Preparation and application of potato flour with low gelatinization degree using flash drying-Reference-Cited by-同舟云学术

Preparation and application of potato flour with low gelatinization degree using flash drying

Published:2017-10-30 Issue:3 Volume:36 Page:374-382
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Li Juan¹²³,Shen Cunkuan¹²³,Ge Bingquan¹²³,Wang Li¹²³,Wang Ren¹²³,Luo Xiaohu¹²³,Chen Zhengxing¹²³

Affiliation:

1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China

2. National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, Jiangsu, China

3. Collaborative innovation center of food safety and quality control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China

Funder

National Natural Science Foundation of China

Fundamental Research Funds for the Central Universities

China Postdoctoral Science Foundation

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

https://www.tandfonline.com/doi/pdf/10.1080/07373937.2017.1370716

Reference49 articles.

1. Food and Agriculture Organization Statistics (FASTED). The Production of Potato in World and China. http://faostat3.fao.org/faostat-gateway/go/to/download/Q/QC/E.

2. Distribution of Ascorbic Acid in Potato Tubers and in Home-Processed and Commercial Potato Foods

3. Antioxidants in potato

4. Inhibition of potato tuber sprouting by pressure treatments

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