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Chemical and biochemical composition of potato tubers and its modifications during potato processing
Project
Project code: MRI-GE-02-19
Contract period: 01.01.2001
- 31.12.2021
Purpose of research: Applied research
Registration of major and minor constituents of potato tubers: Influence of different proces-sing techniques on the composition (e.g. dehydration; deep fat frying) including formation of unwanted substances; development of analytical tools.
Reduzierung des Vitamin-C-Gehaltes durch Frittierung von Kartoffeln: Bildung von Acrylamid beim Erhitzen von Kartoffeln. Zuckergehalt in Kartoffeln; glykämischer Index; Antioxidantien Literatur: Haase, N.U., L. Weber: J. Food Eng. 56(2003)., p. 207-209 (ascorbic acid) Hasse, N.U., L. Weber: Food Agric. Environment 1(2003), p. 80-91 (red. sugar) Haase, N.U., et al.: Deutsche Lebensmittel-Rundschau 99(2003), p. 87 - 90 (acrylamide) Haase, N.U., et al.: Kartoffelbau 54(2003), S. 58 - 61 (acrylamide) Haase, N.U.: The formation of acrylamide in potato products. In: Skog and Alexander: Acrylamide and other hazardous compounds in heat treated Foods. Woodhead Publ. 2006 Foot, R. et al.: Food additives and contaminants, 24(2007), Suppl. 1, p. 37-46 Haase, N.U.: Potato Research, 51 (2008), 239-259 Haase, N.U.: Kartoffelbau 58 (2007), 38-41 Haase, N.U.: Kartoffelbau 60 (2009), 338-342 Haase, N.U.: Potato Research 53 (2010), 297-307 Haase, N.U.: Kartoffelbau 65 (2014),3, 45-49 Haase, N.U. et al.: Kartoffelbau 58 (2007) 450-453
Section overview
Subjects
- Crop Production
- Food Chemistry
- Food Processing
