Nutritional composition of freshly harvested and stored Latvian potato (Solanum tuberosum L.) varieties depending on traditional cooking methods

Author:

Murniece Irisa,Karklina Daina,Galoburda Ruta,Santare Dace,Skrabule Ilze,Costa Helena S.

Funder

ESF grant

Latvian State Research Program

EU 6th Framework Food Quality and Safety Programme

Publisher

Elsevier BV

Subject

Food Science

Reference45 articles.

1. Studies on retention of some water-soluble vitamins in potatoes and cow peas as affected by thermal processing and storage;Abdel-Kader;Die Nahrung,1990

2. Raw materials quality and the texture of processed vegetables;Adams,2004

3. Microstructure changes of potato cells and starch granules heated in oil;Aguilera;Food Research International,2001

4. Potential of acrylamide formation, sugars, free asparagine in potatoes: a comparison of cultivars and farming systems;Amrein;Agricultural Food Chemistry,2003

5. AOAC, 1990. 967.21 Vitamin C (ascorbic acid) in vitamin preparations and juices. In: AOAC Official Methods of Analysis, p. 1058.

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