The effect of industrial potato processing on the concentrations of glycoalkaloids and nitrates in potato granules-Reference-Cited by-同舟云学术

The effect of industrial potato processing on the concentrations of glycoalkaloids and nitrates in potato granules

Published:2012-12 Issue:2 Volume:28 Page:380-384
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Elżbieta Rytel

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference35 articles.

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2. Effect of drying conditions on the quality of vacuum-microwave dried potato cubes;Bondaruk;Journal of Food Engineering,2007

3. α-Chaconine and α-solanine content of potato products and their stability during several modes of cooking;Bushway;Journal of Agriculture and Food Chemistry,1981

4. The effect of weather conditions on the level of nitrates in tubers of same potato varieties;Cieślik;Polish Journal of Potato and Nutrition Sciences,1995

5. Effect of cooking processes on the glycoalkaloid content of potato tubers;Cieślik;Zeszyty Naukowe AR Kraków,1998

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