Add to ORKGFresh-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
The objective of this work was to study the effect of chemical and biological pre-treatments on acry...
Potatoes (Solanum tuberosum) are an important staple crop in both developed and developing countries...
The aim of this study was to determine the effect of blanching and frying on selected properties of ...
Fresh-cut potato (Solanum tuberosum L.) is a product widely consumed, but the susceptibility of thi...
Fresh-cut potato (Solanum tuberosum L.) is widely consumed, but the susceptibility of this tuber to ...
Fresh-cut potato (Solanum tuberosum L.) is a product widely consumed, but the susceptibility of thi...
Traditionally, sulphiting agents have been widely used to control enzymatic browning of potatoes aft...
Traditionally, sulphiting agents have been widely used to control enzymatic browning of potatoes aft...
The study reports on processing of potato strips from raw potato which were used for manufacturing o...
We investigated possible physiological effects of the application of anti-browning substances on met...
The effects of potato variety (Van Gogh, Bintje and Fambo), washing with browning prevention Chemica...
We investigated possible physiological effects of the application of anti-browning substances on met...
We investigated possible physiological effects of the application of anti-browning substances on met...
The effects of potato variety (Van Gogh, Bintje and Fambo), washing with browning prevention Chemica...
We investigated possible physiological effects of the application of anti-browning substances on met...
The objective of this work was to study the effect of chemical and biological pre-treatments on acry...
Potatoes (Solanum tuberosum) are an important staple crop in both developed and developing countries...
The aim of this study was to determine the effect of blanching and frying on selected properties of ...
Fresh-cut potato (Solanum tuberosum L.) is a product widely consumed, but the susceptibility of thi...
Fresh-cut potato (Solanum tuberosum L.) is widely consumed, but the susceptibility of this tuber to ...
Fresh-cut potato (Solanum tuberosum L.) is a product widely consumed, but the susceptibility of thi...
Traditionally, sulphiting agents have been widely used to control enzymatic browning of potatoes aft...
Traditionally, sulphiting agents have been widely used to control enzymatic browning of potatoes aft...
The study reports on processing of potato strips from raw potato which were used for manufacturing o...
We investigated possible physiological effects of the application of anti-browning substances on met...
The effects of potato variety (Van Gogh, Bintje and Fambo), washing with browning prevention Chemica...
We investigated possible physiological effects of the application of anti-browning substances on met...
We investigated possible physiological effects of the application of anti-browning substances on met...
The effects of potato variety (Van Gogh, Bintje and Fambo), washing with browning prevention Chemica...
We investigated possible physiological effects of the application of anti-browning substances on met...
The objective of this work was to study the effect of chemical and biological pre-treatments on acry...
Potatoes (Solanum tuberosum) are an important staple crop in both developed and developing countries...
The aim of this study was to determine the effect of blanching and frying on selected properties of ...