Drying characteristics of Chinese Yam ( Dioscorea opposita Thunb .) by far-infrared radiation and heat pump-Reference-Cited by-同舟云学术

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Drying characteristics of Chinese Yam ( Dioscorea opposita Thunb .) by far-infrared radiation and heat pump

Published:2018-07 Issue:3 Volume:17 Page:290-296
ISSN:1658-077X
Container-title:Journal of the Saudi Society of Agricultural Sciences
language:en
Short-container-title:Journal of the Saudi Society of Agricultural Sciences

Author:

Song Xiaoyong,Hu Hao,Zhang Baoling

Funder

National Natural Science Foundation of China

Key Project of Education Department Henan Province

Youth Science and Technology Innovation Talents Support Program of North China University of Water Resources and Electric Power

Chinese Postdoctoral Science Foundation

Publisher

Elsevier BV

Subject

General Agricultural and Biological Sciences

Reference35 articles.

1. AOAC, 1996. Official methods of analysis. In Proceedings of the Fourteenth Associations of Analytical Chemists, Washington, DC.

2. Drying characteristics of Shiitake mushroom and Jinda chili during vacuum heat pump drying;Artnaseaw;Food Bioprod. Process.,2010

3. Improving quality of macadamia nut (Macadamia integrifolia) through the use of hybrid drying process;Borompichartkul;J. Food Eng.,2009

4. Prebiotic effect of diosgenin, an immunoactive steroidal sapogenin of the Chinese yam;Chung;Food Chem.,2012

5. Impact of far-infrared radiation-assisted heat pump drying on chemical compositions and physical properties of squid (Illex illecebrosus) fillets;Deng;Eur. Food Res. Technol.,2011

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