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Prevention of enzymatic browning in sliced potatoes by blanching in boiling saline solutions

  • Published:2003-11 Issue:7 Volume:36 Page:657-665
  • ISSN:0023-6438
  • Container-title:LWT - Food Science and Technology
  • language:en
  • Short-container-title:LWT - Food Science and Technology

Author:

Severini C,Baiano A,De Pilli T,Romaniello R,Derossi A

Publisher

Elsevier BV

Subject

Food Science

Reference32 articles.

1. Processing conditions influencing the physical properties of French fried potatoes;Agblor;Potato Research,2000

2. Balakrishnan, M., Thirupathi, V., & Devadas, C. T. (2001). Role of Food Additives in Food Processing—An Overview. Beverage and Food World.

3. Firming of potatoes;Bartolome;Journal of Agricultural and Food Chemistry,1972

4. Bizzarri, G., Andreotti, R., Massini, R. (1981). Industria Conserve, 56, 97–102.

5. An introduction to design data analysis and model buildings;Box,1978

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