Antioxidant activity and quality of red and purple flesh potato chips

LWT

Volumn 62, Issue 1, 2015, Pages 525-531

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

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

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

Author keywords

Anthocyanins; Antioxidant activity; Polyphenols; Potato chips; Purple red fleshed potato varieties

Indexed keywords

ANTHOCYANINS; ANTIOXIDANTS; POLYPHENOLIC COMPOUNDS; TEXTURES;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT PROPERTIES; COLOUR PARAMETERS; COLOURED-FLESH POTATOES; POLYPHENOLS; POTATO CHIP; POTATO VARIETIES; TOTAL POLYPHENOLS;

FOOD STORAGE;

SOLANUM TUBEROSUM;

EID: 84924093537     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.03.026     Document Type: Article

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