Plants naturally produce a terrific diversity of molecules, which we exploit for promoting our
overall well-being. Plants are also green factories. Indeed, they may be exploited to …

Background The complexity of food structure is such as to hinder its inclusion in
mathematical models predicting food properties and transformations, although a …

The scarcity of irrigation water has now become the main constraint for crop production
globally. Potato growth in arid and semiarid regions is facing increasing challenges due to …

Introduction Colored potatoes comprise many bioactive compounds that potentially support
human health. Polyphenols present in them have associated therapeutic benefits like …

The quality of French fries is a key factor which affect consumer's willingness to buy it.
During this study, the effects of ten commercial edible oils on the content and status of water …

To study the effects of cooking methods on the structure and digestion changes of starch
encapsulated by cellular structure, intact potato parenchyma cells were successfully isolated …

Potato is a staple food crop and an important source of dietary energy. Its tubers contain
several essential amino acids, vitamins, minerals and phytochemicals that contribute to the …

The study examined the effects of various methods of thermal treatment of Lord cultivar
potato tubers on changes in starch, polyphenols, vitamin C, antioxidant activity, and mineral …

Dry pasta is a staple food in many countries of the world and it is traditionally made of durum
wheat semolina. The aim of this study was to evaluate the impact of pasta composition on …

In this study, we investigated the effects of different storage temperatures on the quality and
shelf-life of Malaysian sweet potatoes in terms of moisture content (MC), soluble solids …