Modeling the Contribution of Sugars, Ascorbic Acid, Chlorogenic Acid and Amino Acids to Non-enzymatic Browning of Potato Chips
- 1 September 1997
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 62 (5) , 1001-1010
- https://doi.org/10.1111/j.1365-2621.1997.tb15024.x
Abstract
No abstract availableKeywords
This publication has 18 references indexed in Scilit:
- Relationships between fry color and sugar concentration in stored Russet Burbank and Shepody potatoesAmerican Journal of Potato Research, 1994
- Effects of amino acids and glucose on the fry colour of potato crispsPotato Research, 1993
- Precolumn phenylisothiocyanate derivatization and liquid chromatography of free amino acids in biological samplesFood Chemistry, 1993
- Chlorogenic acid content of fresh and processed potatoes determined by ultraviolet spectrophotometryJournal of Agricultural and Food Chemistry, 1992
- Browning of Dehydroascorbic Acid and Chlorogenic Acid as a Function of Water ActivityJournal of Food Science, 1990
- Contribution of Sucrose to Nonenzymatic Browning in Potato ChipsJournal of Food Science, 1989
- Nonenzymic autoxidative phenolic browning reactions in a caffeic acid model systemJournal of Agricultural and Food Chemistry, 1989
- Influence of Reducing Sugars and Amino Acids in the Color Development of Fried PotatoesJournal of Food Science, 1986
- Correlations between quality parameters of potatoes during growth and long-term storageAmerican Journal of Potato Research, 1983
- The free amino acids of tubers of potato varieties grown in England and IrelandPotato Research, 1977