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After-cooking blackening in potatoes. II.—Core experiments

✍ Scribed by J. C. Hughes; T. Swain

Publisher
John Wiley and Sons
Year
1962
Tongue
English
Weight
473 KB
Volume
13
Category
Article
ISSN
0022-5142

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📜 SIMILAR VOLUMES

After-cooking blackening in potatoes. II
After-cooking blackening in potatoes. III.—Examination of the interaction of factors by in vitro experiments
✍ J. C. Hughes; T. Swain 📂 Article 📅 1962 🏛 John Wiley and Sons 🌐 English ⚖ 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