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1. Blackspot bruise in potatoes: susceptibility and biospeckle activity response analysis

Author:
Gao, Yingwang; Rao, Xiuqin
Source:
Journal of food measurement & characterization 2019 v.13 no.1 pp. 444-453
ISSN:
2193-4126
Subject:
potatoes,   etc   ; financial economics; human nutrition; image analysis;     Show all 4 Subjects
Abstract:
... Blackspot bruise in potatoes can lead to enormous economic losses and pose threat to human diet, making an undesired damage that can be easily ignored due to its invisibility to human naked eyes. Susceptibility analysis addressing potato part (i.e. body, stem-end and bud-end) and volume (i.e. small, medium and big) was first carried out. Biospeckle imaging technique, possessing the merits of low-c ...
DOI:
10.1007/s11694-018-9958-2

2. Augmented Flavours: Modulation of Flavour Experiences Through Electric Taste Augmentation

Author:
Ranasinghe, Nimesha; Tolley, David; Nguyen, Thi Ngoc Tram; Yan, Liangkun; Chew, Barry; Do, Ellen Yi-Luen
Source:
Food research international 2019 v.117 pp. 60-68
ISSN:
0963-9969
Subject:
potatoes,   etc   ; drinking; electrical treatment; miso; saltiness; soups; sourness; taste; tongue;     Show all 9 Subjects
Abstract:
... In recent years there has been a growing interest in the potential benefits and new applications that may be afforded by incorporating digital flavour augmentation technologies into traditional eating and drinking experiences. Although many studies have shown how controlled olfactory, visual and auditory cues can impact flavour experiences, there has been a relatively small amount of work that has ...
DOI:
10.1016/j.foodres.2018.05.030

3. Effect of rheological properties of potato, rice and corn starches on their hot-extrusion 3D printing behaviors

Author:
Chen, Huan; Xie, Fengwei; Chen, Ling; Zheng, Bo
Source:
Journal of food engineering 2019 v.244 pp. 150-158
ISSN:
0260-8774
Subject:
potatoes,   etc   ; corn starch; extrusion; rice; starch; storage modulus;     Show all 6 Subjects
Abstract:
... In this study, the relationship between rheological properties and printability of three types of starch (potato, rice and corn starch) for hot-extrusion 3D printing (HE-3DP) were systematically investigated. Each starch sample showed a shear-thinning behavior, self-supporting property, as well as the feature of a substantial decrease at higher strains and a recovery at lower strains in storage mo ...
DOI:
10.1016/j.jfoodeng.2018.09.011

4. Discolouration of raw and cooked coloured fleshed potatoes differing in anthocyanins and polyphenols content

Author:
Rytel, Elżbieta; Nemś, Agnieszka; Pęksa, Anna; Kita, Agnieszka; Miedzianka, Joanna; Tajner‐Czopek, Agnieszka; Kucharska, Alicja Zofia; Sokół‐Łętowska, Anna; Hamouz, Karel
Source:
International journal of food science & technology 2019 v.54 no.1 pp. 92-101
ISSN:
0950-5423
Subject:
potatoes,   etc   ; anthocyanins; color; cutting; discoloration; dyes; polyphenols; tubers;     Show all 8 Subjects
Abstract:
... Despite variations in the content of polyphenols, the tested potato varieties with red and purple flesh contained similar amounts of anthocyanins. Potatoes of the red‐fleshed HBr variety were distinguished by a significant content of pelargonidin‐3‐feruloylrutinoside‐5‐glucoside, and those of the purple‐fleshed Vitelotte variety were characterised by a significant cyanidin‐3‐rutinoside content. Im ...
DOI:
10.1111/ijfs.13909

5. The influence of crop rotation on the onset of early blight (Alternaria solani)

Author:
Abuley, Isaac K.; Nielsen, Bent J.; Hansen, Hans H.
Source:
Phytopathologische Zeitschrift 2019 v.167 no.1 pp. 35-40
ISSN:
0931-1785
Subject:
potatoes,   etc   ; Alternaria solani; blight; crop rotation; field experimentation; Denmark;     Show all 6 Subjects
Abstract:
... Field experiments were carried out in 2016 and 2017 to determine the effect of crop rotation on the onset of early blight in three potato varieties in Denmark. Six and seven fields with different histories with potato (rotation‐fields) were used for the experiments in 2016 and 2017, respectively. The results showed that variety and the interaction between variety and rotation‐field had no signific ...
DOI:
10.1111/jph.12771

6. Correction to: Preliminary Evidence of Nocturnal Transpiration and Stomatal Conductance in Potato and their Interaction with Drought and Yield

