The effect of sample temperature on instrumental and sensory properties of mashed potato products

International Journal of Food Science and Technology

Volumn 40, Issue 5, 2005, Pages 481-493

  Canet, Wenceslao ^a   Alvarez, María Dolores ^a   Fernández, Cristina ^a   Tortosa, María Estrella ^b  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

^b Electrotechnical Section   (Spain)

Author keywords

Firmness test; Freezing; Heating; Structure; Texture profile analysis test; Vegetable pur e

Indexed keywords

FIRMNESS TEST; STRUCTURE; TEXTURE PROFILE ANALYSIS TESTS; VEGETABLE PUREE;

FOOD PRESERVATION; FREEZING; HEATING; PROTEINS; RHEOLOGY; SENSORS; TEXTURES; THERMAL EFFECTS;

FOOD PRODUCTS;

SOLANUM TUBEROSUM;

EID: 18444376157     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2004.00945.x     Document Type: Article

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