Microwave finishing of potato chips: Effect on the amino acids and sugars
Author:
Publisher
Springer Science and Business Media LLC
Subject
Plant Science,Agronomy and Crop Science
Link
http://link.springer.com/content/pdf/10.1007/BF02862870.pdf
Reference12 articles.
1. Anet, E. F. L. J. and T. M. Reynolds. 1957. Chemistry of non-enzymic browning. I. Reactions between amino acids, organic acids, and sugars in freezedried apricots and peaches. Australian J. Chem. 10: 182–192.
2. Davis, C. O., O. Smith and J. Olander. 1965. Microwave processing of potato chips. Potato Chipper. Dec. : 78–94.
3. Fitzpatrick, T. J. and W. L. Porter. 1966. Changes in the sugars and amino acids in chips made from fresh, stored and reconditioned potatoes. Amer. Potato J. 43: 238–248.
4. Fitzpatrick, T. J., E. A. Talley and W. L. Porter. 1965. Preliminary studies on the fate of sugars and amina acids in chips made from fresh and stored potatoes. J. Ag. Food Chem. 13: 10–12.
5. Ingles, D. L. and T. M. Reynolds. 1958. Chemistry of non-enzymic browning. IV. Determination of amino acids and amino acid-deoxy fructoses in browned freeze-dried apricots. Australian J. Chem. 11: 575–580.
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1. Effects of various processing methods on free and bound amino acid contents of potatoes;American Potato Journal;1973-03
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