Effects of different preservative treatments on the chemical changes of pounded white yam (Dioscorea rotundata) in storage at 28+/-2 o C - vitamin changes

Author： Omonigho S.E.   Ikenebomeh M.J.  

Publisher： Elsevier

ISSN： 0308-8146

Source： Food Chemistry, Vol.68, Iss.2, 2000-02, pp. : 201-209

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Effect of temperature treatment on the chemical composition of pounded white yam during storage

By Omonigho S.E.   Ikenebomeh M.J.  

Food Chemistry, Vol. 71, Iss. 2, 2000-11 ,pp. : 215-220

Elsevier

Access to resources Recommend Favorite

Microwave and blanch‐assisted drying of white yam (Dioscorea rotundata)

By  

Food Science & Nutrition, Vol. 3, Iss. 6, 2015-11 ,pp. : 586-596

John Wiley & Sons Inc

Access to resources Recommend Favorite

Biochemical and textural changes in trifoliate yam Dioscorea dumetorum tubers after harvest

By Sefa-Dedeh S.   Ohene Afoakwa E.  

Food Chemistry, Vol. 79, Iss. 1, 2002-10 ,pp. : 27-40

Elsevier

Access to resources Recommend Favorite

Viscoelastic properties and changes in pasting characteristics of trifoliate yam (Dioscorea dumetorum) starch after harvest

By Afoakwa E.O.   Sefa-Dedeh S.  

Food Chemistry, Vol. 77, Iss. 2, 2002-05 ,pp. : 203-208

Elsevier

Access to resources Recommend Favorite

Changes in rheological properties and amylase activities of trifoliate yam, Dioscorea dumetorum, starch after harvest

By Afoakwa E.O.   Sefa-Dedeh S.  

Food Chemistry, Vol. 77, Iss. 3, 2002-06 ,pp. : 285-291

Elsevier

Access to resources Recommend Favorite