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1. Applications of imaging and spectroscopy techniques for non-destructive quality evaluation of potatoes and sweet potatoes: A review

Author:
Sanchez, Philip Donald C.; Hashim, Norhashila; Shamsudin, Rosnah; Mohd Nor, Mohd Zuhair
Source:
Trends in food science & technology 2020 v.96 pp. 208-221
ISSN:
0924-2244
Subject:
potatoes; sweet potatoes,   etc   ; food industry; food security; foods; horticulture; human nutrition; image analysis; marketing; monitoring; nondestructive methods; rapid methods; spectroscopy; tubers;     Show all 14 Subjects
Abstract:
... Potato and sweet potato are two among the most important commodities worldwide due to their significant role in human diet and food security. As highly demanded crops, rapid quality monitoring methods prior to marketing, processing, and other post-harvest activities are the major concerns of consumers and food processors. The non-destructive techniques in terms of imaging and spectroscopy have bec ...
DOI:
10.1016/j.tifs.2019.12.027

2. Moisture profile analysis of food models undergoing glass transition during air-drying

Author:
Nguyen, Thanh Khuong; Khalloufi, Seddik; Mondor, Martin; Ratti, Cristina
Source:
Journal of food engineering 2020 v.281 pp. 109995
ISSN:
0260-8774
Subject:
potatoes,   etc   ; air drying; foods; glass transition; glass transition temperature; magnetic resonance imaging; maltodextrins; model food systems;     Show all 8 Subjects
Abstract:
... Moisture profiles evolution of a cellular food product (potato) and two non-cellular food models made with maltodextrins (DE19 and DE36) were investigated during air-drying at two different temperatures, 25 °C and 55 °C. MRI results of suggested a non-uniform moisture distribution within potato, whilst the non-cellular food models had a more uniform profile. As expected, temperature had an impact ...
DOI:
10.1016/j.jfoodeng.2020.109995

3. Mechanical Characterisation and modelling of the rolling process of potato-based dough

Author:
Chen, Kai Jun; Wood, Joseph D.; Mohammed, Idris K.; Echendu, Shirley; Jones, David; Northam, Kate; Charalambides, Maria N.
Source:
Journal of food engineering 2020 v.278 pp. 109943
ISSN:
0260-8774
Subject:
potatoes,   etc   ; dough; dough development; gluten; mathematical models; prediction; rolling; snack foods; tensile strength;     Show all 9 Subjects
Abstract:
... Motivated by social, economic and health factors, food product manufacturers are increasingly attracted towards the incorporation of potato into snack foods. However, the lack of gluten degrades the mechanical properties of potato dough, posing a challenge in ensuring optimal manufacturing processes. An important process of industrial dough production is the sheeting or rolling process. This study ...
DOI:
10.1016/j.jfoodeng.2020.109943

4. Amylosucrase-modified waxy potato starches recrystallized with amylose: The role of amylopectin chain length in formation of low-digestible fractions

Author:
Kim, Ha Ram; Choi, Seung Jun; Choi, Hee-Don; Park, Cheon-Seok; Moon, Tae Wha
Source:
Food chemistry 2020 v.318 pp. 126490
ISSN:
0308-8146
Subject:
potatoes,   etc   ; X-ray diffraction; amylopectin; amylose; binding properties; crystallization; enzymes; iodine; resistant starch; solubilization; thermal properties;     Show all 11 Subjects
Abstract:
... This study examined the contribution of amylose to the organization of each starch fraction in recrystallized starch. Amylosucrase (AS)-modified waxy potato starches with different branch chain lengths were completely solubilized with amylose (3:1 ratio) and recrystallized at 4 °C for 48 h. The content of rapidly digestible starch and resistant starch (RS) showed linear change with degree of AS mo ...
DOI:
10.1016/j.foodchem.2020.126490

