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Keyword

potato processing

Description: The industrial and small-scale transformation of potatoes into food products and other processed goods, including associated production and efficiency methods.
OpenAlex ID: keywords/potato-processing
Potato Glycoalkaloids: Chemistry, Analysis, Safety, and Plant Physiology
1997 · Mendel Friedman, Gary M. McDonald, et al. · Critical Reviews in Plant Sciences · 461
Progress of potato staple food research and industry development in China
2017 · Hong ZHANG, Fen XU, et al. · Journal of Integrative Agriculture · 348
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Advances in Potato Chemistry and Technology
2009 · Elsevier eBooks · 246
Potato Science and Technology
1989 · G. Lisińska, W. Leszczyński · Medical Entomology and Zoology · 205
Potatoes: Production, storing, processing
1969 · Ora Smith · American Journal of Potato Research · 192
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Advances in Potato Chemistry and Technology
2016 · Elsevier eBooks · 178
Overview of Pulsed Electric Fields Processing for Food
2014 · Stefan Toepfl, Claudia Siemer, et al. · Elsevier eBooks · 166
Chlorogenic acid content of fresh and processed potatoes determined by ultraviolet spectrophotometry
1992 · Lan. Dao, Mendel. Friedman · Journal of Agricultural and Food Chemistry · 166
Pulsed electric fields and their impact on the diffusion characteristics of potato slices
2011 · A. Janositz, A.-K. Noack, et al. · LWT · 164
Impact of pulsed electric field (PEF) pretreatment on process performance of industrial French fries production
2018 · T. Fauster, D. Schlossnikl, et al. · Journal of Food Engineering · 153
Overview of water usage and wastewater management in the food and beverage industry
2014 · Katerina Valta, Tatjana Kosanovic, et al. · Desalination and Water Treatment · 147
The Biotechnology of Ethanol
2000 · Röhr, Max · Wiley eBooks · 135
A novel combination of methane fermentation and MBR — Kubota Submerged Anaerobic Membrane Bioreactor process
2009 · M. Kanai, V. Ferre, et al. · Desalination · 128
Impact of potato processing on nutrients, phytochemicals, and human health
2016 · Amber N. Furrer, Mohammad Chegeni, et al. · Critical Reviews in Food Science and Nutrition · 124
Composition of Phenolic Compounds and Glycoalkaloids α-Solanine and α-Chaconine during Commercial Potato Processing
2009 · Jens Mäder, Harshadrai Rawel, et al. · Journal of Agricultural and Food Chemistry · 122
Genetic and environmental control of potato glycoalkaloids
1984 · S. L. Sinden, L. L. Sanford, et al. · American Journal of Potato Research · 117
Enhancement of the Primary Flavor Compound Methional in Potato by Increasing the Level of Soluble Methionine
2003 · Rong Di, Jungsup Kim, et al. · Journal of Agricultural and Food Chemistry · 94
Effect of processing on potato starch: In vitro availability and glycaemic index
2000 · A. García-Alonso, I. Goñi · Food / Nahrung · 89
Co-Product Feeds: Animal Feeds from the Food and Drinks Industries
2001 · R. Crawshaw · 84
Antimicrobial Efficacy of a Peroxyacetic/Octanoic Acid Mixture in Fresh‐Cut‐Vegetable Process Waters
2000 · J.D. Hilgren, J.A. Salverda · Journal of Food Science · 84
Potato: production, processing, and products.
1991 · D. K. Salunkhe, S. S. Kadam, et al. · CRC Press eBooks · 82
Potato after-cooking darkening
2004 · Gefu Wang-Pruski, Jerzy Nowak · American Journal of Potato Research · 79
Lenape: A new potato variety high in solids and chipping quality
1968 · R. V. Akeley, W. R. Mills, et al. · American Journal of Potato Research · 78
Off-Flavors in Potato Products, Autoxidation of Potato Granules
1961 · R. G. Buttery, C. E. Hendel, et al. · Journal of Agricultural and Food Chemistry · 77
Potato Processing for the Consumer: Developments and Future Challenges
2008 · M. J. H. Keijbets · Potato Research · 76
Works count: 2,477
Citation count: 8,480
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