{"id":"https://openalex.org/W2024601798","doi":"https://doi.org/10.1111/j.1365-2621.2008.01792.x","title":"The effect of shape, blanching methods and flour on characteristics of restructured sweetpotato stick","display_name":"The effect of shape, blanching methods and flour on characteristics of restructured sweetpotato stick","publication_year":2008,"publication_date":"2008-09-10","ids":{"openalex":"https://openalex.org/W2024601798","doi":"https://doi.org/10.1111/j.1365-2621.2008.01792.x","mag":"2024601798"},"language":"en","primary_location":{"id":"doi:10.1111/j.1365-2621.2008.01792.x","doi":"https://doi.org/10.1111/j.1365-2621.2008.01792.x","is_oa":false,"landing_page_url":"https://doi.org/10.1111/j.1365-2621.2008.01792.x","pdf_url":null,"source":{"id":"https://openalex.org/S106548112","display_name":"International Journal of Food Science & Technology","issn_l":"0950-5423","issn":["0950-5423","1365-2621"],"is_oa":false,"is_in_doaj":true,"is_core":true,"listed_in":["anvur-scientific","cwts-core","doaj","dongbi-b","jufo-1","poland-70","russia-white-list-2","vabb-shw"],"host_organization":"https://openalex.org/P4310320595","host_organization_name":"Wiley","host_organization_lineage":["https://openalex.org/P4310320595"],"host_organization_lineage_names":["Wiley"],"type":"journal"},"license":null,"license_id":null,"version":"publishedVersion","is_accepted":true,"is_published":true,"raw_source_name":"International Journal of Food Science & Technology","raw_type":"journal-article"},"volume":null,"type":"article","is_traditional":true,"indexed_in":["crossref","doaj"],"open_access":{"is_oa":false,"oa_status":"closed","oa_url":null,"any_repository_has_fulltext":false},"authorships":[{"author_position":"first","author":{"id":"https://openalex.org/A5090435189","display_name":"Joko Susilo Utomo","orcid":"https://orcid.org/0000-0002-2862-2181","observed_orcids":["https://orcid.org/0000-0002-2862-2181"]},"institutions":[{"id":"https://openalex.org/I130343225","display_name":"Universiti Putra Malaysia","ror":"https://ror.org/02e91jd64","country_code":"MY","type":"education","lineage":["https://openalex.org/I130343225"]}],"countries":["MY"],"is_corresponding":false,"raw_author_name":"Joko S. Utomo","raw_affiliation_strings":["Department of Food Technology, Faculty of Food science and Technology, University Putra Malaysia, 434400 UPM Serdang,\u2002\u2002Selangor DE, Malaysia"],"raw_orcid":null,"affiliations":[{"raw_affiliation_string":"Department of Food Technology, Faculty of Food science and Technology, University Putra Malaysia, 434400 UPM Serdang,\u2002\u2002Selangor DE, Malaysia","institution_ids":["https://openalex.org/I130343225"]}]},{"author_position":"middle","author":{"id":"https://openalex.org/A5113697815","display_name":"Yaakob B. Che Man","orcid":null,"observed_orcids":[]},"institutions":[{"id":"https://openalex.org/I130343225","display_name":"Universiti Putra Malaysia","ror":"https://ror.org/02e91jd64","country_code":"MY","type":"education","lineage":["https://openalex.org/I130343225"]}],"countries":["MY"],"is_corresponding":true,"raw_author_name":"Yaakob B. Che Man","raw_affiliation_strings":["Department of Food Technology, Faculty of Food science and Technology, University Putra Malaysia, 434400 UPM Serdang,\u2002\u2002Selangor DE, Malaysia"],"raw_orcid":null,"affiliations":[{"raw_affiliation_string":"Department of Food Technology, Faculty of Food science and Technology, University Putra Malaysia, 434400 UPM Serdang,\u2002\u2002Selangor DE, Malaysia","institution_ids":["https://openalex.org/I130343225"]}]},{"author_position":"middle","author":{"id":"https://openalex.org/A5103419307","display_name":"Russly Abdul Rahman","orcid":null,"observed_orcids":[]},"institutions":[{"id":"https://openalex.org/I130343225","display_name":"Universiti Putra