FLAVOR QUALITY AND STABILITY OF POTATO FLAKES - EFFECTS OF RAW-MATERIAL AND PROCESSING

被引：16

作者：

SAPERS, GM

PANASIUK, O

TALLEY, FB

机构：

[1] USDA,ARS,EASTERN REG RES LAB,NE REG,PHILADELPHIA,PA 19118

[2] RED RIVER VALLEY POTATO RES CTR,E GRAND FORKS,MN 56721

来源：

JOURNAL OF FOOD SCIENCE | 1973年 / 38卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1973.tb02821.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：586 / 589

页数：4

共 8 条

[1]

HOLLIS F, 1965, Patent No. 3220857

[2] DRIED FRUITS STABILITY - MODIFIED DIRECT COLORIMETRIC METHOD FOR DETERMINATION OF SULFUR DIOXIDE IN DRIED FRUITS [J].

NURY, FS ;

TAYLOR, DH ;

BREKKE, JE .

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[3] ANTIOXIDANT ACTIVITY VEGETABLE EXTRACTS (2) FLAVONE AGLYCONES [J].

PRATT, DE ;

WATTS, BM .

JOURNAL OF FOOD SCIENCE, 1964, 29 (01) :27-&

[4] FLAVOR QUALITY AND STABILITY OF POTATO FLAKES - VOLATILE COMPONENTS ASSOCIATED WITH STORAGE CHANGES [J].

SAPERS, GM ;

SHAW, RL ;

TALLEY, FB ;

OSMAN, SF ;

PANASIUK, O .

JOURNAL OF FOOD SCIENCE, 1972, 37 (04) :579-&

[5] FLAVOR QUALITY OF EXPLOSION PUFFED DEHYDRATED POTATO .3. CONTRIBUTION OF PYRAZINES AND OTHER COMPOUNDS TO TOASTED OFF-FLAVOR [J].

SAPERS, GM ;

OSMAN, SF ;

DOOLEY, CJ ;

PANASIUK, O .

JOURNAL OF FOOD SCIENCE, 1971, 36 (01) :93-&

[6]

SAPERS GM, UNPUBLISHED DATA

[7] ELIMINATION OF NITROGEN DIOXIDE INTERFERENCE IN DETERMINATION OF SULFUR DIOXIDE [J].

WEST, PW ;

ORDOVEZA, F .

ANALYTICAL CHEMISTRY, 1962, 34 (10) :1324-&

[8]

[No title captured]

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