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Influence of storage conditions on some qualitative aspects of potatoes (Solanum tuberosum) for frying processing.

Influenza dello stoccaggio sulla qualità di patate destinate a frittura.

Author(s) : ROMANI S., PINNAVAIA G. G., DALLA ROSA M.

Type of article: Article

Summary

The study reported in this paper was carried out in order to evaluate the changes in sugar composition of two Italian cultivars of potatoes, grown in the Emilia-Romagna region, during cold storage (6 °C) and after reconditioning periods at 15 °C for about 3 weeks. In addition, the relationship between sugar content and the Maillard reaction occurring during potato frying was studied.

Details

  • Original title: Influenza dello stoccaggio sulla qualità di patate destinate a frittura.
  • Record ID : 2002-1999
  • Languages: Italian
  • Source: Rev. Ferment. Ind. aliment. - vol. 40 - n. 406
  • Publication date: 2001/09
  • Document available for consultation in the library of the IIR headquarters only.

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