Effect of Thermal Processing on Potato Sensory Profile and off-Odours Detection during Storage-Reference-Cited by-同舟云学术

Effect of Thermal Processing on Potato Sensory Profile and off-Odours Detection during Storage

Published:2018-07-02 Issue:6 Volume:95 Page:659-669
ISSN:1099-209X
Container-title:American Journal of Potato Research
language:en
Short-container-title:Am. J. Potato Res.

Author:

Comandini Patrizia,Blanda Giampaolo,Caballero Mayra Cristina Soto,Roque María Janeth Rodríguez,Leal Ramona Peréz,Mujica-Paz Hugo,Fragoso Aurora Valdez,Toschi Tullia Gallina

Funder

Universita Autónoma de Chihuahua

Publisher

Springer Science and Business Media LLC

Subject

Agronomy and Crop Science,Plant Science

Link

http://link.springer.com/article/10.1007/s12230-018-9672-y/fulltext.html

Reference29 articles.

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3. Comandini, P., L. Cerretani, G. Blanda, A. Bendini, and T. Gallina Toschi. 2011. Characterization of potato flavours: An overview of volatile profiles and analytical procedures. In potato V. Food Global Science Books 5 (1): 1–14.

4. van Dijk, C., M. Fischer, J.G. Beekhuizen, C. Boeriu, and T. Stolle-Smits. 2002. Texture of cooked potatoes (Solanum tuberosum). 3. Preheating and the consequences for the texture and cell wall chemistry. Journal of Agricultural and Food Chemistry 50 (18): 5098–5106.

5. Dresow, J.F., and H. Böhm. 2009. The influence of volatile compounds of the flavour of raw, boiled and baked potatoes: Impact of agricultural measures on the volatile components. Landbauforschung-vTI Agriculture and Forestry Research 59 (4): 309–338.