Agblor, A. and Scanlon, M. (2000). Processing
conditions influencing the physical properties of
french fried potatoes. American Journal of Potato
Research, 43, 163-178.
Akdeniz, N. (2004). Effects of different batter
formulations on quality of deep-fat fried carrot
slices. A Msc thesis Submitted to the Graduate
School of Natural and Applied Sciences of
Middle East Technical University. 104p.
Binner, S., Jardine, W. G., Renard, C. M. and Jarvis,
M. C. (2000). Cell wall modifications during
cooking of potatoes and sweet potatoes. Journal
of Food Science & Agricalture, 80, 216-218.
Considin, D. M. and Considin, P. E. (1982).
Encyclopedia of food and food production, New
York: UNR.
Daraei Garmekhani, A., Mirzaei, H., Maghsoudloo, Y.
and Kashani nejad, M. (2008). Evaluation of
effect of pre-drying on oil uptake and quality of
potato French fries. Journal of.Agricalture
Sciences and Natural Resources, 14(3). (In Farsi)
Falahi, M. (1996). Potato Science and Technology.
Mashhad: Barsava. (In Farsi)
Gordon, R. B. (1990). Snack Food. New York: Van
Nostrand Reinhold.
Gupta, P., Shivhare, U. and Bawa, A. (2000). Studies
on kinetics and quality of French fries. Drying
Technology, 18, 311-321.
Hadad Khodaparast, M. H. (1993). Edible oils
technology. Mashhad: Ferdosi Mashhad
University. (In Farsi).
Jafarian, S. (2000). Effect of pre heating and use of
some of hydrocolloids in reduction oil uptake and
quality of potato French fries. A thesis Submitted
to Msc degree of food science and technology,
Isfahan University of technology. (In Farsi)
Kaymak, F. and Kincal, N. S. (1994). Apparent
diffusivities of reducing sugars in potato strips
blanched in water. International Journal of Food
Science & Technology, 29, 63-70.
Krokida, M. K., Oreopoulou, V., Maroulis, Z. B. and
Marinos-Kouris, D. (2001). Effect of pre-drying
on quality of French fries. Journal of Food
Engineering, 49, 347- 354.
Lulai, E. C. and Orr, P. H. (1979). Influence of potato
specific gravity on yield and oil content of chips.
American Potato Journal, 56, 379-390.
Tajner, A., Figiel, A. and Carbonell, A. (2008). Effect
of potato strip size and pre-drying method on
French fries quality. European Food Research
Technology, 227, 757-766.
Moreno, M. C. and Bouchon, P. (2008). A Different
perspective to study the effect of freeze, air, and
osmotic drying on oil absorption during potato
frying. Journal of Food Science, 73(3), 122-128.
Moyano, P. C., Troncoso, E. and Pedreschi, F. (2007).
Modeling texture kinetics during thermal
processing of potato products. Food Science &
Technology, 72(2), 102-107.
Yam, K. A. and Papadakis, S. E. (2004). A simple
digital imaging method for measuring and
analyzing color of food surfaces. Journal of Food
Engineering, 61, 137–142.
Zehlender, G. W., Powerlson, M. L., Jonsson, R.
K. and Roman, K. V. (1994). Advanced in potato
pest biology and management. Minnestoa :APS
Press.
)
