Effects of microwave vacuum puffing conditions on the texture characteristics and sensory properties of blackcurrant (Ribes nigrum.L) snack

International Agricultural Engineering Journal

Volumn 19, Issue 3, 2010, Pages 45-53

  Mu, Yanqiu ^a   Liu, Chenghai ^a   Zheng, Xianzhe ^a   Jin, Changjiang ^a  

^a NORTHEAST AGRICULTURAL UNIVERSITY   (China)

Author keywords

Blackcurrant berry; Microwave vacuum; Puffing; Sensory properties; Texture characteristic

Indexed keywords

BLACKCURRANT BERRY; MICROWAVE VACUUM; PUFFING; SENSORY PROPERTIES; TEXTURE CHARACTERISTIC;

FRUITS; MICROWAVE GENERATION; MICROWAVE POWER TRANSMISSION; MOISTURE; MOISTURE DETERMINATION; PRESSURE EFFECTS; TEXTURES; VACUUM TECHNOLOGY;

VACUUM;

NEPTUNIA; RIBES; RIBES HUDSONIANUM;

EID: 79951822556     PISSN: 08582114     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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