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

All of RECERCAT

To access the full text documents, please follow this link: http://hdl.handle.net/2117/130010

Title:	Effect of citric acid on browning of fresh-cut potatoes and on texture after frying
Author:	Alvares Amaral, Rivia; Benedetti, Benedito Carlo; Pujolà Cunill, Montserrat; Achaerandio Puente, María Isabel
Other authors:	Universitat Politècnica de Catalunya. Departament d'Enginyeria Agroalimentària i Biotecnologia; Universitat Politècnica de Catalunya. GINEMQUAL - Gestió Integrada de Nematodes Fitoparàsits i dels Efectes sobre el Rendiment i Qualitat de la Collita
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.
Subject(s):	-Àrees temàtiques de la UPC::Enginyeria agroalimentària::Agricultura -French fries -Solanum tuberosum L. -browning -minimal processing -refrigeration -package -French fries -Patates com a aliment
Rights:	Attribution-NonCommercial-NoDerivs 3.0 Spain http://creativecommons.org/licenses/by-nc-nd/3.0/es/
Document type:	Article - Updated version Article
Published by:	International Society for Horticultural Science
Share: