Beneficial phytochemicals in potato - a review

Food Research International

Volumn 50, Issue 2, 2013, Pages 487-496

  Ezekiel, Rajarathnam ^a   Singh, Narpinder ^b   Sharma, Shagun ^b   Kaur, Amritpal ^b  

^a CENTRAL POTATO RESEARCH INSTITUTE   (India)

^b GURU NANAK DEV UNIVERSITY   (India)

Author keywords

Anthocyanins; Antioxidants; Carotenoids; Cooking; Genotype; Phenolics; Phytochemicals; Potatoes; Processing; Stability; Storage

Indexed keywords

CAROTENOIDS; GENOTYPE; PHENOLICS; PHYTOCHEMICALS; POTATOES;

ANTHOCYANINS; ANTIOXIDANTS; CONVERGENCE OF NUMERICAL METHODS; COOKING; ENERGY STORAGE; NUTRITION; PHENOLS; PIGMENTS; PROCESSING;

FOOD STORAGE;

SOLANUM TUBEROSUM;

EID: 84874395516     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.04.025     Document Type: Article

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