Works matching Cooking with potatoes

Results: 332

西南地区淀粉加工型甘薯的淀粉性状对粉丝蒸煮品质的影响.

Published in:

Food Research & Development, 2024, v. 45, n. 10, p. 7, doi. 10.12161/j.issn.1005-6521.2024.10.002

By:

潘雪萍;
莫罗杭;
徐锡明;
傅玉凡;
张治国;
吴卫成;
路兴花;
庞林江;
陆国权

Publication type:

Article

烹饪方式对甘薯营养成分的影响.

Published in:

Food Research & Development, 2019, v. 40, n. 21, p. 27, doi. 10.12161/j.issn.1005-6521.2019.21.005

By:

雷焕娜;
李彦;
曹忠娜;
王春玲

Publication type:

Article

PGA对紫薯面条断条率及烹煮品质的影响.

Published in:

Food Research & Development, 2017, v. 38, n. 24, p. 1, doi. 10.3969/j.issn.1005-6521.2017.24.012

By:

于沛沛;
毛延妮;
姜启兴;
马娟;
朱露露;
窦涛;
夏文水

Publication type:

Article

Optimization of Conditions for Extraction of Polyphenols and the Determination of the Impact of Cooking on Total Polyphenolic, Antioxidant, and Anticholinesterase Activities of Potato.

Published in:

Foods, 2018, v. 7, n. 3, p. 36, doi. 10.3390/foods7030036

By:

Laib, Imen;
Barkat, Malika

Publication type:

Article

Physical, chemical, and sensory properties of biscuits prepared from flour blends of unripe cooking banana, pigeon pea, and sweet potato.

Published in:

Food Science & Nutrition, 2018, v. 6, n. 3, p. 532, doi. 10.1002/fsn3.590

By:

Adeola, Abiodun A.;
Ohizua, Ehimen R.

Publication type:

Article

不同烹調方法對不同品種甘藷抗氧化活性之影響.

Published in:

Taiwanese Journal of Agricultural Chemistry & Food Science, 2015, v. 53, n. 1/2, p. 55

By:

王韻姿;
楊雯嵐;
徐錫樑

Publication type:

Article

Impact of Cooking on Tuber Color, Texture, and Metabolites in Different Potato Varieties.

Published in:

Foods, 2024, v. 13, n. 23, p. 3786, doi. 10.3390/foods13233786

By:

Hu, Jun;
Hu, Jinxue;
Duan, Shaoguang;
Zeng, Fankui;
Zhang, Shuqing;
Li, Guangcun

Publication type:

Article

DOUGH RHEOLOGY, COOKING QUALITY AND SENSORY PROPERTIES OF WHEAT (TRITICUM AESTIVUM) -SWEET POTATO (IPOMEA BATATAS) BASED NOODLES FORTIFIED WITH SOYA BEAN (GLYCINE MAX) FLOUR.

Published in:

Carpathian Journal of Food Science & Technology, 2018, v. 10, n. 3, p. 90

By:

Karim, O. R.;
Oyeyinka, S. A.;
Akinniyi, G. O.;
Akintayo, O. A.

Publication type:

Article

Bioactive Compounds in Potato Tubers: Effects of Farming System, Cooking Method, and Flesh Color.

Published in:

PLoS ONE, 2016, v. 11, n. 5, p. 1, doi. 10.1371/journal.pone.0153980

By:

Grudzińska, Magdalena;
Czerko, Zbigniew;
Zarzyńska, Krystyna;
Borowska-Komenda, Monika

Publication type:

Article

Effects of Cooking Methods on Nutritional Content in Potato Tubers.

Published in:

American Journal of Potato Research, 2019, v. 96, n. 2, p. 183, doi. 10.1007/s12230-018-09704-5

By:

Jayanty, Sastry S.;
Diganta, Kalita;
Raven, Bough

Publication type:

Article

Effect of Washing and Cooking on Nitrate Content of Potatoes (cv. Diamant) and Implications for Mitigating Human Health Risk in Iran.

Published in:

Potato Research, 2020, v. 63, n. 3, p. 449, doi. 10.1007/s11540-020-09450-4

By:

Ebrahimi, Roya;
Ahmadian, Afsaneh;
Ferdousi, Afsaneh;
Zandi, Shiva;
Shahmoradi, Behzad;
Ghanbari, Reza;
Mahammadi, Shadieh;
Rezaee, Reza;
Safari, Mahdi;
Daraei, Hiua;
Maleki, Afshin;
Yetilmezsoy, Kaan

Publication type:

Article

DETERMINATION OF PHYTOCHEMICALS IN SWEET POTATO (Ipomoea batatas) VARIETIES WITH DIFFERENT COOKING METHODS.

