Potato (Solanum tuberosum L.) nutritional changes associated with French fry processing: Comparison of low-temperature long-time and high-temperature short-time blanching and frying treatments

Author:

Ngobese Nomali Z.ORCID,Workneh Tilahun S.

Funder

National Research Foundation

University of KwaZulu-Natal

Publisher

Elsevier BV

Subject

Food Science

Reference37 articles.

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2. Losses by diffusion of ascorbic acid during recycled water blanching of potato tissue;Arroqui;Journal of Food Engineering,2002

3. Patatin, the major protein of potato (Solanum tuberosum L.) tubers, and its occurrence as genotype effects: Processing versus table potatoes;Bárta;Czech Journal of Food Sciences,2008

4. Producing lower-calorie deep fat fried French fries using infrared dry-blanching as pretreatment;Bingol;Food Chemistry,2012

5. 4-hydroxynonenal (HNE), a toxic aldehyde in French fries from fast food restaurants;Csallany;Journal of the American Oil Chemists’ Society,2015

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