Tiger nut (<i>Cyperus esculentus</i>) starch: extraction, composition, structure, properties, modification and uses-Reference-Cited by-同舟云学术

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Tiger nut (Cyperus esculentus) starch: extraction, composition, structure, properties, modification and uses

Published:2024 Issue:3 Volume:2 Page:635-651
ISSN:2753-8095
Container-title:Sustainable Food Technology
language:en
Short-container-title:Sustainable Food Technol.

Author:

Wu Yuchen¹^ORCID,Mao Qihui¹^ORCID,Zhao Guohua¹²³^ORCID,Ye Fayin¹²³^ORCID

Affiliation:

1. College of Food Science, Southwest University, Chongqing 400715, People's Republic of China

2. Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, People's Republic of China

3. Modern “Chuancai Yuwei” Food Industry Innovation Research Institute, Chongqing 400715, People's Republic of China

Abstract

An overview of the extraction, composition, structure, physiochemical properties, modifications and applications of tiger nut starch in food and non-food industries.

Funder

National Natural Science Foundation of China

National Key Research and Development Program of China

Publisher

Royal Society of Chemistry (RSC)

Link

http://pubs.rsc.org/en/content/articlepdf/2024/FB/D3FB00246B

Reference111 articles.

1. Morpho-Agronomic and Biochemical Characterization of Accessions of Tiger Nut (Cyperus esculentus) Grown in the North Temperate Zone of China

2. Tiger nut and its by-products valorization: From extraction of oil and valuable compounds to development of new healthy products

3. Tiger Nut (Cyperus esculentus) Commercialization: Health Aspects, Composition, Properties, and Food Applications

4. Characterization and comparison of tiger nuts ( Cyperus esculentus L.) from different geographical origin

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