Contrasting effects of polysaccharide components on the cooking properties of roots, tubers and bananas

Christian Mestres; Mark Taylor; Gordon Mcdougall; Santiago Arufe; Thierry Tran; Ephraim Nuwamanya; Dominique Dufour; Mariam Nakitto; Karima Meghar; Dominique Rinaldo; Lea Ollier; Romain Domingo; Jhon Larry Moreno; Luis Fernando Delgado; Hermann Antonin Kouassi; N'Nan Afoue Sylvie Diby; Didier Mbeguie-A-Mbeguie; Noel Akissoe; Laurent Adinsi; Agnes Rolland-Sabate

doi:10.1002/jsfa.12914

Contrasting effects of polysaccharide components on the cooking properties of roots, tubers and bananas

Christian Mestres
, Mark Taylor
, Gordon Mcdougall
, Santiago Arufe
, Thierry Tran
, Ephraim Nuwamanya
, Dominique Dufour
, Mariam Nakitto
, Karima Meghar
, Dominique Rinaldo
, Lea Ollier
, Romain Domingo
, Jhon Larry Moreno
, Luis Fernando Delgado
, Hermann Antonin Kouassi
, N'Nan Afoue Sylvie Diby
, Didier Mbeguie-A-Mbeguie
, Noel Akissoe
, Laurent Adinsi
, Agnes Rolland-Sabate

Research output: Contribution to journal › Article › peer-review

Original language	English
Pages (from-to)	4652-4661
Number of pages	10
Journal	Journal of the Science of Food and Agriculture
Volume	104
Issue number	8
DOIs	https://doi.org/10.1002/jsfa.12914
Publication status	Published - Jun 2024

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

SDG 3 Good Health and Well-being

Keywords

Amylose
Cooking behaviour
Dry matter
Galacturonic acid
Multivariate statistics
Pectins
Texture

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10.1002/jsfa.12914

Cite this

Mestres, C., Taylor, M., Mcdougall, G., Arufe, S., Tran, T., Nuwamanya, E., Dufour, D., Nakitto, M., Meghar, K., Rinaldo, D., Ollier, L., Domingo, R., Moreno, J. L., Delgado, L. F., Kouassi, H. A., Diby, NN. A. S., Mbeguie-A-Mbeguie, D., Akissoe, N., Adinsi, L., & Rolland-Sabate, A. (2024). Contrasting effects of polysaccharide components on the cooking properties of roots, tubers and bananas. Journal of the Science of Food and Agriculture, 104(8), 4652-4661. https://doi.org/10.1002/jsfa.12914

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title = "Contrasting effects of polysaccharide components on the cooking properties of roots, tubers and bananas",

keywords = "Amylose, Cooking behaviour, Dry matter, Galacturonic acid, Multivariate statistics, Pectins, Texture",

author = "Christian Mestres and Mark Taylor and Gordon Mcdougall and Santiago Arufe and Thierry Tran and Ephraim Nuwamanya and Dominique Dufour and Mariam Nakitto and Karima Meghar and Dominique Rinaldo and Lea Ollier and Romain Domingo and Moreno, \{Jhon Larry\} and Delgado, \{Luis Fernando\} and Kouassi, \{Hermann Antonin\} and Diby, \{N'Nan Afoue Sylvie\} and Didier Mbeguie-A-Mbeguie and Noel Akissoe and Laurent Adinsi and Agnes Rolland-Sabate",

year = "2024",

month = jun,

doi = "10.1002/jsfa.12914",

language = "English",

volume = "104",

pages = "4652--4661",

journal = "Journal of the Science of Food and Agriculture",

issn = "0022-5142",

number = "8",

}

Mestres, C, Taylor, M, Mcdougall, G, Arufe, S, Tran, T, Nuwamanya, E, Dufour, D, Nakitto, M, Meghar, K, Rinaldo, D, Ollier, L, Domingo, R, Moreno, JL, Delgado, LF, Kouassi, HA, Diby, NNAS, Mbeguie-A-Mbeguie, D, Akissoe, N, Adinsi, L & Rolland-Sabate, A 2024, 'Contrasting effects of polysaccharide components on the cooking properties of roots, tubers and bananas', Journal of the Science of Food and Agriculture, vol. 104, no. 8, pp. 4652-4661. https://doi.org/10.1002/jsfa.12914

TY - JOUR

T1 - Contrasting effects of polysaccharide components on the cooking properties of roots, tubers and bananas

AU - Mestres, Christian

AU - Taylor, Mark

AU - Mcdougall, Gordon

AU - Arufe, Santiago

AU - Tran, Thierry

AU - Nuwamanya, Ephraim

AU - Dufour, Dominique

AU - Nakitto, Mariam

AU - Meghar, Karima

AU - Rinaldo, Dominique

AU - Ollier, Lea

AU - Domingo, Romain

AU - Moreno, Jhon Larry

AU - Delgado, Luis Fernando

AU - Kouassi, Hermann Antonin

AU - Diby, N'Nan Afoue Sylvie

AU - Mbeguie-A-Mbeguie, Didier

AU - Akissoe, Noel

AU - Adinsi, Laurent

AU - Rolland-Sabate, Agnes

PY - 2024/6

Y1 - 2024/6

KW - Amylose

KW - Cooking behaviour

KW - Dry matter

KW - Galacturonic acid

KW - Multivariate statistics

KW - Pectins

KW - Texture

UR - https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=pure-hutton-staging&SrcAuth=WosAPI&KeyUT=WOS:001062349700001&DestLinkType=FullRecord&DestApp=WOS_CPL

U2 - 10.1002/jsfa.12914

DO - 10.1002/jsfa.12914

M3 - Article

C2 - 37559127

SN - 0022-5142

VL - 104

SP - 4652

EP - 4661

JO - Journal of the Science of Food and Agriculture

JF - Journal of the Science of Food and Agriculture

IS - 8

ER -

Contrasting effects of polysaccharide components on the cooking properties of roots, tubers and bananas

UN SDGs

Keywords

Access to Document

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