Prevention of after-cooking darkening of irradiated potatoes
Author:
Publisher
Springer Science and Business Media LLC
Subject
Agronomy and Crop Science,Food Science,Agronomy and Crop Science,Food Science
Link
http://link.springer.com/content/pdf/10.1007/BF02362302.pdf
Reference19 articles.
1. Bate-Smith, E. C., J. C. Hughes & T. Swain, 1958. Aftercooking discoloration in potatoes.Chem. & Ind. 627–628.
2. Greig, W. S. & O. Smith, 1955. Potato quality. IX. Use of sequestering agents in preventing after-cooking darkening in prepeeled potatoes.Am. Potato J. 32: 1–6.
3. Heisler, E. G., J. Siciliano, R. H. Treadway & C. F. Woodward, 1963. After-cooking discoloration of potatoes. Iron content in relation to blackening tendency of tissues.J. Fd Sci. 28: 453–459.
4. Heisler, E. G., J. Siciliano, C. F. Woodward & W. L. Porter, 1964. After-cooking darkening of potatoes. Role of organic acids.J. Fd Sci. 29: 555–564.
5. Heisler, E. G., J. Sicilano & W. L. Porter, 1969. Relation of potato composition to potato size and blackening tendency.Am. Potato J. 46: 98–107.
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