SharePotato 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
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Kartoffelprodukte: report special.
- Date : 1998/11
- Languages : German
- Source: Tiefkühl-Rep. - vol. 26 - n. 11
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HIGH TEMPERATURE STORAGE OF POTATO (SOLANUM TUB...
- Author(s) : MEHTA A., KAUL H. N.
- Date : 1988
- Languages : English
- Source: Qual. Plant., Plant Foods hum. Nutr. - vol. 38 - n. 3
View record
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Processing quality of low and high sugar potato...
- Author(s) : MARWAHA R. S.
- Date : 2000
- Languages : English
- Source: J. indian Potato Assoc. - vol. 27 - n. 1-2
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ADEQUACY OF EARLY POTATOES FOR THE PRODUCTION O...
- Author(s) : RYDZ G. A., SZYMANSKA H., ZAKOWSKA H.
- Date : 1988
- Languages : Polish
- Source: Chlodnictwo - vol. 23 - n. 4
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Danemark : quelques éléments sur les frites et ...
- Date : 1994
- Languages : French
- Source: Bull. CFCE, MICFEL - n. 7
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