The effect of frying on anthocyanin stability and antioxidant activity of crisps from red- and purple-fleshed potatoes (Solanum tuberosum L.)

Journal of Food Composition and Analysis

Volumn 32, Issue 2, 2013, Pages 169-175

  Kita, Agnieszka ^a   Bakowska Barczak, Anna ^a   Hamouz, Karel ^b   Kułakowska, Klaudia ^a   Lisińska, Grazyna ^a  

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

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

Author keywords

Acrylamide and frying temperature; Anthocyanin composition; Antioxidant activity; Coloured flesh potatoes; Food analysis; Food composition; Food processing; Maillard reaction; Potato crisps; Solanum tuberosum L.; Total polyphenol content

Indexed keywords

EID: 84888061838     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2013.09.006     Document Type: Article

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