Effect of the intensity of cooking methods on the nutritional and physical properties of potato tubers

Food Chemistry

Volumn 197, Issue , 2016, Pages 1301-1310

  Yang, Yali ^a   Achaerandio, Isabel ^a   Pujolà, Montserrat ^a  

^a UNIVERSITAT POLITÈCNICA DE CATALUNYA   (Spain)

Author keywords

Antioxidant activity; Baking; Boiling; Microwaving; Resistant starch; Texture

Indexed keywords

BOILING LIQUIDS; GELATION; PHYSICAL PROPERTIES; PLANTS (BOTANY); PRINCIPAL COMPONENT ANALYSIS; QUALITY CONTROL; STARCH; TEXTURES;

ANTI-OXIDANT ACTIVITIES; BAKING; BIOACTIVE COMPOUNDS; CULINARY TECHNIQUES; FUNCTIONAL PROPERTIES; MICROWAVING; RESISTANT STARCH; STARCH GELATINIZATION;

THERMAL PROCESSING (FOODS);

STARCH; ANTIOXIDANT; CARBOHYDRATE; PHENOL DERIVATIVE;

ARTICLE; BAKING; BOILING; CONTROLLED STUDY; COOKING; CORE TEMPERATURE; DRY WEIGHT; FOOD COLOR; FOOD COMPOSITION; FOOD TEXTURE; FREEZE DRYING; GELATINIZATION; HEAT TRANSFER; HEAT TREATMENT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HIGH TEMPERATURE; MICROWAVE COOKING; NUTRITIONAL PARAMETERS; PHYSICAL CHEMISTRY; POTATO; PRINCIPAL COMPONENT ANALYSIS; CHEMISTRY; COLOR; HEAT; PLANT TUBER; PROCEDURES;

ANTIOXIDANTS; CARBOHYDRATES; COLOR; COOKING; HOT TEMPERATURE; PHENOLS; PLANT TUBERS; PRINCIPAL COMPONENT ANALYSIS; SOLANUM TUBEROSUM; STARCH;

EID: 84949255275     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.11.028     Document Type: Article

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