ShareTHE LIBERATION OF FREE FATTY ACIDS IN POTATO SLICES AT LOW TEMPERATURE.
Author(s) : HALLBERG M. L.
Type of article: Article
Summary
STUDY BY GASEOUS CHROMATOGRAPHY OF THE FORMATION OF FATTY ACIDS IN POTATO SLICES MAINTAINED AT 4 OR 9 DEG C. IN BOTH CASES, THE LIBERATION OF POLYUNSATURATED FATTY ACIDS IS MORE IMPORTANT THAN SATURATED FATTY ACIDS. EVALUATION OF THE EFFECT OF BLANCHING ON POTATO GRANULES, UNDER PRODUCTION CONDITIONS.
Details
- Original title: THE LIBERATION OF FREE FATTY ACIDS IN POTATO SLICES AT LOW TEMPERATURE.
- Record ID : 1992-0213
- Languages: English
- Source: J. am. Oil Chem. Soc. - vol. 67 - n. 11
- Publication date: 1990
Links
See the source
Indexing
- Themes: Vegetables
- Keywords: Potato; Blanching; Slice; Chilling; Freezing; Fatty acid
-
Lipid composition of some commercial frozen pre...
- Author(s) : SEBEDIO J. L., BONPUNT A., PREVOST J., GRANDGIRARD A.
- Date : 1994
- Languages : English
- Source: Fett Wiss. Technol. - vol. 96 - n. 6
View record
-
Effects of blanching, freezing and freeze-dryin...
- Author(s) : GONZALEZ CASTRO M. Y., ORUNA CONCHA M. J., LOPEZ HERNANDEZ J., SIMAL LOZANO J., GANZA GONZALEZ A.
- Date : 1996
- Languages : English
- Source: Z. Lebensm.-Unters. -Forsch. - vol. 203 - n. 4
View record
-
Blanching influence on firmness quality of froz...
- Author(s) : GAROSI F., MENCARELLI F., ANELLI G.
- Date : 1996/02
- Languages : Italian
- Source: Rev. Ferment. Ind. aliment. - vol. 35 - n. 345
View record
-
Effect of processing methods on spinach: proxim...
- Author(s) : MURCIA M. A., VERA A., GARCIA CARMONA F.
- Date : 1992
- Languages : English
- Source: J. Sci. Food Agric. - vol. 59 - n. 4
View record
-
Prevention of browning in fresh, sliced and pee...
- Author(s) : PASCHOALINO J. E., NISIDA A. L. A. C., GARCIA E. E. C., TOCCHINI R. P.
- Date : 1993/07
- Languages : Portuguese
- Source: Colet. ITAL - vol. 23 - n. 2
View record