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Food Chemistry, 2018
Potato processing generates large amounts of by-products, which include potato peels and the outer layers of flesh, which contain phenolic compounds. The purpose of this study was to establish an extraction method for phenolic compounds from industrial ...
Y. Riciputi +6 more
semanticscholar +3 more sources
Potato processing generates large amounts of by-products, which include potato peels and the outer layers of flesh, which contain phenolic compounds. The purpose of this study was to establish an extraction method for phenolic compounds from industrial ...
Y. Riciputi +6 more
semanticscholar +3 more sources
Food Chemistry, 2023
This study aimed to prepare fat-reduced mayonnaise (FRM) using potato puree (PP) and cellulose nanofiber suspension (CNFS, 1.5% w/v) as fat replacer and nutrient supplement, to explore the potential of potato products. Compared with commercial mayonnaise,
Xiaowen Liu +3 more
semanticscholar +1 more source
This study aimed to prepare fat-reduced mayonnaise (FRM) using potato puree (PP) and cellulose nanofiber suspension (CNFS, 1.5% w/v) as fat replacer and nutrient supplement, to explore the potential of potato products. Compared with commercial mayonnaise,
Xiaowen Liu +3 more
semanticscholar +1 more source
2023
The textbook describes the main elements of the potato seed production system in the Russian Federation, including classification, reproduction and reproduction of the original and original seed material, elite and reproductive potato seed production, features of seed growing technology and quality control of seed potatoes.
Aleksandr Uskov +5 more
openaire +1 more source
The textbook describes the main elements of the potato seed production system in the Russian Federation, including classification, reproduction and reproduction of the original and original seed material, elite and reproductive potato seed production, features of seed growing technology and quality control of seed potatoes.
Aleksandr Uskov +5 more
openaire +1 more source