Oscillatory rheological properties of fresh and frozen/thawed mashed potatoes as modified by different cryoprotectants

Food and Bioprocess Technology

Volumn 3, Issue 1, 2010, Pages 55-70

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

^a INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

Cryoprotectants; Freezing; Mashed potatoes; Texture; Thawing; Viscoelastic properties

Indexed keywords

CARRAGEENANS; CRYOPROTECTANTS; DRIP LOSS; FREEZE/THAW; FREEZING AND THAWING; HM PECTIN; MASHED POTATOES; OVERALL ACCEPTABILITY; RHEOLOGICAL PROPERTY; SODIUM CASEINATE; TOTAL SOLUBLE SOLIDS; VISCOELASTIC PROPERTIES; WEAK GEL; WHEY PROTEINS; XANTHAN GUM;

POLYSACCHARIDES; PROTEINS; RHEOLOGY; SODIUM; TEXTURES; THAWING; VISCOELASTICITY;

FREEZING;

SOLANUM TUBEROSUM;

EID: 69149103345     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-007-0051-9     Document Type: Article

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