Extensive variation in fried chip color and tuber composition in cold-stored tubers of wild potato (Solanum) germplasm

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 4, 2010, Pages 2368-2376

  McCann, Leah C ^a   Bethke, Paul C ^a   Simon, Philipp W ^a  

^a UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

Chip color; Cold induced sweetening; Extreme cold storage; Invertase; Low temperature sweetening; Maillard reaction; Potato; Solanum germplasm; Tuber asparagine concentration; Tuber sugar concentration

Indexed keywords

ASPARAGINE; CARBOHYDRATE; FRUCTOSE; GLUCOSE; SUCROSE;

ARTICLE; CHEMISTRY; COLOR; COOKING; FOOD HANDLING; GENETICS; GLYCATION; GROWTH, DEVELOPMENT AND AGING; METHODOLOGY; OAT; PLANT TUBER; POTATO;

ASPARAGINE; AVENA SATIVA; CARBOHYDRATES; COLOR; COOKERY; FOOD HANDLING; FRUCTOSE; GLUCOSE; MAILLARD REACTION; PLANT TUBERS; SOLANUM TUBEROSUM; SUCROSE;

SOLANUM; SOLANUM JAMESII; SOLANUM PINNATISECTUM; SOLANUM TUBEROSUM;

EID: 77249142077     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf903446v     Document Type: Article

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