Author:
Ramírez, David A.; Yactayo, Wendy; Rolando, José L.; Quiroz, Roberto
Source:
American journal of potato research 2018 v.95 no.4 pp. 441
ISSN:
1099-209X
Subject:
potatoes,   etc   ; Internet; drought; stomatal conductance;     Show all 4 Subjects
Abstract:
... The article Preliminary Evidence of Nocturnal Transpiration and Stomatal Conductance in Potato and their Interaction with Drought and Yield, written by David A. Ramírez, Wendy Yactayo, José L. Rolando and Roberto Quiroz, was originally published electronically on the publisher’s internet portal. ...
DOI:
10.1007/s12230-018-9652-2

7. Correction to: A reversible light- and genotype-dependent acquired thermotolerance response protects the potato plant from damage due to excessive temperature

Author:
Trapero-Mozos, Almudena; Ducreux, LaurenceJ. M.; Bita, CraitaE.; Morris, Wayne; Wiese, Cosima; Morris, JennyA.; Paterson, Christy; Hedley, PeterE.; Hancock, RobertD.; Taylor, Mark
Source:
Planta 2018 v.247 no.6 pp. 1393
ISSN:
0032-0935
Subject:
potatoes,   etc   ; Internet; heat tolerance; temperature;     Show all 4 Subjects
Abstract:
... The article A reversible light- and genotype-dependent acquired thermotolerance response protects the potato plant from damage due to excessive temperature, written by Almudena Trapero-Mozos, Laurence J. M. Ducreux, Craita E. Bita, Wayne Morris, Cosima Wiese, Jenny A. Morris, Christy Paterson, Peter E. Hedley, Robert D. Hancock, and Mark Taylor, was originally published electronically on the publi ...
DOI:
10.1007/s00425-018-2900-3
PubMed:
29725816
PubMed Central:
PMC5945743

8. Correction to: Modification of Potato Steroidal Glycoalkaloids with Silencing RNA Constructs

Author:
McCue, KentF.; Breksa, Andrew; Vilches, Ana; Belknap, WilliamR.
Source:
American journal of potato research 2018 v.95 no.3 pp. 317
ISSN:
1099-209X
Subject:
potatoes,   etc   ; RNA; Solanum tuberosum; glycoalkaloids;     Show all 4 Subjects
Abstract:
... Due to a production error Figure 3 was incorrect. The correct version of Fig. 3 is presented below. ...
DOI:
10.1007/s12230-018-9658-9

9. Optimization of enzymatic production of prebiotic galacto/galacto(arabino)-oligosaccharides and oligomers from potato rhamnogalacturonan I

Author:
Khodaei, Nastaran; Karboune, Salwa
Source:
Carbohydrate polymers 2018 v.181 pp. 1153-1159
ISSN:
0144-8617
Subject:
potatoes,   etc   ; models; oligosaccharides; polymerization; prebiotics;     Show all 5 Subjects
Abstract:
... A bi-enzymatic system using two multi-enzymatic preparations (Depol 670L and Gamanase 1.5L) was investigated for the production of prebiotic galacto/galacto(arabino)-oligosaccharides and oligomers with well-defined degree of polymerisation (DP) from potato galactan-rich rhamnogalacturonan I. Depending on the reaction condition, yields of low (DP of 2–6) and high-MW oligosaccharides (DP of 7–12) an ...
DOI:
10.1016/j.carbpol.2017.11.011

10. Optimization of ultrasound-microwave synergistic extraction of prebiotic oligosaccharides from sweet potatoes (Ipomoea batatas L.)

Author:
Guo, Zebin; Zhao, Beibei; Li, Huang; Miao, Song; Zheng, Baodong
Source:
Innovative food science & emerging technologies 2019 v.54 pp. 51-63
ISSN:
1466-8564
Subject:
potatoes; sweet potatoes,   etc   ; Bifidobacterium adolescentis; Ipomoea batatas; absorbance; bioactive compounds; cell walls; microwave radiation; microwave treatment; oligosaccharides; prebiotics; response surface methodology; scanning electron microscopy; temperature; tissues; ultrasonics;     Show all 16 Subjects
Abstract:
... In this study, efficient ultrasound–microwave-assisted extraction (UMAE) of prebiotic oligosaccharides from sweet potatoes (Ipomoea batatas L.) was investigated. Response surface methodology was used to optimize the extraction conditions: extraction time, ultrasonic power, and microwave power. The prebiotic effect of extracted oligosaccharides on Bifidobacterium adolescentis was also investigated. ...
DOI:
10.1016/j.ifset.2019.03.009

11. Effects of Starch From Five Different Botanical Sources on the Fermentation and Gelatinization Properties of Starch–Gluten Model Doughs

