Cooking Methods and Storage Treatments of Potato: Effects on Carotenoids, Antioxidant Activity, and Phenolics

American Journal of Potato Research

Volumn 87, Issue 6, 2010, Pages 479-491

  Blessington, Tyann ^a   Nzaramba, M Ndambe ^a   Scheuring, Douglas C ^a   Hale, Anna L ^a   Reddivari, Lavanya ^a   Miller Jr , J Creighton ^a  

^a TEXAS A AND M UNIVERSITY   (United States)

Author keywords

Antioxidant capacity; Baking; Boiling; Frying; Microwaving; Phytochemical; Thermal processing

Indexed keywords

SOLANUM TUBEROSUM;

EID: 78649529248     PISSN: 1099209X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s12230-010-9150-7     Document Type: Article

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