标题
Potato Production, Usage, and Nutrition—A Review
作者
关键词
-
出版物
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
Volume 56, Issue 5, Pages 711-721
出版商
Informa UK Limited
发表日期
2014-06-13
DOI
10.1080/10408398.2012.724479
参考文献
相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。- A method for the determination of acrylamide in a broad variety of processed foods by GC–MS using xanthydrol derivatization
- (2012) Kumiko Yamazaki et al. Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment
- Highly pigmented vegetables: Anthocyanin compositions and their role in antioxidant activities
- (2012) Hongyan Li et al. FOOD RESEARCH INTERNATIONAL
- High-Antioxidant Potatoes: Acute in Vivo Antioxidant Source and Hypotensive Agent in Humans after Supplementation to Hypertensive Subjects
- (2012) Joe A. Vinson et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Cultivar Variability of Patatin Biochemical Characteristics: Table versus Processing Potatoes (Solanum tuberosum L.)
- (2012) Jan Bárta et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Acrylamide in Foods: A Review of the Science and Future Considerations
- (2012) David R. Lineback et al. Annual Review of Food Science and Technology
- Correlation or causation? Income inequality and infant mortality in fixed effects models in the period 1960–2008 in 34 OECD countries
- (2012) Mauricio Avendano SOCIAL SCIENCE & MEDICINE
- A case of severe allergic reaction to cooked potato
- (2011) G Monti et al. ACTA PAEDIATRICA
- The influence of thermal process of coloured potatoes on the content of glycoalkaloids in the potato products
- (2011) A. Tajner-Czopek et al. FOOD CHEMISTRY
- Impact of selected factors – Cultivar, storage, cooking and baking on the content of anthocyanins in coloured-flesh potatoes
- (2011) Jaromír Lachman et al. FOOD CHEMISTRY
- Acrylamide formation in fried potato products – Present and future, a critical review on mitigation strategies
- (2011) Raquel Medeiros Vinci et al. FOOD CHEMISTRY
- Direct analysis for the distribution of toxic glycoalkaloids in potato tuber tissue using matrix-assisted laser desorption/ionization mass spectrometric imaging
- (2011) Miyoung Ha et al. FOOD CHEMISTRY
- Analysis of acrylamide using gas chromatography-nitrogen phosphorus detector (GC-NPD)
- (2011) Sim Hae Kim et al. FOOD SCIENCE AND BIOTECHNOLOGY
- Comparative study of the mineral composition of several varieties of potatoes (Solanum tuberosum L.) from different countries cultivated in Canary Islands (Spain)
- (2011) Gara Luis et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- A retail market study of organic and conventional potatoes (Solanum tuberosum): mineral content and nutritional implications
- (2011) Andrea M. Griffiths et al. INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
- Implementation of Acrylamide Mitigation Strategies on Industrial Production of French Fries: Challenges and Pitfalls
- (2011) Raquel Medeiros Vinci et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Thermal Degradation of Anthocyanins from Purple Potato (Cv. Purple Majesty) and Impact on Antioxidant Capacity
- (2011) Balunkeswar Nayak et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- COLORED POTATOES (SOLANUM TUBEROSUM L.) DRIED FOR ANTIOXIDANT-RICH VALUE-ADDED FOODS
- (2011) BALUNKESWAR NAYAK et al. JOURNAL OF FOOD PROCESSING AND PRESERVATION
- Dietary plant materials reduce acrylamide formation in cookie and starch-based model systems
- (2011) Fan Zhu et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Acrylamide reduction in potato chips by using commercial asparaginase in combination with conventional blanching
- (2011) Franco Pedreschi et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Inhibitory Effect of Antioxidant Extracts From Various Potatoes on the Proliferation of Human Colon and Liver Cancer Cells
- (2011) Quanyi Wang et al. NUTRITION AND CANCER-AN INTERNATIONAL JOURNAL
- White potatoes, including french fries, contribute shortfall nutrients to children's and adolescents' diets
- (2011) Marjorie R. Freedman et al. NUTRITION RESEARCH
- A Matter Of Degrees: Advancing Our Understanding of Acrylamide
- (2010) Angela Spivey ENVIRONMENTAL HEALTH PERSPECTIVES
- Effect of antioxidants on elimination and formation of acrylamide in model reaction systems
- (2010) Shiyi Ou et al. JOURNAL OF HAZARDOUS MATERIALS
- Pigmented Potato Consumption Alters Oxidative Stress and Inflammatory Damage in Men
- (2010) Kerrie L. Kaspar et al. JOURNAL OF NUTRITION
- Antioxidant Properties of Cultivars and Selections from the Colorado Potato Breeding Program
- (2009) C. Stushnoff et al. AMERICAN JOURNAL OF POTATO RESEARCH
- Potatoes and Human Health
- (2009) Mary Ellen Camire et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Determining the Effect of Calcium Cations on Acrylamide Formation in Cooked Wheat Products Using a Model System
- (2009) Robert A. Levine et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Cultivar differences of total anthocyanins and anthocyanidins in red and purple-fleshed potatoes and their relation to antioxidant activity
- (2008) Jaromír Lachman et al. FOOD CHEMISTRY
- Determination of Acrylamide during Roasting of Coffee
- (2008) Kristina Bagdonaite et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Phenolic constituents levels in cv. Agria potato under microwave processing
- (2008) Anna Angela Barba et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Impact of additives to lower the formation of acrylamide in a potato model system through pH reduction and other mechanisms
- (2007) Frédéric Mestdagh et al. FOOD CHEMISTRY
Find the ideal target journal for your manuscript
Explore over 38,000 international journals covering a vast array of academic fields.
SearchAdd your recorded webinar
Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.
Upload Now