Transfer of heat and moisture during oven baking of potatoes

Journal of the Science of Food and Agriculture

Volumn 82, Issue 9, 2002, Pages 1074-1079

  Wilson, W D ^a   MacKinnon, I M ^a   Jarvis, M C ^a  

^a UNIVERSITY OF GLASGOW   (United Kingdom)

Author keywords

Cell wall; Cooking; Potato; Starch; Texture; Thermal diffusion

Indexed keywords

FOOD SCIENCE;

SOLANUM TUBEROSUM;

EID: 0036306607     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.1130     Document Type: Article

References (12)

1. Pectin, starch and texture of potatoes; some theoretical and practical implications
2. The textural analysis of cooked potato. 3. Simple methods of determining texture
3. Effect of steaming on cell wall chemistry of potatoes (Solanum tuberosum cv Bintje) in relation to firmness
4. Structural features of cell walls from potato (Solanum tuberosum L) cultivars Irene and Nicola
5. Thermal properties of potatoes and a computer simulation of a blanching process
6. Heat and moisture transfer in baking of potato slabs
7. Comparison of the volatile compounds isolated from the skin and flesh of four cultivars of potato after baking
8. Anisotropy in the fracture properties of apple flesh as investigated by crack-opening tests
9. Fracture in potato tuber parenchyma
10. Fracture mechanics analysis of the texture of potatoes