| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10542694 | Food Chemistry | 2012 | 10 Pages |
Abstract
⺠In this work we compare organic and conventional potato powder. ⺠Blanching is the pretreatment used for its lower cost and reduction of acrylamide. ⺠At steam pressure of 0.2 MPa and 2 rpm there is a minimal nutritional loss. ⺠The very low aw, avoids the microbial growth and provide a long and safe shelf life. ⺠Organic and conventional potato powders are equivalent as nutrient content.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Petronia Carillo, Domenico Cacace, Stefania De Pascale, Mariateresa Rapacciuolo, Amodio Fuggi,