Comparative study of the effects of thermal blanching pretreatments and puffing temperature levels on the microstructure and qualities of crisp banana slices-Reference-Cited by-同舟云学术

Comparative study of the effects of thermal blanching pretreatments and puffing temperature levels on the microstructure and qualities of crisp banana slices

Published:2021-11-11 Issue:1 Volume:45 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Engineering

Author:

Tabtiang Surapit¹^ORCID,Umroong Patcharee²,Soponronnarit Somchart³

Affiliation:

1. Department of Social and Applied Science, College of Industrial Technology King Mongkut's University of Technology North Bangkok Bangkok Thailand

2. Scientific Equipment and Research Division, Kasetsart University Research and Development Institute Kasetsart University Bangkok Thailand

3. Energy Technology Division, School of Energy Environment and Materials King Mongkut's University of Technology Thonburi Bangkok Thailand

Funder

King Mongkut's University of Technology North Bangkok

College of Industrial Technology

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13931

Reference45 articles.

1. Microwave and Blanching Pretreatments for Hot Air Drying of Orange-Fleshed Sweet Potato Slices (Ipomoea batatas)

2. ULTRASTRUCTURAL AND TEXTURAL CHANGES IN PROCESSED CARROT TISSUE

3. Effects of Instant Pressure Drop Puffing with Super-Heated Vapor on the Physical Properties of Granny Smith Apple Chips

4. Models for the interactions between pectin molecules and other cell-wall constituents in vegetable tissues

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1. Radio frequency drying and puffing of composite purple sweet potato chips;Journal of Food Composition and Analysis;2024-01

2. Effects of thermal pretreatment and puffing medium variously modify the microstructure and quality of crisps obtained from two banana varieties;Journal of Stored Products Research;2023-12

3. Optimization of Radio Frequency Explosion Puffing Parameters for the Production of Nutritious Snacks;Food and Bioprocess Technology;2022-11-29

4. Estimation of Air Temperature Using Climate Factors in Brazilian Sugarcane Regions;Revista Brasileira de Meteorologia;2022-03