Effects of high pressure processing on cocoyam, Peruvian carrot, and sweet potato: Changes in microstructure, physical characteristics, starch, and drying rate

Innovative Food Science and Emerging Technologies

Volumn 31, Issue , 2015, Pages 45-53

  Oliveira, Miguel Meirelles De ^a,b   Tribst, Alline Artigiani Lima ^a   Leite Júnior, Bruno Ricardo De Castro ^a   Oliveira, Rafael Augustus De ^a   Cristianini, Marcelo ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b CENTRO FEDERAL DE EDUCAÇÃO TECNOLÓGICA CELSO SUCKOW DA FONSECA   (Brazil)

Author keywords

Drying rate; High hydrostatic pressure; Starch gelatinization; Structure of tubers

Indexed keywords

GELATION; HIGH PRESSURE EFFECTS; HYDROSTATIC PRESSURE; STARCH; TEXTURES; TUBES (COMPONENTS);

DRYING RATES; EFFECT OF HIGH PRESSURE; GELATINIZATION TEMPERATURE; HIGH HYDROSTATIC PRESSURE; HIGH PRESSURE PROCESSING; PHYSICAL CHARACTERISTICS; POLARIZED OPTICAL MICROSCOPY; STARCH GELATINIZATION;

DRYING;

EID: 84942836666     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2015.07.004     Document Type: Article

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