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Article
Peer-Review Record

The Influence of Hydroponic Potato Plant Cultivation on Selected Properties of Starch Isolated from Its Tubers

Molecules 2022, 27(3), 856; https://doi.org/10.3390/molecules27030856
by Marta Liszka-Skoczylas 1,*, Wiktor Berski 2, Mariusz Witczak 1, Łukasz Skoczylas 3, Iwona Kowalska 4, Sylwester Smoleń 4, Paweł Szlachcic 5 and Marcin Kozieł 6
Reviewer 1: Anonymous
Reviewer 2:
Reviewer 3: Anonymous
Molecules 2022, 27(3), 856; https://doi.org/10.3390/molecules27030856
Submission received: 13 December 2021 / Revised: 23 January 2022 / Accepted: 24 January 2022 / Published: 27 January 2022
(This article belongs to the Special Issue Food Polysaccharides: Structure, Properties and Application)

Round 1

Reviewer 1 Report

This paper titled “Influence of hydroponic potato plant cultivation on selected properties of starch isolated from its tubers” is interesting. This manuscript could be considered for publication in Molecules after minor revising. 

My comments are as follow:

  1. Check the abbreviations, the text format of full text, especially figures.  
  2. Please compare your data with previous studies in the result and discussion section.

Author Response

Author's Reply to the Review Report included in the file

Author Response File: Author Response.pdf

Reviewer 2 Report

please see the attachment

Comments for author File: Comments.pdf

Author Response

Author's Reply to the Review Report included in the file

Author Response File: Author Response.pdf

Reviewer 3 Report

The current work is about studying the influence of hydroponic potato cultivation on selected properties of starch. The work is done and presented well. However, writing can be further improved (including typos, like amylase). It would be better if the authors can explain the results better. For instance, how hydroponic cultivation of plants improved the accumulation of phosphorus in starch and why the content of divalent ions (calcium and magnesium) and potassium in starch extracted from tubers of plants grown in both NFT systems (GH and FT) was significantly lower than in SO starch.

Author Response

Author's Reply to the Review Report included in the file

Author Response File: Author Response.pdf

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