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

Jamilu Mustapha Ahmed; Samir Mowafy; Jiale Guo; Muhammad Hilal Kabir; Samuel Ariyo Okaiyeto; Yanhong Liu
Innovative Food Science & Emerging Technologies · Vol. 109 · pp. 104478 · 2026
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Bibliographic Information

JournalInnovative Food Science & Emerging Technologies
PublisherElsevier
Publication Date2026-05-01
Publication Year2026
Volume109
Pages104478
Document TypeJournal Article
eISSN1466-8564
DOI10.1016/j.ifset.2026.104478
SubjectAgricultural and Biological Sciences

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NARA Access Coverage2000-03-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/14668564
Publisher PageOpen Publisher Page
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