Textural and microstructural changes associated with post-harvest hardening of trifoliate yam (Dioscorea dumetorum) pax tubers

Food Chemistry

Volumn 77, Issue 3, 2002, Pages 279-284

  Afoakwa, Emmanuel Ohene ^a   Sefa Dedeh, Samuel ^a  

^a UNIVERSITY OF GHANA   (Ghana)

Author keywords

Dioscorea dumetorum; Microstructural changes; Post harvest hardening; Textural changes

Indexed keywords

STARCH;

ADHESION; ARTICLE; CELL ULTRASTRUCTURE; CELL WALL; COLD; CONTROLLED STUDY; DIOSCOREA DUMETORIUM; ENVIRONMENTAL TEMPERATURE; HARDNESS; HARVESTING; MICROSCOPY; NONHUMAN; SAMPLE; STORAGE; STORAGE TEMPERATURE; TEMPERATURE DEPENDENCE; TIME; TROPICS; TUBER (GENUS); YAM;

DIOSCOREA; DIOSCOREA ALATA; DIOSCOREA DUMETORUM;

EID: 0036091148     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(01)00343-0     Document Type: Article

References (13)

1. Chemical composition and quality changes in trifoliate yam Dioscorea dumetorum pax tubers after harvest
2. Changes in cell wall constituents and mechanical properties during post-harvest hardening of trifoliate yam Dioscorea dumetorum (Kunth) pax tubers
3. Basic principles of food texture measurement
4. Yams
5. Texture and acceptability of human foods
6. Scanning electron microscopy: Tissue characteristics and starch granules variations of potatoes after microwave and conductive heating
7. Potato cultivar differences associated with mealiness
8. Microstructure of Food and its relation to Texture
9. Texture and microstructure of steam cooked, vacuum packed potatoes
10. Chemical and microscopic characterization of potato cell wall during cooking