Prediction of Sensorial Properties (Color and Taste) of Amala, a Paste From Yam Chips Flour of West Africa, Through Flour Biochemical Properties-Reference-Cited by-同舟云学术

Prediction of Sensorial Properties (Color and Taste) of Amala, a Paste From Yam Chips Flour of West Africa, Through Flour Biochemical Properties

Published:2004 Issue:3 Volume:59 Page:93-99
ISSN:0921-9668
Container-title:Plant Foods for Human Nutrition
language:en
Short-container-title:Plant Foods Hum Nutr

Author:

MESTRES CHRISTIAN,DORTHE SANDRINE,AKISSO� NO�L,HOUNHOUIGAN JOSEPH D.

Publisher

Springer Science and Business Media LLC

Subject

Chemistry (miscellaneous),Food Science

Link

http://link.springer.com/content/pdf/10.1007/s11130-004-0028-z.pdf

Reference32 articles.

1. Mozie O (1988) Effect of storage temperature on storage weight losses in white yam (Dioscorea rotundata Poir) tubers. Trop Sci 28: 273?276.

2. Girardin O, Nindjin C, Farah Z, Escher F, Stamp P, Otokoré D (1998) Use of gibberellic acid to prolong dormancy and reduce losses during traditional storage of yams. J Sci Food Agric 77: 172?178.

3. Akissoé N, Hounhouigan DJ, Bricas N, Vernier P, Nago CM, Olorunda A (2001) Physical, chemical and sensory evaluation of dried yam (Dioscorea rotundata) tubers, flour, and ?amala? a flour-derived product. Trop Sci 41: 151?155.

4. Chilaka FC, Eze S, Anyadiegwu C, Uvere P (2002) Browning in processed yams: Peroxidase or polyphenol oxidase? J Sci Food Agric 82: 899?903.

5. Vernier P, Dossou RA, Letourmy P (1999) Processing yam chips from Dioscorea alata: Effect of the variety and chip size on drying, storage ability and sensorial properties. Afr J Root Tuber Crops 3: 62?68.

Cited by 28 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Varietal and environmental influences on organoleptic and cooking quality of water yam (Dioscorea alata) landraces;Journal of the Science of Food and Agriculture;2023-08-10

2. Characterizing quality traits of boiled yam: texture and taste for enhanced breeding efficiency and impact;Journal of the Science of Food and Agriculture;2023-04-20

3. IMPACTS OF PRETREATMENTS AND DRYING TECHNIQUES ON THE PHYSIOCHEMICAL, MICROBIAL, AND SENSORY PROPERTIES OF WHITE YAM (Dioscorea Rotundata) FLOUR;Carpathian Journal of Food Science and Technology;2022-12-20

4. Browning susceptibility of new hybrids of yam (Dioscorea alata) as related to their total phenolic content and their phenolic profile determined using LC-UV-MS;LWT;2022-06

5. Effects of Curculigo pilosa supplementation on antioxidant and antidiabetic activities of yam flour;J FOOD SCI TECH MYS;2021