Cooking Methods and Storage Treatments of Potato: Effects on Carotenoids, Antioxidant Activity, and Phenolics-Reference-Cited by-同舟云学术

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Cooking Methods and Storage Treatments of Potato: Effects on Carotenoids, Antioxidant Activity, and Phenolics

Published:2010-07-07 Issue:6 Volume:87 Page:479-491
ISSN:1099-209X
Container-title:American Journal of Potato Research
language:en
Short-container-title:Am. J. Pot Res

Author:

Blessington Tyann,Nzaramba M. Ndambe,Scheuring Douglas C.,Hale Anna L.,Reddivari Lavanya,Miller J. Creighton

Publisher

Springer Science and Business Media LLC

Subject

Agronomy and Crop Science,Plant Science

Link

http://link.springer.com/content/pdf/10.1007/s12230-010-9150-7.pdf

Reference71 articles.

1. Al-Saikhan, M.S., L.R. Howard, and J.C. Miller, Jr. 1995. Antioxidant activity and total phenolics in different genotypes of potato (Solanum tuberosum L.). Journal of Food Science 60: 341–343.

2. Amakura, Y., Y. Umino, S. Tsuji, and Y. Tonogai. 2000. Influence of jam processing on the radical scavenging activity and phenolic content in berries. Journal of Agricultural and Food Chemistry 48: 6292–6297.

3. Ames, B.M., M.K. Shigena, and T.M. Hagen. 1993. Oxidants, antioxidants and the degenerative diseases of aging. Proceedings of the National Academy of Sciences of the United States of America 90: 7915–7922.

4. Andlauer, W., C. Stumpf, M. Hubert, A. Rings, and P. Fürst. 2003. Influence of cooking process on phenolic marker compounds of vegetables. International Journal for Vitamin and Nutrition Research 73: 152–159.

5. Bhushan, B., and P. Thomas. 1990. Effects of γ irradiation and storage temperature on lipoxygenase activity and carotenoid disappearance in potato tubers (Solanum tuberosum L.). Journal of Agricultural and Food Chemistry 38: 1589–1590.

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