Oil content of French fries as affected by blanch temperatures, fry temperatures and melting point of frying oils-Reference-Cited by-同舟云学术

Oil content of French fries as affected by blanch temperatures, fry temperatures and melting point of frying oils

Published:1977-04 Issue:4 Volume:54 Page:151-159
ISSN:0003-0589
Container-title:American Potato Journal
language:en
Short-container-title:American Potato Journal

Author:

Nonaka M.,Sayre R. N.,Weaver M. L.

Publisher

Springer Science and Business Media LLC

Subject

Plant Science,Agronomy and Crop Science

Link

http://link.springer.com/content/pdf/10.1007/BF02852871.pdf

Reference9 articles.

1. Burr, H.K. 1971. Frozen French-fried potatoes: Effects of thawing and holding before finish frying and their nonrelation to starch retrogradation. J Food Sci 36: 292.

2. Burr, H.K. 1973. Frozen French-fried potatoes: Diffusion of moisture within thawed product and its relation to performance during finish frying. J Food Sci 38: 87.

3. Feustal, I.C., Juilly, M.E., and Harrington, W.O. 1963. Processing of frozen French fried potatoes and other frozen potato products. US Dep Agric Agric Res Serv ARS (Ser) 74–8.

4. Gould, W.A. 1954. Watch color, flavor and texture when freezing French fried potatoes. Food Packer 35: 52.

5. Hautala, E., Nonaka, M., and Weaver, M.L. 1972. Variables affecting the sugar removal in freeze-leached potato strips. Am Potato J 49(12): 456.

Cited by 22 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. The Effect of Vacuum Deep Frying Technology and Raphanus sativus on the Quality of Surimi Cubes;Foods;2021-10-22

2. Effects of Potato Processing and Frying on Oxylipin Concentrations;ACS Food Science & Technology;2021-09-07

3. Effective strategies for reduction of oil content in deep-fat fried foods: A review;Trends in Food Science & Technology;2019-10

4. Frying of Foods;Food Engineering Series;2018

5. Blanching;Handbook of Food Processing;2015-10-08