Effect of pH and temperature on the hydrolysis of disodium acid pyrophosphate (SAPP) in potato processing
Author:
Publisher
Springer Science and Business Media LLC
Subject
Plant Science,Agronomy and Crop Science
Link
http://link.springer.com/content/pdf/10.1007/BF02852171.pdf
Reference7 articles.
1. Bell, R.N. 1947. Hydrolysis of dehydrated sodium phosphates. Ind Eng Chem 39:136–140.
2. Greig, W.S., and Ora Smith. 1955. Potato quality IX. Use of sequestering agents in preventing after-cooking darkening in pre-peeled potatoes. Am Potato J 32:1–6.
3. Hawkins, W.W., M.G. Chipman and V.G. Leonard. 1959. After-cooking darkening in oil-blanched French-fried potato, Am Potato J 36:255–261.
4. Hunsader, M., and F. Hanning. 1958. Effect of complexing and chelating agents on the after-cooking discoloration of potatoes and upon the iron and phenolic content of juice. Food Res 23:269–273.
5. Martin, J.B., and D.M. Doty. 1949. Determination of Inorganic phosphate. Anal Chem 21:965–967.
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