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1. 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

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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

8. 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

9. 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

10. 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

11. 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

12. Separation and characterization of linear glucans debranched from normal corn, potato and sweet potato starches

Author:
Lu, Hao; Xiong, Liu; Li, Man; Chen, Haihua; Xiao, Junxia; Wang, Shiqing; Qiu, Lizhong; Bian, Xiliang; Sun, Chunrui; Sun, Qingjie
Source:
Food hydrocolloids 2019 v.89 pp. 196-206
ISSN:
0268-005X
Subject:
potatoes,   etc   ; corn; corn starch; crystal structure; drugs; ethanol; fractionation; hydrocolloids; molecular weight; starch;     Show all 10 Subjects
Abstract:
... Debranched starches (DBSs) are widely used in food, pharmaceuticals, and health products. The purpose of this study is to separate fractions of debranched normal starch with different degrees of polymerization (DP). Five fractions were obtained by the ethanol precipitation fractionation method with different water-to-ethanol ratios, including a very long DBSp (p: precipitate), long DBSp1.5 (p1.5: ...
DOI:
10.1016/j.foodhyd.2018.10.043

13. Comparison of the in vitro gastrointestinal bioavailability of acylated and non-acylated anthocyanins: Purple-fleshed sweet potato vs red wine

Author:
Oliveira, Hélder; Perez-Gregório, Rosa; de Freitas, Victor; Mateus, Nuno; Fernandes, Iva
Source:
Food chemistry 2019 v.276 pp. 410-418
ISSN:
0308-8146
Subject:
sweet potatoes,   etc   ; absorption; anthocyanins; bioavailability; glucose; human health; intestines; proteins; red wines; starch;     Show all 10 Subjects
Abstract:
... Acylated anthocyanins from purple-fleshed sweet potato (PFSP) have been reported to have multiple benefits to human health. Although, the bioavailability of these anthocyanins remains unknown. In the present study, a characterization of the gastrointestinal bioavailability of PFSP anthocyanins was assayed and compared with the bioavailability of Red Wine anthocyanins. Acylated anthocyanins showed ...
DOI:
10.1016/j.foodchem.2018.09.159

14. A moving boundary model for food isothermal drying and shrinkage: A shortcut numerical method for estimating the shrinkage factor

Author:
Adrover, A.; Brasiello, A.; Ponso, G.
Source:
Journal of food engineering 2019 v.244 pp. 212-219
ISSN:
0260-8774
Subject:
potatoes,   etc   ; air drying; eggplants; geometry; model validation; models; prediction; shrinkage; water content;     Show all 9 Subjects
Abstract:
... We exploit prediction capabilities of the moving-boundary model for food isothermal drying proposed in Adrover et al. (2019). We apply the model to two different sets of literature experimental data resulting from the air-drying process of eggplant cylinders (two-dimensional problem) and potatoes slices (three-dimensional problem). These two food materials, both exhibiting non-ideal shrinkage, are ...
DOI:
10.1016/j.jfoodeng.2018.09.030

15. A moving boundary model for food isothermal drying and shrinkage: General setting

Author:
Adrover, A.; Brasiello, A.; Ponso, G.
Source:
Journal of food engineering 2019 v.244 pp. 178-191
ISSN:
0260-8774
Subject:
potatoes,   etc   ; air drying; deformation; diffusivity; geometry; models; prediction; shrinkage; water content;     Show all 9 Subjects
Abstract:
... A moving-boundary model is proposed for describing food isothermal drying. The model takes into account volume reduction of food materials and it is capable to predict sample shrinkage and surface deformation during the drying process. It can be applied to any sample geometry (discoid, cylindrical, cubic, parallelepiped) and to any food material since it can take into account that sample volume ca ...
DOI:
10.1016/j.jfoodeng.2018.09.018

