ANALYTICAL METHODS FOR QUALITY CONTROL OF DRIED POTATO FLAKES = METHODES ANALYTIQUES SUR LE CONTROLE DE QUALITE DES FLOCONS DE POMMES DE TERRE DESHYDRATEESLOLIGER J; JENT A.1983; AMERICAN POTATO JOURNAL; ISSN 0003-0589; USA; DA. 1983; VOL. 60; NO 7; PP. 511-525; ABS. SPA; BIBL. 13 REF.; 9 FIG./TABL.Article

DETERMINATION OF TRACE ELEMENTS IN BIOLOGICAL SAMPLES BY ENERGY-DISPERSIVE X-RAY FLUORESCENCE ANALYSIS = DOSAGE DES ELEMENTS TRACE DANS DES ECHANTILLONS BIOLOGIQUES PAR ANALYSE DE FLUORESCENCE DE RX PAR DISPERSION D'ENERGIELIESER KH; SCHMIDT R; BOWITZ R et al.1983; FRESENIUS ZEITSCHRIFT FUER ANALYTISCHE CHEMIE; ISSN 0016-1152; DEU; DA. 1983; VOL. 314; NO 1; PP. 41-43; BIBL. 2 REF.; 2 FIG./2 TABL.Article

INTERRELATIONSHIPS OF QUALITY TESTING METHODS AND RELATIVE EFFECTIVENESS OF SURFACTANTS ON POTATO FLAKE QUALITY = CORRELATIONS ENTRE LES METHODES D'EVALUATION DE LA QUALITE ET DE L'EFFICACITE RELATIVE D'AGENTS DE SURFACE QUANT A LA QUALITE DES FLOCONS DE POMMES DE TERRELULAI EC.1983; AMERICAN POTATO JOURNAL; ISSN 0003-0589; USA; DA. 1983; VOL. 60; NO 6; PP. 441-448; ABS. SPA; BIBL. 12 REF.; 6 TABL.Article

OBJECTIVE METHODS FOR TESTING POTATO FLAKE QUALITY AS INFLUENCED BY FREE STARCH AND SURFACTANTS = METHODES OBJECTIVES POUR L'EVALUATION DE L'INFLUENCE DE L'AMIDON LIBRE ET DES AGENTS DE SURFACE SUR LA QUALITE DES FLOCONS DE POMMES DE TERRELULAI EC.1983; AMERICAN POTATO JOURNAL.; ISSN 0003-0589; USA; DA. 1983; VOL. 60; NO 2; PP. 85-98; ABS. SPA; BIBL. 18 REF.; 3 FIG./6 TABL.Article

Loss of amino acids and water soluble vitamins during potato processing = Pertes en acides aminés et en vitamines hydrosolubles au cours de la transformation des pommes de terreSULLIVAN, J. F; KOZEMPEL, M. F; EGOVILLE, M. J et al.Journal of food science. 1985, Vol 50, Num 5, pp 1249-1253, issn 0022-1147Article

Quantification of starch-lipid inclusion complexes in potato flakes = Quantification des complexes d'inclusion amidon-lipides dans des flocons de pomme de terreROBINSON, J. L; SOLMS, J.Lebensmittel - Wissenschaft + Technologie. 1984, Vol 17, Num 5, pp 290-292, issn 0023-6438Article

Drum drying potato flakes - A predictive model = Séchage sur tambour des flocons de pomme de terre. Modèle de prévisionKOZEMPEL, M. F; SULLIVAN, J. F; CRAIG, J. C. JR et al.Lebensmittel - Wissenschaft + Technologie. 1986, Vol 19, Num 3, pp 193-197, issn 0023-6438Article

Effect of the add-back process on the free amino acid pool of potatoes = Effets du procédé «Add-back» sur le profil en acides aminés libres des pommes de terreGOLAN-GOLDHIRSH.Zeitschrift für Lebensmittel-Untersuchung und -Forschung. 1986, Vol 182, Num 1, pp 29-32, issn 0044-3026Article

Nachweis einer Lipidperoxidation in wasserarmen Lebensmitteln durch analyse der Monohydroxyfettsäuren = Détection, par analyse des acides gras monohydroxy, de la peroxydation des lipides dans les produits alimentaires à faible teneur en eau = Detection of lipid peroxidation in low-moisture foods by analysis of the monohydroxy fatty acidsSONDERMANN, C; GROSCH, W.Zeitschrift für Lebensmittel-Untersuchung und -Forschung. 1984, Vol 178, Num 4, pp 260-265, issn 0044-3026Article

Anwendung von Kartoffelgranulat in Brot und Feinen Backwaren = Application of potato granules in bread and other baked goodsSTUTE, R.Getreide, Mehl und Brot (1972). 1995, Vol 49, Num 3, pp 160-165, issn 0367-4177Article

