Comparison of quality aspects and energy consumption of restructured taro and potato chips under three drying methods-Reference-Cited by-同舟云学术

Comparison of quality aspects and energy consumption of restructured taro and potato chips under three drying methods

Published:2019-09-05 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:

Hnin Kay Khaing¹²,Zhang Min¹³,Li Zhong⁴,Wang Bin⁵

Affiliation:

1. State Key Laboratory of Food Science and TechnologyJiangnan University Wuxi Jiangsu China

2. International Joint Laboratory on Food SafetyJiangnan University Wuxi Jiangsu China

3. Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and TechnologyJiangnan University Wuxi Jiangsu China

4. Agricultural and Forestry Products Deep Processing Technology and Equipment Engineering Center of Jiangsu ProvinceNanjing Forestry University Nanjing Jiangsu China

5. Shandong Huamei Biology Science & Technology Co., R & D Center Pingyin Shandong China

Funder

National Key R&D Program of China

National First-Class Discipline Program of Food Science and Technology

Government of Jiangsu Province (China) “Collaborative Innovation Center for Food Safety and Quality Control” Industry Development Program

Government of Jiangsu Province Key Laboratory Project of Advanced Food Manufacturing Equipment and Technology

Government of Jiangsu Province (China) Agricultural Innovation Project

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13249

Reference64 articles.

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3. Comparative Effects of Three Different Drying Methods on Drying Kinetics and Quality of Jerusalem Artichoke (Helianthus tuberosus L.)

4. Evaluation of in vitro antioxidant activity of flowers of Cassia fistula Linn;Bhalodia N.;International Journal of PharmTech Research,2011

5. Evaluation indicators of explosion puffing Fuji apple chips quality from different Chinese origins

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