Published in:

Malaysian Applied Biology, 2018, v. 47, n. 5, p. 205

By:

ARNIDA HANI TEH;
NUR NADIAH MAHMOOD;
MUHIYUDDIN MD NASIR

Publication type:

Article

Potato powders prepared by successive cooking-process depending on resistant starch content affect the intestinal fermentation in rats.

Published in:

Bioscience, Biotechnology & Biochemistry, 2017, v. 81, n. 2, p. 359, doi. 10.1080/09168451.2016.1254537

By:

Kawakami, Sakura;
Han, Kyu-Ho;
Araki, Takahiro;
Ohba, Kiyoshi;
Wakabayashi, Tatsuya;
Shimada, Kenichiro;
Fukushima, Michihiro

Publication type:

Article

Interactive Effect of Retrogradation and Addition of Pulses, Cooking Oil on Predicted Glycemic Index and Resistant Starch of Potato.

Published in:

Starch / Staerke, 2022, v. 74, n. 5/6, p. 1, doi. 10.1002/star.202100221

By:

Lal, Milan Kumar;
Singh, Brajesh;
Tiwari, Rahul Kumar;
Kumar, Sudhir;
Gopalakrishnan, S.;
Gaikwad, Kishor;
Kumar, Awadhesh;
Paul, Vijay;
Singh, Madan Pal

Publication type:

Article

烹饪加工对土豆龙葵素含量的影响研究.

Published in:

Journal of Central China Normal University, 2018, v. 52, n. 4, p. 508, doi. 10.19603/j.cnki.10001190.2018.04.012

By:

许荣华;
朱莉;
刘学磊

Publication type:

Article

OPTIMASI PEMBUATAN SOHUN UBI JALAR MENGGUNAKAN EKSTRUDER PEMASAK-PENCETAK.

Published in:

Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2017, v. 28, n. 1, p. 36, doi. 10.6066/jtip.2017.28.1.36

By:

Muhandri, Tjahja;
Subarna;
Koswara, Sutrisno;
Nurtama, Budi;
Ariefianto, Dimas Imam;
Fatmala, Dewi

Publication type:

Article

A comparison of various rheological properties for modelling the kinetics of thermal softening of potato tissue (c.v. Monalisa ) by water cooking and pressure steaming.

Published in:

International Journal of Food Science & Technology, 2002, v. 37, n. 1, p. 41, doi. 10.1046/j.1365-2621.2002.00521.x

By:

Alvarez, María Dolores;
Canet, Wenceslao

Publication type:

Article

Low temperature blanching effect on the changes in mechanical properties during subsequent cooking of three potato cultivars.

Published in:

International Journal of Food Science & Technology, 2000, v. 35, n. 3, p. 331, doi. 10.1046/j.1365-2621.2000.00391.x

By:

Verlinden, Bert E.;
Yuksel, Dogan;
Baheri, Mohammad;
De Baerdemaeker, Josse;
van Dijk, Cees

Publication type:

Article

熟制方式对紫薯条品质及消化特性的影响.

Published in:

China Food Additives, 2023, v. 34, n. 12, p. 18, doi. 10.19804/j.issn1006-2513.2023.12.003

By:

王秋玉;
唐振兴;
孙光荣;
章海风;
李春梅;
周晓燕

Publication type:

Article

How Different Cooking Methods Affect the Phenolic Composition of Sweet Potato for Human Consumption (Ipomea batata (L.) Lam).

Published in:

Agronomy, 2021, v. 11, n. 8, p. 1636, doi. 10.3390/agronomy11081636

By:

Carrera, Ceferino;
Zelaya-Medina, Cristy Fabiola;
Chinchilla, Nuria;
Ferreiro-González, Marta;
Barbero, Gerardo F.;
Palma, Miguel

Publication type:

Article

Noticeable Quantities of Functional Compounds and Antioxidant Activities Remain after Cooking of Colored Fleshed Potatoes Native from Southern Chile.

Published in:

Molecules, 2021, v. 26, n. 2, p. 314, doi. 10.3390/molecules26020314

By:

Ercoli, Stefano;
Parada, José;
Bustamante, Luis;
Hermosín-Gutiérrez, Isidro;
Contreras, Boris;
Cornejo, Pablo;
Ruiz, Antonieta;
Cacciola, Francesco

Publication type:

Article

Biofortified Sweet Potato Submitted to Different Domestic Cooking Processes: Impact on β-Carotene Retention and Antioxidant Capacity.

