Effect of Peeling on Total Phenols, Total Glycoalkaloids, Discoloration and Flavor of Cooked Potatoes

Journal of Food Science

Volumn 53, Issue 3, 1988, Pages 756-759

  MONDY, NELL I ^a   GOSSELIN, BARRY ^a  

^a Department of Obstetrics Gynecology   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84987285731     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1988.tb08949.x     Document Type: Article

References (18)

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7. Potato flavor as related to chemical composition. I. Polyphenols and ascorbic acid
8. Influence of potassium fertilization on enzymatic activity, phenolic content and discoloration of potatoes
9. Determination of total glycoalkaloids (TGA) in dehydrated potatoes
10. The toxicity and teratogenicity of Solanaceae glycoalkaloids, particularly those of the potato (Solarium tuberosum): A review
11. Inhibition of human plasma cholinesterase in vitro by plant extracts
12. Effect of baking and frying on nutritive value of potatoes. Nitrogenous constituents
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14. Effect of glycoalkaloids and phenolics on potato flavor
15. Effect of variety and location on the glycoalkaloid content of potatoes
16. Involvement of polyphenols in after‐cooking darkening of gamma irradiated potatoes
17. The occurrence and distribution of free alkaloid solanidine in Netted Gem potatoes. Can