Effect of blanching treaments on quality of vacuum fried ginkgo kernel
Vol: 32, Issue: 1, Page: 179-182
2016
- 27Usage
Metric Options: CountsSelecting the 1-year or 3-year option will change the metrics count to percentiles, illustrating how an article or review compares to other articles or reviews within the selected time period in the same journal. Selecting the 1-year option compares the metrics against other articles/reviews that were also published in the same calendar year. Selecting the 3-year option compares the metrics against other articles/reviews that were also published in the same calendar year plus the two years prior.
Example: if you select the 1-year option for an article published in 2019 and a metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019. If you select the 3-year option for the same article published in 2019 and the metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019, 2018 and 2017.
Citation Benchmarking is provided by Scopus and SciVal and is different from the metrics context provided by PlumX Metrics.
Example: if you select the 1-year option for an article published in 2019 and a metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019. If you select the 3-year option for the same article published in 2019 and the metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019, 2018 and 2017.
Citation Benchmarking is provided by Scopus and SciVal and is different from the metrics context provided by PlumX Metrics.
Metrics Details
- Usage27
- Downloads24
- Abstract Views3
Artifact Description
Taking the Big Buddha Finger ginkgo kernel as material, the effects were studied from blanching temperature and time on the time of POD enzyme's inactivation, moisture content, degree of starch gelatinization of ginkgo kernel and the microstructure, crispiness, oil content, color, sensory quality of vacuum fried ginkgo kernel. The results showed that with increasing of the blanching temperature and time, the degree of starch gelatinization and moisture content rose gradually, but the time of POD enzyme's inactivation decreased. The crispiness and color of the vacuum fried ginkgo kernel were better, but the oil content of it was higher. The vacuum fried ginkgo kernel blanching at 100 ℃ for 5 min to form porous, and the scores of sensory evaluation was highest. The overall consideration showed that the ginkgo kernel should be blanched at 100 ℃ for 5 min.
Bibliographic Details
https://www.ifoodmm.cn/journal/vol32/iss1/43; https://www.ifoodmm.cn/cgi/viewcontent.cgi?article=3902&context=journal; http://dx.doi.org/10.13652/j.issn.1003-5788.2016.01.043; https://dx.doi.org/10.13652/j.issn.1003-5788.2016.01.043; https://www.chndoi.org/Resolution/Handler?doi=10.13652/j.issn.1003-5788.2016.01.043
Provide Feedback
Have ideas for a new metric? Would you like to see something else here?Let us know