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A STUDY OF BLACKENING AND FLUORESCENCE IN POTATOES

✍ Scribed by FERNE BOWMAN; FLORA HANNING

Book ID
108794855
Publisher
Institute of Food Technologists
Year
1951
Tongue
English
Weight
367 KB
Volume
16
Category
Article
ISSN
0022-1147

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πŸ“œ SIMILAR VOLUMES

After-cooking blackening in potatoes. II
After-cooking blackening in potatoes. III.β€”Examination of the interaction of factors by in vitro experiments
✍ J. C. Hughes; T. Swain πŸ“‚ Article πŸ“… 1962 πŸ› John Wiley and Sons 🌐 English βš– 457 KB

## Abstract __In vitro__ experiments showing the effect of citric, orthophosphoric and malic acids and pH on the colour of various phenol‐iron complexes are described. Citric acid was the most important of these factors in reducing the intensity of colour of the chlorogenic acid‐iron complex, thus