Effect of Different Methods of Thermal Treatment on Starch and Bioactive Compounds of Potato

The study examined the effects of various methods of thermal treatment of Lord cultivar potato tubers on changes in starch, polyphenols, vitamin C, antioxidant activity, and mineral compounds. Following heat treatment in order to determine further transformations of starch, the potatoes were stored...

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Detalles Bibliográficos
Autores principales: Narwojsz, Agnieszka, Borowska, Eulalia Julitta, Polak-Śliwińska, Magdalena, Danowska-Oziewicz, Marzena
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer US 2020
Materias:
Original Paper
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7266791/
https://www.ncbi.nlm.nih.gov/pubmed/32189232
http://dx.doi.org/10.1007/s11130-020-00808-0

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7266791/
https://www.ncbi.nlm.nih.gov/pubmed/32189232
http://dx.doi.org/10.1007/s11130-020-00808-0

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