Potato foodstuffs: processing.

La transformation de la pomme de terre pour l'alimentation humaine.

Author(s) : GRAVOUEILLE J. M., POUPARD-CARON F.

Type of excerpt: Book chapter

Summary

This article covers all aspects of potato physiology and the main types of processing used for finished, fried and dried potato products. It focuses on sugar metabolism in particular, and also on various changes undergone by potatoes during processing.

Details

Original title: La transformation de la pomme de terre pour l'alimentation humaine.
Record ID : 2001-1914
Languages: French
Source: Technologie des légumes.
Publication date: 1999
Document available for consultation in the library of the IIR headquarters only.

Links

See other book excerpts from the same source (17)
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Indexing

Themes: Vegetables
Keywords: Potato; Treatment; Quick freezing; Sugar; Fried potato; Physiology; Vegetable; Dehydration

The pre-treatment of fruits and vegetables.
- Author(s) : TORREGGIANI D., LUCAS T., RAOULT WACK A. L.
- Date : 2000
- Languages : English
View record
Les surgelés.
- Author(s) : BITON M.
- Date : 1999
- Languages : French
View record
La pomme de terre.
- Author(s) : ELLISSÈCHE D.
- Date : 1999
- Languages : French
View record
The pre-treatment of meat and poultry.
- Author(s) : JAMES S. J.
- Date : 2000
- Languages : English
View record
Bases de la physiologie des légumes après récolte.
- Author(s) : COME D., CORBINEAU F.
- Date : 1999
- Languages : French
View record