The Canon of Potato Science: 50. The Nutritional Value of Potatoes-Reference-Cited by-同舟云学术

The Canon of Potato Science: 50. The Nutritional Value of Potatoes

Published:2007-07 Issue:3-4 Volume:50 Page:415-417
ISSN:0014-3065
Container-title:Potato Research
language:en
Short-container-title:Potato Res.

Author:

Haase N. U.

Publisher

Springer Science and Business Media LLC

Subject

Agronomy and Crop Science,Food Science,Agronomy and Crop Science,Food Science

Link

http://link.springer.com/content/pdf/10.1007/s11540-008-9060-y.pdf

Reference8 articles.

1. Blessington T, Hale AL, Scheuring DC, Miller JC (2005) Effects of cooking, storage and gamma irradiation on antioxidant activity in potato (Solanum tuberosum L.). Am J Potato Res 82:58

2. Brand-Miller J (2007) The glycemic index as a measure of health and nutritional quality: An Australian perspective. Cereal Foods World 52:41–44

3. Brown CR (2005) Antioxidants in potato. Am J Potato Res 82:163–172

4. Foot RJ, Haase NU, Grob K, Gonde P (2007) Acrylamide in fried and roasted potato products: A review on progress in mitigation. Food Addit Contam 24(S1):37–46

5. Lachman K, Hamouz K (2005) Red and purple coloured potatoes as a significant antioxidant source in human nutrition - a review. Plant, Soil and Environment 51:477–482

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