Sulfur compounds reduce potato toxins during extrusion cooking.

@article{Surjawan2001SulfurCR,
  title={Sulfur compounds reduce potato toxins during extrusion cooking.},
  author={Iwan Surjawan and Michael R. Dougherty and Rodney J. Bushway and Alfred A. Bushway and Jenni L Briggs and Mary Ellen Camire},
  journal={Journal of agricultural and food chemistry},
  year={2001},
  volume={49 6},
  pages={2835-8}
}
Free sulfhydryl groups in sulfur compounds have been reported to act directly on natural toxins to reduce toxicity. The objective of this study was to reduce protease inhibitors and glycoalkaloids in simulated snack foods by the addition of sulfur-containing compounds prior to extrusion. Thiamine, methionine, and benzyl disulfide were added to potato flakes… CONTINUE READING