The influence of thermal process of coloured potatoes on the content of glycoalkaloids in the potato products

Food Chemistry

Volumn 133, Issue 4, 2012, Pages 1117-1122

  Tajner Czopek, A ^a   Rytel, E ^a   Kita, A ^a   Peksa A ^a   Hamouz, K ^b  

^a WROC AW UNIVERSITY OF ENVIRONMENTAL AND LIFE SCIENCES   (Poland)

^b CZECH UNIVERSITY OF LIFE SCIENCES PRAGUE   (Czech Republic)

Author keywords

Coloured potatoes; Glycoalkaloids ( solanine, chaconine); HPLC; Potato products; Processing potatoes

Indexed keywords

COLOURED POTATOES; FRENCH FRIES; FRIED POTATO; GLYCOALKALOIDS; HPLC; HPLC METHOD; POTATO PRODUCTS; POTATO TUBERS; POTATO VARIETIES; THERMAL PROCESS; TRADITIONAL PRODUCTS;

TUBES (COMPONENTS);

ALPHA CHACONINE; ALPHA SOLANINE; SOLANINE; UNCLASSIFIED DRUG;

ARTICLE; CONTROLLED STUDY; COOKING; FOOD ANALYSIS; FOOD PROCESSING; FRYING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; POTATO; TEMPERATURE SENSITIVITY;

SOLANUM TUBEROSUM;

EID: 84859797715     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.10.015     Document Type: Article

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