The application of glass transition temperature in the frying of starchy foods: A review
J Dehghannya, M Ngadi - Food Reviews International, 2024 - Taylor & Francis
Investigating the glass transition temperature (Tg) of fried foods helps comprehend their
physiochemical, and thermal characteristics, which are crucial in controlling their quality …
physiochemical, and thermal characteristics, which are crucial in controlling their quality …
[HTML][HTML] Baked sweetpotato textures and sweetness: An investigation into relationships between physicochemical and cooked attributes
MC Allan, SD Johanningsmeier, M Nakitto, O Guambe… - Food Chemistry: X, 2024 - Elsevier
Sweetpotato varieties vary greatly in perceived textures and sweetness. This study identified
physicochemical factors that influence these attributes in cooked sweetpotatoes. Fifteen …
physicochemical factors that influence these attributes in cooked sweetpotatoes. Fifteen …
Sustainable sweetpotato production in the United States: Current status, challenges, and opportunities
Sweetpotato (Ipomoea batatas L.) is an important staple crop cultivated in over 100
countries, and the storage roots and vines provide food for humans and livestock …
countries, and the storage roots and vines provide food for humans and livestock …
Impact of sweetpotato starch structures, thermal properties, and granules sizes on sweetpotato fry textures
Sweetpotato French fry (SPFF) textures have been previously correlated with starch
contents, but little is known about the relationship of starch properties with SPFF textures …
contents, but little is known about the relationship of starch properties with SPFF textures …
Chemical, Physical, and Technological Characteristics of Palm Olein and Canola Oil Blends
Because of the limited technical properties of their native forms, oils and fats are frequently
blended to achieve the desired textural and oxidative properties. In this study, canola and …
blended to achieve the desired textural and oxidative properties. In this study, canola and …