Published in:

Plant Foods for Human Nutrition, 2025, v. 80, n. 1, p. 1, doi. 10.1007/s11130-025-01318-7

By:

Fornazier, Eduardo Lorencetti;
Sant`Ana, Cíntia Tomaz;
da Silva Oliveira, Daniela;
Costa, Neuza Maria Brunoro;
Carneiro, Joel Camilo Souza;
Silva, Pollyanna Ibrahim

Publication type:

Article

Comparative study of physico-chemical and sensory characteristics of French fries prepared from frozen potatoes using different cooking systems.

Published in:

European Food Research & Technology, 2017, v. 243, n. 9, p. 1619, doi. 10.1007/s00217-017-2870-x

By:

Giovanelli, Gabriella;
Torri, Luisa;
Sinelli, Nicoletta;
Buratti, Susanna

Publication type:

Article

Effect of Purple Sweet Potato Using Different Cooking Methods on Cytoprotection against Ethanol-Induced Oxidative Damage through Nrf2 Activation in HepG2 Cells.

Published in:

Antioxidants, 2023, v. 12, n. 8, p. 1650, doi. 10.3390/antiox12081650

By:

Kim, Dagyeong;
Kim, Yoonjeong;
Kim, Younghwa

Publication type:

Article

Effect of UV-C Irradiation, Storage and Subsequent Cooking on Chemical Constituents of Fresh-Cut Potatoes.

Published in:

Foods, 2021, v. 10, n. 8, p. 1698, doi. 10.3390/foods10081698

By:

Pelaić, Zdenka;
Čošić, Zrinka;
Pedisić, Sandra;
Repajić, Maja;
Zorić, Zoran;
Levaj, Branka

Publication type:

Article

Determining Which Cooking Method Provides the Best Sensory Differentiation of Potatoes †.

Published in:

Foods, 2020, v. 9, n. 4, p. 451, doi. 10.3390/foods9040451

By:

Ciccone, Melissa;
Chambers, Delores;
Chambers IV, Edgar;
Talavera, Martin

Publication type:

Article

Assessing Mechanical and Rheological Properties of Potato Puree: Effect of Different Ingredient Combinations and Cooking Methods on the Feasibility of 3D Printing.

Published in:

Foods, 2020, v. 9, n. 1, p. 21, doi. 10.3390/foods9010021

By:

Dankar, Iman;
Haddarah, Amira;
Sepulcre, Francesc;
Pujolà, Montserrat

Publication type:

Article

Impact of cooking on the protein quality of Russet potatoes.

Published in:

Food Science & Nutrition, 2023, v. 11, n. 12, p. 8131, doi. 10.1002/fsn3.3734

By:

Bailey, Taryn;
Franczyk, Adam J.;
Goldberg, Erin M.;
House, James D.

Publication type:

Article

Effects of Cooking Methods on Caffeoylquinic Acids and Radical Scavenging Activity of Sweet Potato.

Published in:

Foods, 2024, v. 13, n. 7, p. 1101, doi. 10.3390/foods13071101

By:

Kido, Megumi;
Yoshimoto, Makoto;
Sakao, Kozue;
Wada, Koji;
Hou, De-Xing

Publication type:

Article

Metabolomics Reveals the Response Mechanisms of Potato Tubers to Light Exposure and Wounding during Storage and Cooking Processes.

Published in:

Foods, 2024, v. 13, n. 2, p. 308, doi. 10.3390/foods13020308

By:

Wang, Xin;
Yang, Shuiyan;
Sun, Jinghan;
Chen, Guoyan;
Wen, Yunman;
Yang, Jin;
Nie, Xuheng;
Liu, Chao

Publication type:

Article

Effect of Maltodextrin on the Physicochemical Properties and Cooking Performance of Sweet Potato Starch Noodles.

Published in:

Foods, 2022, v. 11, n. 24, p. 4082, doi. 10.3390/foods11244082

By:

Hu, Weiwei;
Zhang, Wen;
Zhang, Zhiguo;
Shen, Shengfa;
Lu, Guoquan;
Wu, Weicheng

Publication type:

Article

Influence of sweet potato age and storage on cooking quality parameters.

Published in:

New Zealand Journal of Crop & Horticultural Science, 2025, v. 53, n. 2, p. 298, doi. 10.1080/01140671.2022.2157448

By:

Somerfield, Sheryl D.;
Searle, Bruce;
Hedderley, Duncan;
O'Donoghue, Erin M.

Publication type:

Article

不同熟化方式下甘薯咀嚼加工及食团特性的比较分析.

Published in:

Modern Food Science & Technology, 2024, v. 40, n. 1, p. 173, doi. 10.13982/j.mfst.1673-9078.2024.1.0029

By:

范会平;
马晨晨;
索标;
张艳杰;
李真;
陈雨蒙;
艾志录

Publication type:

Article

The impact of cooking procedures on antioxidant capacity of potatoes.

