Discolouration of raw and cooked coloured fleshed potatoes differing in anthocyanins and polyphenols content-Reference-Cited by-同舟云学术

Discolouration of raw and cooked coloured fleshed potatoes differing in anthocyanins and polyphenols content

Published:2018-08-03 Issue:1 Volume:54 Page:92-101
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Rytel Elżbieta¹^ORCID,Nemś Agnieszka¹,Pęksa Anna¹,Kita Agnieszka¹,Miedzianka Joanna¹,Tajner-Czopek Agnieszka¹^ORCID,Kucharska Alicja Zofia²,Sokół-Łętowska Anna²,Hamouz Karel³

Affiliation:

1. Department of Food Storage and Technology; Wrocław University of Environmental and Life Sciences; Chełmońskiego 37/41 Street 51-630 Wrocław Poland

2. Department of Fruit, Vegetable and Plant Nutraceutical Technology; Wrocław University of Environmental and Life Sciences; Chełmońskiego 37/41 Street 51-630 Wrocław Poland

3. Department of Plant Production; Czech University of Life Sciences Prague (CULS); Kamýcká 129 165 00 Praha 6 - Suchdol Prague Czech Republic

Funder

Krajowy Naukowy Osrodek Wiodacy

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13909/fullpdf

Reference44 articles.

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3. Flawonoidy - naturalne antyoksydanty w naszej diecie;Czeczot;Żywienie Człowieka i Metabolizm,2000

4. Anthocyanins from pigmented potato (Solanum tuberosum L.) cultivars;Eichhorn;Food Research International,2005

5. Chemistry, biochemistry and dietary role of potato polyphenols. A review;Friedman;Journal of Agriculture Food Chemistry,1997

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