Effect of Frying Parameters on Mechanical Properties and Microstructure of Potato Disks-Reference-Cited by-同舟云学术

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Effect of Frying Parameters on Mechanical Properties and Microstructure of Potato Disks

Published:2015-07-19 Issue:5 Volume:46 Page:385-397
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:J Texture Stud

Author:

Sandhu Jaspreet S.¹,Takhar Pawan S.¹

Affiliation:

1. Food Science and Human Nutrition; University of Illinois at Urbana Champaign; 1302 W. Pennsylvania Ave. Urbana IL 61801

Funder

PepsiCo Inc.

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jtxs.12138/fullpdf

Reference22 articles.

1. Microstructural changes of potato cells and starch granules heated in oil;Aguilera;Food Res. Int.,2001

2. Rheological characterization of fresh and cooked potato tissues (cv. Monalisa);Alvarez;Z. Lebensm. Unters. Forsch. A,1998

3. Viscoelastic characterization of solid foods from creep compliance data: Application to potato tissues;Alvarez;Z. Lebensm. Unters. Forsch. A,1998

4. The effect of temperature and moisture on the mechanical properties of extruded cornstarch;Ditudompo;J. Texture Studies,2013

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4. Expanded porous-starch matrix as an alternative to porous starch granule: Present status, challenges, and future prospects;Food Research International;2024-01

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