Relevant bibliographies by topics / Cooking (Potatoes)

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Cooking (Potatoes)'

Author: Grafiati
Published: 4 June 2021
Last updated: 1 August 2024

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Journal articles on the topic "Cooking (Potatoes)"

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Robertson, Tracey, Abdulrahman Alzaabi, M. Robertson, and Barbara Fielding. "Starchy Carbohydrates in a Healthy Diet: The Role of the Humble Potato." Nutrients 10, no. 11 (2018): 1764. http://dx.doi.org/10.3390/nu10111764.

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Potatoes have been an affordable, staple part of the diet for many hundreds of years. Recently however, there has been a decline in consumption, perhaps influenced by erroneous reports of being an unhealthy food. This review provides an overview of the nutritional value of potatoes and examines the evidence for associations between potato consumption and non-communicable diseases. Potatoes are an important source of micronutrients, such as vitamin C, vitamin B6, potassium, folate, and iron and contribute a significant amount of fibre to the diet. However, nutrient content is affected by cookin
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AHVENAINEN, RAIJA T., EERO U. HURME, MARGARETA HÄGG, EIJA H. SKYTTÄ, and EIRA K. LAURILA. "Shelf-Life of Prepeeled Potato Cultivated, Stored, and Processed by Various Methods." Journal of Food Protection 61, no. 5 (1998): 591–600. http://dx.doi.org/10.4315/0362-028x-61.5.591.

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The effects of cultivation conditions, winter storage, peeling method, browning prevention Chemicals replacing sodium bisulfite, and packing methods on the sensory, nutritional and microbiological quality of pre-peeled potato were examined. Two different cultivation lots of the potato variety Van Gogh were used. Cultivation and harvesting conditions and peeling method were the most important facts reducing the sensory quality, especially the appearance, of prepeeled and sliced potatoes. Cooking and baking of potatoes decreased the appearance defects detected in raw potatoes. The levels of vita
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Blessington*, Tyann, Anna L. Hale, Douglas C. Scheuring, and J. Creighton Miller. "Effects of Cooking and Storage on Antioxidant Activity in Potato (Solanum tuberosum L.)." HortScience 39, no. 4 (2004): 879D—879. http://dx.doi.org/10.21273/hortsci.39.4.879d.

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We have demonstrated that potatoes contain significant levels of antioxidants important to human health; however, since potatoes are not consumed raw, it is important to determine the effects of cooking/processing on these levels. Therefore, the changes in phenolic and carotenoid content and total antioxidant activity in potatoes were investigated using combinations of storage and cooking methods. Fresh and stored tubers (110 days at 4 °C) of 17 potato cultivars, both raw and cooked (microwaved, boiled, baked, fried), were analyzed for antioxidant activity using the DPPH method. In addition, c
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Grudzińska, Magdalena, Zbigniew Czerko, and Monika Borowska-Komenda. "Changes of Organoleptic Quality in Potato Tubers after Application of Natural Sprout Inhibitors." Agricultural Engineering 20, no. 1 (2016): 35–43. http://dx.doi.org/10.1515/agriceng-2016-0004.

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AbstractThe aim of this study was to evaluate changes in the sensory properties of the table potato in relation to the use of natural sprout inhibitors during long-term storage. The material for the study consisted in four varieties of potato of the medium early group. The research was carried out in the Plant Breeding and Acclimatization Institute – National Research Institute Branch in Jadwisin in 2014-2015. After harvest potatoes were stored from the end of October to April at 5°C, at the relative humidity of 90-95%, without application of natural sprout inhibitors (control) and using the n
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Wadas, Wanda, and Tomasz Dziugieł. "Quality of New Potatoes (Solanum tuberosum L.) in Response to Plant Biostimulants Application." Agriculture 10, no. 7 (2020): 265. http://dx.doi.org/10.3390/agriculture10070265.

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Background: In sustainable crop production focusing on high-value products, biostimulants have been gaining increasing importance, thus the hypothesis that plant biostimulants could contribute to improving new potatoes quality; Methods: The effects of the seaweed extracts Bio algeen S90 (Ascophyllum nodosum) and Kelpak SL (Ecklonia maxima), as well as the humic and fulvic acids in HumiPlant (leonardite extract) on the tuber quality of very early potato cultivars (‘Denar’, ‘Lord’, ‘Miłek’) were investigated. Potatoes were harvested 75 days after planting (the end of June); Results: The biostimu
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Soares, Jaqueline Machado, Camila Nogueira Espínola, Mirelly Marques Romeiro Santos, et al. "Influence of water cooking on mineral content of brazilian sweet potato cultivars." Research, Society and Development 9, no. 1 (2020): e55911594. http://dx.doi.org/10.33448/rsd-v9i1.1594.

