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chapter page 1 History of Potato Processing
Structure and Chemical Composition of the Potato Tuber
19 other sections not shown
antioxidants areas ascorbic acid blanching browning calcium cent Chem chemical content of potatoes crop darkening decrease dehydrated dehydrated potatoes diced discoloration disease drier drum dry matter content effect Expt factors fertilizer flavor Food Technol French fries frozen frying harvest heat increase Katahdin late blight low temperatures maleic hydrazide mashed potatoes maturity method moisture content nitrogen non-enzymatic browning operation oxidation packaging peeled potatoes peelers peeling losses periderm plants Potato Chip Inst potato chips potato flour potato granules potato products potato starch potato tubers potato varieties pre-peeled Proc processors protein pulp rancidity raw material raw potatoes reducing sugars removed Research result Russet Burbank salt scab Schwimmer Sebago slices Smith sodium sodium bisulfite soft rot soil solanine solution specific gravity spray sprout steam stored sucrose sulfite sulfur dioxide surface texture tion tissue trimming tubers U. S. Dept vegetables vines white potatoes yield