Colored potato “michuñe negra” grown in soilless culture and during prolonged cold storage: implications in maillard substrates, phenolic compounds, and acrylamide formation during frying

Colored potatoes native from the southern region of Chile have nutritional and health-promoting properties. Because of their appealing colors they have been introduced in the snack market as a “healthy” alternative to conventional potato chips. However, their aptitude for processing regarding acryla...

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Guardado en:
Detalles Bibliográficos
Autores principales: García-Ríos, Diego, Álvaro, Juan Eugenio, Zúñiga, María Elvira, Campos, Diego, Aguilar-Galvez, Ana, Mariotti-Celis, María Salomé, Pedreschi, Franco, Pedreschi, Romina
Formato: Articulo
Lenguaje:Inglés
Publicado: 2023
Materias:
Ciencias Agrarias
processing contaminants
antioxidants
Maillard reaction
postharvest storage
cold induced sweetening
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/167521
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata

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