Texture of Cooked Potatoes (Solanum tuberosum). 1. Relationships between Dry Matter Content, Sensory-Perceived Texture, and Near-Infrared Spectroscopy-Reference-Cited by-同舟云学术

Texture of Cooked Potatoes (Solanum tuberosum). 1. Relationships between Dry Matter Content, Sensory-Perceived Texture, and Near-Infrared Spectroscopy

Published:2002-08-01 Issue:18 Volume:50 Page:5082-5088
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

van Dijk Cees¹,Fischer Monica¹,Holm Jörgen¹,Beekhuizen Jan-Gerard¹,Stolle-Smits Trinette¹,Boeriu Carmen¹

Affiliation:

1. ATO.BV, P.O. Box 17, NL-6700 AA Wageningen, The Netherlands; Nestle Research Center Lausanne, P.O. Box 44, Vers-chez les Blanc, CH1000 Lausanne 26, Switzerland; Findus Research and Development, P.O. Box 530, SE-267 25 Bjuv, Sweden; and Diosynth BV, P.O. Box 20, 5340 BH Oss, The Netherlands

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf011509w

Reference29 articles.

1. Sensory evaluation of the texture of steam-cooked table potatoes

2. INSTRUMENTAL AND SENSORY CHARACTERIZATION OF COOKED POTATO TEXTURE

3. Van Marle, T. Characterization of changes in potato tissue during cooking in relation to texture development. Ph.D. Thesis, Wageningen, The Netherlands, 1997.

Cited by 61 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. Processing Effects on Food Sensory Attributes;Advances in Environmental Engineering and Green Technologies;2024-05-31

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

3. Spectroscopy, a Tool for the Non-Destructive Sensory Analysis of Plant-Based Foods and Beverages: A Comprehensive Review;Chemosensors;2023-12-18

4. End‐user preferences to enhance prospects for varietal acceptance and adoption in potato breeding in Uganda;Journal of the Science of Food and Agriculture;2023-09-12

5. Influence of nutritional components on colour, texture characteristics and sensory properties of cooked potatoes;CyTA - Journal of Food;2023-02-10