Effect of microwave heat in comparison to conventional heat on the organoleptic and chemical characteristics of potatoes
1988
Al-Baldawi, A.M.
Conventional heat treated potatoes were compared organoleptically and chemically with those treated by microwave heat at 750 and 1500 watts and 2450 MHZ at different time intervals. Microwave treatments gave best organoleptic properties, complete peroxidase and polyethanol oxidase inhibition, the lowest possible phenolic compounds concentrations, and the optimum protection of starch content. Microwave treatment of 1500 watts and 2450 MHZ for 2-3 minutes was choosen as the best to organoleptic and chemical characteristics
显示更多 [+] 显示较少 [-]AGROVOC关键词
书目信息
页码
166 p.
其它主题
Propiedades fisico-quimicas; Qualite/ propriete organoleptique; Composicion quimica; Compose phenolique; Calidad/ propiedades organolepticas; Peroxidasas; Peroxydase; Propriete physicochimique; Compuestos fenolicos; Chelateur; Microondes
语言
阿拉伯
注释
18 tables; 18 graphs; 147 ref. Summaries (Ar, En)
类型
Numerical Data; Thesis; Summary; Non-Conventional
团体作者
Baghdad Univ. (Iraq). Coll. of Agriculture
1993-08-15
AGRIS AP
在Google Scholar上查找
如果您发现与此记录相关的任何错误信息，请联系 agris@fao.org
