The Experts below are selected from a list of 204 Experts worldwide ranked by ideXlab platform

Da-wen Sun - One of the best experts on this subject based on the ideXlab platform.

  • Non-destructive and Rapid Evaluation of Staple Foods Quality by Using Spectroscopic Techniques: A Review.
    Critical reviews in food science and nutrition, 2016
    Co-Authors: Da-wen Sun
    Abstract:

    Staple foods, including cereals, legumes, and root/tuber crops, dominate the daily diet of humans by providing valuable proteins, starch, oils, minerals, and vitamins. Quality evaluation of staple foods is primarily carried out on sensory (e.g. external defect, color), adulteration (e.g. species, origin), chemical (e.g. starch, proteins), mycotoxin (e.g. Fusarium toxin, aflatoxin), parasitic infection (e.g. weevil, beetle), and internal physiological (e.g. Hollow Heart, black Heart) aspects. Conventional methods for the quality assessment of staple foods are always laborious, destructive, and time-consuming. Requirements for online monitoring of staple foods have been proposed to encourage the development of rapid, reagentless, and noninvasive techniques. Spectroscopic techniques, such as visible-infrared spectroscopy, Raman spectroscopy, nuclear magnetic resonance spectroscopy, and spectral imaging, have been introduced as promising analytical tools and applied for the quality evaluation of staple foods. This review summarizes the recent applications and progress of such spectroscopic techniques in determining various qualities of staple foods. Besides, challenges and future trends of these spectroscopic techniques are also presented.

Hongju He - One of the best experts on this subject based on the ideXlab platform.

  • non destructive and rapid evaluation of staple foods quality by using spectroscopic techniques a review
    Critical Reviews in Food Science and Nutrition, 2017
    Co-Authors: Wenhao Su, Hongju He
    Abstract:

    Staple foods, including cereals, legumes, and root/tuber crops, dominate the daily diet of humans by providing valuable proteins, starch, oils, minerals, and vitamins. Quality evaluation of staple foods is primarily carried out on sensory (e.g. external defect, color), adulteration (e.g. species, origin), chemical (e.g. starch, proteins), mycotoxin (e.g. Fusarium toxin, aflatoxin), parasitic infection (e.g. weevil, beetle), and internal physiological (e.g. Hollow Heart, black Heart) aspects. Conventional methods for the quality assessment of staple foods are always laborious, destructive, and time-consuming. Requirements for online monitoring of staple foods have been proposed to encourage the development of rapid, reagentless, and noninvasive techniques. Spectroscopic techniques, such as visible–infrared spectroscopy, Raman spectroscopy, nuclear magnetic resonance spectroscopy, and spectral imaging, have been introduced as promising analytical tools and applied for the quality evaluation of staple foods....

Wenhao Su - One of the best experts on this subject based on the ideXlab platform.

  • non destructive and rapid evaluation of staple foods quality by using spectroscopic techniques a review
    Critical Reviews in Food Science and Nutrition, 2017
    Co-Authors: Wenhao Su, Hongju He
    Abstract:

    Staple foods, including cereals, legumes, and root/tuber crops, dominate the daily diet of humans by providing valuable proteins, starch, oils, minerals, and vitamins. Quality evaluation of staple foods is primarily carried out on sensory (e.g. external defect, color), adulteration (e.g. species, origin), chemical (e.g. starch, proteins), mycotoxin (e.g. Fusarium toxin, aflatoxin), parasitic infection (e.g. weevil, beetle), and internal physiological (e.g. Hollow Heart, black Heart) aspects. Conventional methods for the quality assessment of staple foods are always laborious, destructive, and time-consuming. Requirements for online monitoring of staple foods have been proposed to encourage the development of rapid, reagentless, and noninvasive techniques. Spectroscopic techniques, such as visible–infrared spectroscopy, Raman spectroscopy, nuclear magnetic resonance spectroscopy, and spectral imaging, have been introduced as promising analytical tools and applied for the quality evaluation of staple foods....

Wen Ying - One of the best experts on this subject based on the ideXlab platform.

  • Dynamic Changes of Tumorous Stem Yield and Hollow Heart in Tumorous Stem Mustard under Different Cultivations
    Southwest China Journal of Agricultural Sciences, 2012
    Co-Authors: Wen Ying
    Abstract:

    The mainly cultivated variety of tumorous stem mustard 'Yungan xiaoye' was used to analyze dynamic changes of tumorous stem yield and Hollow Heart under different cultivations.The results showed that sowing date and date of harvest had prominent effects on yield and Hollow Heart.Yield,Hollow Heart percentage and index were obviously reduced with the postponement of sowing date and increased with that of date of harvest,yield.High yield cultivation combining with lower Hollow Heart should be sown in mid-September and harvested in mid-February next year in the area with altitude under 500m in Chongqing.

Gregory A. Porter - One of the best experts on this subject based on the ideXlab platform.

