G
Grażyna Gołubowska
Researcher at University of Wrocław
Publications - 5
Citations - 325
Grażyna Gołubowska is an academic researcher from University of Wrocław. The author has contributed to research in topics: French fries & Blanching. The author has an hindex of 5, co-authored 5 publications receiving 305 citations.
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The effects of oils and frying temperatures on the texture and fat content of potato crisps
TL;DR: In this article, the effects of oils and frying temperatures on fat content and texture of potato crisps were determined by gas chromatography, and the results showed that the amount of fat absorbed by the crisps, as well as their texture, depended on the kind of oil used for frying.
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Structural changes of potato tissue during French fries production
TL;DR: In this article, the structure of potato tissue and the contents of non-starch polysaccharides and lignin in potatoes at particular stages of French fries production were determined using a Leo-435VP scanning electron microscope.
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Changes of glycoalkaloids and nitrate contents in potatoes during chip processing
TL;DR: In this paper, changes in the glycoalkaloids, α-solanine and α-chaconine, and nitrate contents in potatoes of two varieties, Karlena and Saturna, were investigated during chip processing.
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Influence of harvest date on glycoalkaloid contents of three potato varieties
TL;DR: The peeling of tubers caused a decrease of α-solanine and α-chaconine contents in the investigated potatoes and this obscured the differences between varieties, regardless of the glycoalkaloid contents in tubers before peeling.
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Changes of polysaccharide content and texture of potato during French fries production
TL;DR: In this paper, the changes in non-starch polysaccharide and lignin contents of potato during French fries production and also the relationship between the texture of the finished product and half-products, as a result of processing at each stage under investigation.