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Effect of Pre-drying, Blanching and Citric Acid Treatments on the Quality of Fried Sweet Potato Chips
Pre-drying, Blanching Citric Acid
2016/6/2
Frying of sweet potato slices is carried out to convert the roots to value added products. Frying method brings out unique flavor and texture to the products that improve their overall acceptability. ...
Detection of Genetic Modification“ac2”in Potato Foodstuffs
GMO Solanum tuberosum PCR antimicrobial peptide
2009/8/10
The genetic modification 'ac2' is based on the insertion and expression of ac2 gene, originally found in seeds of amaranth (Amaranthus caudatus), into the genome of potatoes (Solanum tuberosum). The p...
NIR Measurement of Specific Gravity of Potato
near infrared (NIR) spectroscopy specific gravity potato partial least square
2009/6/10
Near infrared (NIR) spectroscopy was investigated as a method for nondestructive measurement of specific gravity of potato. A total of 250 potatoes of three cultivars, Irish-Cobbler, May-Queen and Kit...
Sorption and thermal properties of rice, potato starch, and oat flakes
moisture content humidity water activity enthalpy evaporation heat bound water
2014/3/3
A precise design of the equipment for thermal sterilisation of rice, potato starch, and oat flakes by dry heat requires the knowledge of the relevant values of physical properties of these products. W...