A Novel Enzymatic Process to Produce Oxalate Depleted Starch From Taro
Author:
Affiliation:
1. Department of Chemical Engineering, National Institute of Technology Karnataka; Surathkal Srinivasanagar Mangalore-575 025 India
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/star.201700352/fullpdf
Reference33 articles.
1. Changes in Viscosity Properties of Potato Starch During Growth
2. Kinetics of Calcium Oxalate Reduction in Taro (Colocasia Esculenta) Corm Chips during Treatments Using Baking Soda Solution
3. Chemical composition and the effect of processing on oxalate content of cocoyam Xanthosoma sagittifolium and Colocasia esculenta cormels
4. Estimation of the oxalate content of foods and daily oxalate intake
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1. Impact of oxalate on the physicochemical properties of potato starch: An insight closely associated with Indian cuisine;International Journal of Gastronomy and Food Science;2023-03
2. Effects of processing on oxalate contents in plant foods: A review;Journal of Food Composition and Analysis;2022-09
3. Effects of different cooking methods on chemical compositions, in vitro starch digestibility and antioxidant activity of taro ( Colocasia esculenta ) corms;International Journal of Food Science & Technology;2022-05-17
4. Isolation, characterization, modification and uses of taro starch: A review;International Journal of Biological Macromolecules;2021-12
5. Evaluation of Enzymatic and Chemical Treatments to Produce Oxalate Depleted Starch from a Novel Variety of Colocasia esculenta Grown in Joida, India;Starch - Stärke;2021-09-20
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