Works matching Frozen potatoes

Results: 135

Ohmic Tempering of Frozen Potato Puree.

Published in:

Food & Bioprocess Technology, 2013, v. 6, n. 11, p. 3200, doi. 10.1007/s11947-012-1002-7

By:

Seyhun, Nadide;
Ramaswamy, Hosahalli;
Zhu, Songming;
Sumnu, Gulum;
Sahin, Serpil

Publication type:

Article

Comparative study of physico-chemical and sensory characteristics of French fries prepared from frozen potatoes using different cooking systems.

Published in:

European Food Research & Technology, 2017, v. 243, n. 9, p. 1619, doi. 10.1007/s00217-017-2870-x

By:

Giovanelli, Gabriella;
Torri, Luisa;
Sinelli, Nicoletta;
Buratti, Susanna

Publication type:

Article

Impacts of foreign direct investment and advertising on the export demand for US frozen potatoes.

Published in:

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

By:

Lanclos, D. Kent;
Devadoss, Stephen

Publication type:

Article

Aceite de oliva virgen extra del Somontano: evaluación de las modificaciones físico- químicas tras la fritura doméstica de patatas prefritas congeladas.

Published in:

Grasas y Aceites, 2008, v. 59, n. 1, p. 57

By:

Sánchez-Gimeno, A. C.;
Benito, M.;
R. Orla, A. Vercet y

Publication type:

Article

Rheological behaviour of fresh and frozen potato puree in steady and dynamic shear at different temperatures.

Published in:

European Food Research & Technology, 2004, v. 218, n. 6, p. 544

By:

María Dolores Alvarez;
Cristina Fernández;
Wenceslao Canet

Publication type:

Article

التقدير الاحصائى لدوال الطلب العالمى على البطاطس المجمدة المصرية.

Published in:

Journal of Agricultural Economics & Social Sciences, 2021, v. 12, n. 8, p. 651, doi. 10.21608/JAESS.2021.199059

By:

ايمان فريد أمين &#1602

Publication type:

Article

OCENA JAKOŚCI MROŻONYCH ZIEMNIACZANYCH PRODUKTÓW SMAŻONYCH DOSTĘPNYCH NA POLSKIM RYNKU.

Published in:

Science, Nature, Technologies / Nauka, Przyroda, Technologie, 2014, v. 8, n. 4, p. 1

By:

KMIECIK, DOMINIK;
GRAMZA-MICHAŁOWSKA, ANNA;
KORCZAK, JÓZEF

Publication type:

Article

Changes in the nutrient composition during commercial processing of frozen potato products

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 3, p. 807

By:

Johnson, S. R.;
Huang, C. P.;
Swanson, B. G.;
Schomaker, C.;
Teitzel, C.;
Artz, W. E.;
Pometto, S. F.;
Augustin, J.

Publication type:

Article

Expectations of and Needs for Research, Innovation and Sustainability in the Potato Sector.

Published in:

Potato Research, 2014, v. 57, n. 3/4, p. 343, doi. 10.1007/s11540-015-9285-5

By:

Wuyts, Erwin

Publication type:

Article

冷冻贮藏对马铃薯泥香气成分的影响.

Published in:

Food Research & Development, 2020, v. 41, n. 16, p. 45, doi. 10.12161/j.issn.1005-6521.2020.16.007

By:

王绍帆;
黄欢;
索慧敏;
韩育梅

Publication type:

Article

冻藏速食马铃薯泥品质改良剂的研究.

Published in:

Food Research & Development, 2019, v. 40, n. 16, p. 16, doi. 10.12161/j.issn.1005-6521.2019.16.004

By:

张庭誉;
许华彧;
王璇;
潘峻铭;
张根生

Publication type:

Article

Chemical Physical and Sensory Stabilities of Prebaked Frozen Sweet Potatoes.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 3, p. 710, doi. 10.1111/j.1365-2621.1991.tb05362.x

By:

WU, J.Q.;
SCHWARTZ, S.J.;
CARROLL, D.E.

Publication type:

Article

The effect of low-temperature blanching on the quality of fresh and frozen/thawed mashed potatoes.

