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Beta-carotene stability during drying and storage of cassava and sweet potato
(2009-12-01)
The effect of blanching on the β-carotene stability during drying and storage of cassava and sweet potato was evaluated. The orange-fleshed sweet potato showed good retention of β-carotene during the blanching and drying ...
Color development and acrylamide content of pre-dried potato chips
(ELSEVIER SCI LTD, 2007)
The objective of this work was to study the development of color formation in pre-dried potato slices during frying and acrylamide formation in the final potato chips. Color measurement was done by using an inexpensive ...
Techniques and Problems in Small Scale Production of Flour from Sweet PotatoTítulo en español
(University of Puerto Rico Mayagüez Campus Agricultural Experiment Station, 1984)
Effect of spray-drying and extrusion on physicochemical characteristics of sweet potato starch
(2019-01-15)
This study aimed to understand the physicochemical characteristics of sweet potato starch following spray-drying and extrusion processes for desirable applications. Spray-dried starch showed formation of agglomerates and ...
Obtenção da farinha de batata-doce (Ipomoea Batatas) pelo processo Foam Mat
(Universidade Federal do Rio Grande do NorteBrasilUFRNEngenharia Química, 2016)
The sweet potato (Ipomoea potatoes) is one of the most produced and consumed foods worldwide, being of easy cultivation and high nutritional value. Easily adapted, this tuber is rich in carbohydrates, thus possessing a ...
Enrichment of a Potato Flour with Isolated Soybean Protein and Non-Fat Dry MilkTítulo en español
(University of Puerto Rico Mayagüez Campus Agricultural Experiment Station, 1984)
Hot air and microwave combined drying of potato monitored by infrared thermography
(Multidisciplinary Digital Publishing Institute, 2021-02)
Hot air drying (HAD) at temperatures below the spontaneous evaporation temperature could be combined with microwave (MW) radiation as a thermal energy source in order to reduce the drying time. A photon flux in the microwave ...
Phenolic compounds in native potato (Solanum tuberosum L.) cooking water, with potential antioxidant activity
(Food Science and Technology, 2019)
Beta-carotene stability during drying and storage of cassava and sweet potato
(2009-12-01)
The effect of blanching on the β-carotene stability during drying and storage of cassava and sweet potato was evaluated. The orange-fleshed sweet potato showed good retention of β-carotene during the blanching and drying ...