FLAVOR QUALITY AND STABILITY OF POTATO FLAKES - EFFECTS OF DRYING CONDITIONS, MOISTURE-CONTENT AND PACKAGING

被引：10

作者：

SAPERS, GM

PANASIUK, O

TALLEY, FB

SHAW, RL

机构：

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

[2] RED RIVER VALLEY POTATO RES CTR,BOX 113,E GRAND FORKS,MN 56721

来源：

JOURNAL OF FOOD SCIENCE | 1974年 / 39卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1974.tb02946.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：555 / 558

页数：4

共 10 条

[1] OFF-FLAVORS IN POTATO PRODUCTS - AUTOXIDATION OF POTATO GRANULES .1. CHANGES IN FATTY ACIDS .2. FORMATION OF CARBONYLS AND HYDROCARBONS [J].

BUTTERY, RG ;

HENDEL, CE ;

BOGGS, MM .

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[2]

FILIPIC VJ, 1960, J ASSOC OFF AGR CHEM, V43, P795

[3]

LABUZA TP, 1970, FOOD TECHNOL-CHICAGO, V24, P543

[4]

SALWIN H, 1959, FOOD TECHNOL-CHICAGO, V13, P594

[5] 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-&

[6] 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-&

[7] FLAVOR QUALITY AND STABILITY OF POTATO FLAKES - EFFECTS OF RAW-MATERIAL AND PROCESSING [J].

SAPERS, GM ;

PANASIUK, O ;

TALLEY, FB .

JOURNAL OF FOOD SCIENCE, 1973, 38 (04) :586-589

[8] CHANGES IN POLYUNSATURATED FATTY ACID CONTENT OF POTATO TUBERS DURING GROWTH MATURATION AND STORAGE [J].

SCHWARTZ, JH ;

LADE, RE ;

PORTER, WL .

JOURNAL OF FOOD SCIENCE, 1968, 33 (02) :115-&

[9]

STROLLE EO, 1965, FOOD TECHNOL-CHICAGO, V19, P853

[10]

WILLARD MJ, 1968, Patent No. 3418142

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