Prediction of Sensory Texture Quality of Boiled Potatoes From Low-field1H NMR of Raw Potatoes. The Role of Chemical Constituents-Reference-Cited by-同舟云学术

Prediction of Sensory Texture Quality of Boiled Potatoes From Low-field1H NMR of Raw Potatoes. The Role of Chemical Constituents

Published:2001-11 Issue:7 Volume:34 Page:469-477
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Thygesen L.G.,Thybo A.K.,Engelsen S.B.

Publisher

Elsevier BV

Subject

Food Science

Reference25 articles.

1. Analysis of starch and other main constituents of cereal grains;ÅMAN;Swedish Journal of Agricultural Research,1984

2. ANON, First Commission Directive of 15 June 1971, 495, 497, 1971

3. Firming of potatoes: biochemical effects of preheating;BARTOLOME;Journal of Agriculture and Food Chemistry,1972

4. Comparative chemometric analysis of transverse low-field1H NMR relaxation data;ECHMANN,1999

5. Evaluation of cooking quality of potatoes using sensory and instrumental methods. 1. Sensory evaluation;BÖHLER;Lebensmittel-Wissenschaft und-Technologie,1986

Cited by 51 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. References;Multiblock Data Fusion in Statistics and Machine Learning;2022-04-09

2. Genetic variation for important processing traits and identification of potential parents for developing hybrid clones suitable for processing in sweet potato (Ipomoea batatus L Lam);South African Journal of Botany;2021-09

3. Characteristics of Organically Grown Compared to Conventionally Grown Potato and the Processed Products: A Review;Sustainability;2021-06-02

4. Overview of food products fortified with dried fig: minimally processed and fig filled potato;Acta Horticulturae;2021-04

5. Effect of multistage process on the quality, water and oil distribution and microstructure of French fries;Food Research International;2020-11