Published in:

International Journal of Food Science & Technology, 2006, v. 41, n. 5, p. 577, doi. 10.1111/j.1365-2621.2005.01119.x

By:

Fernández, Cristina;
Alvarez, M. Dolores;
Canet, Wenceslao

Publication type:

Article

MEASURING OLIGOPOLISTIC DISTORTION IN THE UK FROZEN POTATO PRODUCT SECTOR: A CALIBRATION MODELLING APPROACH.

Published in:

Journal of Agricultural Economics, 1997, v. 48, n. 1-3, p. 300, doi. 10.1111/j.1477-9552.1997.tb01156.x

By:

Tiffin, A L;
Dawson, P J

Publication type:

Article

Effect of physical field-assisted freezing on the quality attributes of frozen baked sweet potato and its optimization.

Published in:

Journal of Food Measurement & Characterization, 2024, v. 18, n. 11, p. 9573, doi. 10.1007/s11694-024-02902-2

By:

Zhang, Yi;
Yue, Ruixue;
Zhu, Hong;
Zhang, Wenting;
Ma, Chen;
Deng, Shaoying;
Sun, Jian

Publication type:

Article

Finite Element Method for Simulation of Frozen Potato Tempering in Microwave and Microwave Infrared Oven.

Published in:

Potato Research, 2023, v. 66, n. 4, p. 981, doi. 10.1007/s11540-022-09609-1

By:

Yazicioglu, Nalan

Publication type:

Article

Principal component analysis to study the effect of temperature fluctuations during storage of frozen potato.

Published in:

European Food Research & Technology, 2000, v. 211, n. 6, p. 415, doi. 10.1007/s002170000198

By:

Alvarez, María Dolores;
Canet, Wenceslao

Publication type:

Article

Kinetics of softening of potato tissue by temperature fluctuations in frozen storage.

Published in:

European Food Research & Technology, 2000, v. 210, n. 4, p. 273, doi. 10.1007/s002179900092

By:

Alvarez, M. D.;
Canet, W.

Publication type:

Article

Optimization of stepwise blanching of frozen-thawed potato tissues (cv. Monalisa).

Published in:

European Food Research & Technology, 1999, v. 210, n. 2, p. 102, doi. 10.1007/s002170050543

By:

Alvarez, M. D.;
Canet, W.

Publication type:

Article

Edible coating strategies for healthier, crispier frozen potato snacks: influence on oil uptake, phytochemical content, and storage stability.

Published in:

Journal of Food Measurement & Characterization, 2025, v. 19, n. 7, p. 4727, doi. 10.1007/s11694-025-03285-8

By:

Kaur, Kamaljeet;
Kaur, Sukhpreet;
Aggarwal, Poonam;
Kaur, Navjot

Publication type:

Article

Potato Defends Against Late Blight.

Published in:: Agricultural Research, 2005, v. 53, n. 11, p. 23
Publication type:: Article

马铃薯全粉对冷冻熟面冻藏品质的影响.

Published in:

Food Research & Development, 2023, v. 44, n. 20, p. 30, doi. 10.12161/j.issn.1005-6521.2023.20.005

By:

邢志轩;
李雪琴;
董璐钦;
陈洁

Publication type:

Article

Consumer Acceptance and Effect of Replacement of Potato with Thai Sweet Cassava in Frozen Hash Brown.

Published in:

Journal of Culinary Science & Technology, 2025, v. 23, n. 1, p. 53, doi. 10.1080/15428052.2023.2181903

By:

Ruangthamsing, Rutai;
Siriwong, Nongnuch;
Yuenyongputtakal, Wichamanee

Publication type:

Article

冻前预处理对冷冻熟制马铃薯烩面品质的影响.

Published in:

Journal of Henan University of Technology Natural Science Edition, 2019, v. 40, n. 1, p. 56

By:

焦婷婷;
章绍兵

Publication type:

Article

Oil Absorption During Frying of Frozen Parfried Potatoes.

Published in:

Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 3, p. 476, doi. 10.1111/j.1365-2621.2000.tb16031.x

By:

Aguilera, J. M.;
Gloria-Hernandez, H.

Publication type:

Article

Effect of Surface Freezing on Ascorbic Acid Retention in Water Blanched Potato Strips.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 4, p. 1090, doi. 10.1111/j.1365-2621.1989.tb07955.x

By:

GARROTE, RAÚL L.;
SILVA, ENRIQUE R.;
BERTONE, RICARDO A.

