<i>In Vitro</i> Digestibility and Physicochemical Properties of Potato (<i>Solanum tuberosum</i>) Fermented by Traditional and Alternative Processes under Water Currents-Reference-Cited by-同舟云学术

In Vitro Digestibility and Physicochemical Properties of Potato (Solanum tuberosum) Fermented by Traditional and Alternative Processes under Water Currents

Published:2023-02-27 Issue:3 Volume:3 Page:465-469
ISSN:2692-1944
Container-title:ACS Food Science & Technology
language:en
Short-container-title:ACS Food Sci. Technol.

Author:

Escandón Karla¹,Gonzalez-Rojas Juan Carlos²,Carrera Flores María José³,Felix Daniela Guardado⁴^ORCID,Lazo-Vélez Marco A.¹^ORCID

Affiliation:

1. NutriOmics Research Group, Universidad del Azuay, Av. 24 de Mayo 7-77, Apartado 0101981, Cuenca, Ecuador

2. Laboratorio de Principios Activos y Seguridad Alimentaria, Universidad Católica de Cuenca − CIITT, Av. 25 de Marzo y Vía a Bibín, Ricaurte 010108, Cuenca, Ecuador

3. Laboratorio de Microbiología, Universidad Católica de Cuenca − CIITT, Av. 25 de Marzo y Vía a Bibín, Ricaurte 010108, Cuenca, Ecuador

4. Programa Regional de Posgrado en Biotecnología, Facultad de Ciencias Químico-Biológicas, Universidad Autónoma de Sinaloa, FCQB-UAS, AP 1354, CP 80000 Culiacán, Sinaloa, México

Funder

Universidad Cat?lica de Cuenca

Publisher

American Chemical Society (ACS)

Subject

Organic Chemistry,Chemistry (miscellaneous),Food Science,Analytical Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.2c00400

Reference22 articles.

1. Potato Starch: a Review of Physicochemical, Functional and Nutritional Properties

2. An Insight into the Ultrastructural and Physiochemical Characterization of Potato Starch: a Review

3. Total Dietary Fiber (CODEX Definition) in Foods and Food Ingredients by a Rapid Enzymatic-Gravimetric Method and Liquid Chromatography: Collaborative Study, First Action 2017.16