Carotenoid profile and retention in yellow-, purple- and red-fleshed potatoes after thermal processing

Author:

Kotíková Zora,Šulc Miloslav,Lachman Jaromír,Pivec Vladimír,Orsák Matyáš,Hamouz Karel

Funder

Ministry of Agriculture of the Czech Republic

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Kinetic study of β-carotene and lutein degradation in oils during heat treatment;Achir;European Journal of Lipid Science and Technology,2010

2. Antioxidant profiling of native Andean potato tubers (Solanum tuberosum L.) reveals cultivars with high levels of β-carotene, α-tocopherol, chlorogenic acid, and petanin;Andre;Journal of Agricultural and Food Chemistry,2007

3. Impact of different cooking methods on food quality: Retention of lipophilic vitamins in fresh and frozen vegetables;Bernhardt;Journal of Food Engineering,2006

4. Cooking methods and storage treatments of potato: Effects on carotenoids, antioxidant activity, and phenolics;Blessington;American Journal of Potato Research,2010

5. Carotenoids and carotenoid esters in potatoes (Solanum tuberosum L.): New insights into an ancient vegetable;Breithaupt;Journal of Agricultural and Food Chemistry,2002

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