Trypsin inhibitor, antioxidant and antimicrobial activities as well as chemical composition of potato sprouts originating from yellow- and colored-fleshed varieties-Reference-Cited by-同舟云学术

Trypsin inhibitor, antioxidant and antimicrobial activities as well as chemical composition of potato sprouts originating from yellow- and colored-fleshed varieties

Published:2019-08-27 Issue:1 Volume:55 Page:42-51
ISSN:0360-1234
Container-title:Journal of Environmental Science and Health, Part B
language:en
Short-container-title:Journal of Environmental Science and Health, Part B

Author:

Miedzianka Joanna¹^ORCID,Pęksa Anna¹^ORCID,Nemś Agnieszka¹^ORCID,Drzymała Katarzyna²^ORCID,Zambrowicz Aleksandra³^ORCID,Kowalczewski Przemysław⁴^ORCID

Affiliation:

1. Department of Food Storage and Technology, Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, Wrocław, Poland;

2. Department of Biotechnology and Food Microbiology, Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, Wrocław, Poland;

3. Department of Animal Products Technology and Quality Management, Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, Wrocław, Poland;

4. Institute of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznań, Poland

Publisher

Informa UK Limited

Subject

Pollution,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/03601234.2019.1657764

Reference32 articles.

1. Phenolic Compounds in the Potato and Its Byproducts: An Overview

2. Red and purple coloured potatoes as a significant antioxidant source in human nutrition – a review

3. Antiangiogenic properties of natural polyphenols from red wine and green tea

4. Potato peel extract as a natural antioxidant in chilled storage of minced horse mackerel (Trachurus trachurus): Effect on lipid and protein oxidation

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