Comparison of three microwave-assisted drying methods on the physiochemical, nutritional and sensory qualities of re-structured purple-fleshed sweet potato granules
- Author
- PENG LIU1 ; MIN ZHANG1 ; MUJUMDAR, Arun S2
[1] State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China
[2] Department of Mechanical Engineering, National University of Singapore, 9 Engineering Drivel, Singapore 117576, Singapore - Source
International journal of food science & technology. 2012, Vol 47, Num 1, pp 141-147, 7 p ; ref : 1 p.1/4
- CODEN
- IJFTEZ
- ISSN
- 0950-5423
- Scientific domain
- Food science technology
- Publisher
- Wiley-Blackwell, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Anthocyanin level colour energy consumption microwave-assisted drying texture
- Keyword (fr)
- Anthocyane Chair Consommation énergie Flavonoïde Hyperfréquence Méthode Patate douce Séchage Texture Valeur nutritive Légume Pigment Polyphénol Tubercule
- Keyword (en)
- Anthocyanin Flesh Energy consumption Flavonoid Microwave Method Sweet potato Drying Texture Nutritive value Vegetables Pigments Polyphenol Tuber
- Keyword (es)
- Antocianina Carne Consumo energía Flavonoide Hiperfrecuencia Método Batata Secado Textura Valor nutritivo Hortalizas Pigmento Polifenol 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
- 25298929
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
10.1111/j.1365-2621.2011.02819.x 
https://dx.doi.org/10.1111/j.1365-2621.2011.02819.x
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