Publication type:

Article

The effect of long-term frozen storage on the quality of frozen and thawed mashed potatoes with added cryoprotectant mixtures.

Published in:

International Journal of Food Science & Technology, 2009, v. 44, n. 7, p. 1373, doi. 10.1111/j.1365-2621.2009.01967.x

By:

Fernández, Cristina;
Canet, Wenceslao;
Alvarez, María Dolores

Publication type:

Article

Effects of cryoprotectant mixtures on physical properties of frozen and thawed puréed cooked potatoes: some introductory studies.

Published in:

International Journal of Food Science & Technology, 2003, v. 38, n. 8, p. 857, doi. 10.1046/j.1365-2621.2003.00745.x

By:

Downey, Gerard

Publication type:

Article

Cryoprotective Potential of Cellulose Nanofibers and Gelatin Hydrolysate in Frozen Potatoes.

Published in:

Food & Bioprocess Technology, 2024, v. 17, n. 11, p. 4131, doi. 10.1007/s11947-024-03360-w

By:

Meira, Ana Cristina Freitas de Oliveira;
de Morais, Larissa Carolina;
Setter, Carine;
Veríssimo, Lizzy Ayra Alcântara;
Carvalho, Carlos Wanderlei Piler;
de Resende, Jaime Vilela

Publication type:

Article

Oscillatory Rheological Properties of Fresh and Frozen/Thawed Mashed Potatoes as Modified by Different Cryoprotectants.

Published in:

Food & Bioprocess Technology, 2010, v. 3, n. 1, p. 55, doi. 10.1007/s11947-007-0051-9

By:

Alvarez, María Dolores;
Fernández, Cristina;
Canet, Wenceslao

Publication type:

Article

Impacts of Generic and Brand Advertising in the U.S. Potato Market.

Published in:

Journal of Food Products Marketing, 2001, v. 6, n. 4, p. 79, doi. 10.1300/J038v06n04_07

By:

Lanclos, Kent;
Devadoss, Stephen

Publication type:

Article

Effect of addition of cryoprotectants on the mechanical properties, colour and sensory attributes of fresh and frozen/thawed mashed potatoes.

Published in:

European Food Research & Technology, 2008, v. 226, n. 6, p. 1525, doi. 10.1007/s00217-007-0684-y

By:

M. Alvarez;
W. Canet;
C. Fernández

Publication type:

Article

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.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 10, p. 7, doi. 10.7506/spkx1002-6630-201810002

By:

李灵;
陈旭;
汪少芸

Publication type:

Article

Deep fat frying of frozen foods in sunflower oil. Fatty acid composition in fryer oil and frozen prefried potatoes.

Published in:

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

By:

Romero, Antonio;
Sánchez-Muniz, Francisco J;
Cuesta, Carmen

Publication type:

Article

Chemical, physical, and sensory properties of a sweet potato french-fry type product during frozen storage

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 3, p. 617

By:

Carroll, D. E.;
Walter, Jr., W. M.;
Schwartz, S. J.;
Giesbrecht, F. G.

Publication type:

Article

Retention of some water-soluble vitamins during home preparation of commercially frozen potato products

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 6, p. 1697

By:

Swanson, B. G.;
Marousek, G. A.;
Artz, W. C.;
Augustin, J.

Publication type:

Article

Effects of soaking-blanching conditions on vitamin C losses and other properties of frozen French fried potatoes

Published in:

Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 5, p. 1207, doi. 10.1111/j.1365-2621.1980.tb06522.x

By:

Boushell, R.;
Potter, N. N.

Publication type:

Article

Development and shelf‐life assessment of Ready‐to‐Bake frozen potato Paranthas fortified with iron and zinc.

Published in:

International Journal of Food Science & Technology, 2022, v. 57, n. 11, p. 7214, doi. 10.1111/ijfs.16067

By:

Kaul, Shivani;
Kaur, Kamaljit;
Kaur, Preetinder;
Kaur, Jaspreet

Publication type:

Article

FROZEN POTATO FIGHT SPELLS TROUBLE FOR REVERSE ONUS IN TAX CASES.

Published in:

Canadian Tax Journal / Revue Fiscale Canadienne, 2005, v. 53, n. 1, p. 214

By:

Lay, Ryan;
Thomas, Richard;
Stoddard, Laura J.

