Physicochemical properties, rheology, and storage stability of salad creams made from different cassava starch varieties-Reference-Cited by-同舟云学术

Physicochemical properties, rheology, and storage stability of salad creams made from different cassava starch varieties

Published:2020-07 Issue:9 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Adeleke D. M.¹²^ORCID,Shittu T. A.¹,Abass A. B.³,Awoyale W.⁴,Awonorin S. O.¹,Eromosele C. O.⁵

Affiliation:

1. Department of Food Science and Technology Federal University of Agriculture Abeokuta Nigeria

2. Department of Biotechnology Faculty of Applied and Computer Sciences Vaal University of Technology Vanderbijlpark South Africa

3. International Institute of Tropical AgricultureEastern African Hub Dar es Salaam Tanzania

4. Department of Food, Agriculture and Bioengineering Kwara State University Ilorin Nigeria

5. Department of Chemistry Federal University of Agriculture Abeokuta Nigeria

Funder

German Federal Ministry for Education and Research

Deutsche Gesellschaft für Internationale Zusammenarbeit (GIZ) GmbH

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14662

Reference33 articles.

1. Physicochemical, microbiological and sensory characteristics of kunu prepared from millet, maize and guinea corn and stored at selected temperatures;Adebayo G. B.;Advance Journal of Food Science and Technology,2009

2. Screening of some cassava starches for their potential applications in custard and salad cream productions;Akinwale T. E.;Journal of Food Measurement and Characterization,2016

3. Physiochemical, rheological and consumer acceptability of cassava starch salad cream;Ashaye O. A.;Journal of American Science,2010

Cited by 6 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effect of Local Fermentation on Sensory, Nutritional and Microbiological Quality of “Bobolo” (<i>Manihot esculenta Crantz</i>);International Journal of Nutrition and Food Sciences;2024-07-02

2. Effects of heat-moisture treatment and hydroxypropylation on the physical, physicochemical, thermal, and functional properties of anchote (Coccinia abyssinica) starch;Journal of Food Measurement and Characterization;2022-08-16

3. Trends in Sieving and Its Applications in Cereals. A Literature Review;Frontiers in Sustainable Food Systems;2022-07-08

4. Production of a biosurfactant from S. cerevisiae and its application in salad dressing;Biocatalysis and Agricultural Biotechnology;2022-07

5. Optimization of oxidative, physical stability and microbial characteristics of salad dressing emulsions based on avocado and whey protein combined with mint (Mentha spicata L) extract;Journal of Food Measurement and Characterization;2021-09-04