Author:
Zhang, Duqin; Mu, Taihua; Sun, Hongnan
Source:
DieStärke = 2019 v.71 no.1-2 pp. e1800034
ISSN:
0038-9056
Subject:
potatoes; sweet potatoes,   etc   ; corn; differential scanning calorimetry; dough; fermentation; gelatinization; gluten; heat; models; rheometers; starch; tapioca; temperature; ultrastructure; viscosity; water content; wheat; wheat starch;     Show all 19 Subjects
Abstract:
... Wheat, corn, tapioca, sweet potato, and potato starches are independently mixed into starch–gluten model doughs containing 15% (w/w) vital gluten. Fermentation properties, including gas production, and retention capacities, are studied by recording dough height and gas release kinetics through rheofermentometer. Gelatinization properties are investigated by recording changes of heat transition and ...
DOI:
10.1002/star.201800034

12. Omics analyses of potato plant materials using an improved one-class classification tool to identify aberrant compositional profiles in risk assessment procedures

Author:
Kok, Esther; van Dijk, Jeroen; Voorhuijzen, Marleen; Staats, Martijn; Slot, Martijn; Lommen, Arjen; Venema, Dini; Pla, Maria; Corujo, Maria; Barros, Eugenia; Hutten, Ronald; Jansen, Jeroen; van der Voet, Hilko
Source:
Food chemistry 2019 v.292 pp. 350-358
ISSN:
0308-8146
Subject:
potatoes,   etc   ; DNA; genetic engineering; models; new variety; nucleotide sequences; risk assessment; transgenic plants;     Show all 8 Subjects
Abstract:
... The objective of this study was to quantitatively assess potato omics profiles of new varieties for meaningful differences from analogous profiles of commercial varieties through the SIMCA one-class classification model. Analytical profiles of nine commercial potato varieties, eleven experimental potato varieties, one GM potato variety that had acquired Phytophtora resistance based on a single ins ...
DOI:
10.1016/j.foodchem.2018.07.224

13. Limited nitrogen availability has cultivar-dependent effects on potato tuber yield and tuber quality traits

Author:
Van Dingenen, Judith; Hanzalova, Katerina; Abd Allah Salem, Mohamed; Abel, Christin; Seibert, Tanja; Giavalisco, Patrick; Wahl, Vanessa
Source:
Food chemistry 2019 v.288 pp. 170-177
ISSN:
0308-8146
Subject:
potatoes,   etc   ; Luehea; Solanum tuberosum; breeding; crop yield; cultivars; food quality; nitrogen; sprouting; starch; sucrose; tubers;     Show all 12 Subjects
Abstract:
... An excess of nitrogen (N) is used in agriculture endangering the environment and food quality. One approach to circumvent this is to generate crops with a stable or even increased productivity under limited N. Here, we studied the effect of reduced N availability on potato (Solanum tuberosum) tuber yield and quality traits using five varieties: the wild Andigena and the commercial cultivars Désiré ...
DOI:
10.1016/j.foodchem.2019.02.113

14. Characterization of amylose and amylopectin fractions separated from potato, banana, corn, and cassava starches

Author:
Lemos, Paulo Vitor França; Barbosa, Leandro Santos; Ramos, Ingrid Graça; Coelho, Rodrigo Estevam; Druzian, Janice Izabel
Source:
International journal of biological macromolecules 2019 v.132 pp. 32-42
ISSN:
0141-8130
Subject:
potatoes,   etc   ; amylopectin; amylose; bananas; butanol; corn; differential scanning calorimetry; iodine; molecular weight; spectroscopy; thermal properties; thermogravimetry;     Show all 12 Subjects
Abstract:
... Analytical techniques such HPSEC, DSC, and TGA have been employed for amylose determination in starch samples, though spectrophotometry by iodine binding is most commonly used. The vast majority of these techniques require an analytical curve, using amylose and amylopectin standards with physicochemical properties similar to those found in the original starch. The current study aimed to obtain the ...
DOI:
10.1016/j.ijbiomac.2019.03.086

15. Investigation of Mannich reaction during co-liquefaction of microalgae and sweet potato waste

Author:
Chen, Xinfei; Peng, Xiaowei; Ma, Xiaoqian; Wang, Jingjing
Source:
Bioresource technology 2019 v.284 pp. 286-292
ISSN:
0960-8524
Subject:
sweet potatoes,   etc   ; biofuels; denitrification; energy recovery; fuel oils; lipid content; liquefaction; lubricants; microalgae; nitrogen content; wastes;     Show all 11 Subjects
Abstract:
... The denitrification of bio-oil remains an important challenge in bio-oil quality upgrading. Microalgae (MA) and sweet potato waste (SPW) were co-liquefied to investigate the denitrification of Mannich reaction. The influence of interaction reaction between MA and SPW on products qualities was explored. The results showed that the N contents of bio-oils from co-liquefaction (4.44–7.19%) were lower ...
DOI:
10.1016/j.biortech.2019.03.136

