The effects of enzymes on fat content and texture of French fries-Reference-Cited by-同舟云学术

The effects of enzymes on fat content and texture of French fries

Published:2007-01 Issue:4 Volume:102 Page:1055-1060
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Lisińska G.,Tajner-Czopek A.,Kalum L.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference18 articles.

1. Effect of preheating on potato texture;Andersson;Critical Reviews in Food Science and Nutrition,1994

2. Official methods of analytical chemist;AOAC,1995

3. Oil distribution in fried potatoes monitored by infrared microspectroscopy;Bouchon;Journal of Food Science,2001

4. Adjustment of surface concentration of reducing sugars before frying of potato strips;Califano;Journal of Food Processing and Preservation,1987

5. Changes in contents of non-starch polysaccharides and lignin in potato tubers during the French fries processing;Gołubowska;Źywność, Nauka, Technologia, Jakość.,2003

Cited by 21 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. Pulsed Electric Fields (PEF) Treatment Prior to Hot-Air and Microwave Drying of Yellow- and Purple-Fleshed Potatoes;Potato Research;2024-08-12

2. Recent advances in enzymatic modification techniques to improve the quality of flour-based fried foods;Critical Reviews in Food Science and Nutrition;2024-05-07

3. Causal factors concerning the texture of French fries manufactured at industrial scale;Current Research in Food Science;2024

4. Impact of l-asparaginase on acrylamide content in fried potato and bakery products;Acrylamide in Food;2024

5. Comparative study of conventional frying and air frying on the quality of potatoes (Solanum tuberosum L.);Food Science & Nutrition;2023-08-09