Results 1 to 10 of about 6,178,423 (353)
Chemical Components, Antioxidant Activity, and Glycemic Response Values of Purple Sweet Potato Products. [PDF]
Int J Food Sci, 2022 Purple sweet potato is a source of starch with high potential to be developed as a functional food. It can be boiled and consumed as a snack or processed into intermediate goods such as flour. The flour can then be modified through partial gelatinization
Nurdjanah S +3 more
europepmc +2 more sources
Аграрная наука Евро-Северо-Востока, 2022 The article provides an overview of the current state of research in the field of requirements for the quality of potatoes for processing them into potato products.
V. G. Goldstein +4 more
doaj +2 more sources
3-Chloropropane-1,2-diol fatty acid esters in potato products
Czech Journal of Food Sciences, 2011 The levels of 3-chloropropane-1,2-diol (3-CPD) and fatty acid esters in raw potatoes, potato flakes, instant mashed potatoes, 2 potato dumplings, 32 French fries, and 61 potato crisps are reported.
Vojtěch Ilko +3 more
doaj +2 more sources
Acrylamide in Fried Potato Products [PDF]
, 2016 Since ancient times, foods have been heat-treated to modify and preserve their organoleptic and nutritional properties for consumption. However, heat treatment can also generate undesired that may exhibit mutagenic and carcinogenic properties, such as heterocyclic amines, 5-hydroxymethylfurfural, and polycyclic aromatic hydrocarbons.
Sanny, Maimunah, Luning, Pieternel
openaire +3 more sources
Applied Sciences, 2021 The stability of acylated anthocyanins is still a new and unexplored subject of study. The changes in the contents of individual anthocyanins in colored-flesh potato tubers during processing have rarely been addressed in the literature.
Elżbieta Rytel +5 more
doaj +1 more source
The Global Market for Potato and Potato Products in the Current and Forecast Period
EUROPEAN RESEARCH STUDIES JOURNAL, 2022 : Purpose: The main task of the paper is to present the role and importance of potato in solving the world food problem, especially when it has become one of the most important food crops with high nutritional value and productivity.
B. Mickiewicz +2 more
semanticscholar +1 more source
Formation of Potato Starch Gel and Influencing Factors of Its Quality-A Review
Shipin gongye ke-ji, 2022 Potato starch has been widely used in the processing of various gel products due to its high viscosity, easy gelatinization and high stability and transparency of starch paste.
Hongyuan ZHANG, Taihua MU, Mengmei MA
doaj +1 more source
The effect of sweet potato powder on the physical, chemical and organoleptic indicators of bread quality [PDF]
E3S Web of Conferences, 2020 In the diet of the population of West African countries, there is a shortage of macro- and micronutrients, which negatively affects people’s health. Bakery products traditionally occupy a significant part in the diet.
Yusupova G.G, Yusupov R.Kh
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POLISH FOREIGN TRADE OF POTATOES AND POTATO PRODUCTSIN THE PERIOD 2000-2015 [PDF]
Annals of the Polish Association of Agricultural and Agribusiness Economists, 2017 Analysis of potatoes and potato products foreign trade was conducted in changing market and trading conditioningbefore and after the Polish accession to the EU and in last years, when adaptation processes in the Polish potato sectorpractically were ...
Wiesław Dzwonkowski
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Functional Food Based on Potato
Foods, 2023 Potato (Solanum tuberosum L.) has gradually become a stable food worldwide since it can be a practical nutritional supplement and antioxidant as well as an energy provider for human beings.
Jian Xu +4 more
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