Effect of vacuum cooking treatment on physicochemical and structural characteristics of purple-flesh potato-Reference-Cited by-同舟云学术

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Effect of vacuum cooking treatment on physicochemical and structural characteristics of purple-flesh potato

Published:2014-01-30 Issue:4 Volume:49 Page:943-951
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Iborra-Bernad Consuelo¹,García-Segovia Purificación¹,Martínez-Monzó Javier¹

Affiliation:

1. Food Technology Department; Universitat Politècnica de València; Camino de Vera s/n. 46022 Valencia Spain

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference53 articles.

1. The Arbutus berry: studies on its color and chemical characteristics at two mature stages;Alarcão-E-Silva;Journal of Food Composition and Analysis,2001

2. Optimization of stepwise blanching of frozen-thawed potato tissues (Cv. Monalisa);Alvarez;European Food Research and Technology,1999

3. Kinetics of thermal softening of potato tissue heated by different methods;Alvarez;European Food Research and Technology,2001a

4. A comparison of various rheological properties for modelling the kinetics of thermal softening of potato tissue (Cv Monalisa) by water cooking and pressure steaming;Alvarez;International Journal of Food Science & Technology,2002

5. Kinetics of thermal softening of potato tissue (Cv. Monalisa) by water heating;Alvarez;European Food Research and Technology,2001b

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2. The Influence of the Addition of Fruit and Vegetable Concentrates on the Stability of Anthocyanins in Juices from Colored Potatoes;International Journal of Molecular Sciences;2024-07-10

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4. Stability of color and biologically active compounds of pasteurized juices from potatoes with colored flesh;Food Science & Nutrition;2024-06-12

5. Comparative elucidation on the phenolic fingerprint, sugars and antioxidant activity of white, orange and purple-fleshed sweet potatoes (Ipomoea batatas L.) as affected by different cooking methods;Heliyon;2023-08

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