Relation of potato size to after-cooking blackening tendency
作者： James Siciliano , E. G. Heisler , W. L. Porter
DOI: 10.1007/BF02871448
关键词:
摘要: An observation made in the laboratory led to a two-year study showing relationship between after-cooking discoloration and potato size. This relationship, larger greater blackening tendency, was consistent for all potatoes examined this sudy whether they blackened severely or slightly. These findings may help future researchers correct conditions that cause blackening.
springer.com
sci-hub.se 参考文章(10)
Nell I. Mondy, Barbara P. Klein, The interrelationships of potato discoloration, polyphenol oxidase activity, and nitrogen content of potatoes American Journal of Potato Research. ,vol. 38, pp. 14- 21 ,(1961) , 10.1007/BF02861948
J. C. Hughes, T. Swain, After-cooking blackening in potatoes. III.—Examination of the interaction of factors by in vitro experiments Journal of the Science of Food and Agriculture. ,vol. 13, pp. 358- 363 ,(1962) , 10.1002/JSFA.2740130702
J. C. Hughes, T. Swain, After-cooking blackening in potatoes. II.—Core experiments Journal of the Science of Food and Agriculture. ,vol. 13, pp. 229- 236 ,(1962) , 10.1002/JSFA.2740130404
MERCEDES L. HUNSADER, FLORA HANNING, EFFECT OF COMPLEXING and CHELATING AGENTS ON THE AFTER-COOKING DISCOLORATION OF POTATOES and UPON THE IRON and PHENOLIC CONTENT OF THE JUICE Journal of Food Science. ,vol. 23, pp. 269- 273 ,(1958) , 10.1111/J.1365-2621.1958.TB17569.X
Premitha Weeratne, Erston V. Miller, Hugh J. Murphy, Some observations on after cooking blackening of the Irish potato American Journal of Potato Research. ,vol. 41, pp. 39- 45 ,(1964) , 10.1007/BF02863543
Constantine D. Dalianis, Robert L. Plaisted, L. C. Peterson, Selection for freedom from after cooking darkening in a potato breeding program American Journal of Potato Research. ,vol. 43, pp. 207- 215 ,(1966) , 10.1007/BF02860975
E. G. HEISLER, JAMES SICILIANO, R. H. TREADWAY, C. F. WOODWARD, After-Cooking Discoloration of Potatoes. Iron Content in Relation to Blackening Tendency of Tissue Journal of Food Science. ,vol. 28, pp. 453- 459 ,(1963) , 10.1111/J.1365-2621.1963.TB00226.X
E. G. HEISLER, JAMES SICILIANO, C. F. WOODWARD, W. L. PORTER, After‐Cooking Discoloration of Potatoes Role of the Organic Acids Journal of Food Science. ,vol. 29, pp. 555- 564 ,(1964) , 10.1111/J.1365-2621.1964.TB00410.X
ANN S. HUNTER, E. G. HEISLER, J. SICILIANO, R. H. TREADWAY, C. F. WOODWARD, AFTER‐COOKING DISCOLORATION OF POTATOES: POSSIBLE INVOLVEMENT OF POLYPHENOLIC CONSTITUENTS Journal of Food Science. ,vol. 22, pp. 648- 657 ,(1957) , 10.1111/J.1365-2621.1957.TB17524.X
T. Wallace, R. L. Wain, The blackening of cooked potatoes. Agriculture. ,vol. 50, pp. 425- 428 ,(1943)