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CHANGES IN NUTRIENT COMPOSITION OF DEHYDRATED POTATO PRODUCTS DURING COMMERCIAL PROCESSING

✍ Scribed by JORG AUGUSTIN; B. G. SWANSON; S. F. POMETTO; C. TEITZEL; W.E. ARTZ; C-P. HUANG

Book ID
108804068
Publisher
Institute of Food Technologists
Year
1979
Tongue
English
Weight
514 KB
Volume
44
Category
Article
ISSN
0022-1147

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## Abstract Some in‐vivo and in‐vitro characteristics of pectin methylesterase (PME) from cell wall and whole potato tuber were determined and its role was elucidated in the pre‐cooking and cooling steps of commercial dehydrated mashed potato production. The isolated cell walls contained 16.3% anhy