16. Kinetic modelling of acrylamide formation during the finish-frying of french fries with variable maltose content

Author:
Balagiannis, Dimitrios P.; Mottram, Donald S.; Higley, Jeremy; Smith, Gordon; Wedzicha, Bronislaw L.; Parker, Jane K.
Source:
Food chemistry 2019 v.284 pp. 236-244
ISSN:
0308-8146
Subject:
potatoes,   etc   ; European Union; French fries; Maillard reaction; acrylamides; foods; fructose; glucose; glycoconjugates; kinetics; maltose; mathematical models;     Show all 12 Subjects
Abstract:
... In light of a recent update in EU regulations governing levels of acrylamide in foodstuffs, further understanding of the role of different precursors is fundamental to extending mitigation strategies into a wider product range. Kinetic modelling was used to investigate the role of maltose in the formation of acrylamide during the finish-frying of french fries. The maltose concentration of raw whit ...
DOI:
10.1016/j.foodchem.2019.01.075

17. Ultrasonic impact on viscosity and extraction efficiency of polyethylene glycol: A greener approach for anthocyanins recovery from purple sweet potato

Author:
Huang, Hao; Xu, Qin; Belwal, Tarun; Li, Li; Aalim, Halah; Wu, Qiong; Duan, Zhenhua; Zhang, Xuebing; Luo, Zisheng
Source:
Food chemistry 2019 v.283 pp. 59-67
ISSN:
0308-8146
Subject:
sweet potatoes,   etc   ; anthocyanins; antioxidant activity; color; phenolic compounds; polyethylene glycol; sonication; temperature; ultrasonic treatment; ultrasonics; viscosity;     Show all 11 Subjects
Abstract:
... Purple sweet potatoes are known for its vibrant purple color due to high level of anthocyanins. A polyethylene glycol based ultrasonic-assisted green extraction (PEG-UAE) of anthocyanins from purple sweet potato was proposed. Different types of PEG were tested for anthocyanin extraction along with PEG concentration, liquid-to-solid ratio, ultrasonic temperature and time were investigated for its i ...
DOI:
10.1016/j.foodchem.2019.01.017

18. Fortification and bioavailability of zinc in potato

Author:
Vergara Carmona, Victor M; Cecílio Filho, Arthur B; Almeida, Hilário J de; Gratão, Priscila Lupino
Source:
Journal of the science of food and agriculture 2019 v.99 no.7 pp. 3525-3529
ISSN:
0022-5142
Subject:
potatoes,   etc   ; agricultural soils; bioavailability; cortex; models; periderm; phytic acid; public health; tubers; zinc;     Show all 10 Subjects
Abstract:
... BACKGROUND: Most agricultural soils have low zinc (Zn) content available to crops, which results in a significant decrease in productivity and in public health problems. However, the priming of potato tubers in solutions with Zn can be an effective strategy for their fortification. In order to evaluate the effect of Zn concentrations and tuber priming time on the fortification and bioavailability ...
DOI:
10.1002/jsfa.9572

19. Cracking and fracture properties of potato (Solanum tuberosum L.) tubers and their relation to dry matter, starch, and mineral distribution

Author:
Koch, Mirjam; Naumann, Marcel; Pawelzik, Elke
Source:
Journal of the science of food and agriculture 2019 v.99 no.6 pp. 3149-3156
ISSN:
0022-5142
Subject:
potatoes,   etc   ; Solanum tuberosum; calcium; cations; cell walls; cracking; magnesium; polymers; rheological properties; skin diseases; starch; tubers;     Show all 12 Subjects
Abstract:
... BACKGROUND: Potato disorders lead to a significant reduction in the yield and quality of marketable tubers. Thumbnail cracks are physiological tuber skin disorders that can significantly affect the tuber's appearance and, hence, the overall quality. The aim of this study was to characterize fracture properties of the tuber skin. Knowledge of the physiological reasons that influence the resistance ...
DOI:
10.1002/jsfa.9530

20. High Clostridium difficile contamination rates of domestic and imported potatoes compared to some other vegetables in Slovenia

Author:
Tkalec, Valerija; Janezic, Sandra; Skok, Barbara; Simonic, Tamara; Mesaric, Simon; Vrabic, Tanja; Rupnik, Maja
Source:
Food microbiology 2019 v.78 pp. 194-200
ISSN:
0740-0020
Subject:
potatoes,   etc   ; Clostridium difficile; ginger; humans; intestines; leaves; polymerase chain reaction; ribotypes; soil; zoonoses; Slovenia;     Show all 11 Subjects
Abstract:
... Clostridium difficile, recently reclassified to Clostridioides difficile, is among most important causes of intestinal infections in humans. Zoonotic potential and foodborne transmissions are considered to be partially involved in C. difficile spread. Here we report prevalence of C. difficile in 142 retail and 12 homegrown vegetables in Slovenia between years 2014 and 2017. The overall prevalence ...
DOI:
10.1016/j.fm.2018.10.017