Improvement of the color of potato chips from cold-stored tubers by pretreatment with ultrasonication.
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DOI: 10.1002/jsfa.14006
Abstract: BACKGROUND Low-temperature sweetening is a crucial aspect in the potato chips industry because of the initiation of browning. The present study aimed to investigate the effect of ultrasonication on the concentrations of reducing sugars, sucrose,… read more here.
Keywords: potato chips; chips cold; stored tubers; cold stored ... See more keywords
Importance of 1,4-dimethylnaphthalene in maintaining the quality of stored tubers of Asterix and Challenger cultivars
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DOI: 10.1590/fst.10521
Abstract: Potato is the most relevant tuber in the world (Zhang et al., 2019). Brazilian harvest reached 3.67 million tons in 2021. The Minas Gerais state alone produced 1.21 million tons of potatoes tubers (Instituto Brasileiro… read more here.
Keywords: quality stored; quality; dimethylnaphthalene maintaining; maintaining quality ... See more keywords