[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 …
Comparative study of conventional frying and air frying on the quality of potatoes (Solanum tuberosum L.)
J Coria‐Hernández, JL Arjona‐Román… - Food Science & …, 2023 - Wiley Online Library
The human being has historically consumed fried foods for centuries; however, conventional
frying has a disadvantage, immersion in vegetable and/or animal oils, which leads to the …
frying has a disadvantage, immersion in vegetable and/or animal oils, which leads to the …
Improvement of sorghum-wheat blended flours by E-beam irradiation: Physicochemical properties, rheological behavior, microstructure, and quality properties
Q Lin, W Liang, M Yan, W Zhao, L Niu, H Shen… - International Journal of …, 2024 - Elsevier
To enhance the processing suitability of blended flours, this study used 4 kGy E-beam
irradiated (EBI) sorghum flour in different ratios blended with wheat flour and further verified …
irradiated (EBI) sorghum flour in different ratios blended with wheat flour and further verified …
The effects of adding various starches on the structures of restructured potato‐based dough and the oil uptake of potato chips
J Zhang, Y Ni, J Li, L Fan - Journal of the Science of Food and …, 2024 - Wiley Online Library
BACKGROUND The material composition significantly influences the oil absorption and
quality characteristics of fried food products. The oil absorption of restructured potato chips is …
quality characteristics of fried food products. The oil absorption of restructured potato chips is …
A novel isolation technique for sweetpotato starch and its application in thermal property characterization
L Zhao, J Wang, S Xiao, M Du, D Zhao… - Journal of the …, 2024 - Wiley Online Library
BACKGROUND The utilization of sweetpotato starch in the food industry is significantly
influenced by the granule size of the starch. To isolate sweetpotato starch fractions with …
influenced by the granule size of the starch. To isolate sweetpotato starch fractions with …