News on Chlorogenic acid from Canada

 Nova Scotia Agricultural College
January 10, 2011

Investigadores canadienses identifican 30 proteínas relacionadas con el oscurecimiento de las papas después de la cocción

La decoloración que arruina las papas cocidas es un problema de la industria de la papa desde hace muchos años. Se produce, como el término lo indica, cuando al cocinar las papas estas quedan expuestas al aire y aparecen zonas de color que van desde el...
 Nova Scotia Agricultural College
January 10, 2011

After-cooking darkening: the affliction of cooked potatoes

The discolouration that blights cooked potatoes has plagued the potato industry for many years. This phenomenon, known as after-cooking darkening, is one of the most undesirable characteristics and has been reported from every potato-growing area in the world.
April 15, 2010

Potato After-Cooking Darkening most strongly related with phosphorus, Calcium Copper and Magnesium

Irish potato, one of the world's major food crops, is increasingly grown and processed for use in various products;consider the popularity of consumer favorites like French fries and potato chips. In the closely scrutinized food production industry, pr...

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