Effect of peeling and three cooking methods on the content of selected phytochemicals in potato tubers with various colour of flesh

Food Chemistry

Volumn 138, Issue 2-3, 2013, Pages 1189-1197

  Lachman, Jaromír ^a   Hamouz, Karel ^a   Musilová, Janette ^b   Hejtmánková, Kateřina ^a   Kotíková, Zora ^a   Pazderů, Kateřina ^a   Domkářová, Jaroslava ^c   Pivec, Vladimír ^a   Cimr, Jiří ^a  

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

^b SLOVAK UNIVERSITY OF AGRICULTURE IN NITRA   (Slovakia)

^c Potato Research Institute   (Czech Republic)

Author keywords

Anthocyanins; Ascorbic acid; Chlorogenic acid; Glycoalkaloids; Potato cooking methods; Potato tuber peeling

Indexed keywords

CHLOROGENIC ACIDS; COOKING METHODS; GLYCOALKALOIDS; HPLC-DAD; PHYTOCHEMICALS; POTATO COOKING; POTATO TUBERS; TOTAL ANTHOCYANIN CONTENTS;

ANTHOCYANINS; PHASE TRANSITIONS; PLANTS (BOTANY); TUBES (COMPONENTS);

ASCORBIC ACID;

ALPHA CHACONINE; ANTHOCYANIN; ASCORBIC ACID; CHLOROGENIC ACID; PLANT MEDICINAL PRODUCT; SOLANINE;

ARTICLE; BAKING; BOILING POINT; COOKING; ELECTROSPRAY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MICROWAVE COOKING; NUTRITIONAL VALUE; PEELING; PH; POTATO; SPECTROPHOTOMETRY; TANDEM MASS SPECTROMETRY;

ANTHOCYANINS; ASCORBIC ACID; CHLOROGENIC ACID; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COLOR; COOKING; FOOD HANDLING; PLANT TUBERS; SOLANUM TUBEROSUM;

SOLANUM TUBEROSUM;

EID: 84873723770     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.11.114     Document Type: Article

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