Optimising microwave vacuum puffing for blue honeysuckle snacks

International Journal of Food Science and Technology

Volumn 45, Issue 3, 2010, Pages 506-511

  Liu, Chenghai ^a   Zheng, Xianzhe ^a   Shi, John ^b   Xue, Jun ^b   Lan, Yubin ^c   Jia, Shuhua ^a  

^a NORTHEAST AGRICULTURAL UNIVERSITY   (China)

^b GUELPH RESEARCH AND DEVELOPMENT CENTRE   (Canada)

^c SOUTHERN PLAINS AGRICULTURAL RESEARCH CENTER   (United States)

Author keywords

Blue honeysuckle; Microwave vacuum; Puffing; Snack

Indexed keywords

BLUE HONEYSUCKLE; EXPANSION RATIO; FINAL MOISTURE CONTENT; INITIAL MOISTURE CONTENT; MICROWAVE INTENSITY; MICROWAVE VACUUM; PRODUCT QUALITY; PUFFING; QUALITY ATTRIBUTES; RESPONSE SURFACE METHODOLOGY; SNACK; VACUUM PRESSURE;

MOISTURE; MOISTURE DETERMINATION; PRESSURE EFFECTS; VACUUM; VACUUM TECHNOLOGY;

MICROWAVES;

LONICERA; NEPTUNIA;

EID: 77955613047     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2009.02156.x     Document Type: Article

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