Classification of potato cultivars to establish their processing aptitude.

@article{Yang2016ClassificationOP,
  title={Classification of potato cultivars to establish their processing aptitude.},
  author={Yali Yang and Isabel Achaerandio and Montserrat Pujol{\`a}},
  journal={Journal of the science of food and agriculture},
  year={2016},
  volume={96 2},
  pages={413-21}
}
BACKGROUND The commercial potato cultivars are diverse not only in their physical characteristics but also in their nutritional compositions and their content of functional compounds (resistant starch, total phenolic content and antioxidant activity), but there is little information about these differences. The aim of this study was to characterise the nutritional value (focusing on carbohydrates and functional compounds) and instrumental parameters of eight potato cultivars consumed in Spain… CONTINUE READING
Recent Discussions
This paper has been referenced on Twitter 1 time over the past 90 days. VIEW TWEETS

From This Paper

Topics from this paper.
4 Citations
40 References
Similar Papers

References

Publications referenced by this paper.
Showing 1-10 of 40 references

Distribution of phenolic compounds and other polar compounds in the tuber 502 of Solanum tuberosum L . by HPLC - DAD - q - TOF and study of their antioxidant activity

  • A Lopez-Cobo, AM Gomez-Caravaca, L Cerretani, A Segura-Carretero, A Fernandez-501Gutierrez
  • J 503 Food Compos Anal
  • 2014

533 Suitability of five different potato cultivars ( Solanum tuberosum L . ) to be processed as fresh - 534 cut products

  • AB Cabezas-Serrano, ML Amodiob, R Cornacchiab, R Rinaldib, G Colelli
  • J Food 531 Compos Anal
  • 2013

Effects of cooking methods on polyphenols , pigments 593 and antioxidant activity in potato tubers

  • V Perla, D Holm, SS Jayanty
  • Food Sci and Tech
  • 2012

Optimization of microwave - 590 assisted extraction of phenolics from potato and its downstream waste using orthogonal array 591 design

  • T Wu, J Yan, R Liu, MF Marcone, HA Aisa, R Tsao
  • Food Chem
  • 2012

Quantitative analysis of phenolic 587 components and glycoalkaloids from 20 potato clones and in vitro evaluation of antioxidant , 588 cholesterol uptake , and neuroprotective activities

  • X Ji, L Rivers, +15 authors L Yu
  • Food Chem
  • 2012

, 551 Resistant starch as functional ingredient : a review

  • E Fuentes-Zaragoza, MJ Riquelme-Navarrete, E Sanchez-zapata, JA Perez-Alvarez
  • Food Res Int
  • 2010

Analysis of total phenols and 526 other oxidation substrates and antioxidants by means of Folin - Ciocalteau reagent

  • VL Singleton, R Orthofer, RM Lamuela-Raventos
  • J Sci Food Agr
  • 2010

Similar Papers

Loading similar papers…