Reducing sugar production in sweet potatoes heated by electromagnetic radiation

Food Science and Technology International

Volumn 15, Issue 1, 2009, Pages 89-95

  Sawai, J ^a   Nakai, T ^b   Shimizu, M ^b  

^a KANAGAWA INSTITUTE OF TECHNOLOGY   (Japan)

^b TOKYO UNIVERSITY OF AGRICULTURE AND TECHNOLOGY   (Japan)

Author keywords

amylase; Infrared radiative heating; Maltose; Microwave heating; Starch

Indexed keywords

CALCULATED VALUES; CONDUCTIVE HEATING; ELECTROMAGNETIC IRRADIATION; ELECTROMAGNETIC RADIATION; EXPERIMENTAL DATA; EXPERIMENTAL VALUES; FREQUENCY FACTORS; HEAT TRANSFER MECHANISM; INFRARED RADIATIVE HEATING; REDUCING SUGARS; SWEET POTATO;

ACTIVATION ENERGY; ARRHENIUS PLOTS; ELECTROMAGNETISM; ELECTRON OPTICS; MALTOSE; MICROWAVE HEATING; MICROWAVES; RADIANT HEATING; RATE CONSTANTS; STARCH;

SUGAR (SUCROSE);

IPOMOEA BATATAS;

EID: 67649551427     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013208102740     Document Type: Article

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