Contribution of Sucrose to Nonenzymatic Browning in Potato Chips
- 31 December 1989
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 55 (1) , 281-282
- https://doi.org/10.1111/j.1365-2621.1990.tb06079.x
Abstract
No abstract availableKeywords
This publication has 12 references indexed in Scilit:
- Effect of Low Temperature Storage on Sugar Concentrations and Chip Color of Certain Processing Potato Cultivars and SelectionsJournal of Food Science, 1987
- Fiber Optic Color Grading of Whole Peeled TomatoesCanadian Institute of Food Science and Technology Journal, 1987
- The Significance of Levels of Individual Sugars to Chipping Quality of Field Harvested and Stored PotatoesCanadian Institute of Food Science and Technology Journal, 1985
- Factors influencing the relationships between reducing sugars and fry colour of potato tubers of cv. RecordInternational Journal of Food Science & Technology, 1984
- Fluctuations in sugars in cv. Record during extended storage at 10 °CPotato Research, 1984
- Extraction of non-protein nitrogen from potato tuber and its amino acid compositionPotato Research, 1975
- A RAPID, NON-DESTRUCTIVE METHOD FOR ESTIMATING CHIPPING QUALITY OF POTATOESCanadian Journal of Plant Science, 1968
- Reactivity of Malonaldehyde with Food ConstituentsJournal of Food Science, 1965
- Aldehyde‐Amine Condensation Reaction: A Possible Fate of Carbonyls in FoodsJournal of Food Science, 1965
- Influence of specific compositional factors of potatoes on chipping colorAmerican Journal of Potato Research, 1963