Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Rajarathnam Ezekiel"'
Publikováno v:
Food Research International. 50:487-496
Potato contains several phytochemicals such as phenolics, flavonoids, polyamines, and carotenoids, which are highly desirable in diet because of their beneficial effects on human health. The concentration and stability of these constituents are affec
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::08dd61050cc3aa466ae8c81945edf09e
https://doi.org/10.1016/j.foodres.2011.04.025
https://doi.org/10.1016/j.foodres.2011.04.025
Publikováno v:
Carbohydrate Polymers. 83:1521-1528
Changes in granule morphology, structural, thermal, gel textural and rheological properties of starches separated from two potato cultivars (Kufri Jyoti and Kufri Chipsona-2) caused by gamma-irradiation (Co 60 , 0.01, 0.05, 0.1 and 0.5 kGy) were stud
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c329a4e4b8b9f630e8a6b7669feb1479
https://doi.org/10.1016/j.carbpol.2010.09.063
https://doi.org/10.1016/j.carbpol.2010.09.063
Publikováno v:
Food Chemistry. 114:1396-1404
Starches from 11 potato cultivars stored at five temperatures (4, 8, 12, 16 and 20 °C) for 120 days were evaluated for physicochemical, thermal and pasting properties. Amylose content and swelling power increased with increase in storage temperature
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::33e5b1c0f9587ad9b5eb545f27906b9b
https://doi.org/10.1016/j.foodchem.2008.11.025
https://doi.org/10.1016/j.foodchem.2008.11.025
Publikováno v:
International Journal of Food Properties. 11:791-803
The present study evaluated the effect of blanching and frying temperatures (120, 150, and 180°C) on moisture retention, oil uptake and fracture force of chips prepared from potatoes of five cultiv...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f4300ab29f45c2e3f9f33ba73461282e
https://doi.org/10.1080/10942910701622664
https://doi.org/10.1080/10942910701622664
Publikováno v:
Food Chemistry. 105:1420-1429
The morphological, thermal and pasting properties of starch separated from potatoes of three varieties (Kufri Chandramukhi, Kufri Jyoti and Kufri Chipsona-2), treated either with CIPC (isopropyl N-(3 chlorophenyl) carbamate) or γ-irradiation (Co60,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::97d3b3d146f84039a8138d016eb2f5d6
https://doi.org/10.1016/j.foodchem.2007.05.018
https://doi.org/10.1016/j.foodchem.2007.05.018
Publikováno v:
Journal of the science of food and agriculture. 95(10)
The nutritional property of starch is related to its rate and extent of digestion and absorption in the small intestine. For nutritional purposes, starch is classified as rapidly available, slowly available and resistant starch (RS). The exact underl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::91df2cff8d7f3da863159ecee4ecd6b5
https://pubmed.ncbi.nlm.nih.gov/25331334
https://pubmed.ncbi.nlm.nih.gov/25331334
Publikováno v:
Advances in Food Science and Nutrition, Volume 2
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b0ec16bc6e8c8196c9f9406bbdb816eb
https://doi.org/10.1002/9781118865606.ch2
https://doi.org/10.1002/9781118865606.ch2
Autor:
Rajarathnam Ezekiel, Narpinder Singh
Publisher Summary Potato flour has been associated with the baking of bread for a long time and is known to help retain the freshness of bread and provide a distinctive flavor. The composition of potato flour generally reflects the composition of the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4464ef55be5b796df12df3154d197223
https://doi.org/10.1016/b978-0-12-380886-8.10023-6
https://doi.org/10.1016/b978-0-12-380886-8.10023-6
Autor:
Ruben Abril, Beatrice I.O. Ade-Omowaye, Oluyemisi Elizabeth Adelakun, Edith Agama-Acevedo, Davide Agnoletti, Saeed Akhtar, Graziella Allegri, Johan Almarza, Mehmet Alpaslan, Per Åman, Gaby Andersen, Roger Andersson, Joseph O. Anyango, Vanessa Cristina Arantes, Ahmad Arzani, Ali Ashgar, Noor Aziah Abdul Aziz, Gladys Barrera, Carlo Baschieri, Luis A. Bello-Pérez, Antonella Bertazzo, Trust Beta, Jacques Blacher, Andrea Brandolini, Daniel Bunout, Clímaco Cano, Elizabeth Carvajal-Millan, José Luiz Viana de Carvalho, Pasquale Catzeddu, Jean-Philippe Chaput, Marina Cocchi, Stefano Comai, Carlo V.L. Costa, Sébastien Czernichow, Maria Pia de la Maza, Debora Delcuratolo, Kwaku Gyebi Duodu, Rajarathnam Ezekiel, Anita Fechner, Giorgia Foca, Pilar Galan, Qianxin Gao, Francisco J. García-Suárez, Andrea Gianotti, Tommaso Gomes, Maria Helena Gaíva Gomes-da-Silva, M. Elisabetta Guerzoni, Katrin Hasenkopf, Mehmet Hayta, Serge Hercberg, Eva Hertrampf, Alyssa Hidalgo, Sachiko Hirota, Sandra Hirsch, Ana Laura Holguin-Acuña, Ann Katrin Holtekjølen, Ann Hunt, Dasappa Indrani, George E. Inglett, Marta S. Izydorczyk, Gerhard Jahreis, Morten Georg Jensen, Siwaporn Jitngarmkusol, Afaf Kamal-Eldin, Maria Kapsokefalou, Damla Coksert Kilic, Svein Halvor Knutsen, Peter Koehler, Márcia Queiroz Latorraca, Laura Leiva, Wende Li, Mario Li Vigni, Guoquan Lu, Dorothy Mackerras, Ioanna Mandala, Andrea Marchetti, Maria Salete Ferreira Martins, Tricia McMillan, Banu Mesci, Amanda Minnaar, Arwa Mustafa, Guillermo Niño-Medina, Marilia Regini Nutti, Aytekin Oguz, Olusegun A. Olaoye, Manuel Olivares, Perla Osorio-Díaz, Olusegun James Oyelade, Gamze Özuğur, Antonella Pasqualone, Naivi Ramos-Chavira, Agustín Rascón-Chu, Marise Auxiliadora de Barros Reis, Delia B. Rodriguez-Amaya, Cristina M. Rosell, Michel E. Safar, Víctor Santana-Rodriguez, Ute Schweiggert, Judy Seal, Sergio O. Serna-Saldivar, Diana I. Serrazanetti, Khetan Shevkani, Narpinder Singh, Prabhjeet Singh, Sandeep Singh, Veronika Somoza, Aida Souki, Valentina Stojceska, Luiz Fabrizio Stoppiglia, M.L. Sudha, Umeo Takahama, Mariko Tanaka, Kanitha Tananuwong, John R.N. Taylor, M. Carole Thivierge, Christian Thoma, Angelo Tremblay, Alessandro Ulrici, Reiko Urade, Rubí G. Utrilla-Coello, María Eugenia Vargas, Roberto Vilela Veloso, Gandham Venkateswara Rao, Pamela Vernocchi, Mardiana Ahamad Zabidi, Yi Zhang
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cb7f242279101326aa756e09c83ed578
https://doi.org/10.1016/b978-0-12-380886-8.10049-2
https://doi.org/10.1016/b978-0-12-380886-8.10049-2