Exploració per tema "Potatoes"
Ara es mostren els items 1-4 de 4
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Classification of potato cultivars to establish their processing aptitude
(2016-01-30)
Article
Accés obertBACKGROUNDThe commercial potato cultivars are diverse not only in their physical characteristics but also in their nutritional compositions and their content of functional compounds (resistant starch, total phenolic content ... -
Effect of citric acid on browning of fresh-cut potatoes and on texture after frying
(2011)
Text en actes de congrés
Accés obert -
Effect of the intensity of cooking methods on the nutritional and physical properties of potato tubers
(2016-04-15)
Article
Accés obertThe different intensities of common culinary techniques (boiling, baking and microwaving) produce several changes that reduce the nutritional and physical properties of potatoes. This study evaluated the effect of those ... -
Study the interaction of amino acids, sugars, thermal treatment and cooking technique on the formation of acrylamide in potato models
(Elsevier, 2023-05-15)
Article
Accés restringit per política de l'editorialThis study unveiled the effect of the suspected precursors of acrylamide (asparagine, glutamine) combined/ separated with different formulations of glucose, fructose, and sucrose. To better understand the interaction between ...