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• W2014529870 abstract "Journal of Food ScienceVolume 39, Issue 1 p. 58-60 FLAVOR AND STORAGE STABILITY OF EXPLOSION-PUFFED POTATOES: Nonenzymatic Browning J. F. SULLIVAN, J. F. SULLIVAN USDA Eastern Regional Research Center, ARS, Philadelphia, PA 19118Search for more papers by this authorR. P. KONSTANCE, R. P. KONSTANCE USDA Eastern Regional Research Center, ARS, Philadelphia, PA 19118Search for more papers by this authorM. J. CALHOUN, M. J. CALHOUN USDA Eastern Regional Research Center, ARS, Philadelphia, PA 19118Search for more papers by this authorF. B. TALLEY, F. B. TALLEY USDA Eastern Regional Research Center, ARS, Philadelphia, PA 19118Search for more papers by this authorJ. CORDING JR, J. CORDING JR USDA Eastern Regional Research Center, ARS, Philadelphia, PA 19118Search for more papers by this authorO. PANASIUK, O. PANASIUK USDA Eastern Regional Research Center, ARS, Philadelphia, PA 19118Search for more papers by this author J. F. SULLIVAN, J. F. SULLIVAN USDA Eastern Regional Research Center, ARS, Philadelphia, PA 19118Search for more papers by this authorR. P. KONSTANCE, R. P. KONSTANCE USDA Eastern Regional Research Center, ARS, Philadelphia, PA 19118Search for more papers by this authorM. J. CALHOUN, M. J. CALHOUN USDA Eastern Regional Research Center, ARS, Philadelphia, PA 19118Search for more papers by this authorF. B. TALLEY, F. B. TALLEY USDA Eastern Regional Research Center, ARS, Philadelphia, PA 19118Search for more papers by this authorJ. CORDING JR, J. CORDING JR USDA Eastern Regional Research Center, ARS, Philadelphia, PA 19118Search for more papers by this authorO. PANASIUK, O. PANASIUK USDA Eastern Regional Research Center, ARS, Philadelphia, PA 19118Search for more papers by this author First published: January 1974 https://doi.org/10.1111/j.1365-2621.1974.tb00987.xCitations: 20 Presented at the 33rd Annual Meeting of the Institute of Food Technologists in Miami Beach. The authors acknowledge N.C. Aceto, Chief. Engineering & Development Lab.; E.S. Della-Monica, Research Leader, Product Analysis: G.M. Sapers, Research Leader, Fruit & Vegetable Technology: and C. Ross and B.S. Clark, Technicians, of this Laboratory for their invaluable assistance in this storage study. Use of a company or product name does not imply approval or recommendation of the product to the exclusion of others which may also be suitable. AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onEmailFacebookTwitterLinkedInRedditWechat References Braverman, J.B.S. 1963. Nonenzymatic browning. In “Introduction to the Biochemistry of Foods”. p. 302. Elsevier Publishing Co., New York . Cording, J. Jr., Willard, M.J. Jr., Eskew, R.K., Edwards, P.W. and Sullivan, J.F. 1955. Potato flakes. A new form of dehydrated mashed potatoes. 2. Some factors influencing texture. U.S. Dept. of Agriculture, Agricultural Research Service ARS, 73–9. Cording, J. Jr., Sullivan, J.F. and Eskew, R.K. 1959. Potato flakes. A new form of dehydrated mashed potatoes. 4. Effects of cooling after precooking. U.S. Dept. of Agriculture, Agricultural Research Service, ARS 73-25. Cording, J. Jr. and Sullivan, J.F. 1973. Retarding the browning reaction in the explosion-puffing of potato pieces. Food Eng. Accepted for publication. Duncan, D.B. 1955. Multiple range and multiple F tests. Biometrics 11:1. Eisenhardt, N.H., Cording, J. Jr., Eskew, R.K. and Sullivan, J.F. 1962. Quick-cooking dehydrated vegetable pieces. 1. Properties of potato and carrot products. Food Technol. 16(5): 143. Kramer, A. and Twigg, B.A. 1962. Taste testing. In “Fundamentals of Quality Control for the Food Industry”. p. 123. Avi Publishing Co., Westport , Corm . Peryam, D.R. and Pilgrim, F.J. 1957. Hedonic scale method of measuring food preference. Food Technol. 11(4): Insert p. 32. Sapers, G.M. 1970. Flavor quality in explosion puffed dehydrated potato. 2. Flavor contribution of 2-methylpropanal, 2-methyl-butanal and 3-methylbutanal. J. Food Sci. 35: 731. Sapers, G.M., Sullivan, J.F. and Talley, F.B. 1970. Flavor quality in explosion puffed dehydrated potato. 1. A gas chromatographic method for the determination of aldehydes associated with flavor quality. J. Food Sci. 35: 728. Sapers, G.M., Osman, S.F., Dooley, C.J. and Panasiuk, O. 1971. Flavor quality of explosion puffed dehydrated potato. 3. Contribution of pyrazines and other compounds to the toasted off-flavor. J. Food Sci. 36: 93. Turkot, V.A., Sullivan, J.F., Cording, J. Jr., Eskew, R.K. and Heiland, W.K. 1967. Explosion puffed dehydrated potatoes. 3. Estimated cost of commercial production using shortened cycle. U.S. Department of Agriculture, Agricultural Research Service, ARS 73–55. Citing Literature Volume39, Issue1January 1974Pages 58-60 ReferencesRelatedInformation" @default.
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