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Kapcum C, Pasada K, Kantiwong P, Sroysang B, Phiwtawee J, Suphantharika M, Belur PD, Agoo EMG, Janairo JIB, Wongsagonsup R. Effects of different cooking methods on chemical compositions,
in vitro
starch digestibility and antioxidant activity of taro (
Colocasia esculenta
) corms. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15823] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Chutikarn Kapcum
- Division of Food Technology Kanchanaburi Campus Mahidol University Kanchanaburi 71150 Thailand
| | - Kannika Pasada
- Unit of Scientific Laboratory for Education Kanchanaburi Campus Mahidol University Kanchanaburi 71150 Thailand
| | - Pearploy Kantiwong
- Division of Food Technology Kanchanaburi Campus Mahidol University Kanchanaburi 71150 Thailand
| | - Buraporn Sroysang
- Division of Food Technology Kanchanaburi Campus Mahidol University Kanchanaburi 71150 Thailand
| | - Jiratchaya Phiwtawee
- Division of Food Technology Kanchanaburi Campus Mahidol University Kanchanaburi 71150 Thailand
| | - Manop Suphantharika
- Department of Biotechnology Faculty of Science Mahidol University Rama 6 Road Bangkok 10400 Thailand
| | - Prasanna D. Belur
- Department of Chemical Engineering National Institute of Technology Karnataka Surathkal, Srinivasanagar Mangalore 575025 India
| | - Esperanza Maribel G. Agoo
- Biology Department College of Science De La Salle University 2401 Taft Avenue Manila 0922 Philippines
| | | | - Rungtiwa Wongsagonsup
- Division of Food Technology Kanchanaburi Campus Mahidol University Kanchanaburi 71150 Thailand
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