African foods for deep learning-based food recognition systems dataset.

African foods have socio-cultural significance that extends through migration, tourism, and marriage. Africans travel and integrate within the continent through intermarriages. There are over a thousand cultural aspects that differ such as language, food, dressing, beliefs and customs.

Sprout suppression on potato: need to look beyond CIPC for more effective and safer alternatives.

World over, potatoes are being stored at 8-12 °C (85-90 % RH). This is the most common way of long-term (up to 6 to 9 months) storage of potatoes. The benefit of storing the potatoes within the temperature range of 8-12 °C is minimum accumulation of sugars in stored potato tubers.

Resistant starch in food: a review.

The nutritional property of starch is related to its rate and extent of digestion and absorption in the small intestine. For nutritional purposes, starch is classified as rapidly available, slowly available and resistant starch (RS). The exact underlying mechanism of relative resistance of starch granules is complicated because those factors are often interconnected.

Physico-chemical and pasting properties of starch from stored potato tubers.

Starch was separated from tubers of four potato (Solanum tuberosum L.) cultivars, viz. 'Kufri Jyoti', 'Kufri Sindhuri', 'Kufri Chipsona-1' and 'Kufri Chipsona-2' before and after 90 days of storage at 4, 8, 12 and 16°C and, morphological, physico-chemical and pasting properties were studied.

Glucolipsin A and B, two new glucokinase activators produced by Streptomyces purpurogeniscleroticus and Nocardia vaccinii.

During the screening of the natural products for their ability to increase the activity of glucokinase by relieving inhibition by long chain fatty acyl CoA esters (FAC), two novel compounds, glucolipsin A (1) and B (2) were isolated from the butanol extracts of Streptomyces purpurogeniscleroticus WC71634 and Nocardia vaccinii WC65712, respectively. The structures of these two compounds were established by spectroscopic methods and chemical degradation. Glucolipsin A (1) and B (2) relieved the inhibition of glucokinase by FAC with RC50 values of 5.