Preparation and Quality of Dried Yam Chip Snack Coated with Ascorbic Acid Cocrystallized Sucrose
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Kim, Suk-Shin
(Department of Food Science and Nutrition, The Catholic University of Korea)
Koh, Kyung-Hee (Department of Food Science and Nutrition, The Catholic University of Korea) Son, Sook-Mee (Department of Food Science and Nutrition, The Catholic University of Korea) Oh, Myung-Suk (Department of Food Science and Nutrition, The Catholic University of Korea) |
1 |
How blanching and drying affects the colour and functional characteristics of yam (Dioscorea cayenensis-rotundata) flour
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2 |
Effect of tuber storage and pre- and post-blanching treatment on the physicochemical and pasting properties of dry yam flour
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DOI |
3 |
Effect of heat-moisture pre-treatment on physical characteristics of dehydrated yam
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DOI |
4 |
Microwaves in the food processing industry
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5 |
Microwave processing;New Methods of Food Preservation
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6 |
Survival of lactic acid bacteria during microwave vacuum drying of plain yogurt
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DOI |
7 |
Storage and processing of roots and tubers in the tropics
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8 |
Chemical composition, physical properties, and antioxidant activities of yam flours as affected by different drying methods
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DOI |
9 |
Organic acid, phenolic content and antioxidant activity of wild yam (Dioscorea spp.) tubers of Nepal
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DOI |
10 |
Antioxidant and hypolipidaemic effects of a novel yam-boxthorn noodle in an in vivo murine model
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11 |
Structural features and immunological activity of a polysaccharide from Dioscorea opposita Thunb roots
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12 |
Changes on the components of yam snack by processing methods
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13 |
Microwave vacuum drying of germinated brown rice as a potential raw material for enzyme food
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14 |
Prediction of sensorial properties (color and taste) of amala, a paste from yam chips flour of West Africa, through flour biochemical properties
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15 |
The study on the comparisons of ingredients in yam and bitter taste material of African yam
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16 |
A new generation of sucrose products made by cocrystallization
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17 |
Microencapsulation of ascorbic acid in sucrose and lactose by cocrystallization
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18 |
Optimal conditions for cocrystallization of supersaturated sucrose syrup
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19 |
Carbohydrates analyses of Korean yam (Dioscorea) tubers
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20 |
Changes in quality characteristics of yeast dried by various methods
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21 |
Effects of selected process parameters in extrusion of yam flour (Dioscorea rotundata) on physicochemical properties of the extrudates
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22 |
Comparative evaluation of physicochemical qualities of flours from steam-processed yam tubers
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