artisanal rice parboiling

Manful, John T., Abbey, Lawrence D. and Coker, Raymond D. (2009) Effect of artisanal parboiling methods on milling yield and cooked rice textural characteristics. Journal of Food Quality, 32 (6). pp. 725-734. ISSN 0146-9428 (Print), 1745-4557 (Online) (doi:https://doi.org/10.1111/j.1745-4557.2009.00283.x)

broken grains (brokens)

Manful, John T., Abbey, Lawrence D. and Coker, Raymond D. (2009) Effect of artisanal parboiling methods on milling yield and cooked rice textural characteristics. Journal of Food Quality, 32 (6). pp. 725-734. ISSN 0146-9428 (Print), 1745-4557 (Online) (doi:https://doi.org/10.1111/j.1745-4557.2009.00283.x)

carotenoids

Bechoff, Aurélie ORCID: 0000-0001-8141-4448, Westby, Andrew, Menya, Geoffrey and Tomlins, Keith I. (2011) Effect of pretreatments for retaining total carotenoids in dried and stored orange-fleshed-sweet potato chips. Journal of Food Quality, 34 (4). pp. 259-267. ISSN 1745-4557 (online) (doi:https://doi.org/10.1111/j.1745-4557.2011.00391.x)

Cassava

Oyedeji, A. B., Sobukola, O. P., Henshaw, Folake, Adegunwa, M. O., Ijabadeniyi, O. A., Sanni, L. O. and Tomlins, K. I. (2017) Effect of frying treatments on texture and colour parameters of deep fat fried yellow fleshed cassava chips. Journal of Food Quality, 2017:8373801. pp. 1-10. ISSN 0146-9428 (Print), 1745-4557 (Online) (doi:https://doi.org/10.1155/2017/8373801)

Colour

Oyedeji, A. B., Sobukola, O. P., Henshaw, Folake, Adegunwa, M. O., Ijabadeniyi, O. A., Sanni, L. O. and Tomlins, K. I. (2017) Effect of frying treatments on texture and colour parameters of deep fat fried yellow fleshed cassava chips. Journal of Food Quality, 2017:8373801. pp. 1-10. ISSN 0146-9428 (Print), 1745-4557 (Online) (doi:https://doi.org/10.1155/2017/8373801)

drying

Bechoff, Aurélie ORCID: 0000-0001-8141-4448, Westby, Andrew, Menya, Geoffrey and Tomlins, Keith I. (2011) Effect of pretreatments for retaining total carotenoids in dried and stored orange-fleshed-sweet potato chips. Journal of Food Quality, 34 (4). pp. 259-267. ISSN 1745-4557 (online) (doi:https://doi.org/10.1111/j.1745-4557.2011.00391.x)

fruits

Tortoe, Charles, Orchard, John and Beezer, Anthony (2008) Artificial cell studies in simulated apple and potato starch cell complex during osmotic dehydration. Journal of Food Quality, 31 (5). pp. 559-570. ISSN 0146-9428 (Print), 1745-4557 (Online) (doi:https://doi.org/10.1111/j.1745-4557.2008.00220.x)

Frying treatments

Oyedeji, A. B., Sobukola, O. P., Henshaw, Folake, Adegunwa, M. O., Ijabadeniyi, O. A., Sanni, L. O. and Tomlins, K. I. (2017) Effect of frying treatments on texture and colour parameters of deep fat fried yellow fleshed cassava chips. Journal of Food Quality, 2017:8373801. pp. 1-10. ISSN 0146-9428 (Print), 1745-4557 (Online) (doi:https://doi.org/10.1155/2017/8373801)

leaching

Bechoff, Aurélie ORCID: 0000-0001-8141-4448, Westby, Andrew, Menya, Geoffrey and Tomlins, Keith I. (2011) Effect of pretreatments for retaining total carotenoids in dried and stored orange-fleshed-sweet potato chips. Journal of Food Quality, 34 (4). pp. 259-267. ISSN 1745-4557 (online) (doi:https://doi.org/10.1111/j.1745-4557.2011.00391.x)

mass-transfer

Tortoe, Charles, Orchard, John and Beezer, Anthony (2008) Artificial cell studies in simulated apple and potato starch cell complex during osmotic dehydration. Journal of Food Quality, 31 (5). pp. 559-570. ISSN 0146-9428 (Print), 1745-4557 (Online) (doi:https://doi.org/10.1111/j.1745-4557.2008.00220.x)

microwave

Tortoe, Charles, Orchard, John and Beezer, Anthony (2008) Artificial cell studies in simulated apple and potato starch cell complex during osmotic dehydration. Journal of Food Quality, 31 (5). pp. 559-570. ISSN 0146-9428 (Print), 1745-4557 (Online) (doi:https://doi.org/10.1111/j.1745-4557.2008.00220.x)

orange-fleshed sweet potato (OFSP)

