169 related articles for article (PubMed ID: 37922719)
1. Development of thermoultrasound assisted blanching to improve enzyme inactivation efficiency, drying characteristics, energy consumption, and physiochemical properties of sweet potatoes.
Xu H; Guan Y; Shan C; Xiao W; Wu M
Ultrason Sonochem; 2023 Dec; 101():106670. PubMed ID: 37922719
[TBL] [Abstract][Full Text] [Related]
2. The influence of dehydrated potatoes processing on the glycoalkaloids content in coloured-fleshed potato.
Rytel E; Tajner-Czopek A; Aniołowska M; Hamouz K
Food Chem; 2013 Dec; 141(3):2495-500. PubMed ID: 23870986
[TBL] [Abstract][Full Text] [Related]
3. Developing ultrasound-assisted hot-air and infrared drying technology for sweet potatoes.
Tayyab Rashid M; Liu K; Ahmed Jatoi M; Safdar B; Lv D; Wei D
Ultrason Sonochem; 2022 May; 86():106047. PubMed ID: 35617885
[TBL] [Abstract][Full Text] [Related]
4. Changes in caffeic acid derivatives in sweet potato (Ipomoea batatas L.) during cooking and processing.
Takenaka M; Nanayama K; Isobe S; Murata M
Biosci Biotechnol Biochem; 2006 Jan; 70(1):172-7. PubMed ID: 16428835
[TBL] [Abstract][Full Text] [Related]
5. Effects of radio frequency assisted blanching on polyphenol oxidase, weight loss, texture, color and microstructure of potato.
Zhang Z; Wang J; Zhang X; Shi Q; Xin L; Fu H; Wang Y
Food Chem; 2018 May; 248():173-182. PubMed ID: 29329841
[TBL] [Abstract][Full Text] [Related]
6. Effect of infrared drying with multifrequency ultrasound pretreatments on the stability of phytochemical properties, antioxidant potential, and textural quality of dried sweet potatoes.
Rashid MT; Ma H; Jatoi MA; Wali A; El-Mesery HS; Ali Z; Sarpong F
J Food Biochem; 2019 Apr; 43(4):e12809. PubMed ID: 31353587
[TBL] [Abstract][Full Text] [Related]
7. Inactivation of trypsin inhibitors in sweet potato and taro tubers during processing.
Kiran KS; Padmaja G
Plant Foods Hum Nutr; 2003; 58(2):153-63. PubMed ID: 12906353
[TBL] [Abstract][Full Text] [Related]
8. Effect of blanching pretreatment and microwave-vacuum drying on drying kinetics and physicochemical properties of purple-fleshed sweet potato.
Marzuki SU; Pranoto Y; Khumsap T; Nguyen LT
J Food Sci Technol; 2021 Aug; 58(8):2884-2895. PubMed ID: 34294950
[TBL] [Abstract][Full Text] [Related]
9. High-humidity hot-air impingement blanching conditions for the inhibition of potato-browning enzymes and for quality retention.
Mowafy S; Liu Y
J Sci Food Agric; 2024 Mar; 104(5):2679-2691. PubMed ID: 37994162
[TBL] [Abstract][Full Text] [Related]
10. Effects of baking and boiling on the nutritional and antioxidant properties of sweet potato [Ipomoea batatas (L.) Lam.] cultivars.
Dincer C; Karaoglan M; Erden F; Tetik N; Topuz A; Ozdemir F
Plant Foods Hum Nutr; 2011 Nov; 66(4):341-7. PubMed ID: 22101780
[TBL] [Abstract][Full Text] [Related]
11. Microwave and Blanching Pretreatments for Hot Air Drying of Orange-Fleshed Sweet Potato Slices (Ipomoea batatas).
Abano E
Int J Food Sci; 2020; 2020():8872429. PubMed ID: 33145339
[TBL] [Abstract][Full Text] [Related]
12. Applications of water blanching, surface contacting ultrasound-assisted air drying, and their combination for dehydration of white cabbage: Drying mechanism, bioactive profile, color and rehydration property.
Tao Y; Han M; Gao X; Han Y; Show PL; Liu C; Ye X; Xie G
Ultrason Sonochem; 2019 May; 53():192-201. PubMed ID: 30691995
[TBL] [Abstract][Full Text] [Related]
13. Effects of hot-air microwave rolling blanching pretreatment on the drying of turmeric (Curcuma longa L.): Physiochemical properties and microstructure evaluation.
An NN; Lv WQ; Li D; Wang LJ; Wang Y
Food Chem; 2023 Jan; 398():133925. PubMed ID: 35987004
[TBL] [Abstract][Full Text] [Related]
14. Effects of vacuum-steam pulsed blanching on drying kinetics, colour, phytochemical contents, antioxidant capacity of carrot and the mechanism of carrot quality changes revealed by texture, microstructure and ultrastructure.
Wang H; Fang XM; Sutar PP; Meng JS; Wang J; Yu XL; Xiao HW
Food Chem; 2021 Feb; 338():127799. PubMed ID: 32798816
[TBL] [Abstract][Full Text] [Related]
15. Changes in Antioxidant Properties and Phenolics in Sweet Potatoes (
Franková H; Musilová J; Árvay J; Šnirc M; Jančo I; Lidiková J; Vollmannová A
Molecules; 2022 Mar; 27(6):. PubMed ID: 35335244
[TBL] [Abstract][Full Text] [Related]
16. Determination of anthocyanin and moisture content of purple sweet potatoes during drying process by their optical properties in the 400-1050 nm range.
Peng J; Wang K; Ma C; Long J; Tu K; Pan L
Food Chem; 2021 Oct; 359():129811. PubMed ID: 33951612
[TBL] [Abstract][Full Text] [Related]
17. Hot-air-assisted radio frequency blanching of broccoli: heating uniformity, physicochemical parameters, bioactive compounds, and microstructure.
Qing S; Long Y; Wu Y; Shu S; Zhang F; Zhang Y; Yue J
J Sci Food Agric; 2023 Mar; 103(5):2664-2674. PubMed ID: 36647340
[TBL] [Abstract][Full Text] [Related]
18. Enhancement of phytochemical content and drying efficiency of onions (Allium cepa L.) through blanching.
Ren F; Perussello CA; Zhang Z; Gaffney MT; Kerry JP; Tiwari BK
J Sci Food Agric; 2018 Mar; 98(4):1300-1309. PubMed ID: 28755395
[TBL] [Abstract][Full Text] [Related]
19. Yellow sweet potato flour: use in sweet bread processing to increase β-carotene content and improve quality.
Nogueira AC; Sehn GAR; Rebellato AP; Coutinho JP; Godoy HT; Chang YK; Steel CJ; Clerici MTPS
An Acad Bras Cienc; 2018; 90(1):283-293. PubMed ID: 29424387
[TBL] [Abstract][Full Text] [Related]
20. Influence of Air-Drying Conditions on Quality, Bioactive Composition and Sensorial Attributes of Sweet Potato Chips.
Gonçalves EM; Pereira N; Silva M; Alvarenga N; Ramos AC; Alegria C; Abreu M
Foods; 2023 Mar; 12(6):. PubMed ID: 36981125
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
