Postharvest monitoring of organic potato (cv. Anuschka) during hot-air drying using visible-NIR hyperspectral imaging.
Sign Up to like & getrecommendations! Published in 2018 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.8737
Abstract: BACKGROUND The potential of hyperspectral imaging (500-1010 nm) was evaluated for monitoring of the quality of potato slices (var. Anuschka) of 5, 7 and 9 mm thickness subjected to air drying at 50 °C. The study investigated three… read more here.
Keywords: air drying; postharvest monitoring; hyperspectral imaging; potato ... See more keywords
Enhancing the hardness of potato slices after boiling by combined treatment with lactic acid and calcium chloride: Mechanism and optimization.
Sign Up to like & getrecommendations! Published in 2019 at "Food chemistry"
DOI: 10.1016/j.foodchem.2019.05.106
Abstract: Potatoes usually suffer from greatly decrease of hardness after boiling, which limits their processing potential in food industry. Moreover, methods for enhancing the hardness of potatoes after boiling are underexplored. In this study, the hardness… read more here.
Keywords: hardness potato; potato slices; potato; hardness ... See more keywords
Dehydration of potato slices following brief dipping in osmotic solutions: Effect of conditions and understanding the mechanism of water loss
Sign Up to like & getrecommendations! Published in 2019 at "Drying Technology"
DOI: 10.1080/07373937.2018.1473418
Abstract: Abstract A novel variant of osmotic dehydration, named here as postdipping dehydration—where a material is dipped in a salt or sugar solution for a very short time followed by simple exposure to ambient conditions was… read more here.
Keywords: water; potato slices; dehydration; water loss ... See more keywords
Facile Synthesis of Multifunctional Carbon Dots from Spent Gromwell Roots and Their Application as Coating Agents
Sign Up to like & getrecommendations! Published in 2023 at "Foods"
DOI: 10.3390/foods12112165
Abstract: Spent Gromwell root-based multifunctional carbon dots (g-CDs) and sulfur-functionalized g-CDs (g-SCDs) were synthesized using a hydrothermal method. The mean particle size of g-CDs was confirmed to be 9.1 nm by TEM (transmission electron microscopy) analysis.… read more here.
Keywords: cds scds; spent gromwell; potato slices; carbon dots ... See more keywords