  • Elkton: A new potato variety with resistance to internal heat necrosis and suitable for chipping directly from the field in the southern United States
    American Journal of Potato Research, 2014
    Co-Authors: Kathleen G. Haynes, Douglas Gergela, M. W. Peck, G. C. Yencho, M. E. Clough, M. R. Henninger, D. E. Halseth, Gregory A. Porter, P. C. Ocaya
    Abstract:

    Elkton is a medium to medium-late maturing potato variety with tan netted-skin, round-oval tubers, and white-flesh. Average marketable yields ranged from 76 % to 113 % of Atlantic and average specific gravities ranged from −0.002 to −0.006 less than Atlantic depending on location. Chip color processed directly from the field in southern locations or from storage in the northern locations is equivalent to Atlantic. Elkton is resistant to internal heat necrosis and Hollow Heart. Color and texture ratings of Elkton following baking, boiling and microwaving have been similar to Atlantic. Elkton is moderately resistant to early blight and Verticillium wilt; moderately susceptible to foliar late blight and susceptible to tuber late blight; moderately susceptible to powdery scab; and, susceptible to potato virus Y and potato virus S. Its reaction to common scab has been inconsistent. Plant Variety Protection has been requested for Elkton.

  • Elkton: A New Potato Variety with Resistance to Internal Heat Necrosis and Hollow Heart and Suitable for Chipping Directly from the Field in the Southern United States
    American Journal of Potato Research, 2013
    Co-Authors: Kathleen G. Haynes, Douglas Gergela, M. W. Peck, G. C. Yencho, M. E. Clough, M. R. Henninger, D. E. Halseth, Gregory A. Porter, P. C. Ocaya
    Abstract:

    Elkton is a medium to medium-late maturing potato variety with tan netted-skin, round-oval tubers, and white-flesh. Average marketable yields ranged from 76 % to 113 % of Atlantic and average specific gravities ranged from −0.002 to −0.006 less than Atlantic depending on location. Chip color processed directly from the field in southern locations or from storage in the northern locations is equivalent to Atlantic. Elkton is resistant to internal heat necrosis and Hollow Heart. Color and texture ratings of Elkton following baking, boiling and microwaving have been similar to Atlantic. Elkton is moderately resistant to early blight and Verticillium wilt; moderately susceptible to foliar late blight and susceptible to tuber late blight; moderately susceptible to powdery scab; and, susceptible to potato virus Y and potato virus S. Its reaction to common scab has been inconsistent. Plant Variety Protection has been requested for Elkton.

  • St. Johns: A round white potato variety for fresh market
    American Potato Journal, 1996
    Co-Authors: A. F. Reeves, Gregory A. Porter, F. E. Manzer, Therese M. Work, A. A. Davis, D. R. Hensel, J. R. Shumaker
    Abstract:

    The St. Johns potato variety is high-yielding and late-maturing with attractive, round to oblong, white-skinned, white-fleshed tubers with mediumshallow eyes. Its major use is expected to be as a maincrop tablestock variety. Taste panels rated St. Johns better than or equal to Katahdin in texture, color, mealiness, and flavor. St. Johns tubers do not show the net necrosis caused by potato leafroll virus, and are resistant to golden nematode, corky ringspot, Hollow Heart, and blackspot bruising. St. Johns is also moderately resistant to greening, shatter bruise, verticillium wilt, early blight, common scab, the common race of late blight, leafroll,Fusarium sambucinum (dry rot) andErwinia carotovora (soft rot), although some breakdown has been reported in commercial storages. Symptoms of leafroll virus infection are somewhat difficult to detect.

  • Portage: a new early-maturing, round white table potato variety.
    American Potato Journal, 1995
    Co-Authors: A. F. Reeves, Gregory A. Porter, C. E. Cunningham, R. J. Nickeson, F. E. Manzer, Therese M. Work, A. A. Davis, E. S. Plissey
    Abstract:

    The Portage potato variety is high-yielding and early-maturing with attractive, round to oblong, white-skinned, white-fleshed tubers with medium-shallow eyes. Its major use is expected to be as an early tablestock variety in areas where Superior suffers yield reductions caused by verticillium wilt. Portage tubers do not show the net necrosis caused by potato leafroll virus, and are susceptible to skinning, but are fairly resistant to Hollow Heart, blackspot and shatter bruise. Portage is moderately resistant toVerticillium alboatrum, andRhizoctonia solani, but its seed-pieces are sensitive to dry soil conditions; therefore, cut seed should be suberized before planting. Symptoms of leafroll virus infection are difficult to recognize.

  • Mainechip: A new chipping potato variety for cool storage processing
    American Potato Journal, 1994
    Co-Authors: A. F. Reeves, Gregory A. Porter, F. E. Manzer, Therese M. Work, A. A. Davis, E. S. Plissey
    Abstract:

    TheMaineChip potato variety is medium-maturing and has round, whiteskinned, white-fleshed tubers with shallow eyes, high specific gravity and moderate yields. Its major use is expected to be as a storage chipping variety since sugar build-up in storage is slow, and reconditioning is possible. This variety can be chipped directly from 7 C storage.MaineChip does not show the net necrosis caused by potato leafroll virus and is moderately tolerant to verticillium wilt (Verticillium alboatrum) and rhizoctonia (Rhizoctonia solani). It is also moderately resistant to blackspot and shatter bruise. Hollow Heart is its major internal quality defect, being a problem in ten of the twenty-nine regional tests conducted over five years.