Malaysia","ror":"https://ror.org/02e91jd64","country_code":"MY","type":"education","lineage":["https://openalex.org/I130343225"]}],"countries":["MY"],"is_corresponding":false,"raw_author_name":"Russly A. Rahman","raw_affiliation_strings":["Department of Food Technology, Faculty of Food science and Technology, University Putra Malaysia, 434400 UPM Serdang,\u2002\u2002Selangor DE, Malaysia"],"raw_orcid":null,"affiliations":[{"raw_affiliation_string":"Department of Food Technology, Faculty of Food science and Technology, University Putra Malaysia, 434400 UPM Serdang,\u2002\u2002Selangor DE, Malaysia","institution_ids":["https://openalex.org/I130343225"]}]},{"author_position":"last","author":{"id":"https://openalex.org/A5113582933","display_name":"Mohd Said Saad","orcid":null,"observed_orcids":[]},"institutions":[{"id":"https://openalex.org/I130343225","display_name":"Universiti Putra Malaysia","ror":"https://ror.org/02e91jd64","country_code":"MY","type":"education","lineage":["https://openalex.org/I130343225"]}],"countries":["MY"],"is_corresponding":false,"raw_author_name":"Mohd. Said Saad","raw_affiliation_strings":["Department of Crops Science, Faculty of Agriculture, University Putra Malaysia, 434400 UPM Serdang, Selangor DE, Malaysia"],"raw_orcid":null,"affiliations":[{"raw_affiliation_string":"Department of Crops Science, Faculty of Agriculture, University Putra Malaysia, 434400 UPM Serdang, Selangor DE, Malaysia","institution_ids":["https://openalex.org/I130343225"]}]}],"institutions":[],"countries_distinct_count":1,"institutions_distinct_count":1,"corresponding_author_ids":["https://openalex.org/A5113697815"],"corresponding_institution_ids":["https://openalex.org/I130343225"],"apc_list":{"value":2000,"currency":"GBP","value_usd":2638},"apc_paid":null,"fwci":0.8528,"has_fulltext":false,"cited_by_count":20,"citation_normalized_percentile":{"value":0.73994499,"is_in_top_1_percent":false,"is_in_top_10_percent":false},"cited_by_percentile_year":{"min":87,"max":97},"biblio":{"volume":"43","issue":"10","first_page":"1896","last_page":"1900"},"is_retracted":false,"is_paratext":false,"is_xpac":false,"primary_topic":{"id":"https://openalex.org/T10140","display_name":"Food composition and properties","score":0.7211999893188477,"subfield":{"id":"https://openalex.org/subfields/2916","display_name":"Nutrition and Dietetics"},"field":{"id":"https://openalex.org/fields/29","display_name":"Nursing"},"domain":{"id":"https://openalex.org/domains/4","display_name":"Health Sciences"}},"topics":[{"id":"https://openalex.org/T10140","display_name":"Food composition and properties","score":0.7211999893188477,"subfield":{"id":"https://openalex.org/subfields/2916","display_name":"Nutrition and Dietetics"},"field":{"id":"https://openalex.org/fields/29","display_name":"Nursing"},"domain":{"id":"https://openalex.org/domains/4","display_name":"Health Sciences"}},{"id":"https://openalex.org/T12385","display_name":"Food Quality and Safety Studies","score":0.0908999964594841,"subfield":{"id":"https://openalex.org/subfields/1106","display_name":"Food Science"},"field":{"id":"https://openalex.org/fields/11","display_name":"Agricultural and Biological Sciences"},"domain":{"id":"https://openalex.org/domains/1","display_name":"Life Sciences"}},{"id":"https://openalex.org/T10333","display_name":"Meat and Animal Product Quality","score":0.0608999989926815,"subfield":{"id":"https://openalex.org/subfields/1103","display_name":"Animal Science and Zoology"},"field":{"id":"https://openalex.org/fields/11","display_name":"Agricultural and Biological Sciences"},"domain":{"id":"https://openalex.org/domains/1","display_name":"Life Sciences"}}],"keywords":[{"id":"https://openalex.org/keywords/sweet-potato","display_name":"Ipomoea batatas","score":0.8709999918937683},{"id":"https://openalex.org/keywords/blanching","display_name":"blanching","score":0.9750000238418579},{"id":"https://openalex.org/keywords/sodium-tripolyphosphate","display_name":"sodium