Losses of ascorbic acid during storage of fresh tubers, frying, packaging and storage of potato crisps from four kenyan potato cultivars

American Journal of Food Technology

Volumn 6, Issue 9, 2011, Pages 772-780

  Abong, G O ^a   Okoth, M W ^a   Imungi, J K ^a   Kabira, J N ^b  

^a UNIVERSITY OF NAIROBI   (Kenya)

^b National Potato Research Centre (KAPJ)   (Kenya)

Author keywords

Aluminium foil; Ascorbic acid; Corn oil; Polyethylene; Potato; Transparent

Indexed keywords

ALUMINIUM FOIL; ASCORBIC ACID; CORN OIL; POTATO; TRANSPARENT;

ALUMINUM FOIL; KETONES; ORGANIC ACIDS; PACKAGING; VEGETABLE OILS; VITAMINS;

FOOD STORAGE;

SOLANUM TUBEROSUM; ZEA MAYS;

EID: 79957858536     PISSN: 15574571     EISSN: 1557458X     Source Type: Journal    
DOI: 10.3923/ajft.2011.772.780     Document Type: Article

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