热加工对芋头口感、淀粉结构和粘贴性能的影响

IF 2 4区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

CyTA - Journal of Food Pub Date : 2024-01-30 DOI:10.1080/19476337.2023.2297777

Yuqiao Zhang, Fei’fei Shang, Tetyana Kryzhska, Linlin Fan, Lili Li, Qianwei Cheng, Zhenhua Duan, Shanshan Chen

引用次数: 0

摘要

采用微波、油炸、水煮和蒸煮等方法对芋头进行加工。电子显微镜、色泽、质地、X 射线衍射、傅立叶变换红外光谱、粘贴性能、水分、...

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Effect of hot processing on taste quality, starch structure, and pasting properties of areca taro

Areca taro was processed using microwaving, frying, boiling, and steaming. Electron microscopy, color, texture, X-ray diffraction, Fourier transform infrared spectroscopy, pasting properties, water...

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来源期刊

CyTA - Journal of Food 农林科学-食品科技

CiteScore

4.70

自引率

0.00%

发文量

审稿时长

3 months

期刊介绍： CyTA – Journal of Food is an Open Access journal that publishes original peer-reviewed research papers dealing with a wide range of subjects which are essential to the food scientist and technologist. Topics include: chemical analysis of food; additives and toxins in food; sensory, nutritional and physiological aspects of food; food microbiology and biotechnology; changes during the processing and storage of foods; effect of the use of agrochemicals in foods; quality control in food; and food engineering and technology.