Chemical Constituents of Sweetpotato Genotypes in Relation to Textural Characteristics of Processed French Fries-Reference-Cited by-同舟云学术

Chemical Constituents of Sweetpotato Genotypes in Relation to Textural Characteristics of Processed French Fries

Published:2017-11-27 Issue:1 Volume:83 Page:60-73
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Sato Ai¹,Truong Van-Den²^ORCID,Johanningsmeier Suzanne D.²,Reynolds Rong²,Pecota Kenneth V.³,Yencho G. Craig³

Affiliation:

1. Dept. of Food, Bioprocessing and Nutrition Sciences; North Carolina State Univ.; 400 Dan Allen Drive Raleigh NC 27695 U.S.A

2. USDA-ARS, SEA, Food Science Research Unit; North Carolina State Univ.; 322 Schaub Hall Raleigh NC 27695 U.S.A

3. Dept. of Horticultural Science; North Carolina State Univ.; Raleigh NC 27695 U.S.A

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.13978/fullpdf

Reference27 articles.

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3. Effects of cations and anions on the softening of cooked Japanese radish roots and on the pectic composition after cooking;Fuchigami;J Home Econ Jpn,1993

4. Effects of low-temperature blanching on tissue firmness and cell wall strengthening during sweetpotato flour processing;He;Int J Food Sci Technol,2014

5. The influence of potato chemical composition on crisp texture;Kita;Food Chem,2002

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