Role of reducing sugars and amino acids in fry colour of chips from potatoes grown under different nitrogen regimes
- 1 January 1990
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 52 (2), 207-214
- https://doi.org/10.1002/jsfa.2740520207
Abstract
No abstract availableKeywords
This publication has 9 references indexed in Scilit:
- Influence of Reducing Sugars and Amino Acids in the Color Development of Fried PotatoesJournal of Food Science, 1986
- The free amino acids of tubers of potato varieties grown in England and IrelandPotato Research, 1977
- Studies of protein of potatoesPotato Research, 1976
- The effect of nitrogen fertilization on the composition of the free amino acid pool of poato tubersAmerican Journal of Potato Research, 1971
- Changes in the sugars and amino acids in chips made from fresh, stored and reconditioned potatoesAmerican Journal of Potato Research, 1966
- Die enzymatische Bestimmung von Glucose und Fructose nebeneinanderKlinische Wochenschrift, 1961
- The effect of harvest date and rate of nitrogen fertilization on the maturity, yield and chipping quality of potatoesAmerican Journal of Potato Research, 1960
- FACTORS INFLUENCING THE COLOUR OF POTATO CHIPSCanadian Journal of Plant Science, 1960
- Food Color Changes, Role of the Sugars in the Browning Reaction in Potato ChipsJournal of Agricultural and Food Chemistry, 1959