Explore recent research papers collected from PubMed.
This study investigates the formation of starch-phenolic acid complexes using potato starch, corn starch, and pea starch to enhance resistant starch content and thermal stability. The research demonstrates that potato starch successfully forms V-type crystalline structures through extrusion, contributing to improved nutritional properties and reduced digestibility in food science applications.
This review explores the application of CRISPR/Cas genome editing technologies in major Solanaceae crops, including potatoes, for functional genomics and crop improvement. It discusses various editing strategies, delivery methods for transgene-free plants, and the current regulatory landscape for field trials and commercialization.
This study investigates the impact of functional additives on the physicochemical properties and freeze-thaw stability of wheat-potato starch composite gels used in food production. The research demonstrates that additives like guar gum and hydroxypropyl distarch phosphate effectively inhibit starch retrogradation and reduce cracking in dumpling wrappers, enhancing their textural quality and storage stability.
This study evaluates a stacked ensemble machine learning framework to predict leaf dry matter content using hyperspectral reflectance data across multiple crops, including potatoes. The multi-model approach significantly improved the accuracy of estimating leaf biochemical properties compared to individual models or spectral indices.
This study investigates the distinct physiological, metabolic, and phytohormone responses of potato plants to heat, drought, and salt stresses. By identifying stress-specific signatures in secondary metabolites and hormonal regulatory networks, the research provides a foundation for developing climate-resilient potato varieties.
This study evaluates the effects of various post-processing treatments, including pasteurization and microwave heating, on the quality, starch fractions, and aroma profiles of vacuum-packed potato cakes. The research provides insights into how different thermal processes impact resistant starch levels and sensory characteristics in potato-derived food products.
This study investigates the use of pulsed electric field (PEF) pretreatment to reduce acrylamide formation in air-fried French fries. The research demonstrates that PEF modifies potato tissue microstructure and facilitates the leaching of precursors like reducing sugars and asparagine, offering a more efficient and healthier alternative to traditional blanching.
This study investigates the reduction of acrylamide, a carcinogen found in processed potato products, through the addition of thiol compounds like glutathione and cysteine. The research demonstrates that incorporating these compounds into potato chips or co-consuming them can significantly lower acrylamide levels during digestion and enhance detoxification in animal models.
This review explores the role of StSP6A as a central regulator and mobile signal in potato tuberization, integrating environmental and endogenous factors. Understanding this regulatory network is essential for advancing molecular breeding strategies to improve potato yield.
This study utilizes phased genome assembly and association genetics to delineate the H1 resistance locus on chromosome 5 in potato. The research provides a complete reconstruction of the locus, which has been used for decades to provide resistance against the potato cyst nematode Globodera rostochiensis.