Concepedia

Prevention of after-cooking darkening of irradiated potatoes

Paul Thomas, M. R. Joshi

Potato Research · 1977 · 23 citations · 12 references

DOI

Concepts

References

12

The phenolic constituents of <i>Prunus domestica</i>. I.—The quantitative analysis of phenolic constituents

T. Swain, W. E. Hillis · Journal of the Science of Food and Agriculture · 1959 · 3.7K citations

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After‐cooking blackening in potatoes. II.—Core experiments

J. C. Hughes, T. Swain · Journal of the Science of Food and Agriculture · 1962 · 53 citations

, , +16

After‐cooking blackening in potatoes. III.—Examination of the interaction of factors by in vitro experiments

J. C. Hughes, T. Swain · Journal of the Science of Food and Agriculture · 1962 · 48 citations

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AFTER‐COOKING DISCOLORATION OF POTATOES: POSSIBLE INVOLVEMENT OF POLYPHENOLIC CONSTITUENTS

Ann S. Hunter, E. G. Heisler, James Siciliano et al. · Journal of Food Science · 1957 · 26 citations

, , +12

After‐Cooking Discoloration of Potatoes Role of the Organic Acids

E. G. Heisler, James Siciliano, C. F. Woodward et al. · Journal of Food Science · 1964 · 26 citations

, , +14