Stability of Phenolic Compounds, Antioxidant Activity and Color Parameters in Colored-Flesh Potato Chips

Potato (Solanum tuberosum) chips are the most consumed snacks worldwide today. Colored potato chips prepared from potato cultivars with red and purple flesh are a novel alternative to traditional potato chips because of their higher phenolic compound content, such as anthocyanins and hydroxycinnamic...

Descripción completa

Detalles Bibliográficos
Autores principales: Bravo, Catalina, Peña, Fabiola, Nahuelcura, Javiera, Vidal, Catalina, González, Felipe, Jiménez-Aspee, Felipe, Bustamante, Luis, Contreras, Boris, Ruiz, Antonieta
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10459281/
https://www.ncbi.nlm.nih.gov/pubmed/37630299
http://dx.doi.org/10.3390/molecules28166047

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10459281/
https://www.ncbi.nlm.nih.gov/pubmed/37630299
http://dx.doi.org/10.3390/molecules28166047

Ejemplares similares