Content and Stability of Hydroxycinnamic Acids during the Production of French Fries Obtained from Potatoes of Varieties with Light-Yellow, Red and Purple Flesh.

Tajner-Czopek, Agnieszka; Rytel, Elzbieta; Kita, Agnieszka; Sokól-Letowska, Anna; Kucharska, Alicja Z

Tajner-Czopek, Agnieszka; Rytel, Elzbieta; Kita, Agnieszka; Sokól-Letowska, Anna; Kucharska, Alicja Z.

Afiliación

Tajner-Czopek A; Department of Food Storage and Technology, Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, Chelmonskiego St. 37, 51-630 Wroclaw, Poland.
Rytel E; Department of Food Storage and Technology, Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, Chelmonskiego St. 37, 51-630 Wroclaw, Poland.
Kita A; Department of Food Storage and Technology, Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, Chelmonskiego St. 37, 51-630 Wroclaw, Poland.
Sokól-Letowska A; Department of Fruit, Vegetable and Plant Nutraceutical Technology, Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, Chelmonskiego St. 37, 51-630 Wroclaw, Poland.
Kucharska AZ; Department of Fruit, Vegetable and Plant Nutraceutical Technology, Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, Chelmonskiego St. 37, 51-630 Wroclaw, Poland.

Antioxidants (Basel) ; 12(2)2023 Jan 29.

Article en En | MEDLINE | ID: mdl-36829870

Palabras clave

French fries; HPLC; antioxidant activity; hydroxycinnamic acids; potatoes with different flesh colours; stability; technological stages

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Antioxidants (Basel) Año: 2023 Tipo del documento: Article País de afiliación: Polonia Pais de publicación: Suiza

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