Comparison of explosion puffing drying with other methods on the physicochemical properties and volatiles of yam (Dioscorea opposita thunb.) chips through multivariate analysis-Reference-Cited by-同舟云学术

Comparison of explosion puffing drying with other methods on the physicochemical properties and volatiles of yam (Dioscorea opposita thunb.) chips through multivariate analysis

Published:2021-01-18 Issue: Volume: Page:1-16
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Gao Qi¹²,Chen Jia-Nan¹³,Zhang Jian-Chao¹,Liu Chun-Ju⁴,Li Da-Jing⁴,Liu Chun-Quan⁴,Tanokura Masaru⁵,Xue You-Lin¹⁴^ORCID

Affiliation:

1. College of Light Industry, Liaoning University, Shenyang, P. R. China

2. Party School of Liaoning Provincial Party Committee, Shenyang, P. R. China

3. National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China

4. Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, P. R. China

5. Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo, Tokyo, Japan

Funder

National Natural Science Foundation of China

Special Fund for Agro-scientific Research in the Public Interest, Ministry of Agriculture

Liaoning Revitalization Talents Program

China Postdoctoral Science Foundation

the Serving Local Project of the Education Department of Liaoning Province, China

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

https://www.tandfonline.com/doi/pdf/10.1080/07373937.2020.1870488

Reference41 articles.

1. Use of continuous bubble separation process for separating and recovering starch and mucilage from yam (Dioscorea pseudojaponica yamamoto)

2. Chinese Yam (Dioscorea alata cv. Tainung No. 2) Feeding Exhibited Antioxidative Effects in Hyperhomocysteinemia Rats

3. Comparison of volatile components in 11 Chinese yam (Dioscorea spp.) varieties

4. Antioxidant and anti-inflammatory properties of taiwanese yam (Dioscorea japonica Thunb. var. pseudojaponica (Hayata) Yamam.) and its reference compounds

5. Recovery of Yam Soluble Protein from Yam Starch Processing Wastewater

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