Composition, molecular structure, and physicochemical properties of tuber and root starches: a review
By R. Hoover. 2001
1,352 citations recorded by the source corpus.
Subfields: Food Science, Nutrition and Dietetics
View Paper: https://www.semanticscholar.org/paper/545f2ed96e884255362450cbc52350a454519082
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In Food Science
In Nutrition and Dietetics
Citations in the corpus
- Postharvest Handling and Storage of Fresh Cassava Root and Products: a Review (2015, background): “Hoover (2001) Identification of gluten substitutes with low cost to improve cassava bread volume and structure Cassava bread was accepted and egg white improved its nutritional composition Eggleston et al. (1992) Proposed models for the regulation of cyanogenesis in cassava Biochemical and…”
- Analytical, Biochemical and Physicochemical Aspects of Starch Granule Size, with Emphasis on Small Granule Starches: A Review (2004, background): “Granules of tuber and root starches, for example, are oval, although round, spherical, polygonal, and irregular shaped granules also exist [15].”
- Understanding Starch Structure: Recent Progress (2017, background): “Lipids are rare in many root and tuber starches [30,31], but more abundant in cereals in the form of free fatty acids or lysophospholipids, which make inclusion complexes with amylose [32–35].”
- Screening of Starch Quality Traits in Cassava (Manihot esculenta Crantz) (2009, background): “Compared with other tropical root and tuber crops, cassava starch and its biosynthesis have been well studied [1, 3-9].”
- Achievements and Challenges in Improving the Nutritional Quality of Food Legumes (2015, background): “The average degree of polymerization (DP) of amylose in legume starches is in the range of 1000-1600 (Table 3), which is relatively similar to that of cereal amyloses (690-1690) and much lower than that of tuber and root starches (1540-8025) (Hoover, 2001; Eliasson, 1996).”
- Effects of transgenic potatoes with an altered starch composition on the diversity of soil and rhizosphere bacteria and fungi (2005, background): “The production of a potato tuber (Solanum tuberosum L.) containing purely starch from amylopectin is an important aim in plant breeding mainly for the production of paper and textiles, as amylopectin offers several advantages compared to amylose presently used (Hoover, 2001).”
- Starches from different botanical sources II: Contribution of starch structure to swelling and pasting properties (2005, background): “Starches from root and tubers are known to contain a trace quantity of lipids (Hoover, 2001).”
- Quality Traits and Popping Performance Considerations for Popcorn (Zea mays Everta) (2013, background): “(10) These changes occur as water is absorbed into the amorphous spaces of the starch and transfers heat on a molecular basis to the crystalline regions of the starch, eventually causing the crystalline structures to melt.(28,29) Although the effect of superheated water (not water vapor) in penetrat”
- Comparative susceptibilities of sago, potato and corn starches to alkali treatment (2010, background): “The large degree of polymerization (DP) of potato amylose (3320–21,800) (Hoover, 2001) might slow down the hydrolyzing action of the alkali solution.”
- Starch-composition, fine structure and architecture (2004, neutral): “…biosynthesis and degradation (Banks and Greenwood, 1975; Blanshard, 1987; Buléon et al., 1998a; French, 1972, 1984; Galliard and Bowler, 1987; Hoover, 2001; Kent and Evers, 1994; Lineback, 1984, 1986; Morrison and Karkalas, 1990; Tester and Karkalas, 2002; Zobel and Stephen, 1996; Zobel,…”