The effect of freezing conditions on the quality of freeze-chilled reconstituted mashed potato

LWT

Volumn 35, Issue 2, 2002, Pages 201-204

  Redmond, G A ^a   Butler, F ^b   Gormley, T R ^a  

^a ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

Freeze chilling; Freezing rate; Potato; Quality

Indexed keywords

SOLANUM TUBEROSUM;

EID: 0036454035     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1006/fstl.2001.0838     Document Type: Article

References (17)

1. Effects of dairy ingredients on some chemical, physico-chemical and functional properties of minced fish during freezing and frozen storage
2. Nutritional aspects of frozen foods
3. Influence of variety, site and storage on the physical, sensory and compositional aspects of mashed potato
4. A comparison of the vitamin C content of fresh and frozen vegetables
5. Freezing preservation of foods: Fundamental aspects
6. FWTG method no. 0002. Determination of ascorbic acid in flour (derived from vitamin C (ascorbic acid) in vitamin preparations and juices, 2, 6 Dichloroindophenol Titrimetric method)
7. Thawing
8. Designing frozen foods
9. Effects of level of nitrogen fertiliser, processing conditions and period of storage of frozen broccoli and cauliflower on vitamin C retention
10. Ready-meals and the convenient driven consumer
11. The effect of freeze-chilling on the quality of ready-meal components
12. Cryogenic freezing of foodstuffs
13. Chilled foods in the 1990s
14. Ascorbic acid and 5-methyltetrahydrofolate losses in vegetables with cook/chill or cook/hot-hold in foodservice systems