The potato : composition, non-enzymatic browning and anthocyanins
@inproceedings{RodriguezSaona1998TheP,
title={The potato : composition, non-enzymatic browning and anthocyanins},
author={L. Rodriguez-Saona},
year={1998}
}approved by: Ronald E. Wrolstad Chipping varieties and model systems were used to determine the role of potato constituents on chip color. Composition was evaluated by HPLC and chip color measured using a ColorQuest colorimeter. Reducing sugar (RS) content did not completely explain color quality when present in low concentrations (<60 mg/lOOg). Levels of ascorbic acid, glutamine and a chlorogenic acid isomer, along with RS, showed high correlation with color. Sucrose was a poor estimator of… CONTINUE READING
Figures and Tables from this paper
Figures and Tables
figure 2.1 
figure 2.10 
table 2.1 
figure 2.12 
figure 2.13 
figure 2.14 
table 2.2 
figure 2.3 
table 2.3 
table 2.5 
table 2.5 
figure 2.6 
table 2.6 
figure 2.7 
figure 2.8 
figure 2.9 
table 3.1 
figure 3.1 
figure 3.2 
table 3.2 
figure 3.3 
table 3.3 
figure 3.4 
table 3.4 
table 3.5 
table 3.6 
table 3.7 
table 4.1 
figure 4.1 
figure 4.2 
table 4.2 
figure 4.3 
figure 4.4 
table 5.1 
figure 5.1 
figure 5.2 
table 5.2 
figure 5.3 
table 5.3 
figure 5.4 
table 5.4 
figure 5.5 
figure 6 
figure 6.1 
table 6.1 
figure 6.2 
figure 6.3 
figure 6.4 
figure 6.5 
figure 6.6 
figure 7.1 
table 7.1 
figure 7.2 
figure 7.3 
figure 7.4 
figure 7.5
References
SHOWING 1-10 OF 313 REFERENCES
Role of reducing sugars and amino acids in fry colour of chips from potatoes grown under different nitrogen regimes
- Chemistry
- 1990
- 94
Cranberry Pigments as Colorants for Beverages and Gelatin Desserts.
- Chemistry, Medicine
- Journal of food protection
- 1979
- 13