5. Impacts of preliminary vacuum drying and pulsed electric field treatment on characteristics of fried potatoes

Author:
Liu, Caiyun; Grimi, Nabil; Lebovka, Nikolai; Vorobiev, Eugene
Source:
Journal of food engineering 2020 v.276 pp. 109898
ISSN:
0260-8774
Subject:
potatoes,   etc   ; frying; oils; pulsed electric fields; starch granules; temperature; vacuum drying; water content;     Show all 8 Subjects
Abstract:
... The effects of preliminary vacuum drying (VD) and pulsed electric field (PEF) treatment on characteristics of fried potatoes were studied. The samples were preliminary dehydrated to a different levels (with moisture ratio of MR ≥ 0.2) using VD at sub-atmospheric pressure of p = 30 kPa, and two different drying temperatures, Tᵥ = 40 °C and 70 °C. After dehydration the samples were fried for differe ...
DOI:
10.1016/j.jfoodeng.2019.109898

6. Supramolecular and molecular structures of potato starches and their digestion features

Author:
Qiao, Dongling; Wang, Zhong; Li, Hao; Zhang, Binjia; Pu, Huayin; Jiang, Fatang; Zhao, Siming
Source:
International journal of biological macromolecules 2020 v.152 pp. 939-947
ISSN:
0141-8130
Subject:
potatoes,   etc   ; amylopectin; amylose; biosynthesis; bulk density; carbohydrate structure; crystallites; enzymatic hydrolysis; enzymes; heat; polymerization;     Show all 11 Subjects
Abstract:
... This work inspects the supramolecular/molecular structures and digestion rate of potato starches (BEM, C7H, CP2 and CP4) as affected by starch biosynthetic enzymes. Among the starches, CP2 had a lower digestion rate with a higher paste heating stability. Regarding this, predominantly enzyme-sets (i) and (ii) were revealed to produce amylopectin chains. For CP2, the reduced activity ratio of starch ...
DOI:
10.1016/j.ijbiomac.2019.10.214

7. Root growth and phosphorus efficiency among sweet potato genotypes under low phosphorus

Author:
Li, Chunhua; Wang, Jidong; Zhang, Yong chun
Source:
Journal of plant nutrition 2020 v.43 no.9 pp. 1320-1330
ISSN:
1532-4087
Subject:
sweet potatoes,   etc   ; absorption; genotype; phosphorus; plant breeding; root growth; surface area; tubers;     Show all 8 Subjects
Abstract:
... A column experiment was conducted to investigate the responses of root growth and phosphorus (P) efficiency among sweet potatoes—JiHei1 (JH1), NingZi2 (NZ2), SuShu11 (S11) and SuShu17 (S17)—under low P and normal P conditions. Root growth was inhibited by low P in root length and surface area across diameter classes, except for in S17. The P absorption was influenced and led to variations in P con ...
DOI:
10.1080/01904167.2020.1729803

8. Fine structure and relationships with functional properties of pigmented sweet potato starches

Author:
Tong, Chuan; Ru, Weidong; Wu, Liehong; Wu, Weicheng; Bao, Jinsong
Source:
Food chemistry 2020 v.311 pp. 126011
ISSN:
0308-8146
Subject:
sweet potatoes,   etc   ; amylopectin; amylose; gelatinization; pasting properties; polymerization; texture; thermal properties;     Show all 8 Subjects
Abstract:
... Variations in fine structure of pigmented sweet potato starches and their relationships with starch functional properties were explored in this study. The amylose content (18.63–20.45%), XAM₁ (308–387) and hAP₂ (0.723–0.810) and hAM₂ (0.134–0.167) significantly differed (P < 0.05), while other structural parameters had small variations. The average chain length of amylopectin ranged in degree of p ...
DOI:
10.1016/j.foodchem.2019.126011

9. Bio-impedance spectroscopy for frozen-thaw of bio-samples: Non-contact inductive measurement and finite element (FE) based cell modelling

