ShareEffect of gamma irradiation on potato quality and subsequent production of chips.
Author(s) : LESZCZYNSKI W., GOLACHOWSKI A., LISINSKA G., PEKSA A.
Type of article: Article
Summary
Effects of 150-gray irradiation and storage at 4, 7 and 13 deg C for 6 months on starch, reducing sugars and sucrose content also on enzymic and chemical discoloration of tubers. Effect of storage time and temperature of irradiated potatoes on the lipidic content, colour, aroma, flavour and texture of chips.
Details
- Original title: Effect of gamma irradiation on potato quality and subsequent production of chips.
- Record ID : 1994-0983
- Languages: English
- Source: Pol. J. Food Nutr. Sci. - vol. 1 - n. 3
- Publication date: 1992
Links
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Indexing
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Conditions of potatoes cold storage and chips q...
- Author(s) : SZEBIOTKO K., PISKORZ B. J., PIASECKI M.
- Date : 1993/10
- Languages : Polish
- Source: Przemysl Spozywczy - n. 47
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- Languages : English
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Instrumental and sensory tests of texture of co...
- Author(s) : DU PONT M. S., KIRBY A. R., SMITH A. C.
- Date : 1992/06
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 27 - n. 3
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FREEZING OF PARTIALLY FRIED POTATO (SOLANUM TUB...
- Author(s) : PASCHOALINO J. E., FONSECA H.
- Date : 1987
- Languages : Portuguese
- Source: Colet. ITAL - vol. 17 - n. 2
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APPLICATION OF IONIZING RADIATION FOR PROLONGIN...
- Author(s) : SMIERZCHALSKA K.
- Date : 1988
- Languages : English
- Source: Int. Agrophys. - vol. 4 - n. 4
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