Effects of cooking methods on polyphenols, pigments and antioxidant activity in potato tubers
- Author
- PERLA, Venu1 ; HOLM, David G1 ; JAYANTY, Sastry S1
[1] San Luis Valley Research Center, Department of Horticulture and Landscape Architecture, Colorado State University, 0249 East County Road 9N, Center, CO 81125, United States - Source
Lebensmittel - Wissenschaft + Technologie. = Food science + technologyScience + technologie alimentaire. 2012, Vol 45, Num 2, pp 161-171, 11 p ; ref : 3/4 p
- CODEN
- LBWTAP
- ISSN
- 0023-6438
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Carotenoids Flavonoids Flavonols Free radical scavenging activity Phenolics Solanum tuberosum L
- Keyword (fr)
- Antioxydant Caroténoïde Cuisson Flavonoïde Méthode Phénols Pigment Polyphénol Pomme de terre Radical libre Solanum tuberosum Tubercule Flavonol dérivé Angiospermae Dicotyledones Légume Solanaceae Spermatophyta Traitement thermique
- Keyword (en)
- Antioxidant Carotenoid Cooking Flavonoid Method Phenols Pigments Polyphenol Potato Free radical Solanum tuberosum Tuber Angiospermae Dicotyledones Vegetables Solanaceae Spermatophyta Heat treatment
- Keyword (es)
- Antioxidante Carotenoide Cocción Flavonoide Método Fenoles Pigmento Polifenol Patata Radical libre Solanum tuberosum Tubérculo Angiospermae Dicotyledones Hortalizas Solanaceae Spermatophyta Tratamiento térmico
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B09 Fruit and vegetable industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 24636513
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.lwt.2011.08.005 
https://dx.doi.org/10.1016/j.lwt.2011.08.005
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