Content and Stability of Hydroxycinnamic Acids during the Production of French Fries Obtained from Potatoes of Varieties with Light-Yellow, Red and Purple Flesh

Potatoes with different flesh colours contain health-promoting compounds, i.e., hydroxycinnamic acids, which vary in content and stability during thermal processing. The aim of this study was to determine the effect of the technological stages of the production of French fries obtained from potatoes...

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Detalles Bibliográficos
Autores principales: Tajner-Czopek, Agnieszka, Rytel, Elżbieta, Kita, Agnieszka, Sokół-Łętowska, Anna, Kucharska, Alicja Z.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9951911/
https://www.ncbi.nlm.nih.gov/pubmed/36829870
http://dx.doi.org/10.3390/antiox12020311

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9951911/
https://www.ncbi.nlm.nih.gov/pubmed/36829870
http://dx.doi.org/10.3390/antiox12020311

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