Author:
Tang, Jiawei; Yin, Wuliang; Lu, Mingyang
Source:
Journal of food engineering 2020 v.272 pp. 109784
ISSN:
0260-8774
Subject:
potatoes,   etc   ; cell membranes; data collection; electromagnetic field; finite element analysis; magnetism; pork; simulation models; spectroscopy;     Show all 9 Subjects
Abstract:
... Biological samples exhibit frequency dependent spectra caused by the dispersion mechanism which describes a phenomenon of dielectric relaxation due to the interaction between electromagnetic field and biological samples at cellular levels. Bio-impedance spectroscopy (BIS) can provide information about the cellular structure, composition and integrity of biological samples. This paper investigates ...
DOI:
10.1016/j.jfoodeng.2019.109784

10. Use of potato processing by-product: Effects on the 3D printing characteristics of the yam and the texture of air-fried yam snacks

Author:
Feng, Chunyan; Zhang, Min; Bhandari, Bhesh; Ye, Yufen
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2020 v.125 pp. 109265
ISSN:
0023-6438
Subject:
potatoes,   etc   ; byproducts; deformation; frying; geometry; hardness; porosity; snacks; texture; three-dimensional printing; yams;     Show all 11 Subjects
Abstract:
... 3D printing is a promising technology that has attracted widespread attention from academia. In this work, the mixed powder of yam and potato processing by-product (PP) were 3D printed at mass ratios of 10:0, 9:1, 8:2 and 7:3 with various infill levels (20%, 50%, and 80%) and printing structures (parallel-structures, cross-structures, and complex structures). All formulation showed good printing c ...
DOI:
10.1016/j.lwt.2020.109265

11. Potato consumption and risk of all cause, cancer and cardiovascular mortality: a systematic review and dose-response meta-analysis of prospective cohort studies

Author:
Darooghegi Mofrad, Manije; Milajerdi, Alireza; Sheikhi, Ali; Azadbakht, Leila
Source:
Critical reviews in food science and nutrition 2020 v.60 no.7 pp. 1063-1076
ISSN:
1549-7852
Subject:
potatoes,   etc   ; adults; databases; dose response; health effects assessments; meta-analysis; mortality; neoplasms; prospective studies; systematic review;     Show all 10 Subjects
Abstract:
... A systematic review and meta-analysis of prospective cohort studies was conducted to examine the association of potato consumption and risk of all-cause, cancer and cardiovascular mortality in adults. We searched PubMed, Scopus databases up to September 2018 for all relevant published papers. All analyses were performed on HRs or RRs and 95% CIs. In twenty prospective studies, 25,208 cases were re ...
DOI:
10.1080/10408398.2018.1557102

12. Acrylamide in industrial potato crisp manufacturing: A potential tool for its reduction

Author:
Ledbetter, Moira; Bartlett, Leanne; Fiore, Alberto; Montague, Gary; Sturrock, Keith; McNamara, Ged
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2020 v.123 pp. 109111
ISSN:
0023-6438
Subject:
potatoes,   etc   ; acrylamides; asparagine; data visualization; discriminant analysis; fructose; least squares; mechanistic models; prediction; probability; processing technology;     Show all 11 Subjects
Abstract:
... This paper considers the potential for identifying industrial manufacturing conditions that will lead to high acrylamide formation in potato crisp manufacture. Considering the available historical industrial processing data, initial tests were undertaken to identify the degree of variability and confidence in the data. Following data visualisation which indicated data ‘fingerprints’ characteristic ...
DOI:
10.1016/j.lwt.2020.109111

13. First record of a damage to potato caused by Schrankia costaestrigalis (Stephens, 1834), a new potential pest in China

