Sorption behavior, thermodynamic properties and storage stability of ready-to-eat Elephant Foot Yam (Amorphophallus spp.) product: physic-chemical properties, minerals, total dietary fiber and phenolic content of stored product

Author:

Sangeeta ,Hathan Bahadur Singh

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Safety, Risk, Reliability and Quality,General Chemical Engineering,Food Science

Reference31 articles.

1. V. Ravi, C.S. Ravindran, G. Suja, Growth and productivity of elephant foot yam [Amorphophallus paeoniifolius (Dennst.) Nicolson]: an overview. J. Root Crops 35(2), 131–142 (2009)

2. T.M. Lin, T.D. Durance, C.H. Scaman, Characterization of vacuum microwave, air and freeze dried carrot slices. Food Res. Int. 31(2), 111–117 (1998)

3. Sangeeta, B.S. Hathan, Development and quality evaluation of ready to eat product from elephant foot yam tuber (Amorphophallus spp.). LWT Food Sci. TechnoL. 65, 1–9 (2016)

4. Sangeeta, B.S. Hathan, Osmotic dehydration kinetics of elephant foot yam samples (Amorphophallus spp.) in sucrose solution. Int. J. Agric. Food Sci. Technol. 4(5), 481–492 (2013)

5. Sangeeta, B.S. Hathan, Studies on mass transfer and diffusion coefficients in Elephant Foot Yam (Amorphophallus spp.) during osmotic dehydration in sodium chloride solution. J. Food Process. Pres. (2015). doi: 10.1111/jfpp.12631

Cited by 3 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

同舟云学术

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