Kita et al., 2013 - Google Patents
The effect of frying on anthocyanin stability and antioxidant activity of crisps from red-and purple-fleshed potatoes (Solanum tuberosum L.)Kita et al., 2013
- Document ID
- 7852708984724956579
- Author
- Kita A
- Bąkowska-Barczak A
- Hamouz K
- Kułakowska K
- Lisińska G
- Publication year
- Publication venue
- Journal of food composition and analysis
External Links
Snippet
Red-and purple-fleshed potatoes (Solanum tuberosum L.) are a good source of polyphenols, mainly anthocyanins as one of the most important components. The chemical composition with reducing sugars and the total polyphenol contents were analyzed in four …
- 240000001016 Solanum tuberosum 0 title abstract description 128
Classifications
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Kita et al. | The effect of frying on anthocyanin stability and antioxidant activity of crisps from red-and purple-fleshed potatoes (Solanum tuberosum L.) | |
| Kidoń et al. | Bioactive compounds, antioxidant activity, and sensory qualities of red-fleshed apples dried by different methods | |
| Gentile et al. | Food quality and nutraceutical value of nine cultivars of mango (Mangifera indica L.) fruits grown in Mediterranean subtropical environment | |
| Marcillo-Parra et al. | Characterization and quantification of bioactive compounds and antioxidant activity in three different varieties of mango (Mangifera indica L.) peel from the Ecuadorian region using HPLC-UV/VIS and UPLC-PDA | |
| Can-Cauich et al. | Tropical fruit peel powders as functional ingredients: Evaluation of their bioactive compounds and antioxidant activity | |
| Yahia et al. | Nutritional components and anti-oxidant capacity of ten cultivars and lines of cactus pear fruit (Opuntia spp.) | |
| Li et al. | Ultra-performance liquid chromatographic separation of geometric isomers of carotenoids and antioxidant activities of 20 tomato cultivars and breeding lines | |
| Kourouma et al. | Effects of cooking process on carotenoids and antioxidant activity of orange-fleshed sweet potato | |
| Dziadek et al. | Basic chemical composition and bioactive compounds content in selected cultivars of buckwheat whole seeds, dehulled seeds and hulls | |
| Tian et al. | Domestic cooking methods affect the phytochemical composition and antioxidant activity of purple-fleshed potatoes | |
| Seong et al. | Antioxidant capacities and polyphenolics of Chinese cabbage (Brassica rapa L. ssp. Pekinensis) leaves | |
| Kita et al. | Antioxidant activity and quality of red and purple flesh potato chips | |
| Nemś et al. | Anthocyanin and antioxidant activity of snacks with coloured potato | |
| Harakotr et al. | Anthocyanins and antioxidant activity in coloured waxy corn at different maturation stages | |
| Lutz et al. | Chemical composition and antioxidant properties of mature and baby artichokes (Cynara scolymus L.), raw and cooked | |
| Leontowicz et al. | Bioactivity and nutritional properties of hardy kiwi fruit Actinidia arguta in comparison with Actinidia deliciosa ‘Hayward’and Actinidia eriantha ‘Bidan’ | |
| Tang et al. | Characterisation of fatty acid, carotenoid, tocopherol/tocotrienol compositions and antioxidant activities in seeds of three Chenopodium quinoa Willd. genotypes | |
| Sogi et al. | Total phenolics, antioxidant activity, and functional properties of ‘Tommy Atkins’ mango peel and kernel as affected by drying methods | |
| Lachman et al. | Effect of peeling and three cooking methods on the content of selected phytochemicals in potato tubers with various colour of flesh | |
| Sogi et al. | Total phenolics, carotenoids and antioxidant properties of Tommy Atkin mango cubes as affected by drying techniques | |
| Teow et al. | Antioxidant activities, phenolic and β-carotene contents of sweet potato genotypes with varying flesh colours | |
| Ahmed et al. | Antioxidant activity and phenolic profile of various morphological parts of underutilised Baccaurea angulata fruit | |
| de Jesús Ornelas-Paz et al. | Effect of heat treatment on the content of some bioactive compounds and free radical-scavenging activity in pungent and non-pungent peppers | |
| Tang et al. | Assessing the fatty acid, carotenoid, and tocopherol compositions of amaranth and quinoa seeds grown in Ontario and their overall contribution to nutritional quality | |
| Yang et al. | Identification and antioxidant activity of anthocyanins extracted from the seed and cob of purple corn (Zea mays L.) |