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Changes in the nutrient composition of potatoes during home preparation: II. Vitamins

✍ Scribed by Jorg Augustin; S. R. Johnson; C. Teitzel; R. H. True; J. M. Hogan; R. B. Toma; R. L. Shaw; R. M. Deutsch

Book ID
112912316
Publisher
Springer-Verlag
Year
1978
Tongue
English
Weight
507 KB
Volume
55
Category
Article
ISSN
1099-209X

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## Abstract Nutritional value of potato proteins and its changes during the preparation of potato protein concentrates was studied. Proteins were coagulated by a heat treatment (80‐85Β°C) at pH 4.5, the coagulate was washed with water and spray‐ or drum‐dried. Both the chemical analyses (amino acid