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Some observations on after cooking blackening of the Irish potato

✍ Scribed by Premitha Weeratne; Erston V. Miller; Hugh J. Murphy

Book ID
118294014
Publisher
Springer-Verlag
Year
1964
Tongue
English
Weight
405 KB
Volume
41
Category
Article
ISSN
1099-209X

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πŸ“œ SIMILAR VOLUMES

After-cooking blackening in potatoes. II
After-cooking blackening in potatoes. III.β€”Examination of the interaction of factors by in vitro experiments
✍ J. C. Hughes; T. Swain πŸ“‚ Article πŸ“… 1962 πŸ› John Wiley and Sons 🌐 English βš– 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