A functional mathematical index for predicting effects of food processing on eight sweet potato (Ipomoea batatas) cultivars

Journal of Food Composition and Analysis

Volumn 27, Issue 1, 2012, Pages 81-86

  Finotti, Enrico ^a   Bersani, Enrico ^b   Del Prete, Ernesto ^c   Friedman, Mendel ^d  

^a ISTITUTO NAZIONALE DELLA NUTRIZIONE   (Italy)

^b SAPIENZA UNIVERSITY OF ROME   (Italy)

^c DEPARTMENT OF OCCUPATIONAL AND ENVIRONMENTAL MEDICINE   (Italy)

^d WESTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

Cooking processes; Food analysis; Food composition; Food processing; Functional mathematical index; Ipomoea batatas; Nutrient retention; Phenolic compounds; Potato; Sweet potato

Indexed keywords

IPOMOEA BATATAS; SOLANUM TUBEROSUM;

EID: 84864014968     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2012.04.001     Document Type: Article

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