Comparison of chemical properties of taro (Colocasia esculenta L.) and tigernut (Cyperus esculentus ) tuber and oils-Reference-Cited by-同舟云学术

Comparison of chemical properties of taro (Colocasia esculenta L.) and tigernut (Cyperus esculentus ) tuber and oils

Published:2017-11-06 Issue:3 Volume:42 Page:e13534
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Aljuhaimi Fahad¹,Şimşek Şenay²,Özcan Mehmet M.³^ORCID

Affiliation:

1. Department of Food Science & Nutrition; College of Food and Agricultural Sciences, King Saud University; Riyadh, Saudi Arabia

2. Department of Plant Sciences, Cereal Science Technology; North Dakota State University; Fargo North Dakota

3. Department of Food Engineering, Faculty of Agriculture; Selçuk University; Konya 42079 Turkey

Funder

International Scientific Partnership Program ISPP at King Saud University

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13534/fullpdf

Reference41 articles.

1. Nutritive value of a mixture of tiger nut tubers (Cyperus esculentus L.) and boabab seeds (Adansonia digidata L.);Addy;Journal of the Science of Food and Agriculture,1984

2. Tigernut processing: Its food uses and health benefits;Adejuyitan;American Journal of Food Technology,2011

3. Chemical composition, physicochemical properties and fatty acid profile of tigernut (Cyperus esculentum L.) seed oil as affected by different preparation methods;Adel;International Food Research Journal,2015

4. The effects of various drying methods on the nutritional composition of Musa paradisiaca, Dioscorea rotundata and Colocasia esculenta;Agoreyo;Asian Journal of Biochemistry,2011

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