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The objective of the study was to characterize the mineral profile of Brazilian sweet potatoes and to evaluate the influence of cooking by immersion in water on these micronutrients. The cultivars Amorano, Júlia, Valentina, UGA 29, UGA 34, UGA 45, UGA 49, UGA 79, UGA 80 and UGA 81 were investigated. The levels of sodium, potassium, calcium, magnesium, phosphorus, iron, zinc, copper and silicon were quantified in the samples of raw and cooked sweet potatoes, which presented statistical difference between the varieties. The genotypes that stood out were Júlia and UGA 45 with higher mineral conte
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Ogliari, Regiane, Jaqueline Machado Soares, Flávia Teixeira, et al. "CHEMICAL, NUTRITIONAL AND SENSORY CHARACTERIZATION OF SWEET POTATO SUBMITTED TO DIFFERENT COOKING METHODS." International Journal of Research -GRANTHAALAYAH 8, no. 10 (2020): 147–56. http://dx.doi.org/10.29121/granthaalayah.v8.i10.2020.1881.

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The objective was to evaluate different cooking methods effect on chemical, nutritional and sensory characteristics of sweet potatoes. Samples were subjected to four cooking methods: boiled in water, fried, microwaved and baked. In general, pH, Titratable Acidity and Soluble Solids contents were altered by cooking methods. Reducing, Non-Reducing and Total Sugars levels increased after cooking, regardless of the method used. Levels of red and yellow were lower in tubers after the methods of boiled and baked, while the light reduced in all cooking processes. Cooking by boiled and fried increased
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Kim, Dagyeong, Yoonjeong Kim, and Younghwa Kim. "Effect of Purple Sweet Potato Using Different Cooking Methods on Cytoprotection against Ethanol-Induced Oxidative Damage through Nrf2 Activation in HepG2 Cells." Antioxidants 12, no. 8 (2023): 1650. http://dx.doi.org/10.3390/antiox12081650.

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The aim of this study was to investigate the effects of different cooking methods on the hepatoprotective effects of purple sweet potatoes against alcohol-induced damage in HepG2 cells. Purple sweet potatoes (Ipomeoea batatas L. Danjami) were subjected to different cooking methods, including steaming, roasting, and microwaving. Steaming resulted in a higher cytoprotective effect against alcohol damage than the other cooking methods. Additionally, the highest inhibition of glutathione depletion and production of reactive oxygen species against alcohol-induced stress were observed in raw and/or
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Sjölin, Klara, Marilyn Rayner, Jeanette Purhagen, and Ingegerd Sjöholm. "A Review of Cooking of Potatoes (Solanum tuberosum L.) Served in Large-Scale Food-Service Systems, Including Industrial Pre-Treatments." Journal of Food Engineering and Technology 11, no. 1 (2022): 22–35. http://dx.doi.org/10.32732/jfet.2022.11.1.22.

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Potatoes (Solanum tuberosum L.) often constitute a meal’s main carbohydrate source. When consumed outside the home, dishes are often prepared in large-scale food service systems, like school canteens and hospitals. To manage the logistics of serving the required quantities of potatoes, raw tubers must be prepared by washing, industrial peeling, preservative actions, and packaging to stand transportation and storage before cooking. There are several steps of pre-treatment, packaging, transportation, and cooking techniques that differ from traditional preparation at home, and each of these steps
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Martin, Franklin W. "Non-sweet or Staple Type Sweet Potatoes." HortScience 22, no. 1 (1987): 160. http://dx.doi.org/10.21273/hortsci.22.1.160.

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Abstract The typical sweet potato is not necessarily sweet before cooking. It contains 4-20% nonreducing sugar, chiefly sucrose, and 1-10% reducing sugars, principally fructose, on a dry weight basis (5). During cooking, part of the starch is hydrolyzed to maltose and dextrins by β amylase (2). The sucrose content, on the other hand, is not affected by cooking, except that boiling may remove part of it.
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Dissertations / Theses on the topic "Cooking (Potatoes)"

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Iborra, Bernad María del Consuelo. "Comparison of vacuum treatments and traditional cooking in vegetables using instrumental and sensory analysis." Doctoral thesis, Universitat Politècnica de València, 2013. http://hdl.handle.net/10251/32953.

