A possible relation between the degree of after-cooking discoloration and the optical density of extracts of ontario potatoes-Reference-Cited by-同舟云学术

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A possible relation between the degree of after-cooking discoloration and the optical density of extracts of ontario potatoes

Published:1958-06 Issue:6 Volume:35 Page:543-552
ISSN:1099-209X
Container-title:American Potato Journal
language:en
Short-container-title:American Potato Journal

Author:

Hunsader Mercedes L.,Hanning Flora

Publisher

Springer Science and Business Media LLC

Subject

Agronomy and Crop Science,Plant Science

Link

http://link.springer.com/content/pdf/10.1007/BF03010437.pdf

Reference16 articles.

1. Bowman, Ferne, and Flora Hanning. 1949. Procedures that reduce darkening of cooked potatoes. Jour. Agr. Res. 78: 327–636.

2. ———— and —————. 1951. A study of blackening and fluorescence in potatoes. Food Res. 16: 462–468.

3. Cheng, Ruth C., and Flora Hanning. 1955. Phenolic compounds in potato tissue. Food Res. 20: 506–511.

4. Clagett, C. O., and W. E. Tottingham. 1941. The reducing substance and phenolic-compound content of the potato tuber in relation to discoloration after cooking. Jour. Agr. Res. 62: 349–358.

5. Clark, W. L., Nell Mondy. K. Bedrosian, R. A. Ferrari and Catherine A. Michon. 1957. Phenolic content and enzymatic activity of two varieties of potatoes. 1. Preliminary report. Food Tech. 11: 297–301.

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