Development of thermoultrasound assisted blanching to improve enzyme inactivation efficiency, drying characteristics, energy consumption, and physiochemical properties of sweet potatoes

Author:

Xu Huihuang,Guan Yaru,Shan Chun,Xiao Wanru,Wu Min

Publisher

Elsevier BV

Subject

Acoustics and Ultrasonics,Radiology, Nuclear Medicine and imaging,Chemical Engineering (miscellaneous),Inorganic Chemistry,Organic Chemistry,Environmental Chemistry

Reference90 articles.

1. Role of biochemical and mechanical disintegration on beta-carotene release from steamed and fried sweet potatoes during in vitro gastric digestion;Somaratne;Food Res. Int.,2020

2. FAO, Food and Agriculture Organization Statistical Databases (FAOSTAT), https://www.fao.org/statistics/databases/en/, 2021 (accessed 13th Oct. 2023).

3. Identification of rhizospheric actinomycete streptomyces lavendulae SPS-33 and the inhibitory effect of its volatile organic compounds against ceratocystis fimbriata in postharvest sweet potato (Ipomoea Batatas (L.) Lam.);Li;Microorganisms.,2020

4. A difference of enzymatic browning unrelated to PPO from physiology, targeted metabolomics and gene expression analysis in Fuji apples;Tang;Postharvest Biol. Technol.,2020

5. Conveyor belt catalytic infrared as a novel apparatus for blanching processing applied to sweet potatoes in the industrial scale, LWT-Food;Song;Sci. Technol.,2021

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