Effect of cassava starch gel, fish gel and mixed gels and thermal treatment on structure development and various quality parameters in microwave vacuum-dried gel slices

Food Hydrocolloids

Volumn 33, Issue 1, 2013, Pages 26-37

  Wang, Yingqiang ^a   Zhang, Min ^a   Mujumdar, Arun S ^b,c  

^a JIANGNAN UNIVERSITY   (China)

^b NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

^c INSTITUTE OF CHEMICAL TECHNOLOGY   (India)

Author keywords

Dried gel chips; Microstructure; Microwave vacuum drying; Quality parameters; Structure development; Thermal treatment

Indexed keywords

BLENDING; CELLULAR AUTOMATA; FISH; GELATION; GELS; HEAT TREATMENT; PLANTS (BOTANY); STARCH;

BULK DENSITY; CASSAVA STARCH; DRIED GEL; DRIED GEL CHIP; MICROWAVE - VACUUM DRYING; MICROWAVE-VACUUM; MIXED GEL; QUALITY PARAMETERS; STARCH GELS; STRUCTURE DEVELOPMENT;

MICROSTRUCTURE;

EID: 84875582705     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2013.02.005     Document Type: Article

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