Physical Pretreatments to Enhance Purple-Fleshed Potatoes Drying: Effects of Blanching, Ohmic Heating and Ultrasound Pretreatments on Quality Attributes-Reference-Cited by-同舟云学术

Physical Pretreatments to Enhance Purple-Fleshed Potatoes Drying: Effects of Blanching, Ohmic Heating and Ultrasound Pretreatments on Quality Attributes

Published:2023-03-02 Issue:4 Volume:66 Page:1117-1142
ISSN:0014-3065
Container-title:Potato Research
language:en
Short-container-title:Potato Res.

Author:

Karacabey Erkan,Bardakçı Merve Seçil^ORCID,Baltacıoğlu Hande

Publisher

Springer Science and Business Media LLC

Subject

Agronomy and Crop Science,Food Science

Link

https://link.springer.com/content/pdf/10.1007/s11540-023-09618-8.pdf

Reference63 articles.

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3. Adekunte A et al (2010) Effect of sonication on colour, ascorbic acid and yeast inactivation in tomato juice. Food Chem 122:500–507

4. Azuma K et al (2008) Structures and antioxidant activity of anthocyanins in many accessions of eggplant and its related species. J Agric Food Chem 56:10154–10159

5. Baltacıoğlu C et al (2021a) Investigation of the effect of oyster mushroom (Pleurotus ostreatus) powder on biscuit production and effect on quality criteria by Fourier-transform infrared spectroscopy. J Food Process Preserv 45:e15174

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