Publications by authors named "Yingman Xie"
Article Synopsis
- The study compared the effects of radio frequency (RF) blanching and hot water blanching on polyphenol oxidase (PPO) activity in iron yams, finding that RF blanching was more effective at reducing PPO activity.
- RF heating resulted in less cellular damage, preserving the color and texture of yams better than hot water blanching, even at similar levels of enzyme inactivation.
- The research suggests that RF blanching has significant potential for development in the food industry due to its efficient heating and less damaging effects on the food's structure.
Radio frequency explosion puffing (RFEP) can improve yam flour properties, in which endogenous proteins and lipids play an important role, but the action mechanism is unclear. In this study, native yam flour was defatted and/or deproteinized and then treated with RFEP. The results indicated that RFEP caused protein covering layers on the starch surface to become loose, and these loose layers interacted with lipids and then rewrapped tightly around the starch surface to form compact matrixes.
View Article and Find Full Text PDFYam flour was modified by radio frequency explosion puffing at different moisture content, puffing temperature, and puffing pressure difference. After puffing, the protein content and lipid content increased by 0.56-1.
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