Works matching Frozen potatoes
Results: 132
Ohmic Tempering of Frozen Potato Puree.
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- Food & Bioprocess Technology, 2013, v. 6, n. 11, p. 3200, doi. 10.1007/s11947-012-1002-7
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Impacts of foreign direct investment and advertising on the export demand for US frozen potatoes.
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- Agribusiness, 1997, v. 13, n. 3, p. 273, doi. 10.1002/(SICI)1520-6297(199705/06)13:3<273::AID-AGR2>3.0.CO;2-Y
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Comparative study of physico-chemical and sensory characteristics of French fries prepared from frozen potatoes using different cooking systems.
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- European Food Research & Technology, 2017, v. 243, n. 9, p. 1619, doi. 10.1007/s00217-017-2870-x
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- Article
Aceite de oliva virgen extra del Somontano: evaluación de las modificaciones físico- químicas tras la fritura doméstica de patatas prefritas congeladas.
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- Grasas y Aceites, 2008, v. 59, n. 1, p. 57
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Rheological behaviour of fresh and frozen potato puree in steady and dynamic shear at different temperatures.
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- European Food Research & Technology, 2004, v. 218, n. 6, p. 544
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- Article
التقدير الاحصائى لدوال الطلب العالمى على البطاطس المجمدة المصرية.
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- Journal of Agricultural Economics & Social Sciences, 2021, v. 12, n. 8, p. 651, doi. 10.21608/JAESS.2021.199059
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OCENA JAKOŚCI MROŻONYCH ZIEMNIACZANYCH PRODUKTÓW SMAŻONYCH DOSTĘPNYCH NA POLSKIM RYNKU.
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- Science, Nature, Technologies / Nauka, Przyroda, Technologie, 2014, v. 8, n. 4, p. 1
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Changes in the nutrient composition during commercial processing of frozen potato products
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 3, p. 807
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Expectations of and Needs for Research, Innovation and Sustainability in the Potato Sector.
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- Potato Research, 2014, v. 57, n. 3/4, p. 343, doi. 10.1007/s11540-015-9285-5
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- Article
Chemical Physical and Sensory Stabilities of Prebaked Frozen Sweet Potatoes.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 3, p. 710, doi. 10.1111/j.1365-2621.1991.tb05362.x
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The effect of low-temperature blanching on the quality of fresh and frozen/thawed mashed potatoes.
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- International Journal of Food Science & Technology, 2006, v. 41, n. 5, p. 577, doi. 10.1111/j.1365-2621.2005.01119.x
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- Article
MEASURING OLIGOPOLISTIC DISTORTION IN THE UK FROZEN POTATO PRODUCT SECTOR: A CALIBRATION MODELLING APPROACH.
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- Journal of Agricultural Economics, 1997, v. 48, n. 1-3, p. 300, doi. 10.1111/j.1477-9552.1997.tb01156.x
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- Article
Effect of physical field-assisted freezing on the quality attributes of frozen baked sweet potato and its optimization.
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- Journal of Food Measurement & Characterization, 2024, v. 18, n. 11, p. 9573, doi. 10.1007/s11694-024-02902-2
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Principal component analysis to study the effect of temperature fluctuations during storage of frozen potato.
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- European Food Research & Technology, 2000, v. 211, n. 6, p. 415, doi. 10.1007/s002170000198
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Kinetics of softening of potato tissue by temperature fluctuations in frozen storage.
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- European Food Research & Technology, 2000, v. 210, n. 4, p. 273, doi. 10.1007/s002179900092
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Optimization of stepwise blanching of frozen-thawed potato tissues (cv. Monalisa).
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- European Food Research & Technology, 1999, v. 210, n. 2, p. 102, doi. 10.1007/s002170050543
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冷冻贮藏对马铃薯泥香气成分的影响.
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- Food Research & Development, 2020, v. 41, n. 16, p. 45, doi. 10.12161/j.issn.1005-6521.2020.16.007
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冻藏速食马铃薯泥品质改良剂的研究.
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- Food Research & Development, 2019, v. 40, n. 16, p. 16, doi. 10.12161/j.issn.1005-6521.2019.16.004
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Finite Element Method for Simulation of Frozen Potato Tempering in Microwave and Microwave Infrared Oven.
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- Potato Research, 2023, v. 66, n. 4, p. 981, doi. 10.1007/s11540-022-09609-1
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Potato Defends Against Late Blight.
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- Agricultural Research, 2005, v. 53, n. 11, p. 23
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- Article
Impacts of Generic and Brand Advertising in the U.S. Potato Market.
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- Journal of Food Products Marketing, 2001, v. 6, n. 4, p. 79, doi. 10.1300/J038v06n04_07
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- Article
Oil Absorption During Frying of Frozen Parfried Potatoes.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 3, p. 476, doi. 10.1111/j.1365-2621.2000.tb16031.x
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- Article
Effect of Surface Freezing on Ascorbic Acid Retention in Water Blanched Potato Strips.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 4, p. 1090, doi. 10.1111/j.1365-2621.1989.tb07955.x
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The effect of long-term frozen storage on the quality of frozen and thawed mashed potatoes with added cryoprotectant mixtures.
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- International Journal of Food Science & Technology, 2009, v. 44, n. 7, p. 1373, doi. 10.1111/j.1365-2621.2009.01967.x
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Effects of cryoprotectant mixtures on physical properties of frozen and thawed puréed cooked potatoes: some introductory studies.
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- International Journal of Food Science & Technology, 2003, v. 38, n. 8, p. 857, doi. 10.1046/j.1365-2621.2003.00745.x
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- Article
Cryoprotective Potential of Cellulose Nanofibers and Gelatin Hydrolysate in Frozen Potatoes.
