Processing and Utilization Technology of Root and Tuber Food-Reference-Cited by-同舟云学术

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Processing and Utilization Technology of Root and Tuber Food

Published:2024-07-01 Issue:13 Volume:13 Page:2082
ISSN:2304-8158
Container-title:Foods
language:en
Short-container-title:Foods

Author:

Zeng Fankui¹^ORCID,Guo Huachun²,Liu Gang¹

Affiliation:

1. Research Center for Natural Medicine and Chemical Metrology, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000, China

2. College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming 650000, China

Abstract

Roots and tubers make a great contribution to major staple foods and provide good sources of dietary carbohydrates for the nutrition supply and energy recharge of human [...]

Publisher

MDPI AG

Link

https://www.mdpi.com/2304-8158/13/13/2082/pdf

Reference20 articles.

1. Effect of Amylolysis on the Formation, the Molecular, Crystalline and Thermal Characteristics and the Digestibility of Retrograded Starches;Facchinatto;Int. J. Biol. Macromol.,2020

2. NIR Determination of Major Constituents in Tropical Root and Tuber Crop Flours;Lebot;J. Agric. Food Chem.,2009

3. Composition, Molecular Structure, and Physicochemical Properties of Tuber and Root Starches: A review;Hoover;Carbohydr. Polym.,2001

4. A Review of Root, Tuber and Banana Crops in Developing Countries: Past, Present and Future;Scott;Int. J. Food Sci. Tech.,2020

5. Assessing the Impact of the Green Revolution 1960 to 2000;Evenson;Science,2003

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