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Changes in the Levels of Glycoalkaloids and Nitrates After the Dehydration of Cooked Potatoes

✍ Scribed by Rytel, Elżbieta

Book ID
118824456
Publisher
Springer-Verlag
Year
2012
Tongue
English
Weight
213 KB
Volume
89
Category
Article
ISSN
1099-209X

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✍ Kabir H. Moledina; Muhammad Haydar; Buncha Ooraikul; Dimitri Hadziyev 📂 Article 📅 1981 🏛 John Wiley and Sons 🌐 English ⚖ 833 KB

## Abstract Some in‐vivo and in‐vitro characteristics of pectin methylesterase (PME) from cell wall and whole potato tuber were determined and its role was elucidated in the pre‐cooking and cooling steps of commercial dehydrated mashed potato production. The isolated cell walls contained 16.3% anhy