tripolyphosphate","score":0.9959999918937683},{"id":"https://openalex.org/keywords/dough","display_name":"dough","score":0.4950000047683716},{"id":"https://openalex.org/keywords/dry-matter-content","display_name":"dry matter content","score":0.7269999980926514},{"id":"https://openalex.org/keywords/texture-hardness","display_name":"texture hardness","score":0.5709999799728394},{"id":"https://openalex.org/keywords/color","display_name":"color","score":0.8889999985694885},{"id":"https://openalex.org/keywords/ash-content","display_name":"ash content","score":0.8159999847412109},{"id":"https://openalex.org/keywords/tuber-shape","display_name":"tuber shape","score":0.722000002861023}],"concepts":[{"id":"https://openalex.org/C2776265840","wikidata":"https://www.wikidata.org/wiki/Q4924924","display_name":"Blanching","level":2,"score":0.9820533990859985},{"id":"https://openalex.org/C31903555","wikidata":"https://www.wikidata.org/wiki/Q1637030","display_name":"Food science","level":1,"score":0.7933107018470764},{"id":"https://openalex.org/C193601281","wikidata":"https://www.wikidata.org/wiki/Q19426","display_name":"Lightness","level":2,"score":0.6772441267967224},{"id":"https://openalex.org/C185592680","wikidata":"https://www.wikidata.org/wiki/Q2329","display_name":"Chemistry","level":0,"score":0.641487717628479},{"id":"https://openalex.org/C157777378","wikidata":"https://www.wikidata.org/wiki/Q41716","display_name":"Boiling","level":2,"score":0.6069803833961487},{"id":"https://openalex.org/C2780138947","wikidata":"https://www.wikidata.org/wiki/Q393855","display_name":"Dry matter","level":2,"score":0.5270364880561829},{"id":"https://openalex.org/C59822182","wikidata":"https://www.wikidata.org/wiki/Q441","display_name":"Botany","level":1,"score":0.13135495781898499},{"id":"https://openalex.org/C86803240","wikidata":"https://www.wikidata.org/wiki/Q420","display_name":"Biology","level":0,"score":0.05431246757507324},{"id":"https://openalex.org/C121332964","wikidata":"https://www.wikidata.org/wiki/Q413","display_name":"Physics","level":0,"score":0.0},{"id":"https://openalex.org/C120665830","wikidata":"https://www.wikidata.org/wiki/Q14620","display_name":"Optics","level":1,"score":0.0},{"id":"https://openalex.org/C178790620","wikidata":"https://www.wikidata.org/wiki/Q11351","display_name":"Organic chemistry","level":1,"score":0.0}],"mesh":[],"locations_count":2,"locations":[{"id":"doi:10.1111/j.1365-2621.2008.01792.x","doi":"https://doi.org/10.1111/j.1365-2621.2008.01792.x","is_oa":false,"landing_page_url":"https://doi.org/10.1111/j.1365-2621.2008.01792.x","pdf_url":null,"source":{"id":"https://openalex.org/S106548112","display_name":"International Journal of Food Science & Technology","issn_l":"0950-5423","issn":["0950-5423","1365-2621"],"is_oa":false,"is_in_doaj":true,"is_core":true,"listed_in":["anvur-scientific","cwts-core","doaj","dongbi-b","jufo-1","poland-70","russia-white-list-2","vabb-shw"],"host_organization":"https://openalex.org/P4310320595","host_organization_name":"Wiley","host_organization_lineage":["https://openalex.org/P4310320595"],"host_organization_lineage_names":["Wiley"],"type":"journal"},"license":null,"license_id":null,"version":"publishedVersion","is_accepted":true,"is_published":true,"raw_source_name":"International Journal of Food Science & Technology","raw_type":"journal-article"},{"id":"pmh:oai:psasir.upm.edu.my:17111","doi":null,"is_oa":false,"landing_page_url":"http://psasir.upm.edu.my/id/eprint/17111/","pdf_url":null,"source":{"id":"https://openalex.org/S4377196260","display_name":"Universiti Putra Malaysia Institutional Repository (Universiti Putra Malaysia)","issn_l":null,"issn":null,"is_oa":false,"is_in_doaj":false,"is_core":false,"listed_in":[],"host_organization":"https://openalex.org/I130343225","host_organization_name":"Universiti Putra