Changes in compositional parameters of tubers of potato (Solanum tuberosum) during low-temperature storage and their relationship to chip processing quality

Journal of Agricultural and Food Chemistry

Volumn 50, Issue 16, 2002, Pages 4545-4553

  Blenkinsop, Robert W ^a   Copp, Leslie J ^a   Yada, Rickey Y ^a   Marangoni, Alejandro G ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

Ascorbic acid; Chip color; Low temperature sweetening; Nitrogen; Potato; Protein; Reducing sugars

Indexed keywords

ASCORBIC ACID; CARBOHYDRATE; NITROGEN; PROTEIN; SUCROSE; SUGAR;

ARTICLE; BIOMASS PRODUCTION; CHEMICAL COMPOSITION; CHEMISTRY; COLD; COLD SENSITIVITY; COLD TOLERANCE; COLOR; CONCENTRATION RESPONSE; CULTIVAR; FOOD HANDLING; FOOD PRESERVATION; FOOD PROCESSING; FOOD STORAGE; LOW TEMPERATURE PROCEDURES; MEASUREMENT; POTATO; QUALITY CONTROL; REDUCTION; SEASON; SEASONAL VARIATION; TEMPERATURE DEPENDENCE;

SOLANUM; SOLANUM TUBEROSUM;

ASCORBIC ACID; CARBOHYDRATES; COLD; COLOR; FOOD HANDLING; FOOD PRESERVATION; NITROGEN; PROTEINS; QUALITY CONTROL; SEASONS; SOLANUM TUBEROSUM; SUCROSE;

EID: 0037205618     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0255984     Document Type: Article

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