Determination of some functional and sensory attributes and suitability of colored- and noncolored-flesh potatoes for different cooking methods
Author:
Affiliation:
1. Universidad de la República, Uruguay
2. Centro Regional de Investigaciones Remehue, Chile
3. Universidad de Chile, Chile
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/v40s2/0101-2061-cta-fst24119.pdf
Reference35 articles.
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3. Antioxidant profiling of native Andean potato tubers (Solanum tuberosum L.) reveals cultivars with high levels of β-carotene, α-tocopherol, chlorogenic acid, and petanin;Andre C. M.;Journal of Agricultural and Food Chemistry,2007
4. The effects of heating, UV irradiation and storage on stability of anthocyanine polyphenol copigment complex;Bąkowska A. M.;Food Chemistry,2003
5. Coloured-fleshed potatoes after boiling: promising sources of known antioxidant compounds;Bellumori M.;Journal of Food Composition and Analysis,2017
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