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The influence of thermal process of coloured potatoes on the content of glycoalkaloids in the potato products

✍ Scribed by A. Tajner-Czopek; E. Rytel; A. Kita; A. Pęksa; K. Hamouz

Book ID
113626280
Publisher
Elsevier Science
Year
2012
Tongue
English
Weight
246 KB
Volume
133
Category
Article
ISSN
0308-8146

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The glycoalkaloid content of some edible
The glycoalkaloid content of some edible solanaceous fruits and potato products
✍ P. Geraint Jones; G. Roger Fenwick 📂 Article 📅 1981 🏛 John Wiley and Sons 🌐 English ⚖ 185 KB

## Abstract The glycoalkaloid contents of three edible solanaceous fruits (aubergine, red and green peppers) have been found to be less than 10 mg 100 g^−1^ fresh weight. Commercial potato products, such as potato crisps, chips and tinned new potatoes, have been found to contain similar low levels