Chemical constituents of fresh‐cut potato as affected by cultivar, age, storage, and cooking
Abstract
Certain changes in phenolics and sugars can occur during the storage of potatoes, where particularly amounts of sugars represent the critical factor as they are involved in potentially harmful acrylamide (AA) formation during frying. This research investigates the impact of cultivars (Birgit and Lady Claire), tuber's age (1, 5, and 9 months), and storage duration (1, 5, and 8 days at 10 °C) on the content of phenolics and sugars in raw, boiled,...
Paper Details
Title
Chemical constituents of fresh‐cut potato as affected by cultivar, age, storage, and cooking
Published Date
Apr 21, 2021
Journal
Volume
86
Issue
5
Pages
1656 - 1671
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Notes
History