Stability of fructooligosaccharides, sugars and colour of yacon (Smallanthus sonchifolius ) roots during blanching and drying-Reference-Cited by-同舟云学术

Stability of fructooligosaccharides, sugars and colour of yacon (Smallanthus sonchifolius ) roots during blanching and drying

Published:2016-02-11 Issue:5 Volume:51 Page:1177-1185
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Campos David¹,Aguilar-Galvez Ana¹,Pedreschi Romina²

Affiliation:

1. Instituto de Biotecnología (IBT); Universidad Nacional Agraria La Molina - UNALM; Av. La Molina s/n Lima Peru

2. Pontificia Universidad Católica de Valparaíso; Escuela de Agronomía; Calle San Francisco s/n La Palma Chile

Funder

Programa Nacional de Innovación para la Competitividad y Productividad (Innóvate Perú)

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13074/fullpdf

Reference45 articles.

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2. Fluctuations of oligofructan contents in tubers of yacón (Polymnia sonchifolia) during growth and storage;Asami;Japanese Journal of Soil Science and Plant Nutrition,1991

3. Kinetic study of the acid hydrolysis of various oligofructose samples;Blecker;Journal of Agricultural and Food Chemistry,2002

4. Cooked weight and solid loss of air cooled and water cooled frozen vegetables;Bomben;Journal of Food Science,1977

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