Factors influencing the relationships between reducing sugars and fry colour of potato tubers of cv. Record

International Journal of Food Science & Technology

Volumn 19, Issue 4, 1984, Pages 455-467

  FULLER, T J ^a   HUGHES, J C ^a  

^a INSTITUTE OF FOOD RESEARCH   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 85005709254     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1984.tb00369.x     Document Type: Article

References (15)

1. Post harvest discolouration of chips from early summer potatoes
2. Preliminary studies on the fate of sugars and amino acids in chips made from fresh and stored potatoes
3. Role of reducing sugars and amino acids in the browning of potato chips
4. Influence of specific compositional factors of potatoes on chipping quality
5. Fluctuations in sugars in cv. Record during extended storage at 10°C
6. Relative differences in sugar content of basal and apical portions of Russet Burbank potatoes
7. Colour measurement of translucent food samples
8. Die enzymatische bestimmung von glucose und fructose nebeneinander
9. Interrelation among measurement of browning of processed potatoes and sugar components
10. Role of sugars in the browning reaction in potato chips
11. Über die eigenschaften eines neuen chromogens für die blutzuckerbestimmung nach der GOD/POD methode
12. Über wechsel‐wirkungen zwischen zuckern und aminosaüren bei de ausbildung der chipsfarbe