Relationships between fry color and sugar concentration in stored Russet Burbank and Shepody potatoes
- 1 January 1994
- journal article
- Published by Springer Nature in American Journal of Potato Research
- Vol. 71 (1) , 59-68
- https://doi.org/10.1007/bf02848745
Abstract
No abstract availableKeywords
This publication has 10 references indexed in Scilit:
- Preconditioning and storage of chemically immature Russet Burbank and Shepody potatoesAmerican Journal of Potato Research, 1992
- Chemical Pathways of the Maillard ReactionPublished by Springer Nature ,1990
- Invertase Activity and its Relation to Hexose Accumulation in Potato TubersJournal of Experimental Botany, 1990
- Role of reducing sugars and amino acids in fry colour of chips from potatoes grown under different nitrogen regimesJournal of the Science of Food and Agriculture, 1990
- Contribution of Sucrose to Nonenzymatic Browning in Potato ChipsJournal of Food Science, 1989
- Selection for chip quality and specific gravity of potato clones: possibilities for early generation selectionPotato Research, 1987
- Influence of Reducing Sugars and Amino Acids in the Color Development of Fried PotatoesJournal of Food Science, 1986
- Factors influencing the relationships between reducing sugars and fry colour of potato tubers of cv. RecordInternational Journal of Food Science & Technology, 1984
- Correlations between quality parameters of potatoes during growth and long-term storageAmerican Journal of Potato Research, 1983
- Relationship of harvest sucrose content to processing maturity and storage life of potatoesAmerican Journal of Potato Research, 1978