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Los objetivos de la presente tesis fueron comparar el efecto de tres técnicas de cocción en varios vegetales y su selección para cada producto estudiado. Para ello, los trabajos realizados han considerado los cambios en las propiedades físico-químicas, nutricionales, sensoriales y la microestructura. Asimismo, como respuesta al reto de aplicar tratamientos equivalentes en firmeza con diferentes técnicas de cocción se ha propuesto una metodología que combina los diseños experimentales de superficie respuesta (RSM) con análisis instrumentales y sensoriales. Los tratamientos térmico
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Daza, Blanca Ysabel. "Historia del Proceso de Mestizaje Alimentario entre España y Colombia." Doctoral thesis, Universitat de Barcelona, 2013. http://hdl.handle.net/10803/127392.

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Con el fin de optar al título de doctor en el Programa de Doctorado en Sociedad y Cultura, se presenta esta investigación acerca de la historia de la alimentación en Colombia. Este documento presenta una indagación acerca de la influencia mutua que tuvo en la alimentación el encuentro de las culturas prehispánicas, española y africana en el proceso de descubrimiento, conquista y colonia del territorio americano por parte de España. Se dedicará especial atención al proceso vivido por Colombia. Para comprender el fenómeno de mestizaje alimentario al que dio lugar la conquista española del ter
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Blessington, Tyann. "The effects of cooking, storage, and ionizing irradiation on carotenoids, antioxidant activity, and phenolics in potato (Solanum tuberosum L.)." Texas A&M University, 2005. http://hdl.handle.net/1969.1/2589.

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Past research conducted by our lab demonstrated that potatoes contain significant levels of phytochemicals important to human health. However, since potatoes are not consumed raw, it is important to determine the effects of processing on these levels. Therefore, the changes in carotenoid content, antioxidant activity, and phenolic content were investigated using combinations of cultivars, cooking methods, storage treatments, and low-dose ionizing irradiation. Carotenoid content was measured via absorbance at 445 nm, 450 nm, and HPLC identification. Antioxidant activity was measured initially a
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Sakala, Patricia. "Household consumption of orange - fleshed sweet potato and its associated factors in Chipata district, Eastern province, Zambia." University of the Western Cape, 2017. http://hdl.handle.net/11394/5644.

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Magister Scientiae (Nutrition Management) - MSc(NM)<br>Orange-fleshed sweet potato consumption promotion is one of the key nutrition sensitive interventions implementedto address high vitamin A deficiency among the rural population of Zambia since 2011. However, to date no study has been completed regarding household consumption of orange-fleshed sweet potato and factors related to their consumption. The study detailed here therefore sought to establish the consumption of orange-fleshed sweet potato, and to identify factors associated with its household consumption in the Integrating Orange Pr
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Yang, Yali. "Study of effects of cooking methods on physical properties and bioactive compounds in selected potato cultivars (Solanum tuberosum L)." Doctoral thesis, Universitat Politècnica de Catalunya, 2015. http://hdl.handle.net/10803/320189.

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La patata es una fuente de carbohidratos, de versátil preparación y presentación. Dependiendo del proceso de cocción y de las características morfológicas y nutricionales de la patata estos efectos pueden ser positivos o negativos, especialmente en los compuestos bioactivos. La formación de acrilamida en la fritura es otro problema sin resolver, por ello la investigación de cómo prevenir y/o reducir su contenido es un objetivo para la industria alimentaria. Sin embargo, no existen límites legales para este contaminante, especialmente en productos de patata fritos. Por otra parte, un mayor cono
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Wu, Yuanyuan. "VERIFICATION OF SNP MARKERS ASSOCIATED WITH AFTER-COOKING DARKENING IN POTATOES." Thesis, 2011. http://hdl.handle.net/10222/14638.

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After-cooking darkening (ACD), a gray-black discoloration, is one of the key quality defects of the potato. Previous work using a diploid population 13610 identified 14 single nucleotide polymorphism (SNP) markers, located on eight chromosomes, which have the strongest association with ACD. Seven of these markers are located in four major quantitative trait loci (QTL) on chromosomes 2, 4, 6, and 10. It is hypothesized that these 14 markers would also have significant relationship to ACD in other breeding populations. Therefore, their effects in another diploid population 14946 were analyzed by
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Li, Dong-Xiu, and 李東秀. "The studies of off-flavor of sweet potatoes flavor and the flavor analysis of cooking sweet potatoes." Thesis, 1988. http://ndltd.ncl.edu.tw/handle/61254385755167801787.

