SENSORY AND PHYSICOCHEMICAL QUALITY OF POUNDED YAM: VARIETAL AND STORAGE EFFECTS-Reference-Cited by-同舟云学术

SENSORY AND PHYSICOCHEMICAL QUALITY OF POUNDED YAM: VARIETAL AND STORAGE EFFECTS

Published:2009-08 Issue: Volume:33 Page:75-90
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:

Author:

AKISSOE NOËL,MESTRES CHRISTIAN,HOUNHOUIGAN JOSEPH,NAGO MATHURIN

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4549.2008.00252.x/fullpdf

Reference24 articles.

1. Chemical composition and quality changes occuring in Dioscorea dumetorum Pax tubers after harvest;AFOAKWA;Food Chem.,2001

2. Physical, chemical and sensory evaluation of dried yam (Dioscorea rotundata) tubers, flour, and “amala” a flour-derived product;AKISSOÉ;Trop. Sci.,2001

3. How parboiling and drying affect the colour and functional characteristics of yam (Dioscorea cayenensis-rotundata) flours;AKISSOÉ;Food Chem.,2003

4. Prediction of the sensory texture of a thick yam paste (amala) using instrumental and physicochemical parameters;AKISSOÉ;J. Texture Studies,2006

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1. Agronomic performance and consumer acceptability of improved water yam (Dioscorea alata L.) varieties in the Republic of Benin;Journal of Agriculture and Food Research;2024-12

2. Contrasting effects of polysaccharide components on the cooking properties of roots, tubers and bananas;Journal of the Science of Food and Agriculture;2023-08-31

3. Food quality profile of pounded yam and implications for yam breeding;Journal of the Science of Food and Agriculture;2023-07-29

4. Genome‐wide dissection of the genetic factors underlying food quality in boiled and pounded white Guinea yam;Journal of the Science of Food and Agriculture;2023-07-07

5. Instrumental procedures to assess the extensibility of pounded yam and relationship with sensory stretchability and consumer preferences;Journal of the Science of Food and Agriculture;2023-05