Stability of fructooligosaccharides, sugars and colour of yacon (Smallanthus sonchifolius) roots during blanching and drying

International Journal of Food Science and Technology

Volumn 51, Issue 5, 2016, Pages 1177-1185

  Campos, David ^a   Aguilar Galvez, Ana ^a   Pedreschi, Romina ^b  

^a UNIVERSIDAD NACIONAL AGRARIA LA MOLINA   (Peru)

^b PONTIFICIA UNIVERSIDAD CATÓLICA DE VALPARAÍSO   (Chile)

Author keywords

Blanching; Colour; Drying; Fructooligosaccharides

Indexed keywords

ASCORBIC ACID; CALCIUM COMPOUNDS; CHLORINE COMPOUNDS; COLOR; DRYING; HYDROLYSIS; LACTIC ACID; SUGARS; THERMAL PROCESSING (FOODS);

BOILING WATER; BROWNING REACTIONS; DRYING PROCESS; EXTRACTION AND PURIFICATIONS; FRUCTO-OLIGOSACCHARIDES; PEROXIDASE ACTIVITIES; POLYPHENOL OXIDASE; REDUCING SUGARS;

BLANCHING;

EID: 84969338144     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.13074     Document Type: Article

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