Author:
Zeng, Xianru; Yu, Yonghao; Gao, Xuyuan; Long, Xiuzhen; Jiang, Xiaodong; Liu, Jimin; Wei, Dewei; Gao, Yulin; Zhou, Zhongshi
Source:
Journal of pest science 2020 v.93 no.2 pp. 555-558
ISSN:
1612-4758
Subject:
potatoes,   etc   ; Solanum tuberosum; diagnostic techniques; entomologists; farmers; introduced species; pests; China;     Show all 8 Subjects
Abstract:
... This paper presents the first report of the occurrence of the pinion-streaked snout Schrankia costaestrigalis (Stephens, 1834) in China and the first known record of this pest’s damage to potato (Solanum tuberosum L.) in the world. This discovery allowed us to alert entomologists and farmers, as well as agricultural agencies, and to provide a diagnostic tool to prevent potential establishment and ...
DOI:
10.1007/s10340-020-01195-w

14. Male Colorado potato beetles alter search behavior in response to prior female presence on potato plants

Author:
Weber, Donald C.; Duan, Jian J.; Haber, Ariela I.
Source:
Journal of pest science 2020 v.93 no.2 pp. 595-604
ISSN:
1612-4758
Subject:
potatoes,   etc   ; Leptinotarsa decemlineata; Solanum tuberosum; aggregation pheromones; females; imagos; leaves; males; searching behavior; sex pheromones;     Show all 10 Subjects
Abstract:
... For Colorado potato beetle, an integrated approach including semiochemicals and other nonpesticidal tactics is essential to sustainable management. A volatile aggregation pheromone produced by male adult beetles is attractive to both females and males. Yet earlier research also indicates that males respond to a yet-unidentified female-produced sex pheromone. We investigated male Colorado potato be ...
DOI:
10.1007/s10340-019-01181-x

15. The combined effect of formic acid and Nisin on potato spoilage

Author:
Ajingi, Ya'u Sabo; Ruengvisesh, Songsirin; Khunrae, Pongsak; Rattanarojpong, Triwit; Jongruja, Nujarin
Source:
Biocatalysis and agricultural biotechnology 2020 v.24 pp. 101523
ISSN:
1878-8181
Subject:
potatoes,   etc   ; Bacillus subtilis; antibacterial properties; bacteria; color; food spoilage; formic acid; nisin; spoilage; storage temperature; synergism;     Show all 11 Subjects
Abstract:
... This research has been conducted to investigate the efficacy of formic acid in combination with Nisin against Bacillus subtilis on a potato. To our knowledge, no investigation has evaluated the antimicrobial effectiveness of formic acid in combination with Nisin against Bacillus subtilis in the prevention of potato spoilage, including color changes. Nisin and formic acid inhibited the spoilage org ...
DOI:
10.1016/j.bcab.2020.101523

16. The remarkable morphological diversity of leaf shape in sweet potato (Ipomoea batatas): the influence of genetics, environment, and G×E

Author:
Gupta, Sonal; Rosenthal, David M.; Stinchcombe, John R.; Baucom, Regina S.
Source:
Thenew phytologist 2020 v.225 no.5 pp. 2183-2195
ISSN:
0028-646X
Subject:
sweet potatoes,   etc   ; Ipomoea batatas; agronomic traits; gene expression; genes; genetic factors; leaves; morphometry; surveys; transcriptomics;     Show all 10 Subjects
Abstract:
... Leaf shape, a spectacularly diverse plant trait, varies across taxonomic levels, geography and in response to environmental differences. However, comprehensive intraspecific analyses of leaf shape variation across variable environments is surprisingly absent. Here, we performed a multilevel analysis of leaf shape using diverse accessions of sweet potato (Ipomoea batatas), and uncovered the role of ...
DOI:
10.1111/nph.16286

17. Foliar application of uniconazole improves yield through enhancement of photosynthate partitioning and translocation to tuberous roots in sweetpotato

