.dimensions.ai/details/publication/pub.1028850149
100 https://doi.org/10.1007/978-1-4899-7648-2_14
101 schema:sdDatePublished 2021-12-01T19:56
102 schema:sdLicense https://scigraph.springernature.com/explorer/license/
103 schema:sdPublisher N9047b4bbbb744f888c16f44a271ffed6
104 schema:url https://doi.org/10.1007/978-1-4899-7648-2_14
105 sgo:license sg:explorer/license/
106 sgo:sdDataset chapters
107 rdf:type schema:Chapter
108 N08f9125070ad458cbe733f1848ad4c6f rdf:first Nd5c3f318ddfc403fb9421d911a6a9524
109 rdf:rest rdf:nil
110 N0a8b93c4c7fe42f18ca08cd2c656613e schema:isbn 978-1-4899-7646-8
111 978-1-4899-7648-2
112 schema:name Traditional Foods
113 rdf:type schema:Book
114 N1013f64fc8e3459f8ab2cb028026bb71 rdf:first Ncb46152cddcf4279b617a15f94626121
115 rdf:rest N08f9125070ad458cbe733f1848ad4c6f
116 N3615e8b96ced4476a75a6fa4b56741e3 rdf:first sg:person.010011165007.48
117 rdf:rest rdf:nil
118 N75f6819bcd4649988690c64a64b2fd7f schema:name Springer Nature
119 rdf:type schema:Organisation
120 N9047b4bbbb744f888c16f44a271ffed6 schema:name Springer Nature - SN SciGraph project
121 rdf:type schema:Organization
122 N94a45266057042f8ad3fae4fc086834c schema:name doi
123 schema:value 10.1007/978-1-4899-7648-2_14
124 rdf:type schema:PropertyValue
125 Nb91ae19cb73c485197b2fa18cadd1b3c schema:name dimensions_id
126 schema:value pub.1028850149
127 rdf:type schema:PropertyValue
128 Nc1060a16656b4a14a95b80328e6a83ec rdf:first sg:person.010326675172.29
129 rdf:rest N3615e8b96ced4476a75a6fa4b56741e3
130 Ncb46152cddcf4279b617a15f94626121 schema:familyName Kristbergsson
131 schema:givenName Kristberg
132 rdf:type schema:Person
133 Nd5c3f318ddfc403fb9421d911a6a9524 schema:familyName Oliveira
134 schema:givenName Jorge
135 rdf:type schema:Person
136 Nf98b9a848f654278a4a96e9b0cf40a65 rdf:first sg:person.015764047117.09
137 rdf:rest Nc1060a16656b4a14a95b80328e6a83ec
138 anzsrc-for:05 schema:inDefinedTermSet anzsrc-for:
139 schema:name Environmental Sciences
140 rdf:type schema:DefinedTerm
141 anzsrc-for:0502 schema:inDefinedTermSet anzsrc-for:
142 schema:name Environmental Science and Management
143 rdf:type schema:DefinedTerm
144 sg:person.010011165007.48 schema:affiliation grid-institutes:grid.9499.d
145 schema:familyName Puppo
146 schema:givenName Maria Cecilia
147 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.010011165007.48
148 rdf:type schema:Person
149 sg:person.010326675172.29 schema:affiliation grid-institutes:grid.10692.3c
150 schema:familyName Ribotta
151 schema:givenName Daniel Pablo
152 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.010326675172.29
153 rdf:type schema:Person
154 sg:person.015764047117.09 schema:affiliation grid-institutes:grid.9499.d
155 schema:familyName Sciammaro
156 schema:givenName Leonardo Pablo
157 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.015764047117.09
158 rdf:type schema:Person
159 grid-institutes:grid.10692.3c schema:alternateName CONICET-Universidad Nacional de Córdoba, CC 509, 5000, Córdoba, Argentina
160 schema:name CONICET-Universidad Nacional de Córdoba, CC 509, 5000, Córdoba, Argentina
161 rdf:type schema:Organization
162 grid-institutes:grid.9499.d schema:alternateName Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CONICET, UNLP), Calle 47 y 116, CC 553, 1900, La Plata, Argentina
163 schema:name Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CONICET, UNLP), Calle 47 y 116, CC 553, 1900, La Plata, Argentina
164 rdf:type schema:Organization
 




Preview window. Press ESC to close (or click here)


...