16. Phosphorus and silicon effects on growth, yield, and phosphorus forms in potato plants

Author:
Soratto, Rogério P.; Fernandes, Adalton M.; Pilon, Cristiane; Souza, Mayra R.
Source:
Journal of plant nutrition 2019 v.42 no.3 pp. 218-233
ISSN:
1532-4087
Subject:
potatoes,   etc   ; crop yield; inorganic phosphorus; leaves; metabolism; phosphates; plant growth; silicon; soil; tubers;     Show all 10 Subjects
Abstract:
... Silicon (Si) can increase phosphorus (P) use efficiency (PUE) by increasing P availability in the soil and altering P metabolism in the plant, thus resulting in improved yield under low soil P conditions. The objective was to evaluate the effect of P (10, 50, 100, and 200 mg dm⁻³) and Si (0, 50, and 200 mg dm⁻³) interrelationship on P and Si uptake by plants, forms of P in leaves and tubers, plant ...
DOI:
10.1080/01904167.2018.1554072

17. An electrochemical biosensor based on hemoglobin-oligonucleotides-modified electrode for detection of acrylamide in potato fries

Author:
Asnaashari, Maryam; Kenari, Reza Esmaeilzadeh; Farahmandfar, Reza; Abnous, Khalil; Taghdisi, Seyed Mohammad
Source:
Food chemistry 2019 v.271 pp. 54-61
ISSN:
0308-8146
Subject:
potatoes,   etc   ; DNA; acrylamides; agarose; biosensors; carcinogens; electrodes; gels; gold; neurotoxins; oxidation; pH; processed foods;     Show all 13 Subjects
Abstract:
... Acrylamide a neurotoxin and strong carcinogen, is found in various thermally processed foods. In this study, an electrochemical sensor for detection of acrylamide using double stranded DNA (dsDNA)/Hemoglobin (Hb)-modified screen printed gold electrode (SPGE) was designed. The immobilization of ssDNA1-SH on the surface of SPGE was confirmed by cyclic voltammetry, and the interaction between ssDNA2- ...
DOI:
10.1016/j.foodchem.2018.07.150

18. Effect of microwave power and blanching time in relation to different geometric shapes of vegetables

Author:
Liburdi, Katia; Benucci, Ilaria; Esti, Marco
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.99 pp. 497-504
ISSN:
0023-6438
Subject:
potatoes,   etc   ; blanching; cabbage; food industry; geometry; peroxidase; processing time; response surface methodology; temperature;     Show all 9 Subjects
Abstract:
... Microwave (MW) blanching (MWB) of vegetables has been applied in food industry as alternative to conventional treatment. Therefore, this study was aimed to evaluate the efficacy of MWB in terms of peroxidase (POD) inactivation, by applying various process conditions (MW power and process time) to different vegetables (potatoes, savoy and white cabbage), mimicking the most common geometric shapes ( ...
DOI:
10.1016/j.lwt.2018.10.029

19. Correction to: Breeding Differently: Participatory Selection and Scaling Up Innovations in Colombia

Author:
Mosquera Vásquez, Teresa; Del Castillo, Sara; Rodríguez, Luis Ernesto; Gálvez, David Cuéllar
Source:
Potato research 2018 v.61 no.4 pp. 409
ISSN:
0014-3065
Subject:
potatoes,   etc   ; Solanum tuberosum; plant breeding; technology; Colombia;     Show all 5 Subjects
Abstract:
... The original version of this article unfortunately requires correction with respect to the order of authors. ...
DOI:
10.1007/s11540-018-9403-2

20. Correction to: Spatiotemporal activities of Douglas-fir BiP Pro1 promoter in transgenic potato

Author:
Yevtushenko, Dmytro P.; Misra, Santosh
Source:
Planta 2018 v.248 no.6 pp. 1581
ISSN:
0032-0935
Subject:
potatoes,   etc   ; Pseudotsuga menziesii; leaves; transgenic plants;     Show all 4 Subjects
Abstract:
... In Table 1, the unit of measure provided for GUS activity in unstressed leaves was not given correctly in the original publication. It should read: ...
DOI:
10.1007/s00425-018-3030-7