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The effect of wounding intensities on vitamins and antioxidant enhancement in potato products
(Institute of Food Science and Technology, 2020-10-16)
The effect of wounding intensity on vitamins and antioxidant activities from potato were evaluated. Potatoes were submitted to five levels of wounding intensity (A/W) including the whole peeled potato (CK), slices, pies, ...
The effects of preparation and cooking processes on vitamins and antioxidant capacity of sour and spicy potato silk
(Wiley on behalf of the Institute of Food Science and Technology, 2020-06-23)
The effect of a traditional dish sour and spicy potato silk preparation and cooking process on B vitamins, phenolic profiles and antioxidant activities was investigated. Results showed that cutting of potato caused an ...