Mashed potato powder. IV. Deterioration due to oxidative changes
- 1 May 1949
- journal article
- research article
- Published by Wiley in Journal of the Society of Chemical Industry
- Vol. 68 (5) , 149-151
- https://doi.org/10.1002/jctb.5000680504
Abstract
As reported previously,1 mashed potato powder is subject to two types of deterioration‐‐‐the development of a brown colour and charred taste at high storage temperatures, and the development of an ' off' flavour. The present paper is concerned with the latter type.Keywords
This publication has 3 references indexed in Scilit:
- Mashed potato powder. III. The high‐temperature browning of mashed potato powderJournal of the Society of Chemical Industry, 1945
- Mould deterioration of feeding‐stuffs in relation to humidity of storage: Part I. The growth of moulds at low humiditiesAnnals of Applied Biology, 1944
- Some Factors Concerned in the Autoxidation of FatsIndustrial & Engineering Chemistry, 1924