Blanching and Drying Behavior of Dioscorea schimperiana and Impact on Cellular Exchanges and on Calcium, Ascorbic Acid and ß-carotene Contents

American Journal of Food Technology

Volumn 6, Issue 5, 2011, Pages 362-373

  Leng, M S ^a   Gouado, I ^a   Ndjouenkeu, R ^b  

^a UNIVERSITY OF DOUALA   (Cameroon)

^b UNIVERSITY OF NGAOUNDERE   (Cameroon)

Author keywords

Diffusivity; Thickness; Variety; Yam slices

Indexed keywords

AIR DRYING; ASCORBIC ACIDS; CABINET DRYERS; CROSS FLOWS; DIFFUSIVITIES; DRYING BEHAVIOR; DRYING PROCESS; HOT WATER; INTRASPECIFIC VARIABILITY; LIMITING FACTORS; MOISTURE DIFFUSIVITY; THICKNESS; VARIETY; YAM SLICES;

CALCIUM; CURING; DIFFUSION; DRYING; KETONES; ORGANIC ACIDS; WATER;

BLANCHING;

DIOSCOREA ALATA; DIOSCOREA SCHIMPERIANA;

EID: 78049452287     PISSN: 15574571     EISSN: 1557458X     Source Type: Journal    
DOI: 10.3923/ajft.2011.362.373     Document Type: Article

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