Optimization of oxalate-free starch production from Taro flour by oxalate oxidase assisted process-Reference-Cited by-同舟云学术

Optimization of oxalate-free starch production from Taro flour by oxalate oxidase assisted process

Published:2020-07-28 Issue:2 Volume:51 Page:105-111
ISSN:1082-6068
Container-title:Preparative Biochemistry & Biotechnology
language:en
Short-container-title:Preparative Biochemistry & Biotechnology

Author:

Jacob Kizhakedathil Moni Philip¹,Suvarna Suraksha¹,Belur Prasanna D.¹,Wongsagonsup Rungtiwa²,Agoo Esperanza Maribel G.³^ORCID,Janairo Jose Isagani B.³

Affiliation:

1. Department of Chemical Engineering, National Institute of Technology Karnataka, Mangalore, India

2. Division of Food Technology, Mahidol University Kanchanaburi Campus, Saiyok, Kanchanaburi, Thailand

3. Biology Department, De La Salle University, Manila, Philippines

Publisher

Informa UK Limited

Subject

General Medicine,Biochemistry,Biotechnology

Link

https://www.tandfonline.com/doi/pdf/10.1080/10826068.2020.1795672

Reference35 articles.

1. Extraction and properties of starches from the non-traditional vegetables Yam and Taro

2. Form and functionality of starch

3. Morphological, thermal and rheological properties of starches from different botanical sources

4. Effect of Heat and Tetracycline Treatments on the Food Quality and Acridity Factors in Cocoyam [Xanthosoma sagittifolium (L) Schott]

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