Modeling texture kinetics during thermal processing of potato products

Journal of Food Science

Volumn 72, Issue 2, 2007, Pages

  Moyano, P C ^a   Troncoso, E ^a   Pedreschi, F ^a  

^a UNIVERSIDAD DE SANTIAGO DE CHILE   (Chile)

Author keywords

Blanching; Cooking; Frying; Kinetics; Potato; Texture

Indexed keywords

ARTICLE; CHEMISTRY; CONSUMER; COOKING; FOOD HANDLING; KINETICS; MATHEMATICS; METHODOLOGY; POTATO; PREDICTION AND FORECASTING; TEMPERATURE; THEORETICAL MODEL; TIME;

CONSUMER SATISFACTION; COOKERY; FOOD HANDLING; FOOD TECHNOLOGY; KINETICS; MATHEMATICS; MODELS, THEORETICAL; PREDICTIVE VALUE OF TESTS; SOLANUM TUBEROSUM; TEMPERATURE; TIME FACTORS;

SOLANUM TUBEROSUM;

EID: 33847776762     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2006.00267.x     Document Type: Article

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