Compositional changes on colored and light-yellow-fleshed potatoes subjected to two cooking processes-Reference-Cited by-同舟云学术

Compositional changes on colored and light-yellow-fleshed potatoes subjected to two cooking processes

Published:2016-12-08 Issue:2 Volume:15 Page:241-248
ISSN:1947-6337
Container-title:CyTA - Journal of Food
language:en
Short-container-title:CyTA - Journal of Food

Author:

Silveira Ana Cecilia¹²,Falagán Natalia³,Aguayo Encarna³,Vilaró Francisco⁴,Escalona Victor Hugo²

Affiliation:

1. Poscosecha de Frutas y Hortalizas. Departamento de Producción de Vegetal. Facultad de Agronomía, Universidad de la República, Montevideo, Uruguay

2. Centro de Estudio Postcosecha (CEPOC), Facultad de Ciencias Agronómicas, Universidad de Chile, Santiago, Chile

3. Grupo de Postrecolección y Refrigeración. Departamento de Ingeniería de Alimentos y del Equipamiento Agrícola, Universidad Politécnica de Cartagena, Cartagena, España

4. Instituto Nacional de Investigación Agropecuaria, Estación Experimental Wilson Ferreira Aldunate, Canelones, Uruguay

Funder

Comisión Nacional de Investigación Científica y Tecnológica

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/19476337.2016.1243155

Reference43 articles.

1. Andean Potato Cultivars (Solanum tuberosum L.) as a Source of Antioxidant and Mineral Micronutrients

2. Influence of environment and genotype on polyphenol compounds and in vitro antioxidant capacity of native Andean potatoes (Solanum tuberosum L.)

3. Phenolic constituents levels in cv. Agria potato under microwave processing

4. Intra-laboratory validation of microplate methods for total phenolic content and antioxidant activity on polyphenolic extracts, and comparison with conventional spectrophotometric methods

5. Use of a free radical method to evaluate antioxidant activity

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