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- Food & Bioprocess Technology, 2024, v. 17, n. 11, p. 4131, doi. 10.1007/s11947-024-03360-w
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Oscillatory Rheological Properties of Fresh and Frozen/Thawed Mashed Potatoes as Modified by Different Cryoprotectants.
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- Food & Bioprocess Technology, 2010, v. 3, n. 1, p. 55, doi. 10.1007/s11947-007-0051-9
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Consumer Acceptance and Effect of Replacement of Potato with Thai Sweet Cassava in Frozen Hash Brown.
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- Journal of Culinary Science & Technology, 2025, v. 23, n. 1, p. 53, doi. 10.1080/15428052.2023.2181903
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马铃薯全粉对冷冻熟面冻藏品质的影响.
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- Food Research & Development, 2023, v. 44, n. 20, p. 30, doi. 10.12161/j.issn.1005-6521.2023.20.005
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Effect of addition of cryoprotectants on the mechanical properties, colour and sensory attributes of fresh and frozen/thawed mashed potatoes.
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- European Food Research & Technology, 2008, v. 226, n. 6, p. 1525, doi. 10.1007/s00217-007-0684-y
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- Article
冻前预处理对冷冻熟制马铃薯烩面品质的影响.
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- Journal of Henan University of Technology Natural Science Edition, 2019, v. 40, n. 1, p. 56
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Almacenamiento de Trozos de Ñame (Dioscorea rotundata Poir) en Atmósferas Modificadas.
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- Información Tecnológica, 2012, v. 23, n. 4, p. 65, doi. 10.4067/S0718-07642012000400008
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A noninvasive method for detecting frozen injuries in potatoes based on electrical impedance spectroscopy.
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- Journal of Food Process Engineering, 2021, v. 44, n. 5, p. 1, doi. 10.1111/jfpe.13682
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- Article
EFFECT OF CRYOPROTECTANT MIXTURES ON RHEOLOGICAL PROPERTIES OF FRESH AND FROZEN/THAWED MASHED POTATOES.
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- Journal of Food Process Engineering, 2011, v. 34, n. 2, p. 224, doi. 10.1111/j.1745-4530.2008.00350.x
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Mathematical modelling of the diffusion of ascorbic acid during water blanching of surface frozen potato strips.
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- International Journal of Food Science & Technology, 1992, v. 27, n. 6, p. 653, doi. 10.1111/j.1365-2621.1992.tb01235.x
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Comparison of several blanching methods on the texture and ascorbic acid content of frozen potatoes.
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- International Journal of Food Science & Technology, 1987, v. 22, n. 3, p. 273, doi. 10.1111/j.1365-2621.1987.tb00488.x
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Deep fat frying of frozen foods in sunflower oil. Fatty acid composition in fryer oil and frozen prefried potatoes.
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- Journal of the Science of Food & Agriculture, 2000, v. 80, n. 14, p. 2135, doi. 10.1002/1097-0010(200011)80:14<2135::AID-JSFA739>3.0.CO;2-K
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Effects of sodium chloride and freeze–thaw cycling on the quality of frozen cooked noodles made of potato flour.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 7, p. 1, doi. 10.1111/jfpp.16733
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Evaluation of the antifreeze effects and its related mechanism of sericin peptides on the frozen dough of steamed potato bread.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 8, p. N.PAG, doi. 10.1111/jfpp.14053
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Properties of Starch Obtained from Frozen and Thawed Potato Tubers.
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- Starch / Staerke, 1987, v. 39, n. 4, p. 119, doi. 10.1002/star.19870390405
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冻融循环下抗冻多肽对冷冻马铃薯面团的品质保护及作用机理.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 10, p. 7, doi. 10.7506/spkx1002-6630-201810002
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Systemically Induced Resistance in Potato Cultivars with Different Degree of Resistance to Late Blight caused by <em>Phytophthora infestans</em> (Mont.) de Bary.
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- Journal of Phytopathology, 1995, v. 143, n. 1, p. 27, doi. 10.1111/j.1439-0434.1995.tb00195.x
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Auxin Modulates Gibberellin-Induced Effects on Growth, Yield, and Raw Product Recovery for Frozen Processing in Potato (Solanum tuberosum L.).
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- American Journal of Potato Research, 2018, v. 95, n. 6, p. 622, doi. 10.1007/s12230-018-9668-7
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Efficacy of Seed Aging and Gibberellin Treatments for Manipulating Apical Dominance, Tuber Set and Size Distribution of cv. Shepody.
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- American Journal of Potato Research, 2018, v. 95, n. 5, p. 526, doi. 10.1007/s12230-018-9657-x
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Effect of a Pulsed Electric Field and Osmotic Treatment on Freezing of Potato Tissue.
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- Food Biophysics, 2010, v. 5, n. 3, p. 247, doi. 10.1007/s11483-010-9167-y
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Chemical, physical, and sensory properties of a sweet potato french-fry type product during frozen storage
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 3, p. 617
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Retention of some water-soluble vitamins during home preparation of commercially frozen potato products
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 6, p. 1697
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Effects of soaking-blanching conditions on vitamin C losses and other properties of frozen French fried potatoes
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 5, p. 1207, doi. 10.1111/j.1365-2621.1980.tb06522.x
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- Article
FROZEN FRENCH-FRIED POTATOES: DIFFUSION OF MOISTURE WITHIN THE THAWED PRODUCT AND ITS RELATION TO PEFORMANCE DURING FINISH FRYING.
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 1, p. 87, doi. 10.1111/j.1365-2621.1973.tb02783.x
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FROZEN FRENCH-FRIED POTATOES. Effects of Thawing and Holding Before Finish Frying and Their Nonrelation to Starch Retrogradation.
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- Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 3, p. 392, doi. 10.1111/j.1365-2621.1971.tb06370.x
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