Effects of hot-water blanching on the biological and physicochemical properties of sweet potato slices-Reference-Cited by-同舟云学术

Effects of hot-water blanching on the biological and physicochemical properties of sweet potato slices

Published:2018-01 Issue:1 Volume:11 Page:19-24
ISSN:1881-8366
Container-title:Engineering in Agriculture, Environment and Food
language:en
Short-container-title:Engineering in Agriculture, Environment and Food

Author:

Chhe Chinda,Imaizumi Teppei,Tanaka Fumihiko,Uchino Toshitaka

Funder

JSPS KAKENHI

Publisher

Asian Agricultural and Biological Engineering Association

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science

Reference38 articles.

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3. Effect of heat and thermosonication on kinetics of peroxidase inactivation and vitamin C degradation in seedless guava (Psidium guajava L.);Ali;Int. Food Res. J.,2011

4. Thermal inactivation kinetics of pectin methylesterase and the impact of thermal treatment on the texture, electrical impedance characteristics and cell wall structure of Japanese radish (Raphanus sativus L.);Ando;J. Food Eng.,2017

5. Kinetic parameters for the thermal inactivation of quality-related enzymes in carrots and potatoes;Anthon;J. Agric. Food Chem.,2002

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