Acetic acid pretreatment improves the hardness of cooked potato slices

Food Chemistry

Volumn 228, Issue , 2017, Pages 204-210

  Zhao, Wenlin ^a,b   Shehzad, Hussain ^a,b   Yan, Shoulei ^a,b   Li, Jie ^a,b   Wang, Qingzhang ^a,b  

^a HUAZHONG AGRICULTURAL UNIVERSITY   (China)

^b Aquatic Product Engineering and Technology Research Center of Hubei Province   (China)

Author keywords

Acetic acid immersion; Cell wall materials; Hardness; Polysaccharide; Potato slices

Indexed keywords

ACETIC ACID; CELLS; CYTOLOGY; HARDNESS; PH; POLYSACCHARIDES;

ACID IMMERSION; ACID PRETREATMENT; CELL WALLS; COOKED POTATOES; HEMICELLULOSE FRACTION; MICROSCOPIC STRUCTURES; POTATO SLICES; POTATO-PROCESSING;

ORGANIC ACIDS;

ACETIC ACID; SUGAR; POLYSACCHARIDE;

ARTICLE; COOKING; FOOD PROCESSING; HARDNESS; IMMERSION; MASS; MOLAR MASS; POTATO; CELL WALL; CHEMISTRY; DRUG EFFECTS; PROCEDURES;

ACETIC ACID; DISTILLED WATER; HARDNESS; HEMICELLULOSES; MONOSACCHARIDES; PRETREATMENT;

ACETIC ACID; CELL WALL; COOKING; HARDNESS; POLYSACCHARIDES; SOLANUM TUBEROSUM;

EID: 85011878646     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.01.156     Document Type: Article

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