Starch is the most important component in potato tubers, whose structure and composition
play key roles in properties of potato storage, processing, and applications. This review …

Potato peel (PP) is generated in high quantities and commonly wasted by potato processing
industries. However, PP can be valorized through different routes while recovering value …

The aim of this work was to characterize morphological, crystalline property,
physicochemical, functional, thermal, pasting, rheological properties, and in vitro digestibility …

The present study sought to explore the potential of raw potato flour prepared from two
common potato varieties (Atlantic and Favorita) as a thickener and the underlying …

Gelatinization is an important step in starch processing to obtain viscosity, gelation, and
other properties. However, both high viscosity during gelatinization and retrogradation …

Starch-protein interactions affect the rheological and textural properties of composite gels.
The limitations of proteins as food ingredients can be overcome by enzyme modifications …

This study aimed to investigate the improvisation of physico-chemical, functional, and
structural properties of Enset (Ensete ventricosum) starch, which is one of the staple foods in …

Potato (Solanum tuberosum L.) requires high levels of water and potassium to achieve
optimal yield and quality. This is of importance for the sustainable agriculture, and therefore …

Potato tubers accumulate substantial quantities of starch, which serves as their primary
energy reserve. As the predominant component of potato tubers, starch strongly influences …

Potato is among the widely grown crop of the world. It is likely that a large portion of the crop
is consumed fresh but majority of it is processed into various products, starch being the …