Influence of a blanching pretreatment on color, oil uptake and water activity of potato sticks, and its optimization

Journal of Food Process Engineering

Volumn 31, Issue 6, 2008, Pages 833-852

  Reis, Felipe Richter ^a   Masson, Maria Lucia ^a   Waszczynskyj, Nina ^a  

^a FEDERAL UNIVERSITY OF PARANÁ   (Brazil)

Author keywords

[No Author keywords available]

Indexed keywords

ACIDS; CHEMICAL REACTIONS; COLOR; CONCENTRATION (PROCESS); FOOD PRESERVATION; KETONES; OPTICAL PROPERTIES; ORGANIC ACIDS;

ASCORBIC ACIDS; BLANCHING PROCESSES; DESIRABILITY FUNCTIONS; FRIED POTATOES; OIL UPTAKES; OPTIMUM CONDITIONS; PRETREATMENT; QUADRATIC MODELS; SHELF LIVES; WATER ACTIVITIES;

BLEACHING;

SOLANUM TUBEROSUM;

EID: 56549115251     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2007.00193.x     Document Type: Article

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