Reactive oxygen species turnover, phenolics metabolism, and some key gene expressions modulate postharvest physiological deterioration in cassava tubers

Autor: Elizabeth Devi Wahengbam, Chingakham Premabati Devi, Susheel Kumar Sharma, Subhra Saikat Roy, Albert Maibam, Madhumita Dasgupta, Star Luikham, Tania Chongtham, Arati Ningombam, Ingudam Bhupenchandra, Laishram Kanta Singh, Yumnam Prabhabati Devi, Sushmita Thokchom, Chingakham Inao Khaba, Nameirakpam Bunindro Singh, Yallappa Rajashekar, Sudripta Das, Sansuta Mohanty, Manas Ranjan Sahoo

Publikováno v: Frontiers in Microbiology, Vol 14 (2023)

Rapid postharvest physiological deterioration (PPD) in cassava (Manihot esculenta Crantz) tuber is a significant concern during storage. The freshly harvested tubers start spoiling within 24 to 72 h. Accumulation of H2O2 is one of the earliest bioche

Externí odkaz: https://doaj.org/article/e295f922ae6a4c3b970c62b36bcc5e7d

Studies on in vitro bioavailability and starch hydrolysis in zinc fortified ready-to-eat parboiled rice (komal chawal)

Autor: Arup Jyoti Das, Brian D. Green, Elizabeth Devi Wahengbam, Manuj Kumar Hazarika

Publikováno v: Wahengbam, E D, Das, A J, Green, B D & Hazarika, M K 2019, ' Studies on in vitro bioavailability and starch hydrolysis in zinc fortified ready-to-eat parboiled rice (komal chawal) ', Journal of food science and technology, vol. 56, no. 7, pp. 3399-3407 . https://doi.org/10.1007/s13197-019-03824-4

Zinc fortified parboiled rice (komal chawal) was produced from a low amylose variety of rice by applying 'brown rice parboiling' method. In addition to the effect of milling on fortification, the effectiveness of fortification upon the amount of bioa

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2f0d0b2f79cfb2f88ba26beb7da3547c
https://doi.org/10.1007/s13197-019-03824-4

Drying characteristics of ready-to-eat komal chawal rice: processing and modeling

Autor: Thoithoi Tongbram, Manuj Kumar Hazarika, Elizabeth Devi Wahengbam

Publikováno v: J Food Sci Technol

A traditional ready-to-eat rice from Assam, India, known as komal chawal is produced by steaming of steeped chokuwa paddy, which is a low-amylose variety, and by drying the steamed paddy under shade as a measure of controlling the drying rate for sus

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7449da1c4906e248d511b891b993fc0f
https://europepmc.org/articles/PMC7171000/

Fortification of zinc in a parboiled low-amylose rice: effects of milling and cooking

Autor: Brian D. Green, Manuj Kumar Hazarika, Elizabeth Devi Wahengbam

Publikováno v: Wahengbam, E D, Green, B D & Hazarika, M K 2019, ' Fortification of zinc in a parboiled low-amylose rice: effects of milling and cooking ', Journal of the Science of Food and Agriculture . https://doi.org/10.1002/jsfa.9561

BACKGROUND Rice is a staple diet for many people, however, it is not a good source of micronutrients. The process of parboiling induces several desirable changes in rice: it improves the retention of available micronutrients, and in the case of low-a

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ec17c232aa67146c49a549ff105609d0
https://pure.qub.ac.uk/en/publications/fortification-of-zinc-in-a-parboiled-lowamylose-rice-effects-of-milling-and-cooking(2b20e194-186a-4a66-9bb5-0b6e455ad6e9).html