The use of fractional conversion technique to investigate the effects of testing parameters on texture degradation kinetics

Journal of Food Science

Volumn 65, Issue 6, 2000, Pages 968-973

  Stoneham, T R ^a   Lund, D B ^a   Tong, C H ^a  

^a RUTGERS UNIVERSITY   (United States)

Author keywords

Fractional conversion; Potatoes; Testing parameters; Texture degradation

Indexed keywords

EID: 0033768522     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2000.tb09401.x     Document Type: Article

References (18)

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4. Influence of acidification on texture of canned carrots
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6. Studies of cooking-rate equations of potato and sweet potato slices
7. Modeling the kinetics of cooking and precooking potatoes
8. Interpretation of batch reactor data
9. The thermal fracturability loss of edible plant tissue: Pattern and within-species variation
10. Design of thermal processes for maximizing nutrient retention
11. Fracture properties of starch gels and their rate dependency
12. Thermal softening of potatoes and carrots
13. Effect of heat treatment on the quality of cooked carrots
14. Kinetics of softening of potato tissue during thermal treatment
15. Kinetics of thermal softening of foods-A review
16. Fractional conversion for determining texture degradation kinetics of vegetables
17. Kinetics of thermal softening of white beans evaluated by a sensory panel and the FMC tenderometer
18. Kinetics of nutrients and organoleptic changes in foods during processing