The effect of low-temperature blanching on the quality of fresh and frozen/thawed mashed potatoes

International Journal of Food Science and Technology

Volumn 41, Issue 5, 2006, Pages 577-595

  Fernández, Cristina ^a   Dolores Alvarez, M ^a   Canet, Wenceslao ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

Cryoprotectants; Freezing; Overall acceptability; Pectin methylesterase enzyme; Potato puree; Pre heating; Response surface methodology; Thawing

Indexed keywords

SOLANUM TUBEROSUM;

EID: 33645570070     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2005.01119.x     Document Type: Article

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