Effect of citric acid on browning of fresh-cut potatoes and on texture after frying

Cita com:
hdl:2117/130010
Document typeArticle
Defense date2018-08-30
PublisherInternational Society for Horticultural Science
Rights accessOpen Access
Abstract
Fresh-cut potato (Solanum tuberosum L.) is a product widely consumed, but the
susceptibility of this tube.r to browning is a drawback and limiting factor for its shelf life. This study aimed to evaluate the predisposition of different potato cultivars for being minimally processed, the effect of citric acid in inhibiting browning and the quality of the fried potato during the product shelf-life.
CitationAlvares Amaral, R. [et al.]. Effect of citric acid on browning of fresh-cut potatoes and on texture after frying. "Acta horticulturae", 30 Agost 2018, vol. 1209, p. 259-264.
ISSN0567-7572
Publisher versionhttps://www.actahort.org/books/1209/1209_37.htm
Files | Description | Size | Format | View |
---|---|---|---|---|
2011-Article potato fresh cut congress.pdf | 177,6Kb | View/Open | ||
2011-Article potato fresh cut congress.pdf | Draft | 177,6Kb | View/Open |
Except where otherwise noted, content on this work
is licensed under a Creative Commons license
:
Attribution-NonCommercial-NoDerivs 3.0 Spain