Author:
Duan, Wenxue; Zhang, Haiyan; Xie, Beitao; Wang, Baoqing; Hou, Fuyun; Li, Aixian; Dong, Shunxu; Qin, Zhen; Wang, Qingmei; Zhang, Liming
Source:
Archiv für Acker- und Pflanzenbau und Bodenkunde 2020 v.66 no.3 pp. 316-329
ISSN:
1476-3567
Subject:
sweet potatoes,   etc   ; amino acids; ammonium nitrogen; foliar application; photosynthates; planting; potassium; roots; spraying; stems; sucrose; uniconazole;     Show all 12 Subjects
Abstract:
... To examine the effects of uniconazole (UCZ) on the distribution and transport of photosynthate in sweetpotatoes, three spraying levels of UCZ, 0 (control), 50 and 100 mg L⁻¹, were exposed to an experimental field cultivated with Jishu26 (‘J26ʹ) and Xushu32 (‘X32ʹ) varieties. Compared to control, the distribution of carbon-13 (¹³C) was significantly higher in the tuberous roots of both varieties tr ...
DOI:
10.1080/03650340.2019.1614170

18. Non-zero-crossing current-voltage hysteresis behavior induced by capacitive effects in bio-memristor

Author:
Zhu, Shouhui; Zhou, Guangdong; Yuan, Weiyong; Mao, Shuangsuo; Yang, Feng; Fu, Guoqiang; Sun, Bai
Source:
Journal of colloid and interface science 2020 v.560 pp. 565-571
ISSN:
0021-9797
Subject:
sweet potatoes,   etc   ; energy; hysteresis; information storage; ions; potato peels; silver; tin dioxide; transistors;     Show all 9 Subjects
Abstract:
... Capacitive devices have drawn a beautiful application scene in electronic device systems ranging from touch sensors, energy storages and multifunction transistors, but serving as memristive term is still blank. Sweet potato peel (SPP) as function layer was employed to develop the memristive device with Ag/SPP/F-doped SnO₂ (FTO) structure. A current-voltage (I-V) hysteresis, which is characterized ...
DOI:
10.1016/j.jcis.2019.10.087

19. Impact of the consumer cooking practices on acrylamide formation during the preparation of French fries in Spanish households

Author:
Mesias, M.; Delgado-Andrade, C.; Holgado, F.; Morales, F. J.
Source:
Food additives & contaminants 2020 v.37 no.2 pp. 254-266
ISSN:
1944-0057
Subject:
potatoes,   etc   ; French fries; acrylamides; color; frying; frying oil; households; observational studies; questionnaires; volunteers;     Show all 10 Subjects
Abstract:
... An observational study in 208 volunteers in households from 30 Spanish provinces was conducted from May to June 2017 in order to evaluate the formation of acrylamide during the preparation of French fries from fresh potatoes. Consumer cooking practices and household typology were evaluated with an ad-hoc questionnaire. Potatoes (fresh and fried) and frying oil were collected from the households. A ...
DOI:
10.1080/19440049.2019.1693637

20. Application of infrared thermal imaging technique and discriminant analysis methods for non-destructive identification of fungal infection of potato tubers

Author:
Farokhzad, Saeid; Modaress Motlagh, Asad; Ahmadi Moghadam, Parviz; Jalali Honarmand, Saeid; Kheiralipour, Kamran
Source:
Journal of food measurement & characterization 2020 v.14 no.1 pp. 88-94
ISSN:
2193-4126
Subject:
potatoes,   etc   ; Fusarium solani; Solanum tuberosum; cameras; cooling; discriminant analysis; fungi; heat; temperature; thermography; tubers;     Show all 11 Subjects
Abstract:
... A reliable, nondestructive and fast method based on active thermography has been evaluated in the present research to detect Fusarium solani fungus in potato tubers. This fungus causes the main disease in potato as dry rot. Healthy potato tubers and fungal contaminated ones at different stages (1 to 7 day after infection) have been provided to be classified. Different heating/cooling treatments in ...
DOI:
10.1007/s11694-019-00270-w