Effect of heat penetration during cooking on some physico-chemical properties and microstructure of sweet potatoes-Reference-Cited by-同舟云学术

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Effect of heat penetration during cooking on some physico-chemical properties and microstructure of sweet potatoes

Published:1989-01 Issue:1 Volume:34 Page:41-55
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Damir A.A.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference22 articles.

1. Effect of processing conditions on the chemical properties of canned sweet potatoes;Arthur;J. Agric. Food Chem.,1957

2. Official Methods of Analysis;AOAC,1980

3. Relationship of sugar formation and sweet potato alpha-amylase activity during processing for flake production;Deobald;Food Technol.,1969

4. Nutrition content of raw and canned green beans, peaches and sweet potatoes;Elkins;Food Technol.,1979

5. An enzyme activation process for producing sweet potato flakes;Hoover;Food Technol.,1967

Cited by 10 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. Boiling vs. baking: Cooking-induced structural transformations drive differences in the in vitro starch digestion profiles that are consistent with the in vivo glycemic indexes of white and sweet potatoes;Food Structure;2023-10

2. Influence of Cooking Method on the in Vitro Digestibility of Starch from Sweet Potato Roots;Brazilian Archives of Biology and Technology;2023

3. Processing suitability of different varieties of sweet potatoes cooked with different methods;Journal of Food Processing and Preservation;2022-08-09

4. TEXTURE PROFILE ANALYSIS (TPA) OF ORGANIC SWEETPOTATO (IPOMOEA BATATAS) CULTIVARS AS AFFECTED BY DIFFERENT PROCESSING METHODS;Journal of Microbiology, Biotechnology and Food Sciences;2019-06

5. Effects of cooking methods on starch and sugar composition of sweetpotato storage roots;PLOS ONE;2017-08-21

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