High humidity hot air impingement blanching (HHAIB) for controlled polyphenol oxidase inactivation, antinutrient reduction, and structural quality preservation in yam

Food Control 2026

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Authors: Jamilu Mustapha Ahmed, Samir Mowafy, Jiale Guo, Samuel Ariyo Okaiyeto, Shi-Han Yu, Yanhong Liu

DOI: 10.1016/j.foodcont.2026.112148

Cited by: 3

References: 44

Fields of Study & Subjects

Postharvest Quality and Shelf Life Management Food Drying and Modeling Food composition and properties

References 44