ShareFactors influencing the free amino acid content of potato (Solanum tuberosum L.) tubers during prolonged storage.
Author(s) : BRIERLEY E. R., BONNER P. L. R., COBB A. H.
Type of article: Article
Summary
Influence of storage time (0-36 weeks) and of the temperature (5 and 10 deg C) on soluble protein content, free amino acids and reducing sugar, colour and proteinaceous activity. Correlation between proteinaceous activity and free-amino acid content. Effects of total free amino acid content and amid on the colour of fried potatoes.
Details
- Original title: Factors influencing the free amino acid content of potato (Solanum tuberosum L.) tubers during prolonged storage.
- Record ID : 1997-2921
- Languages: English
- Source: J. Sci. Food Agric. - vol. 70 - n. 4
- Publication date: 1996
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Indexing
- Themes: Vegetables
- Keywords: Potato; Sugar; Vegetable; Cold storage; Colour; Amino acid
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Factors influencing the free amino acid content...
- Author(s) : BRIERLEY E. R., BONNER P. L. R., COBB A. H.
- Date : 1996
- Languages : English
- Source: J. Sci. Food Agric. - vol. 70 - n. 4
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- Date : 2002
- Languages : English
- Source: Am. J. Potato Res. - vol. 79 - n. 1
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- Author(s) : MATSUURA-ENDO C., KOBAYASHI A., NODA T., et al.
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- Source: J. Plant Res. - vol. 117 - n. 2
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