Effects of low-temperature blanching on tissue firmness and cell wall strengthening during sweet potato flour processing-Reference-Cited by-同舟云学术

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Effects of low-temperature blanching on tissue firmness and cell wall strengthening during sweet potato flour processing

Published:2013-12-06 Issue:5 Volume:49 Page:1360-1366
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

He Jiwen¹²,Cheng Li¹²³,Gu Zhengbiao¹²³,Hong Yan¹²³,Li Zhaofeng¹²³

Affiliation:

1. State Key Laboratory of Food Science and Technology; Jiangnan University; 214122 Wuxi Jiangsu China

2. School of Food Science and Technology; Jiangnan University; 214122 Wuxi Jiangsu China

3. Synergetic Innovation Center of Food Safety and Nutrition; 214122 Wuxi Jiangsu China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference36 articles.

1. The effect of low temperature blanching on the texture of whole processed new potatoes;Abu-Ghannam;Journal of Food Engineering,2006

2. Effect of pretreatments and drying temperatures on sweet potato flour;Ahmed;International Journal of Food Science & Technology,2010a

3. Peeling, drying temperatures, and sulphite-treatment affect physicochemical properties and nutritional quality of sweet potato flour;Ahmed;Food Chemistry,2010b

4. Optimisation of drying conditions for the extraction of β-carotene, phenolic and ascorbic acid content from yellow-fleshed sweet potato using response surface methodology;Ahmed;International Journal of Food Science & Technology,2011

5. Effect of steam cooking on the residual enzymatic activity of potatoes cv. Agria;Alessandrini;Journal of the Science of Food and Agriculture,2011

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