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Changes in glycoalkaloid and nitrate content in potatoes during dehydrated dice processing

✍ Scribed by Elżbieta Rytel

Book ID
116486628
Publisher
Elsevier Science
Year
2012
Tongue
English
Weight
265 KB
Volume
25
Category
Article
ISSN
0956-7135

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Changes in glycoalkaloid and nitrate con
Changes in glycoalkaloid and nitrate contents in potatoes during French fries processing
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## Abstract The purpose of this investigation was to determine the influence of various stages of French fries processing on the contents of glycoalkaloids and nitrates in potatoes. The material for the study comprised samples of two potato varieties, Santana and Innowator, collected from nine stag