Effect of pretreatments for retaining total carotenoids in dried and stored orange-fleshed-sweet potato chips

Journal of Food Quality

Volumn 34, Issue 4, 2011, Pages 259-267

  Bechoff, Aurélie ^a   Westby, Andrew ^a   Menya, Geoffrey ^b   Tomlins, Keith I ^a  

^a UNIVERSITY OF GREENWICH   (United Kingdom)

^b National Agricultural Research Organisation   (Uganda)

Author keywords

[No Author keywords available]

Indexed keywords

AMBIENT CONDITIONS; ASCORBIC ACIDS; POSITIVE EFFECTS; POTATO CHIP; PRE-TREATMENTS; SODIUM METABISULFITE; STORAGE PERIODS; SWEET POTATO; TOTAL CAROTENOIDS;

CITRIC ACID; KETONES; LEACHING; PIGMENTS;

FOOD STORAGE;

IPOMOEA BATATAS;

EID: 79960951655     PISSN: 01469428     EISSN: 17454557     Source Type: Journal    
DOI: 10.1111/j.1745-4557.2011.00391.x     Document Type: Article

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