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  • Potato products made from potato varieties with coloured flesh (red and blue-fleshed potatoes) may be an interesting alternative to traditional products. The purpose of this study was to determine the influ- ence of peeling, cooking and frying of red and blue-fleshed potato tubers on the content of glycoalkaloids (a-solanine and a-chaconine) in processed potato products. The material taken for the study consisted of seven coloured potato varieties. French fries and crisps were prepared from two potato variety: Rosalinde and Blue Congo. The content of total glycoalkaloids (TGA) in raw material before and after peeling, in cooked unpeeled and peeled potatoes and also in fried potato products have been determined by HPLC method.
  • Potato products made from potato varieties with coloured flesh (red and blue-fleshed potatoes) may be an interesting alternative to traditional products. The purpose of this study was to determine the influ- ence of peeling, cooking and frying of red and blue-fleshed potato tubers on the content of glycoalkaloids (a-solanine and a-chaconine) in processed potato products. The material taken for the study consisted of seven coloured potato varieties. French fries and crisps were prepared from two potato variety: Rosalinde and Blue Congo. The content of total glycoalkaloids (TGA) in raw material before and after peeling, in cooked unpeeled and peeled potatoes and also in fried potato products have been determined by HPLC method. (en)
Title
  • The influence of thermal process of coloured potatoes on the content of glycoalkaloids in the potato products
  • The influence of thermal process of coloured potatoes on the content of glycoalkaloids in the potato products (en)
skos:prefLabel
  • The influence of thermal process of coloured potatoes on the content of glycoalkaloids in the potato products
  • The influence of thermal process of coloured potatoes on the content of glycoalkaloids in the potato products (en)
skos:notation
  • RIV/60460709:41210/12:54604!RIV13-MSM-41210___
http://linked.open...avai/predkladatel
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http://linked.open...vai/riv/dodaniDat
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  • 141664
http://linked.open...ai/riv/idVysledku
  • RIV/60460709:41210/12:54604
http://linked.open...riv/jazykVysledku
http://linked.open.../riv/klicovaSlova
  • coloured potatoes, thermal process, content of glycoalkaloids (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...odStatuVydavatele
  • GB - Spojené království Velké Británie a Severního Irska
http://linked.open...ontrolniKodProRIV
  • [5C7715BC5362]
http://linked.open...i/riv/nazevZdroje
  • Food Chemistry
http://linked.open...in/vavai/riv/obor
http://linked.open...ichTvurcuVysledku
http://linked.open...cetTvurcuVysledku
http://linked.open...UplatneniVysledku
http://linked.open...v/svazekPeriodika
  • 133
http://linked.open...iv/tvurceVysledku
  • Hamouz, Karel
  • Kita, A.
  • Peksa, A.
  • Rytel, E.
  • Tajner-Czopek, A.
http://linked.open...ain/vavai/riv/wos
  • 000303847400005
issn
  • 0308-8146
number of pages
http://localhost/t...ganizacniJednotka
  • 41210
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