Effect of pulsed electric field, mild thermal pretreatment and calcium on texture changes of potato (Solanum tuberosum L.) during subsequent cooking-Reference-Cited by-同舟云学术

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Effect of pulsed electric field, mild thermal pretreatment and calcium on texture changes of potato (Solanum tuberosum L.) during subsequent cooking

Published:2021-12 Issue: Volume:74 Page:102830
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Moens Lucie G.,Plas Karolien,Van Ceunebroeck Jean-Claude,Van Loey Ann M.,Hendrickx Marc E.G.

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference55 articles.

1. A simplified method for accurate determination of cell wall uronide content;Ahmed;Journal of Food Biochemistry,1977

2. Purification and characterisation of carrot (Daucus carota L) pectinesterase;Alonso;Journal of the Science of Food and Agriculture,2003

3. Kinetic parameters for the thermal inactivation of quality-related enzymes in carrots and potatoes;Anthon;Journal of Agricultural and Food Chemistry,2002

4. Impact of a pulsed electric field on damage of plant tissues: Effects of cell size and tissue electrical conductivity;Ben Ammar;Journal of Food Science,2011

5. Cell wall modifications during cooking of potatoes and sweet potatoes;Binner;Journal of the Science of Food and Agriculture,2000

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2. Impact of calcium-starch interactions on the textural and oil absorption properties of deep-fried potato mashes;Food Hydrocolloids;2024-11

3. Assessing Mechanical Properties of Stored Potato Tubers Using Biospeckle Imaging: Reference Tests and Biospeckle Activity Analysis;Potato Research;2024-06-10

4. Novel and Conventional Steam Blanching Impacts on Potato Starch Digestibility and Physicochemical Properties;Food and Bioprocess Technology;2024-05-17

5. Impact of sustainable emerging pulsed electric field processing on textural properties of food products and their mechanisms: An updated review;Journal of Agriculture and Food Research;2024-03

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