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Fermentation of native wheat, potato, and pea starches, and their preparations by bifidobacterium – changes in resistant starch content
starch modification in vitro fermentation starch gelanisation
2014/2/25
The capability was studied of the selected Bifidobacterium strains to utilise the resistant starch fraction (RS) from native starches of the following origin: wheat, potato, and pea, and their prepara...
Losses of Ascorbic Acid During Storage of Fresh Tubers, Frying, Packaging and Storage of Potato Crisps from Four Kenyan Potato Cultivars
Ascorbic Acid Fresh Tubers
2016/6/1
The ascorbic acid (AA, vitamin C) levels of tubers was determined in four Kenyan potato cultivars (Dutch Robyjn, Tigoni, 393385.39 and 391691.96) grown under standard cultural conditions and the effec...
High-Pressure and Heat Pretreatment Effects on Rehydration and Quality of Sweet Potato
High-Pressure and Heat Pretreatment Quality of Sweet Potato
2016/5/31
The effects of high-pressure and heat pretreatments, used prior to drying, on the rehydration rate and quality of sweet potato was investigated. Sweet potato was pressurized at 200 Mpa for 5 min and h...
Thermoelectric effect on potato tuber (Solanum tuberosum L.) – short communication
potato cell integrity thermoelectricity
2014/2/27
For scaning rheological properties of tuber tissue during heating, different physical techniques are used. The experiments done on low solids tubers of cv. Magda have shown that maximum thermoelectric...
Quantification of Light-Induced Glycoalkaloids, α-Solanine and α-Chaconine, in Four Potato Cultivars（Solanum tuberosum L.）Distributed in Japan by LC/MS
solanum tuberosum potato glycoalkaloids
2009/6/18
The major glycoalkaloids, α-solanine and α-chaconine, in potato tubers were determined by LC/ESI-MS. The average recoveries from spiked samples by the method used in this study were more than 94% with...
Improving the Utility of Potato Pulp for Bread-Making by Fermentation with Rhizopus oryzae
bread potato pulp bread-making quality
2009/6/18
Potato pulp is an agricultural by-product of the starch industry. To use it for bread-making, experiments were conducted to evaluate the bread-making quality of doughs to which intact potato pulp (IPP...
Comparison of Amylomyces rouxii and Rhizopus oryzae in Lactic Acid Fermentation of Potato Pulp
pectic substances polygalacturonase look-pang
2009/6/18
Amylomyces rouxii, the filamentous fungus widely used in the production of Asian fermented foods, is closely related to certain strains of Rhizopus oryzae secreting lactic acid. Among seven strains of...
Effects of the White-Skinned Sweet Potato (Ipomoea batata L.) on the Expression of Adipocytokine in Adipose Tissue of Genetic Type 2 Diabetic Mice
white-skinned sweet potato adiponectin adipocytokines
2009/6/10
We investigated the effects of white-skinned sweet potato (WSSP) on the expression of adipose tissue adipocytokine in order to elucidate the mechanisms underlying the anti-diabetic effects of WSSP. A ...
Evaluation of DPPH-Radical-Scavenging Activity and Antimutagenicity and Analysis of Anthocyanins in an Alcoholic Fermented Beverage Produced from Cooked or Raw Purple-Fleshed Sweet Potato（Ipomoea Batatas cv. Ayamurasaki）Roots
purple-fleshed sweet potato anthocyanin alcoholic beverage
2009/6/10
We investigated the 1,1-diphenyl-2-picrylhydrazyl (DPPH)-radical-scavenging activity and antimutagenicity of alcoholic fermented beverages produced from cooked or raw purple-fleshed sweet potato (Ipom...
Increase in Antioxidant and Cytotoxicity Through Apoptosis-induction on HL-60 of Sweet Potato (Ipomoea Batatas Lam. cv. Koganesengan) by Sub-critical Water Treatment
Sweet potato Sub-critical water Antioxidant
2009/6/10
The objective is to examine the effectiveness of heating process of sweet potato with sub-critical water to produce more antioxidant activity and cytotoxic and apoptosis induction activities on human ...
Effect of Potato Starch Characteristics on the Textural Properties of Korean-style Cold Noodles Made from Wheat Flour and Potato Starch Blends
Potato starch Wheat flour Noodles
2009/5/31
The physicochemical properties of starches isolated from eight potato cultivars were analyzed. The phosphorus and amylose contents and median granule size, as well as the rapid visco-analyzer (RVA) pa...
Contribution of β-Carotene to Radical Scavenging Capacity Varies among Orange-fleshed Sweet Potato Cultivars
sweet potato ipomoea batatas radical scavenging capacity
2009/5/31
Orange-fleshed sweet potato (OR-SP) cultivars rich in β-carotene are considered to exhibit higher antioxidant capacity than yellow-fleshed sweet potato (YE-SP) cultivars, consumed commonly in Japan. H...
Temperature Dependence of Fraction of Frozen Water in Solutions of Glucose and its Oligomers, Dextrans, and Potato Starch
initial freezing point freezable water fraction bound water
2009/5/20
Initial freezing point and freezable water fraction, as the two parameters to determine the temperature dependence of fraction of frozen water, were measured systematically for solutions of glucose, i...
A Farinograph Study on Dough Characteristics of Mixtures of Wheat Flour and Potato Starches from Different Cultivars
Dough Farinograph Wheat flour Potato starch
2009/5/8
The dough characteristics of mixtures of wheat flour and potato starches from three different cultivars (Eniwa, Benimaru and Norin No. 1) were investigated using a Brabender farinograph. The water abs...
Mixoploidy and Chimeric Structures in Somaclones of Potato（Solanum tuberosum L.）cv. Bintje
Solanum tuberosum L. potato callus culture regenerants
2009/3/20
Plant tissue culture is recognised as a disposable tool to generate useful genetic variability for crop improvement. Nine somaclones of tetraploid potato cv. Bintje regenerated from stem, tuber or pro...