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After-cooking blackening in potatoes. I.—Introduction and analytical methods

✍ Scribed by J. C. Hughes; J. E. Ayers; T. Swain

Publisher: John Wiley and Sons
Year: 1962
Tongue: English
Weight: 516 KB
Volume: 13
Category: Article
ISSN: 0022-5142
DOI: 10.1002/jsfa.2740130403

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After-cooking blackening in potatoes. II

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

✍ J. C. Hughes; T. Swain 📂 Article 📅 1962 🏛 John Wiley and Sons 🌐 English ⚖ 473 KB

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