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Biochemical Characterization and Effects of Cooking Methods on Main Phytochemicals of Red and Purple Potato Tubers, a Natural Functional Food

Potato is a staple food crop and an important source of dietary energy. Its tubers contain several essential amino acids, vitamins, minerals and phytochemicals that contribute to the nutritional value of this important product. Recently, scientific interest has focused on purple and red potatoes tha...

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Principais autores: Vincenzo D’Amelia, Giorgia Sarais, Giacomo Fais, Debora Dessì, Vittoria Giannini, Raffaele Garramone, Domenico Carputo, Sara Melito
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2022-01-01
Serier:Foods
Fag:
beneficial phytochemicals
antioxidants
agronomic performance
glycoalkaloids
potato
cooking methods
Online adgang:https://www.mdpi.com/2304-8158/11/3/384
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