Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Caroline Fenner Scher"'
Publikováno v:
Ciência e Agrotecnologia, Vol 39, Iss 5, Pp 523-529 (2015)
ABSTRACTYacon roots contain inulin, which has prebiotic properties and it may be used as sucrose or fat substitutes. However, inulin is very soluble in water. The loss of this important nutrient during blanching is caused mainly by diffusion or leach
Externí odkaz:
https://doaj.org/article/0ed368453b9f44fbba81e3df2f99a276
Publikováno v:
Ciência e Agrotecnologia, Vol 39, Iss 5, Pp 523-529 (2015)
Ciência e Agrotecnologia v.39 n.5 2015
Ciência e Agrotecnologia
Universidade Federal de Lavras (UFLA)
instacron:UFLA
Repositório Institucional da UFRGS
Universidade Federal do Rio Grande do Sul (UFRGS)
instacron:UFRGS
Ciência e Agrotecnologia, Volume: 39, Issue: 5, Pages: 523-529, Published: OCT 2015
Ciência e Agrotecnologia v.39 n.5 2015
Ciência e Agrotecnologia
Universidade Federal de Lavras (UFLA)
instacron:UFLA
Repositório Institucional da UFRGS
Universidade Federal do Rio Grande do Sul (UFRGS)
instacron:UFRGS
Ciência e Agrotecnologia, Volume: 39, Issue: 5, Pages: 523-529, Published: OCT 2015
Yacon roots contain inulin, which has prebiotic properties and it may be used as sucrose or fat substitutes. However, inulin is very soluble in water. The loss of this important nutrient during blanching is caused mainly by diffusion or leaching, whi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c77f54c42e4892f562ae90afa77199ec
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542015000500523&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542015000500523&lng=en&tlng=en
Publikováno v:
International Journal of Food Science & Technology. 44:2169-2175
This work aimed to experimentally study the drying behaviour of yacon tubers with and without steam blanching. Drying was carried out for 5 h and 30 min in a forced air dryer at 50 °C, 60 °C and 70 °C. The results indicated that the shortest dryin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::09d3459520b0bd083c78483a74e88682
https://doi.org/10.1111/j.1365-2621.2009.02056.x
https://doi.org/10.1111/j.1365-2621.2009.02056.x