ShareEFFECTS OF SHORT PERIODS OF CHILLING AND WARMING ON POTATO SUGAR CONTENT AND CHIPPING QUALITY.
Author(s) : EWING E., SENESAC A., SIECZKA J.
Type of article: Article
Summary
CHANGES IN THE GLUCOSE, FRUCTOSE AND SUCROSE CONTENTS OF POTATO AFTER STORAGE AT 274 K (1 DEG C), FOLLOWED BY WARMING TO 283 OR 292 K (10 OR 19 DEG C). EFFECT OF THESE TREATMENTS ON THE COLOUR OF CHIPS PREPARED WITH THESE POTATOES. (Bull. bibliogr. CDIUPA, FR., 16, N.1, 1982/01, 6, 163427.
Details
- Original title: EFFECTS OF SHORT PERIODS OF CHILLING AND WARMING ON POTATO SUGAR CONTENT AND CHIPPING QUALITY.
- Record ID : 1983-0516
- Languages: English
- Source: Am. Potato J. - vol. 58 - n. 12
- Publication date: 1981
Links
See the source
Indexing
- Themes: Vegetables
- Keywords: Potato; Glucide; Chilling; Fried potato; Colour
-
Storage and reconditioning of potato crisps.
- Author(s) : MAAG W., REUST W.
- Date : 1992
- Languages : German
- Source: Kartoffelbau - vol. 43 - n. 10
View record
-
THE PROCESSING POTENTIAL OF TUBERS OF THE CULTI...
- Author(s) : BROWN J.
- Date : 1990
- Languages : English
- Source: Potato Res. - vol. 33 - n. 2
View record
-
EFFECTS OF LOW TEMPERATURE AND MODIFIED ATMOSPH...
- Author(s) : PARKIN K. L., SCHWOBE M. A.
- Date : 1990
- Languages : English
- Source: Ital. J. Food Sci. - vol. 55 - n. 5
View record
-
GENETIC COMPONENTS OF CHIP COLOUR EVALUATED AFT...
- Author(s) : LOISELLE F., TAI G. C. C., CHRISTIE B. R.
- Date : 1990
- Languages : English
- Source: Am. Potato J. - vol. 67 - n. 9
View record
-
Mathematical modelling of the diffusion of asco...
- Author(s) : LUNA J. A., GARROTE R. L., CARDONA A., JEUSETTE J. P.
- Date : 1992/12
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 27 - n. 6
View record