ReviewJournal of food science and technology2022
Quality improvement of bamboo shoots by removal of antinutrients using different processing techniques: A review.
Review in Journal of food science and technology, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
15 citing papers in PubMed.
- Next-generation gluten-free noodles: integration of hydrocolloids, fibers, and bioactive compounds.Food science and biotechnology · 2026Review
- Distribution Patterns of Bitterness and Astringency Compounds in Different Tissues and Developmental Stages of Three Sympodial Bamboo Species.Foods (Basel, Switzerland) · 2026Article
- Geographical variation in the quality of Chimonobambusa rigidula bamboo shoots and its relationship with site environment.Scientific reports · 2026Article
- Versatility of Caenorhabditis elegans as a Model Organism for Evaluating Foodborne Neurotoxins and Food Bioactive Compounds in Nutritional Neuroscience.Molecular neurobiology · 2025Review
- Effects of different rehydration temperatures on rehydration and nutritional quality of dried daylily.PeerJ · 2025Article
- Plant cyanogenic glycosides: from structure to properties and potential applications.Frontiers in plant science · 2025Review
- Expansion of Pleioblastus amarus in tea plantations significantly enhances the appearance and nutritional composition of bamboo shoots but adversely affects palatability.BMC plant biology · 2024Article
- Ethnobotanical review of traditional use of wild food plants in Japan.Journal of ethnobiology and ethnomedicine · 2024Review
- A Review of the Nutritional Composition, Storage Challenges, Processing Technology and Widespread Use of Bamboo Shoots.Foods (Basel, Switzerland) · 2024Review
- Bacterial Degradation of Antinutrients in Foods: The Genomic Insight.Foods (Basel, Switzerland) · 2024Review
- Bamboo shoots improve the nutritional and sensory quality, and change flavor composition of chicken soup.Food chemistry: X · 2024Article
- Shoot Nutrition and Flavor Variation in TwoFoods (Basel, Switzerland) · 2023Article
- Naturally Occurring Plant Food Toxicants and the Role of Food Processing Methods in Their Detoxification.International journal of food science · 2023Review
- The Complex Role of Lactic Acid Bacteria in Food Detoxification.Nutrients · 2022Review
- Effect of ultrasonic pretreatment on eliminating cyanogenic glycosides and hydrogen cyanide in cassava.Ultrasonics sonochemistry · 2021Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Bamboo shoot is highly nutritious and contains a plethora of health-promoting bioactive compounds. It is a valuable source of food for Asiatic countries but it contains some antinutrients such as cyanogenic glycosides, glucosinolates, tannins, oxalates and phytates which deter its consumption due to safety issues. The most predominant antinutrient in bamboo shoot is cyanogenic glycosides. It causes increase in blood glucose and lactic acid levels and a decrease in the ATP/ADP ratio indicating the shift from aerobic to anaerobic metabolism. The anti-nutrients such as phytate can cause vitamins and minerals deficiencies. Though anti-nutrients may have deleterious effect when present in high concentration, they may also exert beneficial health effects at low concentrations. In order to eliminate or reduce the level of anti-nutrients to barest minimum, appropriate processing techniques such as soaking, boiling, drying and fermentation can be used. The cyanogen content in bamboo shoots range from 36.32 to more than 1000 mg/kg. Impact of different processing techniques revealed that, fermentation is the best method for reducing the antinutrient content and improving the quality of bamboo shoots as well as increasing the shelf life of the shoots.
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Registered trials
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