After-cooking darkening in oil-blanched French-fried potatoes

Author:

Hawkins W. W.,Chipman Mary E. G.,Leonard Verna G.

Publisher

Springer Science and Business Media LLC

Subject

Plant Science,Agronomy and Crop Science

Reference28 articles.

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2. Clagett, C. O. 1941. The reducing-substance and phenolic-compound content of the potato tuber in relation to discoloration after cooking. Jour. Agr. Res. 62: 349.

3. Denny, F. E., and N. C. Thornton. 1940. Factors for color in the production of potato chips. Contrib. Boyce Thompson Inst. 11: 291.

4. Dudley, H. R., A. C. Ritchie, A. Schilling, and W. H. Baker. 1955. Pathologic changes associated with the use of sodium ethylene diamine tetra-acetate in the treatment of hypercalcemia. New Eng. Tour. Med. 252: 331.

5. Foreman, H., and T. T. Trujillo. 1954. Metabolism of C14-labeled ethylenediaminetetra-acetic acid in human beings. Jour. Lab. Clin. Med. 43: 566.

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1. Effect of pH and temperature on the hydrolysis of disodium acid pyrophosphate (SAPP) in potato processing;American Potato Journal;1979-02

2. Water quality: Food processing and health;C R C Critical Reviews in Food Technology;1975-01

3. Kartoffeln und Kartoffel-Erzeugnisse;Obst, Gemüse, Kartoffeln, Pilze;1968

4. Zusammenfassende �bersichtsberichte �ber Hydroxy-zimts�uren und ihre Bedeutung in Lebensmitteln;Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung;1967-03

5. After-Cooking Discoloration of Potatoes Role of the Organic Acids;Journal of Food Science;1964-09

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