Comparison of water and infrared blanching methods for processing performance and final product quality of French fries-Reference-Cited by-同舟云学术

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Comparison of water and infrared blanching methods for processing performance and final product quality of French fries

Published:2014-01 Issue: Volume:121 Page:135-142
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Bingol Gokhan,Wang Bei,Zhang Ang,Pan Zhongli,McHugh Tara H.

Publisher

Elsevier BV

Subject

Food Science

Reference52 articles.

1. Low-temperature blanch improves textural quality of French-fries;Aguilar;Journal of Food Science,1997

2. Effect of preheating on potato texture;Andersson;Critical Reviews in Food Science and Nutrition,1994

3. Anon, 2012. Furnaces and Boilers. (accessed 01.02.13).

4. Anon, 2013a. Energy Efficiency & Industrial Boiler Efficiency, An industry Perspective. (accessed 01.02.13).

5. Anon, 2013b. Energy Conversion Tables. (accessed 09.02.13).

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