After‐Cooking Discoloration of Potatoes Role of the Organic Acids
- 1 September 1964
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 29 (5) , 555-564
- https://doi.org/10.1111/j.1365-2621.1964.tb00410.x
Abstract
No abstract availableThis publication has 10 references indexed in Scilit:
- After‐Cooking Discoloration of Potatoes. Iron Content in Relation to Blackening Tendency of TissueaJournal of Food Science, 1963
- After‐cooking blackening in potatoes. III.—Examination of the interaction of factors by in vitro experimentsJournal of the Science of Food and Agriculture, 1962
- After-cooking blackening in potatoes. II.—Core experimentsJournal of the Science of Food and Agriculture, 1962
- Potato quality XIII. Preventing after-cooking discoloration in oil blanched French friesAmerican Journal of Potato Research, 1962
- Potato Acids, Identification and Determination of the Major Acids of the White PotatoJournal of Agricultural and Food Chemistry, 1962
- After-cooking darkening in oil-blanched French-fried potatoesAmerican Journal of Potato Research, 1959
- EFFECT OF COMPLEXING and CHELATING AGENTS ON THE AFTER‐COOKING DISCOLORATION OF POTATOES and UPON THE IRON and PHENOLIC CONTENT OF THE JUICEaJournal of Food Science, 1958
- AFTER‐COOKING DISCOLORATION OF POTATOES: POSSIBLE INVOLVEMENT OF POLYPHENOLIC CONSTITUENTSJournal of Food Science, 1957
- Potato quality IX. Use of sequestering agents in preventing after-cooking darkening in pre-peeled potatoesAmerican Journal of Potato Research, 1955
- Mineral nutrition in relation to the biochemistry and physiology of potatoesPlant and Soil, 1949