Selected Physicochemical Properties of Starch Isolated from Colored Potatoes ( Solanum tuberosum L.) as Compared to Starch from Yellow Flesh Potatoes-Reference-Cited by-同舟云学术

Selected Physicochemical Properties of Starch Isolated from Colored Potatoes ( Solanum tuberosum L.) as Compared to Starch from Yellow Flesh Potatoes

Published:2021-12-02 Issue: Volume: Page:2100158
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch ‐ Stärke

Author:

Gumul Dorota¹,Areczuk Anna¹,Berski Wiktor¹^ORCID,Juszczak Lesław²,Khachatryan Gohar²

Affiliation:

1. Department of Carbohydrates Technology and Cereals Processing Faculty of Food Technology University of Agriculture in Krakow Balicka 122, 30–149 Kraków Poland

2. Department of Food Analysis and Evaluation of Food Quality Faculty of Food Technology University of Agriculture in Krakow Balicka 122, 30–149 Kraków Poland

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/star.202100158

Reference44 articles.

1. Determination of caffeine in coffee products by dynamic complexation with 3,4-dimethoxycinnamate and separation by CZE

2. Hydroxyhydroquinone-free coffee: A double-blind, randomized controlled dose–response study of blood pressure

3. Daily consumption of phenolics and total antioxidant capacity from fruit and vegetables in the American diet

4. Beneficial phytochemicals in potato — a review

5. K.Zarzecka M.Gugała M.Zarzecka P.Fitoterapii 2013 191.

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1. Starch and Dry Matter Content in Coloured Flesh Table Potato Tubers;2024-04-22

2. Comparison of physico-chemical parameters and rheological properties of starch isolated from coloured potatoes (Solanum tuberosum L.) and yellow potatoes;Food Hydrocolloids;2022-10