Effect of cooking on the anthocyanins, phenolic acids, glycoalkaloids, and resistant starch content in two pigmented cultivars of Solanum tuberosum L.

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 24, 2008, Pages 11830-11837

  Mulinacci, Nadia ^a   Ieri, Francesca ^a   Giaccherini, Catia ^a   Innocenti, Marzia ^a   Andrenelli, Luisa ^a   Canova, Giulia ^b   Saracchi, Marco ^b   Casiraghi, Maria Cristina ^b  

^a UNIVERSITY OF FLORENCE   (Italy)

^b UNIVERSITY OF MILAN   (Italy)

Author keywords

Anthocyanins; Boiling; Highland Burgundy Red; Microwaves; Resistant starch; Starch digestibility; Vitelotte Noire

Indexed keywords

SOLANUM TUBEROSUM;

ALKALOID; ANTHOCYANIN; HYDROXYBENZOIC ACID DERIVATIVE; PHENOLIC ACID; PIGMENT; STARCH; UNCLASSIFIED DRUG;

ARTICLE; CHEMISTRY; FOOD HANDLING; METHODOLOGY; PLANT TUBER; POTATO; ULTRASTRUCTURE;

ALKALOIDS; ANTHOCYANINS; FOOD HANDLING; HYDROXYBENZOIC ACIDS; PIGMENTS, BIOLOGICAL; PLANT TUBERS; SOLANUM TUBEROSUM; STARCH;

EID: 58849154645     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf801521e     Document Type: Article

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