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1. Editor’s Choice: March 2021

Author:
Beukeboom, Leo W.
Source:
Entomologia experimentalis et applicata 2021 v.169 no.3 pp. 236
ISSN:
0013-8703
Subject:
potatoes,   etc   ; cannibalism; Colorado;     Show all 3 Subjects
Abstract:
... Increased cannibalism in Colorado potato beetles feeding on non‐preferred host plants in laboratory – A. Alyokhin & N. Baron (https://doi.org/10.1111/eea.13007). ...
DOI:
10.1111/eea.13024

2. Microwave power control scheme for potatoes based on dielectric loss factor feedback

Author:
Ma, Xiaotong; Luo, Guiyi; Li, Zhenfeng; Raghavan, G.S.V.; Chen, Haiying; Song, ChunFang
Source:
Journal of food engineering 2021 v.288 pp. 110134
ISSN:
0260-8774
Subject:
potatoes,   etc   ; equations; temperature; water content;     Show all 4 Subjects
Abstract:
... The dielectric properties of potatoes in the moisture content range of 8.3%–75.4% (w.b.) and the temperature range of 25 °C–85 °C were measured with a coaxial probe network analyzer. The regression equation of loss factor of potatoes with its moisture content and temperature was developed first and then introduced into an established LabVIEW control program to make dielectric loss factor as feedba ...
DOI:
10.1016/j.jfoodeng.2020.110134

3. Differentiation of potato samples using a modified high identity traits (HITS) method is greater with trained panels than untrained

Author:
Ciccone, Melissa; Chambers, Delores H.; Chambers, Edgar, IV; Talavera, Martin
Source:
Journal of sensory studies 2021 v.36 no.1 pp. e12626
ISSN:
0887-8250
Subject:
potatoes,   etc   ; flavor; frying; odors; sensory evaluation; texture;     Show all 6 Subjects
Abstract:
... The High Identity Traits (HITS) method allows trained panelists to develop simpler descriptive product profiles that focus on key traits. However, the use of trained panelists requires dedicated resources, so new methods are developed for the use of semitrained or untrained consumer panels. The objective of this study was to determine if an untrained consumer panel could provide similar sensory pr ...
DOI:
10.1111/joss.12626

4. A review of varietal change in roots, tubers and bananas: consumer preferences and other drivers of adoption and implications for breeding

Author:
Thiele, Graham; Dufour, Dominique; Vernier, Philippe; Mwanga, Robert O. M.; Parker, Monica L.; Schulte Geldermann, Elmar; Teeken, Béla; Wossen, Tesfamicheal; Gotor, Elisabetta; Kikulwe, Enoch; Tufan, Hale; Sinelle, Sophie; Kouakou, Amani Michel; Friedmann, Michael; Polar, Vivian; Hershey, Clair
Source:
International journal of food science & technology 2021 v.56 no.3 pp. 1076-1092
ISSN:
0950-5423
Subject:
potatoes; sweet potatoes,   etc   ; cassava; food science; technology; Cote d'Ivoire; Kenya; Nigeria; Uganda;     Show all 9 Subjects
Abstract:
... This review of the literature on varietal change in sub‐Saharan Africa looks in detail at adoption of new varieties of bananas in Uganda, cassava in Nigeria, potato in Kenya, sweetpotato in Uganda and yams in Côte d’Ivoire. The review explored three hypotheses about drivers of varietal change. There was a strong confirmation for the hypothesis that insufficient priority given to consumer‐preferred ...
DOI:
10.1111/ijfs.14684

5. Iron concentration of potato and sweetpotato clones as affected by location

Author:
Burgos, Gabriela; Sosa, Paola; Chacaltana, Clara; Muñoa, Lupita; Scurrah, María; Salas, Elisa; Ccanto, Raúl; Díaz, Federico; zum Felde, Thomas
Source:
Journal of agriculture and food research 2021 v.3 pp. 100100
ISSN:
2666-1543
Subject:
potatoes; sweet potatoes,   etc   ; agriculture; alkaline soils; food research; genotype; iron absorption; organic matter; pH; sand; variance;     Show all 11 Subjects
Abstract:
... The effect of growing location on the iron concentration of potato and sweetpotato as determined by ICP-MS was evaluated using freeze dried and milled samples from peeled raw potato tubers and sweetpotato roots. Significant variation of the iron concentrations due to genotype (clone or variety), location and genotype × location interaction was found for potato and sweetpotato. However, for potato, ...
DOI:
10.1016/j.jafr.2021.100100