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BOUŠKOVÁ, Michaela. "Stolní hodnota hlíz z ekologického a konvenčního způsobu pěstování brambor." Master's thesis, 2013. http://www.nusl.cz/ntk/nusl-154299.

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The objective of this thesis was to assess the potato varieties produced by ecological and conventional farming, to find out the deviations of cooking types and to establish the cooking quality of the tubers The cooking quality of potatoes was established subjectively, based on sensory analysis. The individual characteristics of the cooking quality which were assessed included the colour of flesh, consistency, texture, flouriness, moisture, taste, and tuber darkening after cooking. The results suggest that the characteristics of the cooking quality depend mostly on the variety. The year of gro
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ŠPLÍCHALOVÁ, Veronika. "Hodnocení stolní hodnoty hlíz vybraných odrůd konzumních brambor vypěstovaných v ekologickém a konvenčním produkčním systému." Master's thesis, 2011. http://www.nusl.cz/ntk/nusl-85648.

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The aim of this diploma thesis was to evaluate the effects of conventional and organic crop management on cooking quality of potatoes. In one-year potato field trials (year 2010) with different crop management (conventional versus organic), 13 table potato genotypes (Adéla, Bionta, Karin, KE 100/10, Laura, Madona, Magda, Princess, Red Anna, Rosara, Solara, Satina,Terka) were used. The cooking quality (i.e. colour of the flesh, consistency, mealiness, moistness, flavor and darkening) was subjectively assessed using sensory analysis according to VORAL (1996) method. Only structure of boiled pota
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LI, KUN-HONG, and 李昆鴻. "Studies on the production of quick cooking sweet potato congee base." Thesis, 1987. http://ndltd.ncl.edu.tw/handle/02858885080672402985.

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Books on the topic "Cooking (Potatoes)"

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Nichols, Annie. Potatoes. Barnes & Noble, 2006.

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Bentley, Joyce. Potatoes. Chrysalis Children's, 2005.

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Stacey, Jenny. Potatoes. Parragon, 1999.

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Mitter, Nannie. Easy cooking with potatoes. Cozee, 1995.

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Shinkōsha, Seibundō. Sekai no jagaimo ryōri: Nanbei perū kara yōroppa ajia e kyōdoshoku afureru hyaku no reshipi. Seibundōshinkōsha, 2015.

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Turner, Dorothy. Potatoes. Carolrhoda Books, 1989.

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Commission, Washington State Potato, ed. Potato buyer's reference guide. Storypole Press, 1988.

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Vaughn, Inés. Potatoes =: Papas. PowerKids Press, 2009.

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Reeves, Janet. The potato cookbook. Pelican Pub. Co., 1997.

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Miller, Ashley. The potato harvest cookbook. Taunton Press, 1998.

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Book chapters on the topic "Cooking (Potatoes)"

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Low, Jan, Anna-Marie Ball, Paul Ilona, Beatrice Ekesa, Simon Heck, and Wolfgang Pfeiffer. "Scaling Readiness of Biofortified Root, Tuber, and Banana Crops for Africa." In Root, Tuber and Banana Food System Innovations. Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-92022-7_17.

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AbstractThis chapter describes the degree of readiness and use of biofortified root, tuber, and banana (RT&amp;B) crops: sweetpotato, cassava, banana (cooking and dessert types), and potato. Efforts to develop and utilize orange-fleshed sweetpotato (OFSP), yellow cassava (VAC), and vitamin A banana/plantain (VAB) have been focused heavily in sub-Saharan Africa (SSA), where 48% of the children under 5 years of age are vitamin A-deficient. Iron-biofortified potato is still under development, and a recent study found high levels of bioavailability (28.4%) in a yellow-fleshed cultivar (Fig. 17.1). To date, adapted VAB varieties have been piloted in East Africa, and OFSP and VAC have scaled to 8.5 million households. The scaling readiness framework is applied to innovation packages underlying those scaling efforts to shed light on how scaling is progressing and identify remaining bottlenecks. Women dominate RT&amp;B production in SSA, and women and young children are most at risk of micronutrient deficiencies; hence women’s access to technologies was prioritized. Lessons learned from these scaling efforts are discussed, with the goal of accelerating the scaling readiness process for other biofortified RTB crops. Implementing gender-responsive innovation packages has been critical for reaching key nutrition and income goals. Diverse partnerships with public and private sector players and investing in advocacy for an adequate enabling environment were critical for achieving use at scale. Future scaling will depend on more nutritious sustainable food systems being at the forefront, supported by continued improvement in breeding methodologies to adapt to climate change and enhance multiple nutrient targets more quickly and to increase investment in the input and marketing infrastructure that vegetatively propagated crops require.
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Cicilia, S., A. Alamsyah, and I. W. Sweca Yasa. "Utilization of Yellow Sweet Potato (Ipomoea batatas) and Butterfly Pea Flower (Clitoria ternatea) Juice to Increase Antioxidants of Cookies." In Advances in Biological Sciences Research. Atlantis Press International BV, 2023. http://dx.doi.org/10.2991/978-94-6463-274-3_29.