Malaysia","host_organization_lineage":["https://openalex.org/I130343225"],"host_organization_lineage_names":[],"type":"repository"},"license":null,"license_id":null,"version":"submittedVersion","is_accepted":false,"is_published":false,"raw_source_name":null,"raw_type":"Article"}],"best_oa_location":null,"sustainable_development_goals":[{"display_name":"Zero hunger","id":"https://metadata.un.org/sdg/2","score":0.991100013256073}],"study_designs":[],"awards":[],"funders":[{"id":"https://openalex.org/F4320322714","display_name":"Universiti Putra Malaysia","ror":"https://ror.org/02e91jd64"}],"has_content":{"grobid_xml":false,"pdf":false},"content_urls":null,"referenced_works_count":19,"referenced_works":["https://openalex.org/W654691685","https://openalex.org/W1486897511","https://openalex.org/W1982949877","https://openalex.org/W1985033153","https://openalex.org/W1991760436","https://openalex.org/W1998778308","https://openalex.org/W2011263192","https://openalex.org/W2034363041","https://openalex.org/W2067301664","https://openalex.org/W2067939375","https://openalex.org/W2077427243","https://openalex.org/W2080013593","https://openalex.org/W2112157276","https://openalex.org/W2120280631","https://openalex.org/W2146975545","https://openalex.org/W2166718117","https://openalex.org/W2349047335","https://openalex.org/W3170050989","https://openalex.org/W6797100470"],"related_works":["https://openalex.org/W2275125879","https://openalex.org/W4205294709","https://openalex.org/W4386936618","https://openalex.org/W2899577028","https://openalex.org/W1969839915","https://openalex.org/W7128426985","https://openalex.org/W2222637393","https://openalex.org/W4379261104","https://openalex.org/W4245376171","https://openalex.org/W4230719820"],"abstract_inverted_index":{"Summary":[0],"The":[1,25,95],"blanching":[2,51,102,139],"methods":[3],"and":[4,33,49,83,86,111,143,155],"controlling":[5],"dry":[6,68],"matter":[7,69],"content":[8,70,113],"used":[9],"in":[10,44,52,103,140],"the":[11,67,92],"preparation":[12],"of":[13,28,71,114,118,138,159],"mashed":[14,123],"sweetpotato":[15,20],"(SP)":[16],"for":[17,41,63,106,128],"producing":[18],"restructured":[19],"stick":[21],"(RSS)":[22],"were":[23,31,89],"studied.":[24],"two":[26],"shapes":[27],"trimmed":[29],"tuber":[30],"sliced":[32],"diced.":[34],"Blanching":[35],"was":[36,73],"conducted":[37,74],"by":[38,75,135],"(i)":[39],"boiling":[40],"2":[42,64,107],"min":[43,108],"water":[45,53],"at":[46,54],"100":[47,55],"\u00b0C":[48,56],"(ii)":[50],"containing":[57],"1%":[58,104,141],"(w/v)":[59],"sodium":[60],"tripolyphosphate":[61],"(STP)":[62],"min.":[65],"Controlling":[66],"dough":[72,127],"adding":[76],"SP":[77,120,124,147],"flour":[78,121,148],"(0%,":[79],"5%,":[80],"10%,":[81],"15%":[82],"20%).":[84],"Chemical":[85],"physical":[87],"characteristics":[88],"determined":[90],"on":[91],"final":[93],"product.":[94],"results":[96],"from":[97],"this":[98],"study":[99],"showed":[100],"that":[101],"STP":[105,142],"improves":[109],"colour":[110],"ash":[112],"fried":[115],"stick.":[116],"Mixing":[117],"5%":[119,146],"with":[122,145],"produces":[125],"suitable":[126],"further":[129],"processing.":[130],"RSS":[131],"can":[132],"be":[133],"produced":[134],"a":[136],"combination":[137],"mixing":[144],"produce":[149],"an":[150],"intermediate":[151],"hardness,":[152],"high":[153],"lightness":[154],"low":[156],"redness":[157],"colouration":[158],"RSS.":[160]},"counts_by_year":[{"year":2025,"cited_by_count":1},{"year":2024,"cited_by_count":2},{"year":2023,"cited_by_count":4},{"year":2022,"cited_by_count":2},{"year":2021,"cited_by_count":1},{"year":2019,"cited_by_count":1},{"year":2018,"cited_by_count":1},{"year":2016,"cited_by_count":1},{"year":2015,"cited_by_count":2},{"year":2014,"cited_by_count":1},{"year":2012,"cited_by_count":1}],"updated_date":"2026-11-07T11:25:07.637180","created_date":"2016-06-24T00:00:00"}