The Technology and Storage Stability Studies of Yam Functional Food

Jian Chun Zhao

doi:10.4028/www.scientific.net/AMM.687-691.4515

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HomeApplied Mechanics and MaterialsApplied Mechanics and Materials Vols. 687-691The Technology and Storage Stability Studies of...

The Technology and Storage Stability Studies of Yam Functional Food

Abstract:

In this paper, yam functional food technology and storage stability were studied, the results indicate that storage time and temperature on the results significantly higher than room temperature sample storage, cryogenic sample index changes significantly, the moisture content of the sample affect the sensory scores larger.

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Periodical:

Applied Mechanics and Materials (Volumes 687-691)

Pages:

4515-4519

DOI:

https://doi.org/10.4028/www.scientific.net/AMM.687-691.4515

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Online since:

November 2014

Authors:

Jian Chun Zhao

Keywords:

Process, Stability, Storage, Yams

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