Article ID Journal Published Year Pages File Type
10542662 Food Chemistry 2012 6 Pages PDF
Abstract
► Coloured potatoes contained lower than 300 mg kg−1 d.w. of glycoalkaloids. ► The highest changes of proportion between α-solanine and α-chaconine were in crisps. ► Peeling process, cooking of un-peeled potato and cooking peeled potato decreased TGA content. ► The highest decrease of TGA were found in crisps and French fries.
Keywords
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Preview
The influence of thermal process of coloured potatoes on the content of glycoalkaloids in the potato products
Authors
, , , , ,