Changes of pectic substances concentration in potatoes and French fries and the effect of these substances on the texture of the final product

Nahrung - Food

Volumn 47, Issue 4, 2003, Pages 228-231

  Tajner Czopek, Agnieszka ^a  

^a WROC AW UNIVERSITY OF ENVIRONMENTAL AND LIFE SCIENCES   (Poland)

Author keywords

Blanching solutions; Pectic substances; Potatoes; Texture

Indexed keywords

CALCIUM CHLORIDE; MAGNESIUM CHLORIDE; PECTIN;

ARTICLE; CARBOHYDRATE ANALYSIS; FOOD PROCESSING; FOOD QUALITY; FRYING; POTATO; SOLUBILITY;

CALCIUM; CELL WALL; COLOR; CONSUMER SATISFACTION; FOOD HANDLING; FOOD TECHNOLOGY; HUMANS; MAGNESIUM; PECTINS; SOLANUM TUBEROSUM; TASTE;

SOLANUM TUBEROSUM;

EID: 0242690920     PISSN: 0027769X     EISSN: None     Source Type: Journal    
DOI: 10.1002/food.200390053     Document Type: Article

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