Advanced search
Publication Cover
International Journal of Food Properties Volume 16, 2013 - Issue 8
Submit an article Journal homepage
2,758
Views
8
CrossRef citations to date
0
Altmetric
Original Articles

Sensory and Texture Properties of Mashed Potato Incorporated with Inulin and Olive Oil Blends

María Dolores Álvarez Department of Characterization, Quality and Safety, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, SpainCorrespondence[email protected]
,
Cristina Fernández Department of Characterization, Quality and Safety, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain
,
María Dolores Olivares Department of Characterization, Quality and Safety, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain
,
María José Jiménez USAS, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain
&
Wenceslao Canet Department of Characterization, Quality and Safety, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain
Pages 1839-1859 | Received 11 Mar 2011, Accepted 29 Jul 2011, Published online: 14 Jun 2013

Citations (8)

Keep up to date with the latest research on this topic with citation updates for this article.

Subscribe to citation updates

Read on this site (3)

A.E. Furey, U. Hoeche & F. Noci. (2022) Comparison of Physico-Chemical and Sensory Properties of Fish Spread Emulsions Manufactured Using Herring (Clupea Harengus) Milt, Cod (Gadus Morhua) Roe and Plaice (Pleuronectes Platessa) Roe. Journal of Culinary Science & Technology 0:0, pages 1-18.
Read now
Ravipat Lapchareonsuk & Panmanas Sirisomboon. (2015) Sensory Quality Evaluation of Rice Using Visible and Shortwave Near-Infrared Spectroscopy. International Journal of Food Properties 18:5, pages 1128-1138.
Read now
Alexandra Tauferova, Bohuslava Tremlova, Josef Bednar, Jozef Golian, Radoslav Zidek & Vladimir Vietoris. (2015) Determination of Ketchup Sensory Texture Acceptability and Examination of Determining Factors as a Basis for Product Optimization. International Journal of Food Properties 18:3, pages 660-669.
Read now

Articles from other publishers (5)

Yufang Guan, Guohua Zhao & Siwatt. Thaiudom. (2022) Evaluation of the physico-chemical properties of potato starch-based foods and their interactions with milk protein and soybean oil. Food Chemistry: X 16, pages 100495.
Crossref
Beatriz Herranz, Adrián Martínez & María Dolores Alvarez. (2019) Influence of Fiber Addition on White Sauces Made with Corn Starch: Effect on Their Freezing/Thawing Stability. Journal of Food Science 84:8, pages 2128-2138.
Crossref
Madhu Sharma, Eleana Kristo, Milena Corredig & Lisa Duizer. (2017) Effect of hydrocolloid type on texture of pureed carrots: Rheological and sensory measures. Food Hydrocolloids 63, pages 478-487.
Crossref
Juan Liu, Denglin Luo, Ruihong Chen, Baocheng Xu & Jianxue Liu. (2016) Effects of Short-Chain Inulin on Quality of Chinese Steamed Bread. Journal of Food Quality 39:4, pages 255-263.
Crossref
María Dolores Álvarez Torres & Wenceslao Canet Parreño. 2016. Advances in Potato Chemistry and Technology. Advances in Potato Chemistry and Technology 403 457 .

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Order Reprints Request Corporate Permissions

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

Request Academic Permissions

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.

Related research

People also read lists articles that other readers of this article have read.

Recommended articles lists articles that we recommend and is powered by our AI driven recommendation engine.

Cited by lists all citing articles based on Crossref citations.
Articles with the Crossref icon will open in a new tab.