Potato quality IX. Use of sequestering agents in preventing after-cooking darkening in pre-peeled potatoes
Author:
Publisher
Springer Science and Business Media LLC
Subject
Plant Science,Agronomy and Crop Science
Link
http://link.springer.com/content/pdf/10.1007/BF02860565.pdf
Reference21 articles.
1. Clark, W. L. III. 1953. The nature and causes of surface darkening of beets during processing operations. Ph.D. Thesis, Cornell University.
2. Cowie, G. A. 1941. Blackening of potato tubers on boiling. Nature 148: 285–286.
3. Hotchkiss, Alida, M. Wood, and P. Findlen. 1940. Cooking quality preferences for potatoes. Amer. Potato Jour. 17: 253–262.
4. Juul, F. 1949. Studier over kartoflens morkfarvning efter kogning. Kobenhavn Thesis.
5. Mader, E. O. and M. T. Mader. 1937. The composition of tubers of sprayed and unsprayed potato plants in relation to cooking quality. Amer. Potato Jour. 14: 56–59.
Cited by 15 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. A Review of Discoloration in Fruits and Vegetables: Formation Mechanisms and Inhibition;Food Reviews International;2022-09-19
2. Potato after-cooking darkening;American Journal of Potato Research;2004-01
3. After-cooking darkening of Spartan Pearl potatoes as influenced by location, phenolic acids, and citric acid;Journal of Agricultural and Food Chemistry;1991-05
4. Effect of pH and temperature on the hydrolysis of disodium acid pyrophosphate (SAPP) in potato processing;American Potato Journal;1979-02
5. Prevention of after-cooking darkening of irradiated potatoes;Potato Research;1977-03
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3