Study on Freeze-drying Technology for Potato

[1]

BAI Jie, JIANG Huabin, ZHANG Xiaofei, LI Yumei, LI Jingwei, YUAN Nuo, ZHANG Sai, PENG Yijiao. Quality Evaluation of Instant Potato Congee Treated by Air Puffing Based on Variation Coefficients [J]. FOOD SCIENCE, 2021, 42(15): 81-88.

[2]

ZHAO Shan, ZHONG Lingli, LI Xi, LEI Xinyu, ZHENG Xingguo, GUO Ling’an, LEI Shaorong, ZHOU Hong, HUANG Shiqun, FENG Junyan. Determination of Phenolic Acids and Their Distribution in Freeze-Ground Aerial Parts of Different Sweetpotato Varieties by Ultra-High Performance Liquid Chromatography [J]. FOOD SCIENCE, 2021, 42(12): 222-232.

[3]

YANG Sen, FENG Quan, ZHANG Jianhua, WANG Guanping, ZHANG Peng, YAN Hongqaing. Nondestructive Classification of Defects in Potatoes Based on Lightweight Convolutional Neural Network [J]. FOOD SCIENCE, 2021, 42(10): 284-289.

[4]

LIANG Qiang, YAO Yingzheng, ZENG Shiqin, XIONG Wei, DONG Ling, XUAN Pu. Analysis of Nutritional Composition and Aroma Compounds of Potato-Rice Wine [J]. FOOD SCIENCE, 2020, 41(8): 208-214.

[5]

ZHENG Kaidi, LIANG Shan, ZHANG Min, ZHU Yong, LI Xinping. Effects of Potato Flour on Volatile Flavor Compounds in Noodles [J]. FOOD SCIENCE, 2020, 41(6): 239-245.

[6]

ZHOU Fengchao, LIN Guorong, WANG Xiumei, ZHANG Lifen, LIN Dahe, LIN Shoukai, CHEN Weijiao. Influence of Modified Potato Starch on Gelation Properties of Myofibrillar Protein [J]. FOOD SCIENCE, 2020, 41(4): 86-95.

[7]

XIAO Yu, GUO Li, DENG Yinfeng, WANG Yi, ZHU Chenchen, DU Xianfeng. Effect of Multi-Enzyme Modification on Branch Structure and Physicochemical Properties of Sweet Potato Starch [J]. FOOD SCIENCE, 2020, 41(3): 18-23.

[8]

KANG Jiao, ZHANG Yarong, YANG Congxu, XUE Qiaoli, HU Yongjin. Optimization of the Production Process for Direct Vat Set of Lactobacillus fermentum FYa1 for Pickle Fermentation [J]. FOOD SCIENCE, 2020, 41(24): 216-222.

[9]

XU Huili, WU Zhonghua, DONG Xiaolin, ZHAO Yong, LIU Zhonglin. Mechanical and Acoustic Measurement of Potato Chip Crispness [J]. FOOD SCIENCE, 2020, 41(21): 22-27.

[10]

HAN Zhanhong, WANG Bin, YANG Ruirui, YANG Qian, LI Zhicheng, Dov PRUSKY, BI Yang. Effect and Mechanism of Postharvest Nitric Oxide Treatment on Promoting Wound Healing in Potato Tubers [J]. FOOD SCIENCE, 2020, 41(21): 222-229.

[11]

LI Kaifeng, ZHOU Yuanping, WANG Qiong, GUO Huachun. Comparison of Volatile Components of Six Potato Cultivars Cooked by Three Different Methods [J]. FOOD SCIENCE, 2020, 41(20): 159-166.

[12]

YANG Jie, GUO Jinfeng, LI Baokun, LU Shiling, WANG Qingling, DONG Juan, JIANG Caihong, JI Hua, WANG Tengbin. Cryoprotective Effect of Acid-Cold Cross Stress on Lactobacillus fermentum [J]. FOOD SCIENCE, 2020, 41(2): 101-106.

[13]

ZHANG Xinxin, ZHANG Fujin, LIU Guanghua, ZHANG Yao, WANG Xuejiao, SHA Na, LIAN Haifei. Tracing the Geographical Origin of Potato Based on Mineral Elements and Stable Isotopes [J]. FOOD SCIENCE, 2020, 41(18): 296-302.

[14]

TIAN Jiachun, TIAN Shilong, LI Shouqiang, GE Xia, LI Mei, CHENG Jianxin, ZHANG Huiyuan. Effects of Low Oxygen and High Carbon Dioxide Storage Environment on Potato Quality [J]. FOOD SCIENCE, 2020, 41(15): 275-281.

[15]

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