Papers mentioning potato or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Increasing public concerns over odors and air regulations in nonattainment zones necessitate the remediation of a wide range of volatile organic compounds (VOCs) generated in the p... Read full abstract on PubMed →
Secretions from the metathoracic glands (MTG) of the black locust bug, Lopidea robiniae (Uhler) (Heteroptera: Miridae) contained six major compounds, including (E)-2-hexenal, (E)-2... Read full abstract on PubMed →
Check gland secretions were collected from sexually mature male and female rats to identify the volatile compounds using gas chromatography linked mass spectroscopy with a modified... Read full abstract on PubMed →
in peanut kernels. After incubation for 7 days, control treatments were fully contaminated with fungal growth, whereas the M-PPS and EO-based coatings restricted the growth of fung... Read full abstract on PubMed →
. These findings suggest that JBEO enhances the functional properties of PSP films, making them suitable for active food packaging applications. Read full abstract on PubMed →
Developing modified dietary fibers that maintain prebiotic benefits without significantly affecting meal taste is of high importance in the midst of the obesity pandemic. These ben... Read full abstract on PubMed →
-hydroxybenzoic acid at a concentration of 200 µM yielded their glucose esters with conversion rates of 74-95% in 20-30 h. These results suggest that the Ec-IbGT1 system efficientl... Read full abstract on PubMed →
To elucidate the involvement of glutathione in the mitigation of induced oxidative changes and the sequestration of perceived volatiles in cells, we exposed potato plants to French... Read full abstract on PubMed →
Β-glucans are polysaccharide macromolecules that can be found in the cell walls of molds, such as Rhizopus oryzae. They provide functional properties in food systems and have immun... Read full abstract on PubMed →
. Read full abstract on PubMed →
. The viable bacterial count, phenolic components, antioxidant activity, phenolic bioaccessibility, and phenolic bioavailability of PSPJ were analyzed during the simulated digestio... Read full abstract on PubMed →
inoculation on the biotransformation of amino acids into volatile compounds in a meat model system. Yeast counts, solid-phase microextraction, and gas chromatography/mass spectrome... Read full abstract on PubMed →
(dry starch weight) conferred a yellowish coloration while maintaining the transparency of neat films. The BrE increased the films' traction resistance, elasticity, and antioxidant... Read full abstract on PubMed →
Agri-food wastes, produced following industrial food processing, are mostly discarded, leading to environmental hazards and losing the nutritional and medicinal values associated w... Read full abstract on PubMed →
In this study, glucono-delta-lactone (GDL), which is Generally Recognized as Safe (GRAS), was added to native starches to modify their physicochemical properties. The effects of GD... Read full abstract on PubMed →
Byproducts of second-grade dates and sweet potato tubers of noncommercial standard are produced along with the main product and are just as important as the main product but cannot... Read full abstract on PubMed →
Orange sweet potato (OSP) and red rice (RR) are rich sources of health benefit-associated substances and can be conventionally cooked or developed into food products. This research... Read full abstract on PubMed →
BACKGROUND: Alternative feedstuffs may contribute to reducing feed costs of pig production. But these feedstuffs are typically rich in fiber and resistant starch (RS). Dietary fibe... Read full abstract on PubMed →
Wine color and limpidity are important aspects of consumer preferences. The alteration of these parameters can damage wine's appearance but also its mouthfeel characteristics due t... Read full abstract on PubMed →
Fiber-enriched food has numerous health benefits. This study develops functional fiber-enriched pasta (FEP) by partially substituting wheat flour for alcohol-insoluble residue prep... Read full abstract on PubMed →
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Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.