Health benefits of the potato affected by domestic cooking: A review

Food Chemistry

Volumn 202, Issue , 2016, Pages 165-175

  Tian, Jinhu ^a   Chen, Jianchu ^a   Ye, Xingqian ^a   Chen, Shiguo ^a  

^a ZHEJIANG UNIVERSITY   (China)

Author keywords

Antioxidant activity; Domestic cooking; Glycemic index; Phytochemical; Potato

Indexed keywords

AGENTS; ANTIOXIDANTS; BIOCHEMISTRY; CHEMICAL MODIFICATION; COOKING; NUTRITION; PLANTS (BOTANY);

ANTI-OXIDANT ACTIVITIES; DOMESTIC COOKING; GLYCEMIC INDEX; PHYTOCHEMICAL; POTATO;

THERMAL PROCESSING (FOODS);

ALKALOID; ANTHOCYANIN; ANTIOXIDANT; CAROTENOID; FOOD ADDITIVE; MINERAL; PHENOL DERIVATIVE; PLANT MEDICINAL PRODUCT; PROTEIN; VITAMIN; STARCH;

BIOAVAILABILITY; COOKING; CRYOPRESERVATION; DIETARY FIBER; DIGESTION; DOMESTIC COOKING; ENZYME MODIFICATION; FOOD INTAKE; FRYING; GLYCEMIC INDEX; NUTRITION; PHYSICAL CHEMISTRY; POTATO; REVIEW; CHEMISTRY; CROP; HEALTH; HUMAN;

ANTIOXIDANTS; COOKING; CROPS, AGRICULTURAL; DIETARY FIBER; GLYCEMIC INDEX; HEALTH; HUMANS; MINERALS; PHYTOCHEMICALS; SOLANUM TUBEROSUM; STARCH; VITAMINS;

EID: 84957591126     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.01.120     Document Type: Review

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