Matthew Craig Allan

Works (7)

Updated: November 27th, 2024 05:01

2024 article

Acrylamide in Fried Sweetpotato: The Relationship with Free Asparagine and Effects of Asparaginase

Allan, M. C., Thomas, L. S., Pecota, K. V., Yencho, G. C., & Johanningsmeier, S. D. (2024, November 12). ACS FOOD SCIENCE & TECHNOLOGY, Vol. 11.

By: M. Allan n, L. Thomas n, K. Pecota n , G. Yencho  n & S. Johanningsmeier n

author keywords: sweetpotato; Ipomoea batatas; acrylamide; asparagine; chip; crisp; fried
Sources: Web Of Science, NC State University Libraries, ORCID
Added: November 25, 2024

2023 journal article

Baked sweetpotato textures and sweetness: An investigation into relationships between physicochemical and cooked attributes

FOOD CHEMISTRY-X, 21.

By: M. Allan n, S. Johanningsmeier n, M. Nakitto *, O. Guambe, M. Abugu n, K. V. Pecota  n, G. Yencho  n

author keywords: Sweet potato; Sweetness; Texture; Sensory; Ipomoea batatas; Texture profile analysis
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Sources: Web Of Science, NC State University Libraries
Added: February 12, 2024

2023 article

Impact of sweetpotato starch structures, thermal properties, and granules sizes on sweetpotato fry textures (vol 137, 108377, 2023)

Allan, M. C., Read, Q. D., & Johanningsmeier, S. D. (2023, May). FOOD HYDROCOLLOIDS, Vol. 139.

By: M. Allan n, Q. Read n & S. Johanningsmeier n

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Source: Web Of Science
Added: March 27, 2023

2022 journal article

Impact of sweetpotato starch structures, thermal properties, and granules sizes on sweetpotato fry textures

FOOD HYDROCOLLOIDS, 137.

By: M. Allan n, Q. Read n & S. Johanningsmeier n

author keywords: Sweetpotato; French fry; Starch; Amylopectin; Texture
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Source: Web Of Science
Added: January 17, 2023

2022 article

Sweetpotato chip texture and fat content: Effects of enzymatic modification of cell wall polymers

Allan, M. C., & Johanningsmeier, S. D. (2022, August 9). JOURNAL OF FOOD SCIENCE.

By: M. Allan n & S. Johanningsmeier n

author keywords: chip; enzyme; fat; sweetpotato; texture
MeSH headings : Cell Wall; Cellulases; Cooking / methods; Esterases; Ipomoea batatas; Maltose; Pectins; Peptide Hydrolases; Polygalacturonase; Polymers
Source: Web Of Science
Added: August 22, 2022

2022 journal article

Variable Effects of Twenty Sugars and Sugar Alcohols on the Retrogradation of Wheat Starch Gels

FOODS, 11(19).

By: M. Allan n & L. Mauer *

author keywords: starch; retrogradation; sweetener stereochemistry; molar volume; Avrami equation; sugar; sugar alcohol
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Source: Web Of Science
Added: October 24, 2022

2021 journal article

Relationships between isolated sweetpotato starch properties and textural attributes of sweetpotato French fries

JOURNAL OF FOOD SCIENCE, 86(5), 1819–1834.

By: M. Allan*, N. Marinos*, S. Johanningsmeier*, A. Sato n & V. Truong n

author keywords: French fry; Ipomoea batatas; starch pasting; sweet potato; texture
MeSH headings : Amylose / analysis; Chemical Phenomena; Cooking / methods; Ipomoea batatas / chemistry; Plant Tubers / chemistry; Sensation; Starch / chemistry; Temperature; Viscosity
TL;DR: The physiochemical properties of starch, the most abundant component in sweetpotato fries, were further explored in this study to better understand the properties ofSweetpotato starch that influence SPFF textures and can be used bysweetpotato processors and breeders for developing new sweetpotatos designed for production of fried products with desirable textures. (via Semantic Scholar)
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Source: Web Of Science
Added: May 17, 2021

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