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Processed potatoes, glycoalkaloids

FRIEDMAN MCDONALD Fresh Processed Potato Glycoalkaloids 191... [Pg.191]

FRIEDMAN MCDONALD Fresh Process Potato Glycoalkaloids 205... [Pg.205]

The main objective of this paper is to briefly describe the fate of potato glycoalkaloids a-chaconine and a-solanine in potato tubers and processed potatoes after harvest. [Pg.192]

Friedman, M., McDonald, G. (1999a). Postharvest changes in glycoalkaloid content of potatoes. In L. Jackson, M. Knize (Eds.). Impact of Food Processing on Food Safety, Vol. 459 (pp. 121-143). Plenum Press, New York. [Pg.157]

Maga, J.A. Glycoalkaloid stability during the extmsion of potato flakes. J. Food Process. Preserv. 1980, 4, 291-296. [Pg.120]

See other pages where Processed potatoes, glycoalkaloids is mentioned: [Pg.303]    [Pg.130]    [Pg.154]    [Pg.447]    [Pg.190]    [Pg.8]    [Pg.104]    [Pg.105]    [Pg.130]    [Pg.131]    [Pg.152]    [Pg.152]    [Pg.344]    [Pg.364]    [Pg.516]    [Pg.151]    [Pg.118]    [Pg.451]    [Pg.780]    [Pg.189]   
See also in sourсe #XX -- [ Pg.189 , Pg.190 , Pg.191 , Pg.192 , Pg.193 , Pg.194 , Pg.195 , Pg.196 , Pg.197 , Pg.198 , Pg.199 , Pg.200 , Pg.201 , Pg.202 ]



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Glycoalkaloid

Glycoalkaloids

Potatoes processed

Processing potatoes

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