Evaluation of Enzymatic and Chemical Treatments to Produce Oxalate Depleted Starch from a Novel Variety of Colocasia esculenta Grown in Joida, India-Reference-Cited by-同舟云学术

Evaluation of Enzymatic and Chemical Treatments to Produce Oxalate Depleted Starch from a Novel Variety of Colocasia esculenta Grown in Joida, India

Published:2021-09-20 Issue:1-2 Volume:74 Page:2000231
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch Stärke

Author:

Kizhakedathil Moni Philip Jacob¹,Belur Prasanna D.¹^ORCID,Wongsagonsup Rungtiwa²^ORCID,Suphantharika Manop³,Agoo Esperanza Maribel G.⁴,Janairo Jose Isagani B.⁴

Affiliation:

1. Department of Chemical Engineering Surathkal National Institute of Technology Karnataka, Srinivasanagar Mangalore 575 025 India

2. Division of Food Technology Mahidol University Kanchanaburi Campus Saiyok Kanchanaburi 71150 Thailand

3. Faculty of Science Mahidol University Rama VI Road Bangkok 10400 Thailand

4. Biology Department De La Salle University 2401 Taft Avenue Manila 1004 Philippines

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/star.202000231

Reference68 articles.

1. Isolation and partial characterization of delayed releasing starches of Colocasia species from Jharkhand, India

2. A Novel Enzymatic Process to Produce Oxalate Depleted Starch From Taro

3. Form and functionality of starch

4. Physicochemical, thermal, pasting and microstructural characterization of commercial Curcuma angustifolia starch

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1. Effects of processing on oxalate contents in plant foods: A review;Journal of Food Composition and Analysis;2022-09