Evaluation of different bleaching methods applied to yacon-Reference-Cited by-同舟云学术

Evaluation of different bleaching methods applied to yacon

Published:2019-10-18 Issue:7 Volume:42 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Macedo Leandro L.¹^ORCID,Silva Araújo Cintia¹,Vimercati Wallaf C.¹,Saraiva Sérgio H.¹,Teixeira Luciano J. Q.¹

Affiliation:

1. Postgraduate Program in Food Science and Technology, Center of Agrarian Sciences and EngineeringFederal University of Espírito Santo Alegre Espírito Santo Brazil

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Fundação Estadual de Amparo à Pesquisa do Estado do Espírito Santo

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13276

Reference35 articles.

1. Effect of organic acid pretreatment on some physical, functional and antioxidant properties of flour obtained from three unripe banana cultivars

2. Thermal analysis as screening technique to assess spray-drying process of encapsulated “yacon” juice

3. Emprego da farinha e do extrato de frutanos de yacon na elaboração de apresuntados

4. High-Intensity Ultrasound Processing of Pineapple Juice

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