Tubers are important sources of carbohydrates as an energy source and are used as staple
foods in tropical and subtropical countries. They are generally processed into various forms …

The objective of this review was to present the nutritional values and other health and food
security importance of taro as alternative food for developing countries. The term taro is used …

Abstract Effect of heat moisture treatment on the physicochemical properties of taro starch
with 25% moisture (w/w) modified by single treatments of microwave (HMT1), autoclave …

The present work aimed to study the influence of atmospheric pressure pin-to-plate cold
plasma on the physicochemical (pH, moisture, and amylose content), functional (water & oil …

Dual modification of taro starch by hydroxypropylation and cross-linking was carried out and
the properties of the modified starches were investigated. Two different levels of …

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 …

Starch attracts food industries due to their availability in nature, cheapness, biodegradability
and possibilities of endless applications. The starch properties and their modification affect …

The characteristics of three acetylated distarch phosphates with different degree of cross
linking (ADP-L< ADP-M< ADP-H) and acetylation were studied under yogurt manufacture …

The esterification of pullulan (Pu) with n-octenyl succinic anhydride (OSA) was validated
using Fourier Transform Infra Red (FTIR) spectroscopy. The reaction parameters viz., base …

The present study investigated the impact of native and oxidized potato starch as casein
(15%) and fat (5%) replacer, both separately and simultaneously, in analogue mozzarella …