English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Difficulty in controlling textural properties of processed sweetpotato products is a major factor accounting for the small number of such products available at the retail level. Control of textural properties is essentia1 because a succeseful commercial operation must turn cut a consistently high quality product from a wide range of raw materials, encompassing just-harvested roots to roots which have been stored for up to 10 months. We have developed a process to control the firmess of sweetpotato producta. It involve vacuum infiltration of either acidulants or bases into peeled, sliced sweetpotatoes, followed by heat processing of the infiltrated strips. Using this process, loss of firmness caused by heat processing can be reduced from 85-95% of the initial firmness to 65-75% of the initial firmness. This process is effective because it decreases the rate of heat-mediated cleavage of pectic subestances.

FIRMNESS CONTROL OF SWEETPOTATO PRODUCTS BY MODIFICATION OF TISSUE pH