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STUDY OF THE EFFECT OF THERMAL TREATMENTS (BLANCHING, FREEZING, THAWING) ON THE TEXTURE AND STRUCTURE OF POTATO (SOLANUM TUBEROSUM L..

[In Spanish. / En espagnol.]

Author(s) : CANET PARRENO W.

Type of article: Article

Summary

DISCUSSION AND CONCLUSION OF THE RESULTS OF EXPERIMENTS (SEE PRECEDING ABSTRACT). RELEVANT MECHANICAL PROPERTIES AS OBJECTIVE MEASURES FOR THE TEXTURE OF FROZEN VEGETABLES. TEXTURE CHANGES DUE TO BLANCHING. EFFECT OF LOW TEMPERATURE STORAGE TIME. EFFECT OF FREEZING AND THAWING RATE ON PREVIOUSLY BLANCHED (OR NOT) POTATOES. EFFECT OF THERMAL TREATMENTS ON THE TEXTURE OF POTATOES BOILED AFTER STORAGE. J.G.

Details

  • Original title: [In Spanish. / En espagnol.]
  • Record ID : 1982-1588
  • Languages: Spanish
  • Source: Acta Alimentaria - vol. 18 - n. 125
  • Publication date: 1981/09
  • Document available for consultation in the library of the IIR headquarters only.

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