Optimisation of freezing process with pressure steaming of potato tissues (cv Monalisa)

Journal of the Science of Food and Agriculture

Volumn 79, Issue 10, 1999, Pages 1237-1248

  Alvarez, M Dolores ^a   Morillo, M José ^a   Canet, Wenceslao ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

Blanching; Freezing; Potato; Rheological parameters; Steaming

Indexed keywords

ENZYME ACTIVITY; FREEZING; PECTINESTERASE; POTATO; PRESSURE STEAMING; PROCESS OPTIMIZATION; QUALITY CONTROL; RESPONSE SURFACE METHODOLOGY;

EID: 0033565574     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/(SICI)1097-0010(19990715)79:10<1237::AID-JSFA355>3.0.CO;2-R     Document Type: Article

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