Texture and Microstructure of Steam Cooked, Vacuum Packed Potatoes-Reference-Cited by-同舟云学术

Texture and Microstructure of Steam Cooked, Vacuum Packed Potatoes

Published:2006-07-20 Issue:4 Volume:63 Page:692-695
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:

Author:

THYBO ANETTE K.,MARTENS HELLE J.,LYSHEDE OLE B.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1998.tb15814.x/fullpdf

Reference24 articles.

1. Andersson , A. 1994 Modeling of Potato Blanching. Effects of Heat Treatment on Solute Transport and Texture Ph.D. dissertation Dept. of Applied Nutrition & Food Chemistry. University of Lund

2. Anzaldúa-Morales , A. Bourne , M.C. 1992 Differences in texture and solids content of the cortex and pith tissues of potato tubers

3. Starch gelatinization phenomena studied by differential scanning calorimetry;Biliaderis;J. Food Sci.,1986

4. Micro-structure of raw and granulated potatoes;Fedec;J. Inst. Can. Sci. Technol. Aliment.,1977

Cited by 27 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. Application of Milk Proteins Co-Precipitates Prepared Using Different Types of Minerals as Coating Materials to Reduce Oil Uptake of Fried Potato Strips;IOP Conference Series: Earth and Environmental Science;2021-11-01

2. Blanching effects of radio frequency heating on enzyme inactivation, physiochemical properties of green peas (Pisum sativum L.) and the underlying mechanism in relation to cellular microstructure;Food Chemistry;2021-05

3. Nonthermal processing technologies for fabrication of microstructures to enhance food quality and stability;Food Microstructure and Its Relationship with Quality and Stability;2018

4. Prediction of textural changes in grass carp fillets as affected by vacuum freeze drying using hyperspectral imaging based on integrated group wavelengths;LWT - Food Science and Technology;2017-09

5. Mixing properties and rheological characteristics of dough used to make potato-cereal soft wraps;International Journal of Food Science & Technology;2015-11-14