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Potato tissue

Friedman, M., Bautista, F. F. (1995). Inhibition of polyphenol oxidase by thiols in the absence and presence of potato tissue suspensions. J. Agric. Food Chem., 43, 69-76. [Pg.156]

It has been stated that the differences in optimum conditions for stepwise blanching proposed by various researchers are due to the levels of PME enzyme activity occurring in the different potato varieties used, and that this is affected by the maturity of the potato and the season. Canet et al. (2005c) kept potato tubers (cv. Kennebec) in refrigerated storage, and firmness and PME activity were periodically sampled over a period of 80 days. The PME activity of potato tissues blanched at 60, 70, and 80°C for varying periods of time was measured (Figure 7.4a). [Pg.186]

PME activity increased by about 65% in the fresh tubers after 20 min at 60° C, but after 60 min it declined to about 40% of its original value. At 60°C, PME in potato tissue (ev. Kennebec) appears to have a relatively short inactivation time, or possibly its optimum activation temperature is <60°C. In this experiment also, PME aetivity deelined to less than 10% of its original value after 5 min at 70° C, and no aetivity at all was detected when the time at this temperature was prolonged. Similarly, no PME activity was detected in samples blanehed at 80°C. In potato tubers (cvs. Nicola and Irene), Van Dijk et al. (2002) found that the PME activity tended to remain eonstant during preheating at 60°C for 60 min. [Pg.187]

Figure 7.8 Shear force (log scale) versus number of temperature fluctuations applied in the ranges —24 to —18 °C and —18 to —6 °C for unpackaged and pre-packaged frozen potato tissue. Figure 7.8 Shear force (log scale) versus number of temperature fluctuations applied in the ranges —24 to —18 °C and —18 to —6 °C for unpackaged and pre-packaged frozen potato tissue.
Figure 7.10 Arrhenius plots of In apparent rate constants vs. reciprocal absolute temperature for potato tissue treated in water. Figure 7.10 Arrhenius plots of In apparent rate constants vs. reciprocal absolute temperature for potato tissue treated in water.
Alvarez, M. D., Canet, W. (1997). Effect of pre-cooling and freezing rate on mechanical strength of potato tissues (cv Monalisa) at freezing temperatures. Z. Lebensm. Unters. Forsch. A., 205,282-289. [Pg.213]

Alvarez, M. D., Canet, W. (2002). A comparison of various rheological properties for modelling the kinetics of thermal softening of potato tissue (cv. Monalisa) by water cooking and pressure steaming. Int. J. Food Sci. Technol., 37, 41-55. [Pg.213]

Alvarez, M. D., Morillo, M. J., Canet, W. (1999). Optimisation of freezing process with pressure steaming of potato tissues c Monalisa). J. Sci FoodAgric., 79,1237-1248. [Pg.213]

Luscher, C., Sehluter, O., Knorr, D. (2005). High pressure-low temperature processing of foods Impaet on cell membranes, texture, color and visual appearance of potato tissue. Inn. Food Sci. Emerg. Technol., 6, 59-71. [Pg.216]

Rahardjo, B., Sastry, K. (1993). Kinetics of softening of potato tissue during thermal treatment. Trans. 1. ChemE., 77,235-241. [Pg.217]

Schluter, 0.,Urrutia-Benet, G. U., Heinz, V., Knorr,D. (2004). Metastable states of water and ice during pressure-supported freezing of potato tissue. Biotechnol. Progress, 20, 799-810. [Pg.218]

Sloughing or disintegration of potatoes during cooking is a major attribute of texture that can be measured directly. In these tests the potato sample is cooked and sieved, and the mass of the remaining cooked potato tissue on the sieve is recorded (see for example Hejlova et al., 2006). [Pg.227]

Martens and Thybo (2000) used digital image analysis of scanning electron microscope images of potato tissue and of starch to successfully relate microstmcture characteristics to textural properties. [Pg.227]


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