Dried yacon with high fructooligosaccharide content-Reference-Cited by-同舟云学术

Dried yacon with high fructooligosaccharide content

Published:2021-10-13 Issue:12 Volume:44 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Corrêa Jefferson Luiz Gomes¹^ORCID,Lopes Francemir José²,Mello Junior Ronaldo Elias¹,Jesus Junqueira João Renato³^ORCID,Angelis Pereira Michel Cardoso⁴,Salvio Luís Gustavo Amaral⁵

Affiliation:

1. Department of Food Science (DCA) Federal University of Lavras (UFLA) Lavras Brazil

2. Salgado de Oliveira University (UNIVERSO) Rio de Janeiro Brazil

3. Faculty of Pharmaceutical Sciences, Food and Nutrition (FACFAN) Federal University of Mato Grosso do Sul (UFMS) Campo Grande Brazil

4. Department of Nutrition (DNU) Federal University of Lavras (UFLA) Lavras Brazil

5. Department of Engineering (DEG) Federal University of Lavras (UFLA) Lavras Brazil

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13884

Reference55 articles.

1. Impact of antioxidant edible coatings and osmotic dehydration on shrinkage and colour of “Quince” dried by hot air;Akbarian M.;International Journal of Biosciences,2014

2. Effect of Osmotic Dehydration with Pulsed Vacuum on Hot-Air Drying Kinetics and Quality Attributes of Cherry Tomatoes

3. Mass Transfer in Osmotic Dehydration of Food Products: Comparison Between Mathematical Models

4. Study of Thermodynamic, Structural, and Quality Properties of Yacon (Smallanthus sonchifolius) During Drying

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