Optimized Prediction of Reducing Sugars and Dry Matter of Potato Frying by FT-NIR Spectroscopy on Peeled Tubers

Dry matter content (DMC) and reducing sugars (glucose, fructose) contents of three potato varieties for frying (Innovator, Lady Claire, and Markies) were determined by applying Fourier-transform near-infrared spectrometry (FT-NIR), with paying particular attention to tubers preparation (unpeeled, pe...

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Detalles Bibliográficos
Autores principales: Camps, Cédric, Camps, Zo-Norosoa
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6429494/
https://www.ncbi.nlm.nih.gov/pubmed/30857298
http://dx.doi.org/10.3390/molecules24050967

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6429494/
https://www.ncbi.nlm.nih.gov/pubmed/30857298
http://dx.doi.org/10.3390/molecules24050967

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