Study on nutritional quality and volatile aroma compounds of the stir-fried shredded potatoes-Reference-Cited by-同舟云学术

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Study on nutritional quality and volatile aroma compounds of the stir-fried shredded potatoes

Published:2022-05-24 Issue:3 Volume:99 Page:191-205
ISSN:1099-209X
Container-title:American Journal of Potato Research
language:en
Short-container-title:Am. J. Potato Res.

Author:

Zhao Yuci,Wang Xiaohua,Liao Wanjun,Xu Dan^ORCID,Liu Gang

Funder

the National Key Research and Development Plan

Chinese Agriculture Research System

the Modern Agricultural Industry Technology System of Gansu Province

the National Agriculture Industry Standard Setting and Revision Program of China

Publisher

Springer Science and Business Media LLC

Subject

Agronomy and Crop Science,Plant Science

Link

https://link.springer.com/content/pdf/10.1007/s12230-022-09872-5.pdf

Reference63 articles.

1. Adebiyi, J. A., A. O. Obadina, O. A. Adebo, and E. Kayitesi. 2017. Comparison of nutritional quality and sensory acceptability of biscuits obtained from native, fermented, and malted pearl millet (Pennisetum glaucum) flour. Food Chemistry 232: 210–217.

2. Artavia, G., C. Cortés-Herrera, and F. Granados-Chinchilla. 2020. Total and resistant starch from foodstuff for animal and human consumption in Costa Rica. Current Research in Food Science 3: 275–283.

3. Bach, S., R. Y. Yada, B. Bizimungu, M. Fan, and J. A. Sullivan. 2013. Genotype by environment interaction effects on starch content and digestibility in potato (Solanum tuberosum L.). Journal of Agricultural and Food Chemistry 61 (16): 3941–3948.

4. Bethke, P. C., and S. H. Jansky. 2008. The effects of boiling and leaching on the content of potassium and other minerals in potatoes. Journal of Food Science 73 (5): H80–H85.

5. Camire, M. E., S. Kubow, and D. J. Donnelly. 2009. Potatoes and human health. Critical Reviews in Food Science and Nutrition 49 (10): 823–840.

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1. The Impact of the Individual and Combined Application of Phosphorus and Sulfur Fertilizers on Potato Tuber Flavor;Foods;2023-10-13

2. Influence of nutritional components on colour, texture characteristics and sensory properties of cooked potatoes;CyTA - Journal of Food;2023-02-10

3. Characterisation of Pasting, Structural and Volatile Properties of Potato Flour;Agriculture;2022-11-22

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