Instrumental texture and sensory preference of vacuum-fried shiitake crisps as affected by isomalto-oligosaccharide pretreatment-Reference-Cited by-同舟云学术

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Instrumental texture and sensory preference of vacuum-fried shiitake crisps as affected by isomalto-oligosaccharide pretreatment

Published:2021-01-01 Issue:1 Volume:24 Page:859-870
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Mau Jeng-Leun¹^ORCID,Tseng Jim²^ORCID,Wu Cheng-Rong²^ORCID,Chen Chien-Hung³^ORCID,Lin Sheng-Dun²^ORCID

Affiliation:

1. Department of Food Science and Biotechnology, National Chung Hsing University, Taichung, Taiwan

2. Department of Food Science and Technology, Hungkuang University, Taichung, Taiwan

3. Department of General Manager, Mei Tong Co. Ltd, Nantou, Taiwan

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2021.1938605

Reference26 articles.

1. Non-volatile flavour components in Lentinus edodes after hot water blanching and microwave blanching

2. Effect of Various Pretreatments on Quality Attributes of Vacuum-Fried Shiitake Mushroom Chips

3. Effect of high pressure processing or freezing technologies as pretreatment in vacuum fried carrot snacks

4. Effects of processing conditions on the quality of vacuum fried cassava chips (Manihot esculenta Crantz)

Cited by 4 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. Development of gummy candy with polydextrose, isomalto-oligosaccharides, fructo-oligosaccharides, and xylitol as sugar replacers;International Journal of Gastronomy and Food Science;2024-03

2. Quality Evaluation of Shiitake Blanched and Centrifuged Broths as Functional Instant Drinks;Foods;2023-08-01

3. Carbohydrate-based functional ingredients derived from starch: Current status and future prospects;Food Hydrocolloids;2022-10

4. Valorization of mushroom by‐products: a review;Journal of the Science of Food and Agriculture;2022-05-07

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