Effects of high pressure processing on cocoyam, Peruvian carrot, and sweet potato: Changes in microstructure, physical characteristics, starch, and drying rate-Reference-Cited by-同舟云学术

Effects of high pressure processing on cocoyam, Peruvian carrot, and sweet potato: Changes in microstructure, physical characteristics, starch, and drying rate

Published:2015-10 Issue: Volume:31 Page:45-53
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Oliveira Miguel Meirelles de,Tribst Alline Artigiani Lima,Leite Júnior Bruno Ricardo de Castro,Oliveira Rafael Augustus de,Cristianini Marcelo

Funder

São Paulo Research Foundation (FAPESP

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference44 articles.

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3. Influence of drying temperature, water content, and heating rate on gelatinization of corn starches;Altay;Journal of Agricultural and Food Chemistry,2006

4. Effect of high pressure processing on the texture of selected fruits and vegetables;Basak;Journal of Texture Studies,1998

5. Document an update on high hydrostatic pressure, from the laboratory to industrial applications;Bermúdez-Aguirre;Food Engineering Reviews,2011

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