Influence of Temperature and Time on Cooking Kinetics of Potatoes-Reference-Cited by-同舟云学术

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Influence of Temperature and Time on Cooking Kinetics of Potatoes

Published:2006-08-25 Issue:2 Volume:50 Page:459-462
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:

Author:

HARADA T.,TIRTOHUSODO H.,PAULUS K.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1985.tb13427.x/fullpdf

Reference9 articles.

1. Some methods to characterize the cooking behaviour of potatoes;Harada;Potato Research,1984

2. Objective determination of heat treatment requirements of cooked potatoes;Kovacs;Acta Alimentaria,1975

3. Korrelation zwischen sensodsthen und instrumentell ermittelten Texturdaten an ausgewahlten Lebensmitteln;List;Gordian,1981

4. The thermal fracturability loss of edible plant tissue: pattern and withinspecies variation;Loh;J. Text. Stud.,1981

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1. Thermal Processing of Potatoes;Advances in Potato Chemistry and Technology;2016

2. Prediction of optimal cooking time for boiled potatoes by hyperspectral imaging;Journal of Food Engineering;2011-08

3. Textural and Rheological Characteristics of Raw and Cooked Potatoes;Advances in Potato Chemistry and Technology;2009

4. Thermal Processing and Quality Optimization;Advances in Potato Chemistry and Technology;2009

5. Texture analysis of raw and cooked tubers of short-duration lines of cassava by multivariate and fractional conversion techniques;Journal of the Science of Food and Agriculture;2008

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