The consumption of plant foods has been encouraged to cover a high proportion of the diet
due to their health benefits. However, the occurrence of anti-nutrients in plant foods …

Taro is a major root crop utilized widely for diverse food and non-food applications. Taro
corms are processed into various forms before consumption, which makes them digestible …

The impacts of different cooking methods (boiling, steaming, baking, microwaving and
frying) on chemical compositions, starch digestibility and antioxidant activity of taro corms …

Nonthermal cold plasma technology has emerged as a novel and promising approach for
modifying starch, offering distinct advantages over traditional methods. This article explores …

This research aimed to study physicochemical properties and in vitro digestibility of flours
and starches from taro cultivated in different regions of Thailand, that is, Kanchanaburi (KB) …

Taro (Colocasia esculenta) flour is a viable carbohydrate alternative and a functional
additive for food formulation; however, different taro varieties may possess distinct …

Taro (Colocasia esculenta) starch is known to possess unique physical and functional
properties such as low amylose content, A-crystalline form, small granules, higher swelling …

Four oxalate oxidase (OxO) positive fungal strains were isolated from rotting taro corms. One
isolate showing highest extra cellular OxO titre was selected and was identified based on …

Resumo Taro [Colocasia esculenta (L.) Schott] is an important food source worldwide, as it
contains several macro-and micronutrients, standing out as a source of polysaccharides …

Potato is one of the widely used vegetables in Indian cuisine. The starch of potato could
undergo modification in presence of oxalic acid of tomato during cooking in Indian cuisine …