Changes occurring in potatoes during cooking and reheating as affected by salting and cool or frozen storage - a LF-NMR study

LWT

Volumn 41, Issue 9, 2008, Pages 1710-1719

  Micklander, Elisabeth ^a   Thybo, Anette K ^b   van den Berg, Frans ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b AARHUS UNIVERSITY   (Denmark)

Author keywords

Gelatinization; LF NMR; Nuclear magnetic resonance; Potato cooking; Reheating; Retrogradation; Salting; Syneresis

Indexed keywords

FOOD STORAGE; GELATION; INDUSTRIAL HEATING; STARCH;

COOL STORAGE; FROZEN STORAGE; GELATINISATION; LOW FIELD; LOW FIELD NUCLEAR MAGNETIC RESONANCE; POTATO COOKING; REHEATING; RETROGRADATION; SALTING; SYNAERESIS;

NUCLEAR MAGNETIC RESONANCE;

SOLANUM TUBEROSUM;

EID: 47649125360     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2007.10.015     Document Type: Article

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