Effect of Calcium Fertilization on Processing Properties and Storability of Frozen French Fries

The effect of calcium fertilization on the processing properties and storability of frozen French fries was investigated using three different varieties of processing-type potatoes, namely Toyoshiro (TS), Kitahime (KH) and Snowden. We attempted to understand the possible mechanisms contributing to q...

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Veröffentlicht in:	FOOD SCIENCE AND TECHNOLOGY RESEARCH 2016, Vol.22(4), pp.451-459
Hauptverfasser:	Murayama, Daiki, Sakashita, Yasuha, Yamazawa, Tomoka, Nakata, Kazuma, Shinbayashi, Yurina, Palta, Jiwan, Tani, Masayuki, Yamauchi, Hiroaki, Koaze, Hiroshi
Format:	Artikel
Sprache:	eng
Schlagworte:	Calcium calcium fertilization Cell walls Chelation Fast food industry Fertilization Food service French fries frozen storability oil uptake Pectin Potatoes processing properties Properties (attributes) Starch texture Variance analysis
Online-Zugang:	Volltext
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