6. Quantitative characterization of individual starch grain morphology using a particle flow analyzer

Author:
Aoyagi, Tatsushi; Oshima, Tatsuya; Imaizumi, Teppei
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2021 v.139 pp. 110589
ISSN:
0023-6438
Subject:
potatoes; sweet potatoes,   etc   ; corn; potato starch; principal component analysis; starch granules; wheat;     Show all 7 Subjects
Abstract:
... A novel method was used to characterize starch morphology in four kinds of starch (wheat, corn, potato, and sweet potato). Individual starch granules contained in starch suspension (at least 2500 particles) were successfully captured for each species using a particle flow analyzer. Captured images were analyzed to quantitate morphological parameters such as circle equivalent (CE) diameter, circula ...
DOI:
10.1016/j.lwt.2020.110589

7. Current intake levels of potatoes and all-cause mortality in China: A population-based nationwide study

Author:
Chen, Xiaoqian; Jiao, Jingjing; Zhuang, Pan; Wu, Fei; Mao, Lei; Zhang, Yiju; Zhang, Yu
Source:
Nutrition 2021 v.81 pp. 110902
ISSN:
0899-9007
Subject:
potatoes; sweet potatoes,   etc   ; Chinese people; dietary carbohydrate; mortality; nutrition surveys; China;     Show all 7 Subjects
Abstract:
... Current levels of potato consumption in relation to mortality in Chinese people remains unknown. The aim of this study was to investigate the intakes of total potatoes, fried potatoes, non-fried potatoes, and sweet potatoes as dietary carbohydrate sources in relation to all-cause mortality in the China Health and Nutrition Survey (CHNS).Overall 14 117 participants ≥20 y of age were included, with ...
DOI:
10.1016/j.nut.2020.110902

8. Content and distribution of major and trace elements as a tool to assess the genotypes, harvesting time, and cultivation systems of potato

Author:
Dramićanin, Aleksandra; Andrić, Filip; Mutić, Jelena; Stanković, Vesna; Momirović, Nebojša; Milojković-Opsenica, Dušanka
Source:
Food chemistry 2021 v.354 pp. 129507
ISSN:
0308-8146
Subject:
potatoes,   etc   ; crop management; field experimentation; food chemistry; multivariate analysis;     Show all 5 Subjects
Abstract:
... The effects of organic versus integral and conventional crop management on content and distribution of major and trace elements in different varieties of potato were investigated in a three year field trial. A set of 48 potato tubers of four varieties with different harvesting times, cultivated in three types of agricultural systems: conventional (C), integral (I), and organic (O) were characteriz ...
DOI:
10.1016/j.foodchem.2021.129507

9. Bio-electrical impedance analysis of “silk sweet” sweet potato tissues under low-temperature storage using a novel indicator, LTO

Author:
Watanabe, Takashi; Nakamura, Nobutaka; Sakamoto, Kohei; Nagata, Masayasu
Source:
Biosystems engineering 2021 v.206 pp. 1-5
ISSN:
1537-5110
Subject:
sweet potatoes,   etc   ; cold storage; electric impedance; storage temperature; sugars;     Show all 5 Subjects
Abstract:
... In this study, the specific changes in the electrical impedance properties of sweet potato tissues under low-temperature storage are reported. The tissue status was monitored by using an electrical indicator, LTO (which refers to the distance from the origin of the coordinate at the top of the circular arc of the corresponding Cole–Cole plot), and its variation was investigated at storage temperat ...
DOI:
10.1016/j.biosystemseng.2021.03.009

10. Mitigation of acrylamide in baked potato chips by vacuum baking and combined conventional and vacuum baking processes

Author:
Akkurt, Kübra; Mogol, Burçe Ataç; Gökmen, Vural
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2021 v.144 pp. 111211
ISSN:
0023-6438
Subject:
potatoes,   etc   ; acrylamides; heat transfer; sensory evaluation; texture; water content;     Show all 6 Subjects
Abstract:
... Consumers tend to reduced-fat products recently due to health concerns, which create a need to design reduced-fat products either changing the recipes or the processes. In the last decade, baking was introduced to reformulated potato chips production to low-fat chips; however it might lead to higher acrylamide formation due to increased processing time. In this study, vacuum baking and combined co ...
DOI:
10.1016/j.lwt.2021.111211

11. Instrumental indicators of desirable texture attributes of French fries

Author:
Sadeghi, Rohollah; Lin, Yulian; Price, William J.; Thornton, Michael K.; Hui-Mei Lin, Amy
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2021 v.142 pp. 110968
ISSN:
0023-6438
Subject:
potatoes,   etc   ; French fries; hardness; microstructure; mouth; sensation; sensory evaluation; texture;     Show all 8 Subjects
Abstract:
... The texture quality of French fries is critical to the potato processing industry. Sensory evaluation via testing mouth sensation or by visual and finger spinning inspection are the primary methods to assess French fry texture quality. Instrumental texture analysis has not been practically used due to data inconsistency. This study aimed to minimize variations of instrumental analysis and identify ...
DOI:
10.1016/j.lwt.2021.110968

12. Novel alternative use of near-infrared spectroscopy to indirectly forecast 3D printability of purple sweet potato pastes

Author:
Chen, Jieling; Zhang, Min; Devahastin, Sakamon; Yu, Dongxing
Source:
Journal of food engineering 2021 v.296 pp. 110464
ISSN:
0260-8774
Subject:
sweet potatoes,   etc   ; near-infrared spectroscopy; neural networks; rheological properties; wavelengths;     Show all 5 Subjects
Abstract:
... Conventional assessment of whether a food material is suitable for 3D printing requires time-consuming rheological properties measurement. Here, a novel alternative use of near-infrared spectroscopy to forecast 3D printability of a food material is proposed; purple sweet potato pastes of different formulations were used as test materials. According to actual 3D printing experiments as well as prin ...
DOI:
10.1016/j.jfoodeng.2020.110464

13. A study of starch content detection and the visualization of fresh-cut potato based on hyperspectral imaging

Author:
Wang, Fuxiang; Wang, Chunguang; Song, Shiyong
Source:
RSC advances 2021 v.11 no.22 pp. 13636-13643
ISSN:
2046-2069
Subject:
potatoes,   etc   ; algorithms; humans; hygiene; models; prediction; stainless steel; starch; wavelengths;     Show all 9 Subjects
Abstract:
... Fresh-cut potatoes are popular with consumers because of their healthiness, hygiene, and convenience. Currently, starch content is mainly detected using chemical methods, which are time-consuming and laborious. Moreover, these methods may cause some side effects in the human body. Therefore, suitable methods are required for the rapid and accurate detection of starch content. In this study, Zihuab ...
DOI:
10.1039/d1ra01013a

14. Cross-cultural emotional response to food stimuli: Influence of consumption context

Author:
Souza Olegario, Lary; Estevéz, Mario; González-Mohino, Alberto; Madruga, Marta S.; Ventanas, Sonia
Source:
Food research international 2021 v.142 pp. 110194
ISSN:
0963-9969
Subject:
potatoes,   etc   ; chocolate; food research; frequency; research; surveys; yogurt;     Show all 7 Subjects
Abstract:
... Emotional responses elicited by certain types of food can be influenced by past experiences, frequency of consumption, culture, and other personal preferences. The present research aimed i) to investigate the impact of culture (Brazilian and Spaniard) on consumers' emotional responses and acceptability of different food stimuli, and ii) to explore the influence of evoked contexts. Brazilian (n = 4 ...
DOI:
10.1016/j.foodres.2021.110194

15. A more refined mathematical model for the Mycorrhiza-potato plant-Colorado potato beetle interactions

Author:
Seminara, Manuela; Atlihan, Remzi; Britton, Nicholas F.; Demir, Semra; Risvanli, Mehmet Ramazan; Venturino, Ezio
Source:
Ecological complexity 2021 v.46 pp. 100924
ISSN:
1476-945X
Subject:
potatoes,   etc   ; Leptinotarsa decemlineata; mathematical models; pests; vesicular arbuscular mycorrhizae;     Show all 5 Subjects
Abstract:
... A model for the Colorado potato beetle (CPB), potato plant and mycorrhiza mutual interactions is presented, accounting for the symbiotic and predator-prey features of this system. The study is performed to determine if arbuscular mycorrhizal fungi (AMF) increase potato tolerance to CPB. To this end, data collected by biological experiments are used. The system exhibits several possible equilibria ...
DOI:
10.1016/j.ecocom.2021.100924

16. Modelling the physiological relevance of sucrose export repression by an Flowering Time homolog in the long‐distance phloem of potato

