Effect of blanching periods and milling conditions on physical properties of potato powders and applicability to extrusion-based 3D food printing
Author:
Affiliation:
1. Institute of Food Research, National Agriculture and Food Research Organization
2. Graduate School of Agricultural and Life Science, The University of Tokyo
Publisher
Japanese Society for Food Science and Technology
Subject
Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology
Link
https://www.jstage.jst.go.jp/article/fstr/28/3/28_FSTR-D-21-00283/_pdf
Reference37 articles.
1. Al-Mughrabi, K.I., Coleman, W.K., Vikram, A., Poirier, R., and Jayasuriya, K. (2013). Effectiveness of essential oils and their combinations with aluminum starch octenylsuccinate on potato storage pathogens J. Essent. Oil-Bear. Plants, 16, 23-31.
2. Andre, C.M., Oufir, M., Guignard, C., Hoffmann, L., Hausman, J.F., Evers, D., and Larondelle, Y. (2007). Antioxidant profiling of native Andean potato tubers (Solanum tuberosum L.) reveals cultivars with high levels of beta-carotene, alpha-tocopherol, chlorogenic acid, and petanin. J. Agric. Food Chem., 55, 10839-10849.
3. Anitha, R., Arunachalam, S., and Radhakrishnan, P. (2001). Critical parameters influencing the quality of prototypes in fused deposition modelling. J. Mater. Process. Technol., 118, 385-388.
4. Azizi, A.F., Sethi, S., Joshi, A., Singh, A.M., Raigond, P., Singh, M.K., and Yadav, R.K. (2020). Biochemical and functional attributes of raw and boiled potato flesh and peel powders for suitability in food applications. J. Food Sci. Technol., 57, 3955-3965.
5. Beals, K.A. (2019). Potatoes, Nutrition and Health. Am. J. Potato Res., 96, 102-110.
Cited by 5 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Changes in the flow properties of potato starch supplemented with super-fine eggshell powder;Food Science and Technology Research;2024
2. Three leaved yam starch physical / engineering properties evaluation using Response Surface Methodology and Artificial Neural Network network;Journal of Agriculture and Food Research;2023-12
3. Structural Differences Between Hot Air-Dried and Freeze-Dried Two-Spotted Cricket (Gryllus bimaculatus), House Cricket (Acheta domesticus), and Silkworm (Bombyx mori) Larvae and Their Effect on Powder Properties After Grinding;Food and Bioprocess Technology;2023-10-31
4. Applicability of defatted soybean flours to 3D food printer: Effect of milling methods on printability and quality of 3D-printed foods.;Journal of Food Engineering;2023-01
5. Comparison of Potato Void Structures Dried by Air-Drying, Freeze-Drying, and Microwave-Vacuum-Drying, and the Physical Properties of Powders After Grinding;Food and Bioprocess Technology;2022-11-22
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3