Browsing by Author "Yang, Yali"
Now showing items 1-5 of 5
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Classification of potato cultivars to establish their processing aptitude
(2016-01-30)
Article
Open AccessBACKGROUNDThe 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 the intensity of cooking methods on the nutritional and physical properties of potato tubers
(2016-04-15)
Article
Open AccessThe 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 ... -
Influence of the frying process and potato cultivar on acrylamide formation in French fries
(2016-04-01)
Article
Open Access© 2015 Elsevier Ltd. Acrylamide formation during the production of French fries is attributed to Maillard reactions from reducing sugars and asparagine and is dependent on the frying temperature. Low reducing sugars content ... -
SousVide processing as an alternative to common cooking treatments: impact on the starch profile, color, and shear force of potato (Solanum tuberosum L.)
(2017-01-10)
Article
Open AccessThis study aimed to assess the effect of sous vide cooking on the total and resistant starch content, color, and shear force in three potato cultivars (Agria, Agata, and Carrera). Potato strips were also cooked by three ... -
Study of effects of cooking methods on physical properties and bioactive compounds in selected potato cultivars (Solanum tuberosum L)
(Universitat Politècnica de Catalunya, 2015-09-29)
Doctoral thesis
Open AccessLa patata es una fuente de carbohidratos, de versátil preparación y presentación. Dependiendo del proceso de cocción y de las características morfológicas y nutricionales de la patata estos efectos pueden ser positivos o ...