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La Serna, Miguel. "Where the Potatoes Are Cooking." In With Masses and Arms. University of North Carolina Press, 2020. http://dx.doi.org/10.5149/northcarolina/9781469655970.003.0015.

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"SWEET POTATOES, RICE AND GREEN VEGETABLES." In Two Hundred Years of Charleston Cooking. University of South Carolina Press, 2021. http://dx.doi.org/10.2307/j.ctv19rs0pr.13.

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"CHAPTER 18 POTATOES: MOTHER’S DISHES STILL MAKE MY MOUTH WATER." In Arab Cooking on a Prairie Homestead. University of Regina Press, 2017. http://dx.doi.org/10.1515/9780889775190-022.

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Wynn, Susan G., and Steve Marsden. "The Cooking Pot Analogy: The Meat and Potatoes of Chinese Medicine." In Manual of Natural Veterinary Medicine. Elsevier, 2003. http://dx.doi.org/10.1016/b978-0-323-01354-3.50007-3.

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"Effects of storage, cooking and processing on the nutritive value of potatoes." In The Potato in the Human Diet. Cambridge University Press, 1987. http://dx.doi.org/10.1017/cbo9780511753435.007.

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Gray, PJ, and Stanley Hunter. "Potatoes Chantal." In Bear Cookin’. Routledge, 2019. http://dx.doi.org/10.4324/9781315792798-46.

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Gray, PJ, and Stanley Hunter. "Sweety Potatoes Anna." In Bear Cookin’. Routledge, 2019. http://dx.doi.org/10.4324/9781315792798-33.

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Gray, PJ, and Stanley Hunter. "Corn Potato Frittata." In Bear Cookin’. Routledge, 2019. http://dx.doi.org/10.4324/9781315792798-23.

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Conference papers on the topic "Cooking (Potatoes)"

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Li, Huihui, and Shenghong Zhou. "Cooking Process Optimization of Potatoes in “Braised Beef with Potatoes”." In International Conference on Biotechnology and Biomedicine. SCITEPRESS - Science and Technology Publications, 2022. http://dx.doi.org/10.5220/0012018500003633.

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Qoirinisa, Siwi, Dodi Irwanto, Karmanto Karmanto, and Endaruji Sedyadi. "The Effect of Adding TiO<sub>2</sub> Filler on The Physical and Mechanical Properties of Bioplastic Based Potato Starch (<i>Solanum tubersom</i> L.) and Glycerol from Waste Cooking Oil." In The 6th International Conference on Science and Engineering. Trans Tech Publications Ltd, 2024. http://dx.doi.org/10.4028/p-i5ymif.

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The manufacture of bioplastic from potato starch (Solanum tuberosum L.) and glycerol from waste cooking oil with the addition of TiO2 has been done by varying the concentration of TiO2. This study aims to study the effect of the addition of TiO2 on the physical and mechanical properties of potato starch and glycerol from leech oil. The research was conducted by making glycerol from waste cooking oil, making bioplastic film with various concentrations of TiO2 (0; 1; 2; 3 and 4%), characterization of bioplastic, which includes physical and mechanical properties. The addition of TiO2 as a bioplas
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Terres, Hilario, Sandra Chavez, Raymundo Lopez, Arturo Lizardi, and Araceli Lara. "Evaluation of Heating Process of Apple, Eggplant, Zucchini and Potato by Means of Their Thermal Properties." In ASME 2016 Heat Transfer Summer Conference collocated with the ASME 2016 Fluids Engineering Division Summer Meeting and the ASME 2016 14th International Conference on Nanochannels, Microchannels, and Minichannels. American Society of Mechanical Engineers, 2016. http://dx.doi.org/10.1115/ht2016-7140.