Publication type:

Article

Regulation and optimization of water activity and quality of intermediate-moisture potato frozen cake.

Published in:

CyTA: Journal of Food, 2021, v. 19, n. 1, p. 668, doi. 10.1080/19476337.2021.1953148

By:

Shi, Yi;
Yao, Huan;
Yang, Danlu;
Wu, Jinhong;
Zhang, Linnan;
Wang, Shaoyun;
Wang, Zhengwu

Publication type:

Article

Rheological, sensory, and microstructural properties of fresh and frozen/thawed mashed potatoes enriched with different proteins.

Published in:

CyTA: Journal of Food, 2018, v. 16, n. 1, p. 113, doi. 10.1080/19476337.2017.1345982

By:

Miao, Wenhua;
Hatab, Shaimaa;
Gu, Yiwei;
Wang, Lufeng;
Xu, Xiaoyun;
Pan, Siyi

Publication type:

Article

Forecasting Japan's Frozen Potato Imports.

Published in:

Journal of International Food & Agribusiness Marketing, 1992, v. 3, n. 4, p. 55, doi. 10.1300/J047v03n04_05

By:

Lin, Biing-Hwan;
Guenthner, Joseph F.;
Levi, Annette E.

Publication type:

Article

A noninvasive method for detecting frozen injuries in potatoes based on electrical impedance spectroscopy.

Published in:

Journal of Food Process Engineering, 2021, v. 44, n. 5, p. 1, doi. 10.1111/jfpe.13682

By:

Feng, Longlong;
Hou, Tiangang;
Zhang, Benhua

Publication type:

Article

EFFECT OF CRYOPROTECTANT MIXTURES ON RHEOLOGICAL PROPERTIES OF FRESH AND FROZEN/THAWED MASHED POTATOES.

Published in:

Journal of Food Process Engineering, 2011, v. 34, n. 2, p. 224, doi. 10.1111/j.1745-4530.2008.00350.x

By:

ALVAREZ, MARÍA DOLORES;
FERNÁNDEZ, CRISTINA;
CANET, WENCESLAO

Publication type:

Article

脱水预处理对冷冻紫薯花色苷损失的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 13, p. 32, doi. 10.7506/spkx1002-6630-20220621-215

By:

周新群;
冯欣欣;
孙洁;
孙静;
范新光;
江利华;
刘帮迪

Publication type:

Article

不同熟化方式对速冻熟紫薯品质的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 7, p. 48, doi. 10.7506/spkx1002-6630-20220322-259

By:

张勉羚;
牛丽亚;
涂瑾;
余莉莉;
肖建辉

Publication type:

Article

Estabilidad de papa amarilla (Solanum goniocalyx) cocida/prensada durante el almacenamiento en congelación.

Published in:

Scientia Agropecuaria, 2018, v. 9, n. 1, p. 123, doi. 10.17268/sci.agropecu.2018.01.13

By:

Quispe-Mendoza, Leonardo;
Betalleluz-Pallardel, Indira;
Vargas-Delgado, Luis;
Velezmoro-Sánchez, Carmen

Publication type:

Article

Almacenamiento de Trozos de Ñame (Dioscorea rotundata Poir) en Atmósferas Modificadas.

Published in:

Información Tecnológica, 2012, v. 23, n. 4, p. 65, doi. 10.4067/S0718-07642012000400008

By:

Andrade, Ricardo D.;
Palacio, Juan C.;
Pacheco, Waldir A.;
Betin, Robert A.

Publication type:

Article

FROZEN FRENCH-FRIED POTATOES: DIFFUSION OF MOISTURE WITHIN THE THAWED PRODUCT AND ITS RELATION TO PEFORMANCE DURING FINISH FRYING.

Published in:

Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 1, p. 87, doi. 10.1111/j.1365-2621.1973.tb02783.x

By:

BURR, HORACE K.

Publication type:

Article

FROZEN FRENCH-FRIED POTATOES. Effects of Thawing and Holding Before Finish Frying and Their Nonrelation to Starch Retrogradation.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 3, p. 392, doi. 10.1111/j.1365-2621.1971.tb06370.x

By:

BURR, HORACE K.

Publication type:

Article