Influence of blanching of slices of potato varieties on chipping quality

被引：0
|
作者：
Marwaha, R.S. [1 ]
Kumar, Dinesh [2 ]
Singh, S.V. [2 ]
Pandey, S.K. [3 ]
机构：
[1] Central Potato Research Station, Post Bag Nr 1, Jalandhar-144 003, India
[2] Central Potato Research Institute Campus, Modipuram-250 110, India
[3] Central Potato Research Institute, Shimla-171 001, India
来源：
Journal of Food Science and Technology | 2008年 / 45卷 / 04期
关键词：
20;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：364 / 367
相关论文
共 50 条
  • [21] The Impact of Blanching and High-Pressure Pretreatments on Oil Uptake of Fried Potato Slices
    Al-Khusaibi, Mohammed K.
    Niranjan, Keshavan
    FOOD AND BIOPROCESS TECHNOLOGY, 2012, 5 (06) : 2392 - 2400
  • [22] RELATIONSHIP BETWEEN CALCIUM CONTENT AND CHIPPING QUALITY OF POTATO TUBERS
    NG, KC
    BROWN, HD
    BLACKMORE, RH
    FOOD TECHNOLOGY, 1956, 10 (12) : 33 - 33
  • [23] BLANCHING POTATO CHIPS
    不详
    NEW ZEALAND JOURNAL OF AGRICULTURE, 1972, 124 (02): : 7 - &
  • [24] LENAPE - A NEW POTATO VARIETY HIGH IN SOLIDS AND CHIPPING QUALITY
    AKELEY, RV
    MILLS, WR
    CUNNINGHAM, CE
    WATTS, J
    AMERICAN POTATO JOURNAL, 1968, 45 (04): : 142 - +
  • [25] Influence of Blanching and Drying Air Temperature on Drying Kinetics of Banana Slices
    Kumar R.
    Pandey O.P.
    Dhiman S.K.
    Kumar P.
    Journal of Biosystems Engineering, 2021, 46 (04) : 375 - 385
  • [26] FRYING QUALITY OF 6 VARIETIES OF POTATO
    PANT, S
    KULSHRESTHA, K
    JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 1994, 31 (05): : 428 - 429
  • [27] QUALITY TESTS OF POTATO VARIETIES IN AUSTRALIA
    MCBEAN, DM
    COOTE, GG
    AMERICAN POTATO JOURNAL, 1974, 51 (05): : 165 - 169
  • [28] Experiment and dynamics of dehydration and inactivation of enzyme of potato slices by simultaneous infrared dry-blanching
    Ma, Haile
    Wang, Juan
    Liu, Bin
    Pan, Zhongli
    Wu, Bengang
    Hong, Chen
    Ding, Yingpan
    Liu, Rui
    Nongye Gongcheng Xuebao/Transactions of the Chinese Society of Agricultural Engineering, 2015, 31 (07): : 304 - 310
  • [29] INFLUENCE OF THE TECHNOLOGY OF CULTIVATION ON THE QUALITY OF POTATO TUBERS VARIETIES OF RED ANNA AND KARIN
    Sykora, V
    Strnkova, J.
    Nedomova, S.
    Juzl, M.
    MENDELNET 2012, 2012, : 834 - 842
  • [30] INFLUENCE OF PROCESS VARIABLES ON THE DRYING OF POTATO SLICES
    RONALD, T
    MAGEE, A
    WILKINSON, CPD
    INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 1992, 27 (05): : 541 - 549
12345