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In this work, the heating process for apple, eggplant, zucchini and potato by means of evaluation of their thermal properties and the Biot number determined in experimental form is presented. The heating process is carried out using a solar cooker box-type as heating device. The thermal experimental properties determined are conductivity (k), density (D), specific heat (C), diffusivity (Dif) and the Biot number (Bi) for each product evaluated. In the experimentation, temperatures for center and surface in each product and water were measured in controlled conditions. For those measures, a devi
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Permata, Mutiara Eka, Endaruji Sedyadi, Dodi Irwanto, and Karmanto Karmanto. "The Effect of Adding Variations in Glycerol Concentration from Used Cooking Oil on the Physical Properties of Edible Film Made from Potato Starch." In The 6th International Conference on Science and Engineering. Trans Tech Publications Ltd, 2024. http://dx.doi.org/10.4028/p-1mh50n.

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Making edible films from potato starch by adding glycerol from used cooking oil with various concentrations of 10, 20 and 30% (v/w starch). This study aims to determine the physical properties of edible films made using these materials and the effect of adding variations in glycerol concentration on the physical properties of the resulting edible films. The physical property tests carried out included thickness, tensile strength, elongation and WVTR (Water Vapor Transmission Rate) tests as well as to see the effect using the pearson correlation test on SPSS version 25. The physical properties
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BORGES TOMAS DE SOUSA, LAYSA, Mariana Guadagnini Lisboa Soares, Adriana Paula Da Silva Minguita, et al. "ORANGE-FLESHED SWEET POTATO AND LIPIDS ADDITION INCREASES CAROTENOID CONTENTS IN NOVEL COOKIES." In CBCP - Congresso On-line Brasileiro de Tecnologia de Cereais e Panificação. Even3, 2020. http://dx.doi.org/10.29327/cbcp2020.273620.

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Olivera-Montenegro, Luis, Angie Condori, Rildo Ocan, Alejandro Marzano, Hugo Romero, and Esteban Herrera. "Effect of the Partial Use of Potato Flour and Enhancers on the Rheological, Nutritional and Cooking Properties of Dried Noodles." In The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health—A Celebration of the 10th Anniversary of Foods' Impact on Our Wellbeing. MDPI, 2022. http://dx.doi.org/10.3390/foods2022-13030.

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Nakamoto, Hiroyuki, Kento Kawanishi, and Ichiro Hirata. "Effects of Filtered Air- and Bone-conduction Sounds’ Presentation in Mastication on Food Texture." In AHFE 2023 Hawaii Edition. AHFE International, 2023. http://dx.doi.org/10.54941/ahfe1004218.

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Food texture is an essential sensation for food palatability, as well as taste and aroma, and is particularly important for solid foods. Among food textures, crispness is one of the most popular food textures in various countries. There are many snack foods with crisp textures in the market. They contribute to the sales amount. Hence, food companies need to develop new snack foods with good crispness for consumers' palatability.For mechanical textures, humans generally perceive force, bone-conduction sound, and air-conduction sound through the senses of tactile and hearing. This indicates that
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Nurminah, Mimi, and Rona J. Nainggolan. "Effect of Composite Flour (Wheat and Orange Sweet Potato Flour) on the Physicochemical and Sensory of Cookies." In International Conference on Natural Resources and Technology. SCITEPRESS - Science and Technology Publications, 2019. http://dx.doi.org/10.5220/0008548101560159.

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Reports on the topic "Cooking (Potatoes)"

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Ginzberg, Idit, Richard E. Veilleux, and James G. Tokuhisa. Identification and Allelic Variation of Genes Involved in the Potato Glycoalkaloid Biosynthetic Pathway. United States Department of Agriculture, 2012. http://dx.doi.org/10.32747/2012.7593386.bard.

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Steroidal glycoalkaloids (SGAs) are secondary metabolites being part of the plant defense response. The two major SGAs in cultivated potato (Solanum tuberosum) are α-chaconine and α-solanine, which exhibit strong cellular lytic properties and inhibit acetylcholinesterase activity, and are poisonous at high concentrations for humans. As SGAs are not destroyed during cooking and frying commercial cultivars have been bred to contain low levels, and their content in tubers should not exceed 20 mg/100 g fresh weight. However, environmental factors can increase tuber SGA content above the safe level
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