Where the Land Meets the Sea 2017
DOI: 10.7560/311493-013
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Chapter 10 Plant Remains

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Cited by 6 publications
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“…In Peru, C. chamissoi has been consumed since pre-Hispanic times and is considered a fundamental ingredient in several dishes, such as the traditional Peruvian ceviche, "picantes" (spicy), and soups [8][9][10][11][12]. However, most of the biomass (60-100% of all C. chamissoi exports) is destined for the extraction of carrageenans, polysaccharides with multiple applications in the formulation of various foods due to their binding, emulsifier, and thickener properties [4,[13][14][15][16].…”
Section: Introductionmentioning
confidence: 99%
“…In Peru, C. chamissoi has been consumed since pre-Hispanic times and is considered a fundamental ingredient in several dishes, such as the traditional Peruvian ceviche, "picantes" (spicy), and soups [8][9][10][11][12]. However, most of the biomass (60-100% of all C. chamissoi exports) is destined for the extraction of carrageenans, polysaccharides with multiple applications in the formulation of various foods due to their binding, emulsifier, and thickener properties [4,[13][14][15][16].…”
Section: Introductionmentioning
confidence: 99%