Phenolic compounds in potato ( Solanum tuberosum L.) peel and their health‐promoting activities
Author:
Affiliation:
1. P.G. Department of Biotechnology Khalsa College Amritsar 143002 Punjab India
2. Department of Food Science and Technology Guru Nanak Dev University Amritsar 143005 Punjab India
Funder
University Grants Commission
Science and Engineering Research Board
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14361
Reference40 articles.
1. Phenolic content and antioxidant activities of selected potato varieties and their processing by-products
2. Optimization of phytochemicals production from potato peel using subcritical water: Experimental and dynamic modeling
3. Isolation and characterization of functional components from peel samples of six potatoes varieties growing in Ontario
4. Optimisation of antioxidant extraction from Solanum tuberosum potato peel waste by surface response methodology
5. A comparative evaluation of antioxidant and antidiabetic potential of peel from young and matured potato
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