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Cooked potatoes changes

Stationary point for PME activity was not calculated because of the low percentage of explained variability of the model. However, from the shape of the plots it seems reasonable to assume the existence of a relationship between the increase in PME activity and firmer texture (Figure 7.15), suggesting that the changes in the composition of the cell wall caused by the PME activity contribute to the firmness of frozen cooked potatoes (cv. Kennebec). [Pg.208]

Nourian, F., Ramaswamy, H. S, Kushalappa, A. C. (2003). Kinetic changes in cooking quality of potatoes stored at different temperatures. Journal of Food Engineering, 60,257-266. [Pg.247]

Table H2.3.2 Changes in the Texture of Potatoes Cooked to Various Center Temperatures"... Table H2.3.2 Changes in the Texture of Potatoes Cooked to Various Center Temperatures"...
See other pages where Cooked potatoes changes is mentioned: [Pg.81]    [Pg.168]    [Pg.203]    [Pg.254]    [Pg.255]    [Pg.258]    [Pg.516]    [Pg.128]    [Pg.54]    [Pg.30]    [Pg.348]    [Pg.314]    [Pg.258]    [Pg.128]    [Pg.231]    [Pg.420]    [Pg.76]    [Pg.167]    [Pg.180]    [Pg.182]    [Pg.194]    [Pg.199]    [Pg.199]    [Pg.200]    [Pg.202]    [Pg.202]    [Pg.203]    [Pg.249]    [Pg.257]    [Pg.269]    [Pg.280]    [Pg.320]    [Pg.362]    [Pg.384]    [Pg.1189]    [Pg.32]    [Pg.220]    [Pg.165]    [Pg.304]    [Pg.759]    [Pg.164]    [Pg.52]    [Pg.234]    [Pg.209]    [Pg.100]   
See also in sourсe #XX -- [ Pg.256 ]



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Cooked potatoes

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