Effects of bag capacity, storage time and temperature, and salt on the expansion volume of microwave popcorn

Journal of the Science of Food and Agriculture

Volumn 81, Issue 1, 2001, Pages 121-125

  Allred Coyle, Tracey Anne ^a,b   Toma, Ramses B ^a   Reiboldt, Wendy ^a   Thakur, Mani ^a  

^a CALIFORNIA STATE UNIVERSITY   (United States)

^b Sona and Hollen Foods   (United States)

Author keywords

Expansion volume; Microwave bags; Microwave popcorn; Poppability; Salt

Indexed keywords

FOOD STORAGE; MICROWAVE COOKING; POPCORN; SODIUM CHLORIDE; STORAGE TEMPERATURE;

ZEA MAYS;

EID: 0035139526     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/1097-0010(20010101)81:1<121::AID-JSFA784>3.0.CO;2-E     Document Type: Article

References (13)

1. Some genetic and morophological characters affecting the popping expansion of popcorn
2. Snack foods
3. Effects of kernel size and genotype on popcorn popping volumes and number of unpopped kernels
4. A new perspective on popcorn
5. Inheritance of expansion volume and yield in two popcorn × dent corn crosses
6. Studies on popping of popcorn in a microwave oven
7. The relation of moisture content and certain other factors to the popping of popcorn
8. Pericarp thickness and other physical characteristics related to microwave popping quality of popcorn