Author:
van den Herik, Bas; Bergonzi, Sara; Bachem, Christian W. B.; ten Tusscher, Kirsten
Source:
Plant, cell and environment 2021 v.44 no.3 pp. 792-806
ISSN:
0140-7791
Subject:
potatoes,   etc   ; apoplast; environment; exports; mechanistic models; phloem; photosynthesis; sucrose;     Show all 8 Subjects
Abstract:
... Yield of harvestable plant organs depends on photosynthetic assimilate production in source leaves, long‐distance sucrose transport and sink‐strength. While photosynthesis optimization has received considerable interest for optimizing plant yield, the potential for improving long‐distance sucrose transport has received far less attention. Interestingly, a recent potato study demonstrates that the ...
DOI:
10.1111/pce.13977

17. Purple and Beige‐Fleshed Sweet Potato Starches Modified by Autoclaving

Author:
Paixão e Silva, Giselle de Lima; Bento, Juliana Aparecida Correia; Bataus, Luiz Artur Mendes; Soares Júnior, Manoel Soares; Caliari, Márcio
Source:
DieStärke = 2021 v.73 no.3-4 pp. e2000210
ISSN:
0038-9056
Subject:
sweet potatoes,   etc   ; autoclaving; gelatinization; solubility; viscosity; water uptake;     Show all 6 Subjects
Abstract:
... In this study, the effects on the morphological, functional, pasting, and thermal properties of purple (PSP) and beige (BSP)‐fleshed sweet potato starches, resulting from the application of the physical autoclave method (at 121 °C and 1.1 Kgf cm⁻²) under different moisture conditions and exposure times, are evaluated. The micrograph shows cracks on the surfaces of the starch granules exposed for 1 ...
DOI:
10.1002/star.202000210

18. Review of knowledge to guide product development and breeding for sweetpotato frying quality in West Africa

Author:
Carey, Edward E.; Ssali, Reuben; Low, Jan W.
Source:
International journal of food science & technology 2021 v.56 no.3 pp. 1410-1418
ISSN:
0950-5423
Subject:
sweet potatoes,   etc   ; markets; product development; roadsides; England; Western Africa;     Show all 6 Subjects
Abstract:
... This review provides background about sweetpotato in West Africa to identify the current importance and future potential of sweetpotato fried products in the region. We drew on global literature to consider current best practices and health aspects in addition to information from West Africa where frying in the form of large wedges or ‘chunk fries’ is predominant over other forms (i.e. chips (ofte ...
DOI:
10.1111/ijfs.14934

19. Exploring the metabolic changes in sweet potato during postharvest storage using a widely targeted metabolomics approach

Author:
Ren, Lei; Zhang, Tingting; Wu, Haixia; Ge, Yuxin; Zhao, Xuehong; Shen, Xiaodie; Zhou, Wuyu; Wang, Tianlong; Zhang, Yungang; Ma, Daifu; Wang, Aimin
Source:
Journal of food processing and preservation 2021 v.45 no.2 pp. e15118
ISSN:
0145-8892
Subject:
sweet potatoes,   etc   ; catabolism; cultivars; metabolites; metabolomics; nutritive value; postharvest storage;     Show all 7 Subjects
Abstract:
... Sweet potato is a globally important tuber crop valued for its high nutritional value. Following harvesting, the tubers are typically stored for up to several months, but little is known about the changes in global metabolites during this period. Here, a widely targeted metabolomics approach was used to analyze the metabolic changes in three sweet potato cultivars with different flesh colors durin ...
DOI:
10.1111/jfpp.15118

20. Mitigation effects of phlorizin immersion on acrylamide formation in fried potato strips

Author:
Yang, Yali; Shen, Hailiang; Liu, Ting; Wen, Yaoyao; Wang, Furong; Guo, Yurong
Source:
Journal of the science of food and agriculture 2021 v.101 no.3 pp. 937-946
ISSN:
0022-5142
Subject:
potatoes,   etc   ; acrylamides; agriculture; color; freeze drying; polyphenols; temperature; texture;     Show all 8 Subjects
Abstract:
... BACKGROUND: Several researches reported that natural polyphenols affected acrylamide formation of fried products. However, the effects of different variety of polyphenols on acrylamide formation were distinct. In this study, we isolated and purified phlorizin from apples and identified the influence of phlorizin immersion on acrylamide formation and sensory properties of fried potato strips with r ...
DOI:
10.1002/jsfa.10701