Influence of nutritional components on the texture characteristics and sensory properties of cooked chestnut kernel-Reference-Cited by-同舟云学术

Influence of nutritional components on the texture characteristics and sensory properties of cooked chestnut kernel

Published:2019-07-17 Issue:10 Volume:43 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Yang Qinxue¹,Kan Lina¹,Wu Yanwen²,Liu Yongguo³,Ouyang Jie¹^ORCID

Affiliation:

1. Department of Food Science and Engineering, College of Biological Sciences and Technology Beijing Key Laboratory of Forest Food Process and Safety, Beijing Forestry University Beijing China

2. Beijing Center for Physical and Chemical Analysis Beijing Food Safety Analysis and Testing Engineering Research Center, Beijing Academy of Science and Technology Beijing China

3. Beijing Key Laboratory of Flavor Chemistry Beijing Technology and Business University Beijing China

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14112

Reference42 articles.

1. Comparison of nutritional quality and sensory acceptability of biscuits obtained from native, fermented, and malted pearl millet ( Pennisetum glaucum ) flour

2. The effect of thermal processing on protein quality and free amino acid profile of Terminalia catappa (Indian Almond) seed

3. Phytochemical screening and antioxidant activities of some selected medicinal plants used for malaria therapy in southwestern Nigeria;Ayoola G.;Tropical Journal of Pharmaceutical Research,2008

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