Zinc enrichment of whole potato tuber by vacuum impregnation

Journal of Food Science and Technology

Volumn 52, Issue 4, 2015, Pages 2352-2358

  Erihemu, ^a   Hironaka, Kazunori ^b   Koaze, Hiroshi ^a   Oda, Yuji ^a   Shimada, Kenichiro ^a  

^a OBIHIRO UNIVERSITY OF AGRICULTURE AND VETERINARY MEDICINE   (Japan)

^b UNIVERSITY OF THE RYUKYUS   (Japan)

Author keywords

Steam cooking; Storage; Vacuum impregnation; Whole potatoes; Zinc enrichment

Indexed keywords

ATMOSPHERIC PRESSURE; CONCENTRATION (PROCESS); ENERGY STORAGE; IMPREGNATION; RESTORATION; VACUUM TECHNOLOGY; ZINC;

HUMAN HEALTH; POTATO TUBERS; RESTORATION TIME; STEAM COOKING; VACUUM IMPREGNATION; VACUUM PRESSURE; WHOLE POTATOES; ZINC DEFICIENCY;

FOOD STORAGE;

SOLANUM TUBEROSUM;

EID: 84925708265     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-013-1194-5     Document Type: Article

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