Vacuum steam pulsed blanching enhances enzyme inactivation and quality attributes of Yam via moderate structural modification

Innovative Food Science & Emerging Technologies 2026

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Authors: Jamilu Mustapha Ahmed, Samir G. Mowafy, Jiale Guo, Muhammad Hilal Kabir, Samuel Ariyo Okaiyeto, Yanhong Liu

DOI: 10.1016/j.ifset.2026.104478

Cited by: 0

References: 50

Fields of Study & Subjects

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

References 50