Effects of cooking methods on polyphenols, pigments and antioxidant activity in potato tubers

LWT

Volumn 45, Issue 2, 2012, Pages 161-171

  Perla, Venu ^a   Holm, David G ^a   Jayanty, Sastry S ^a  

^a Department of Environmental and Radiological Health Sciences   (United States)

Author keywords

Carotenoids; Flavonoids; Flavonols; Free radical scavenging activity; Phenolics; Solanum tuberosum L.

Indexed keywords

ANTIOXIDANTS; ASCORBIC ACID; BAKERIES; FLAVONOIDS; FREE RADICALS; PLANTS (BOTANY);

CAROTENOIDS; FLAVONOLS; FREE RADICAL SCAVENGING ACTIVITY; PHENOLICS; SOLANUM TUBEROSUM L;

TUBES (COMPONENTS);

SOLANUM TUBEROSUM;

EID: 80054838609     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2011.08.005     Document Type: Article

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