HERSTELLUNG VON GRANULATAEHNLICHEN PRODUKTEN AUS WALZENGETROCKNETEN KARTOFFELFLOCKEN = PREPARATION DE PRODUITS GRANULEUX A PARTIR DE FLOCONS DE POMME DE TERRE OBTENUS PAR SECHAGE SUR CYLINDRESESCHER F; ROTACH P; DENZLER A et al.1981; LEBENSM.-WISS.+TECHNOL.; ISSN 0023-6438; CHE; DA. 1981; VOL. 14; NO 5; PP. 260-267; ABS. ENG; BIBL. 27 REF.Article

Snacks : trouver le meilleur mélange d'amidons = Snacks(food) : to find the best mixtures of starchesLEROY, C.RIA. Revue économique et technique de l'industrie alimentaire européenne. 1998, Num 576, pp 55-56, issn 0035-4244Article

Ascorbic acid determination in processed potatoes = Dosage de l'acide ascorbique dans les pommes de terre transforméesEGOVILLE, M. J; SULLIVAN, J. F; KOZEMPEL, M. F et al.American potato journal. 1988, Vol 65, Num 2, pp 91-97, issn 0003-0589Article

The Role of Oxylipins and Antioxidants on Off-Flavor Precursor Formation during Potato Flake ProcessingGOSSET, Virginie; GÖBEL, Cornelia; LAINE, Gaëlle et al.Journal of agricultural and food chemistry (Print). 2008, Vol 56, Num 23, pp 11285-11292, issn 0021-8561, 8 p.Article

Sur une demande d'autorisation d'emploi de plusieurs additifs dans les purées de pommes de terre en floconsDESGREZ, P.Bulletin de l'Académie nationale de médecine. 1986, Vol 170, Num 9, pp 1209-1211, issn 0001-4079Article

Properties of an extruded product prepared from potato flakes and chicken thigh meatING-JENQ, J; CAMIRE, M. E; BUSHWAY, A. A et al.Food science and technology international. 1997, Vol 3, Num 6, pp 451-458, issn 1082-0132Article

Presence and growth of Bacillus cereus in dehydrated potato flakes and hot-held, ready-to-eat potato products purchased in New ZealandTURNER, Nicola J; WHYTE, Rosemary; HUDSON, J. Andrew et al.Journal of food protection. 2006, Vol 69, Num 5, pp 1173-1177, issn 0362-028X, 5 p.Article

Analytical applications of cylindrical carbon fiber microelectrodes. Simultaneous voltammetric determination of phenolic antioxidants in foodAGUI, M. L; REVIEJO, A. J; YANEZ-SEDENO, P et al.Analytical chemistry (Washington, DC). 1995, Vol 67, Num 13, pp 2195-2200, issn 0003-2700Article

Study of precursors responsible for off-flavor formation during storage of potato flakesLAINE, Gaëlle; GÖBEL, Cornelia; DU JARDIN, Patrick et al.Journal of agricultural and food chemistry (Print). 2006, Vol 54, Num 15, pp 5445-5452, issn 0021-8561, 8 p.Article

Potential use of electron spin resonance spectroscopy for evaluating the oxidative status of potato flakesNISSEN, Lise R; HUYNH-BA, Tuong; PETERSEN, Mikael Agerlin et al.Food chemistry. 2002, Vol 79, Num 3, pp 387-394, issn 0308-8146, 8 p.Article

Vitamin C stability during preparation and storage of potato flakes and reconstituted mashed potatoesWANG, X. Y; KOZEMPEL, M. G; HICKS, K. B et al.Journal of food science. 1992, Vol 57, Num 5, pp 1136-1139, issn 0022-1147Article

Composition of Phenolic Compounds and Glycoalkaloids α-Solanine and α-Chaconine during Commercial Potato ProcessingMADER, Jens; RAWEL, Harshadrai; KROH, Lothar W et al.Journal of agricultural and food chemistry (Print). 2009, Vol 57, Num 14, pp 6292-6297, issn 0021-8561, 6 p.Article

Catalytic-voltammetric determination of the antioxidant tert-butylhydroxyanisole (BHA) at a nickel phthalocyanine modified carbon paste electrodeRUIZ, M. A; CALVO, M. P; PINGARRON, J. M et al.Talanta (Oxford). 1994, Vol 41, Num 2, pp 289-294, issn 0039-9140Article

Compaction and flow of potato starch and potato granulesHALLIDAY, P. J; SMITH, A. C.Food science and technology international. 1997, Vol 3, Num 5, pp 333-342, issn 1082-0132Article

Preparation of a polypyrrole electrode modified with a nickel phthalocyanine complex. Application to the determination of an antioxidant (propylgallate) in foodsDE LA FUENTE, C; ACUNA, J. A; VAZQUEZ, M. D et al.Talanta (Oxford). 1997, Vol 44, Num 4, pp 685-695, issn 0039-9140Article