Peeling, drying temperatures, and sulphite-treatment affect physicochemical properties and nutritional quality of sweet potato flour
- Author
- AHMED, Maruf1 ; MST. SORIFA AKTER1 ; EUN, Jong-Bang1
[1] Department of Food Science and Technology, Institute of Agricultural Science and Technology, Chonnam National University, Gwangju, Korea, Republic of - Source
Food chemistry. 2010, Vol 121, Num 1, pp 112-118, 7 p ; ref : 1/2 p
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Drying Peeled Pretreatment Sweet potato Unpeeled
- Keyword (fr)
- Epluchage Farine pomme de terre Patate douce Pelure Propriété physicochimique Prétraitement Séchage Température Valeur nutritive Légume Tubercule
- Keyword (en)
- Peeling Potato flour Sweet potato Peel Physicochemical properties Pretreatment Drying Temperature Nutritive value Vegetables Tuber
- Keyword (es)
- Monda Fécula patata Batata Cáscara Propiedad fisicoquímica Pretratamiento Secado Temperatura Valor nutritivo Hortalizas Tubérculo
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A16 Vertebrates: anatomy and physiology, studies on body, several organs or systems / 002A16E Feeding. Feeding behavior
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A03 Food engineering
- Discipline
- Agrifood industries Vertebrates : anatomy and physiology, studies on body, several organs or systems
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 22804818
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodchem.2009.12.015 
https://dx.doi.org/10.1016/j.foodchem.2009.12.015
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