Organic vs. traditional potato powder

Food Chemistry

Volumn 133, Issue 4, 2012, Pages 1264-1273

  Carillo, Petronia ^a   Cacace, Domenico ^b   De Pascale, Stefania ^c   Rapacciuolo, Mariateresa ^b   Fuggi, Amodio ^a  

^a SECOND UNIVERSITY OF NAPLES   (Italy)

^b Stazione Sperimentale per l'Industria delle Conserve Alimentari   (Italy)

^c UNIVERSITY OF NAPLES FEDERICO II   (Italy)

Author keywords

Acrylamide; Amino acids; Drum drying; Nutritional properties; Potato; Powder; Rheological properties

Indexed keywords

ACRYLAMIDES; ESSENTIAL AMINO ACIDS; FARMING SYSTEM; GENOTOXICITIES; HEAT PROCESSING; LOW WATER-CONTENT; MICROBIOLOGICAL SAFETY; NUTRITIONAL PROPERTIES; ORGANIC FARMING; POTATO; PRIMARY METABOLITE; PROCESS PARAMETERS; QUALITY INDICATORS; REDUCING SUGARS; RHEOLOGICAL PROPERTY; SOLANUM TUBEROSUM; STEAM PRESSURES; THERMAL DAMAGE;

AGRICULTURE; AMIDES; AMINO ACIDS; POWDERS; QUALITY CONTROL; RHEOLOGY; SUGARS;

THERMAL PROCESSING (FOODS);

ACRYLAMIDE; ASPARAGINE; SUGAR;

ARTICLE; CARCINOGENICITY; CHEMICAL ANALYSIS; COLOR; DRY WEIGHT; FOOD PROCESSING; FOOD QUALITY; FOOD SAFETY; GENOTOXICITY; HEATING; MOISTURE; NONHUMAN; NUTRITIONAL VALUE; ORGANIC FARMING; PLANT GROWTH; POTATO; POWDER; PROCESS OPTIMIZATION; TEMPERATURE; THICKNESS; TIME; WATER CONTENT;

AGRIA; SOLANUM TUBEROSUM;

EID: 84859790140     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.08.088     Document Type: Article

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