Effects of vacuum packaging storage of minimally processed cassava roots at various temperatures on microflora, tissue structure, starch extraction by wet milling and granule quality-Reference-Cited by-同舟云学术

Effects of vacuum packaging storage of minimally processed cassava roots at various temperatures on microflora, tissue structure, starch extraction by wet milling and granule quality

Published:2021-05-22 Issue:15 Volume:101 Page:6347-6354
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Odoch Martin¹²,Buys Elna M¹,Taylor John RN¹^ORCID

Affiliation:

1. Department of Consumer and Food Sciences and Institute for Food, Nutrition and Well‐being University of Pretoria Pretoria South Africa

2. Department of Food Science and Post‐Harvest Technology Gulu University Gulu Uganda

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.11305

Reference25 articles.

1. FAOSTAT Crops and Livestock Products(2019). Available:http://www.fao.org/faostat/en/#data/TP/[19 February 2020].

2. Cassava post-harvest physiological deterioration: From triggers to symptoms

3. Postharvest Handling and Storage of Fresh Cassava Root and Products: a Review

4. Oxidative stress responses during cassava post-harvest physiological deterioration

5. Activity of oxidative enzymes involved in the browning of minimally processed sweet cassava (Manihot esculenta Crantz);Freire CS;Aust J Crop Sci,2015

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