Changes in physicochemical properties and digestive characteristics of yam (Dioscorea opposita Thunb.) powder under different processing conditions using principal component analysis-Reference-Cited by-同舟云学术

Changes in physicochemical properties and digestive characteristics of yam (Dioscorea opposita Thunb.) powder under different processing conditions using principal component analysis

Published:2019-01-02 Issue:12 Volume:37 Page:1551-1562
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Guan Qianqian¹²,Li Hua²,Qi Yuting¹,Zhang Wenlong¹,Liu Lina¹,Qiu Bin¹,Liu Wei¹,Jia Min¹,Xu Tongcheng¹,Zong Aizhen¹

Affiliation:

1. Shandong Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Technology of Shandong Province/Key Laboratory of Novel Food Resources Processing Ministry of Agriculture, Institute of Agro-Food Science and Technology, Jinan, PR China;

2. College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu, China

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

https://www.tandfonline.com/doi/pdf/10.1080/07373937.2018.1518915

Reference42 articles.

1. Decrease of Plasma Glucose by Allantoin, an Active Principle of Yam (Dioscorea spp.), in Streptozotocin-Induced Diabetic Rats

Cited by 13 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. Electrostatic effect on freshness preservation and quality evaluation of yam (Dioscorea alata) tuber during cold storage;Journal of Agriculture and Food Research;2024-09

2. Resistant starch from yam: Preparation, nutrition, properties and applications in the food sector;International Journal of Biological Macromolecules;2024-07

3. Effect of ultra‐fine ground whole grain highland barley substitution on wheat dough properties and bread qualities;Cereal Chemistry;2024-06-17

4. Ultrafine grinding improves the nutritional, physicochemical, and antioxidant activities of two varieties of whole‐grain highland barley;Journal of Food Science;2024-03-15

5. Physico-chemical compositions, nutraceutical properties, and starch-related techno-functional, thermal, and morphological characteristics of underutilized yam flour (Dioscorea spp.) from Odisha;Food Bioscience;2023-12