Bechoff, Aurélie ORCID: 0000-0001-8141-4448, Westby, Andrew, Menya, Geoffrey and Tomlins, Keith I. (2011) Effect of pretreatments for retaining total carotenoids in dried and stored orange-fleshed-sweet potato chips. Journal of Food Quality, 34 (4). pp. 259-267. ISSN 1745-4557 (online) (doi:https://doi.org/10.1111/j.1745-4557.2011.00391.x)

pre-treatment

Bechoff, Aurélie ORCID: 0000-0001-8141-4448, Westby, Andrew, Menya, Geoffrey and Tomlins, Keith I. (2011) Effect of pretreatments for retaining total carotenoids in dried and stored orange-fleshed-sweet potato chips. Journal of Food Quality, 34 (4). pp. 259-267. ISSN 1745-4557 (online) (doi:https://doi.org/10.1111/j.1745-4557.2011.00391.x)

raw-milled paddy

Manful, John T., Abbey, Lawrence D. and Coker, Raymond D. (2009) Effect of artisanal parboiling methods on milling yield and cooked rice textural characteristics. Journal of Food Quality, 32 (6). pp. 725-734. ISSN 0146-9428 (Print), 1745-4557 (Online) (doi:https://doi.org/10.1111/j.1745-4557.2009.00283.x)

salt

Tortoe, Charles, Orchard, John and Beezer, Anthony (2008) Artificial cell studies in simulated apple and potato starch cell complex during osmotic dehydration. Journal of Food Quality, 31 (5). pp. 559-570. ISSN 0146-9428 (Print), 1745-4557 (Online) (doi:https://doi.org/10.1111/j.1745-4557.2008.00220.x)

sodium metabisulfite

Bechoff, Aurélie ORCID: 0000-0001-8141-4448, Westby, Andrew, Menya, Geoffrey and Tomlins, Keith I. (2011) Effect of pretreatments for retaining total carotenoids in dried and stored orange-fleshed-sweet potato chips. Journal of Food Quality, 34 (4). pp. 259-267. ISSN 1745-4557 (online) (doi:https://doi.org/10.1111/j.1745-4557.2011.00391.x)

storage

Bechoff, Aurélie ORCID: 0000-0001-8141-4448, Westby, Andrew, Menya, Geoffrey and Tomlins, Keith I. (2011) Effect of pretreatments for retaining total carotenoids in dried and stored orange-fleshed-sweet potato chips. Journal of Food Quality, 34 (4). pp. 259-267. ISSN 1745-4557 (online) (doi:https://doi.org/10.1111/j.1745-4557.2011.00391.x)

sugar

Tortoe, Charles, Orchard, John and Beezer, Anthony (2008) Artificial cell studies in simulated apple and potato starch cell complex during osmotic dehydration. Journal of Food Quality, 31 (5). pp. 559-570. ISSN 0146-9428 (Print), 1745-4557 (Online) (doi:https://doi.org/10.1111/j.1745-4557.2008.00220.x)

Texture

Oyedeji, A. B., Sobukola, O. P., Henshaw, Folake, Adegunwa, M. O., Ijabadeniyi, O. A., Sanni, L. O. and Tomlins, K. I. (2017) Effect of frying treatments on texture and colour parameters of deep fat fried yellow fleshed cassava chips. Journal of Food Quality, 2017:8373801. pp. 1-10. ISSN 0146-9428 (Print), 1745-4557 (Online) (doi:https://doi.org/10.1155/2017/8373801)

transport

Tortoe, Charles, Orchard, John and Beezer, Anthony (2008) Artificial cell studies in simulated apple and potato starch cell complex during osmotic dehydration. Journal of Food Quality, 31 (5). pp. 559-570. ISSN 0146-9428 (Print), 1745-4557 (Online) (doi:https://doi.org/10.1111/j.1745-4557.2008.00220.x)

water

Tortoe, Charles, Orchard, John and Beezer, Anthony (2008) Artificial cell studies in simulated apple and potato starch cell complex during osmotic dehydration. Journal of Food Quality, 31 (5). pp. 559-570. ISSN 0146-9428 (Print), 1745-4557 (Online) (doi:https://doi.org/10.1111/j.1745-4557.2008.00220.x)