| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7601895 | Food Chemistry | 2013 | 9 Pages |
Abstract
⺠Potato cooking treatments reduced contents of ascorbic and chlorogenic acids. ⺠Potato peeling/boiling reduced total glycoalkaloids, α-chaconine and α-solanine. ⺠In red- and purple-fleshed potatoes cooking treatments increased total anthocyanins. ⺠Peeling/boiling compared with baking and microwaving has proved to be favourable.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
JaromÃr Lachman, Karel Hamouz, Janette Musilová, KateÅina Hejtmánková, Zora KotÃková, KateÅina Pazderů, Jaroslava DomkáÅová, VladimÃr Pivec, JiÅà Cimr,