Effects of different cooking methods on chemical compositions, <i>in vitro</i> starch digestibility and antioxidant activity of taro ( <i>Colocasia esculenta</i> ) corms-Reference-Cited by-同舟云学术

Effects of different cooking methods on chemical compositions, in vitro starch digestibility and antioxidant activity of taro ( Colocasia esculenta ) corms

Published:2022-05-17 Issue:8 Volume:57 Page:5144-5154
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Kapcum Chutikarn¹,Pasada Kannika²,Kantiwong Pearploy¹,Sroysang Buraporn¹,Phiwtawee Jiratchaya¹,Suphantharika Manop³,Belur Prasanna D.⁴,Agoo Esperanza Maribel G.⁵,Janairo Jose Isagani Belen⁵,Wongsagonsup Rungtiwa¹^ORCID

Affiliation:

1. Division of Food Technology Kanchanaburi Campus Mahidol University Kanchanaburi 71150 Thailand

2. Unit of Scientific Laboratory for Education Kanchanaburi Campus Mahidol University Kanchanaburi 71150 Thailand

3. Department of Biotechnology Faculty of Science Mahidol University Rama 6 Road Bangkok 10400 Thailand

4. Department of Chemical Engineering National Institute of Technology Karnataka Surathkal, Srinivasanagar Mangalore 575025 India

5. Biology Department College of Science De La Salle University 2401 Taft Avenue Manila 0922 Philippines

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15823

Reference38 articles.

1. Nutrition contents of raw and processed products from Kenyan potato cultivars;Abong G.O.;Journal of Applied Biosciences,2009

2. The effect of cooking on the location and concentration of oxalate in three cultivars of New Zealand-grown oca (Oxalis tuberosa Mol)

3. The Nutritional Value and Phytochemical Components of Taro [Colocasia esculenta (L.) Schott] Powder and its Selected Processed Foods

4. Trans Fatty Acids and Coronary Heart Disease

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