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Effect of Peeling on Total Phenols, Total Glycoalkaloids, Discoloration and Flavor of Cooked Potatoes

โœ Scribed by NELL I. MONDY; BARRY GOSSELIN

Book ID
108813543
Publisher
Institute of Food Technologists
Year
1988
Tongue
English
Weight
474 KB
Volume
53
Category
Article
ISSN
0022-1147

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Tubers from รve potato cultivars were selected on the basis of their low, intermediate or high rates of glycoalkaloid synthesis in response to stresses such as light or cold storage temperatures. The tubers were subjected to a standard degree of damage sufficient to cause bruising but not severe dam