Control of Maillard browning in potato chips by yeast prefermentation

Journal of Food Science and Technology

Volumn 40, Issue 5, 2003, Pages 546-549

  Jaiswal, Anand Kumar ^a   Shukla, Rupali ^b   Gupta, Gourav ^c  

^a XLRI XAVIER SCHOOL OF MANAGEMENT   (India)

^b INDIAN INSTITUTE OF TECHNOLOGY KANPUR   (India)

^c R B S COLLEGE   (India)

Author keywords

Blanching; Browning; Maillard reaction; Potato chips; Pretreatment; Reducing sugar; Yeast pre fermentation

Indexed keywords

AGRICULTURAL PRODUCTS; FERMENTATION; MOISTURE; SUGARS; YEAST;

MAILLARD REACTION; POTATO CHIPS; YEAST PREFERMENTATION;

FOOD PRODUCTS;

SOLANUM TUBEROSUM;

EID: 1242288094     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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