Effect of storage on antioxidant activity of freeze-dried potato peels-Reference-Cited by-同舟云学术

Effect of storage on antioxidant activity of freeze-dried potato peels

Published:2013-03 Issue:2 Volume:50 Page:507-512
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Al-Weshahy Amir,El-Nokety Mohammad,Bakhete Mahmud,Rao Venket

Publisher

Elsevier BV

Subject

Food Science

Reference41 articles.

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3. Changes in compositional parameters of tubers of potato (Solanum tuberosum) during low-temperature storage and their relationship to chip processing quality;Blenkinsop;Journal of Agricultural and Food Chemistry,2002

4. Thermal processing effects on dietary fiber composition and hydration capacity in corn meal, oat meal, and potato peels;Camire;Cereal Chemistry,1991

5. Phenolic compounds and related enzymes are not rate-limiting in browning development of fresh-cut potatoes;Cantos;Journal of Agricultural and Food Chemistry,2002

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