Effects of pretreatment and drying methods on the quality and stability of dried sweet potato slices during storage-Reference-Cited by-同舟云学术

Effects of pretreatment and drying methods on the quality and stability of dried sweet potato slices during storage

Published:2021-08-06 Issue:10 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Lagnika Camel¹²^ORCID,Riaz Asad¹^ORCID,Jiang Ning¹,Song Jiangfeng¹^ORCID,Li Dajing¹,Liu Chunquan¹,Wei Qiuyu¹,Zhang Min³

Affiliation:

1. Institute of Farm Product Processing Jiangsu Academy of Agricultural Sciences Nanjing P.R. China

2. School of Science and Techniques for the Conservation and Processing of Agricultural Products, Sakété National University of Agriculture Porto‐Novo Benin

3. State Key Laboratory of Food Science and Technology Jiangnan University Wuxi P.R. China

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15807

Reference58 articles.

1. Comparison of Phenolic Compounds of Some Edible Plants of Iran and India

2. Evaluation of starter culture fermented sweet potato flour using FTIR spectra and GCMS Chromatogram

3. Effect of Pre-treatments and Drying Methods on Dehydration and Rehydration Characteristics of Carrot

4. Using MR‐FTIR and texture profile to track the effect of storage time and temperature on pita bread;Al‐Mahsaneh S. M.;Journal of Food Quality,2018

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