Published in:

Journal of Food & Nutrition Research, 2009, v. 48, n. 4, p. 171

By:

ŠEVČÍK, RUDOLF;
KONDRASHOV, ALEXEY;
KVASNIČKA, FRANTIŠEK;
VACEK, JOSEF;
HAMOUZ, KAREL;
JIRUŠKOVÁ, MICHAELA;
VOLDŘICH, MICHAL;
ČÍŽKOVÁ, HELENA

Publication type:

Article

Composition of Different Carbohydrate Fractions in Potatoes: Effect of Cooking and Cooling.

Published in:

Starch / Staerke, 2021, v. 73, n. 7/8, p. 1, doi. 10.1002/star.202100015

By:

Raigond, Pinky;
Parmar, Vandana;
Thakur, Asha;
Lal, Milan Kumar;
Changan, Sushil Sudhakar;
Kumar, Dharmender;
Dutt, Som;
Singh, Brajesh

Publication type:

Article

Cooking Methods Altered the Microstructure and Digestibility of the Potato.

Published in:

Starch / Staerke, 2018, v. 70, n. 5/6, p. 1, doi. 10.1002/star.201700241

By:

Tian, Jinhu;
Chen, Shiguo;
Chen, Jianchu;
Liu, Donghong;
Ye, Xingqian

Publication type:

Article

蒸煮条件下马铃薯淀粉与大豆肽的相互作用及其产物结构特性的探究.

Published in:

Journal of Food Safety & Quality, 2022, v. 13, n. 5, p. 1391

By:

罗明昌;
吴乐萍;
王一竹;
张友姿;
曾怡;
朱宝燕;
张福荣;
陈旭

Publication type:

Article

Optimizing sweet potato production: insights into the interplay of plant sanitation, virus influence, and cooking techniques for enhanced crop quality and food security.

Published in:

Frontiers in Plant Science, 2024, p. 1, doi. 10.3389/fpls.2024.1357611

By:

Villalba, Anna;
Martínez-Ispizua, Eva;
Morard, Miguel;
Crespo-Sempere, Ana;
Albiach-Marti, María R.;
Calatayud, Angeles;
Penella, Consuelo

Publication type:

Article

Digital imaging for evaluation of potato after-cooking darkening and its comparison with other methods.

Published in:

International Journal of Food Science & Technology, 2006, v. 41, n. 8, p. 885, doi. 10.1111/j.1365-2621.2005.01130.x

By:

Gefu Wang-Pruski

Publication type:

Article

Polyphenols in Naruto Kintoki sweet potato enhanced antiallergic activity after baking and microwave cooking.

Published in:

Food Science & Technology Research, 2022, v. 28, n. 3, p. 275, doi. 10.3136/fstr.FSTR-D-21-00268

By:

PHOMKAIVON, Naraporn;
AMILIA, Nia;
TANINTARATAN, Witwasin;
YONEKURA, Lina;
Hirotoshi TAMURA

Publication type:

Article

Combined Effect of Microwave and Steam Cooking on Phytochemical Compounds and Antioxidant Activity of Purple Sweet Potatoes.

Published in:

Food Science & Technology Research, 2017, v. 23, n. 2, p. 193, doi. 10.3136/fstr.23.193

By:

Yanping CHEN;
Yanshun XU;
Yaqun CAO;
Kun FANG;
Wenshui XIA;
Qixing JIANG

Publication type:

Article

The effect of cooking upon the blood glucose response to ingested carrots and potatoes.

Published in:

1984

By:

Vaaler, Stein;
Hanssen, Kristian F.;
Aagenæs, Øystein;
Vaaler, S;
Hanssen, K F;
Aagenaes, O

Publication type:

journal article

Effects of cooking methods and new cultivars on physico-chemical properties of potatoes.

Published in:

Ukrainian Journal of Food Science, 2021, v. 9, n. 1, p. 61, doi. 10.24263/2310-1008-2021-9-1-7

By:

Kasnak, Cemal;
Palamutoğlu, Recep

Publication type:

Article

Effect of antiviral genetical modification on softening of potato tubers during cooking.

Published in:

European Food Research & Technology, 2005, v. 221, n. 3/4, p. 336

By:

Jadwiga Sadowska;
Josef Vacek;
Józef Fornal;
Włodzimierz Zagórski-Ostoja

Publication type:

Article

Sensory acceptability of sweet potatoes: Influence of the cultivar, cooking method and the city.

Published in:

JSFA Reports, 2024, v. 4, n. 1, p. 39, doi. 10.1002/jsf2.166

By:

Sosa, M.;
Garitta, L.;
Elizagoyen, E.;
Arce, S.;
Budde, C.;
Gabilondo, J.;
Ottaviano, F. Gugole

Publication type:

Article

Effect of steam cooking on the residual enzymatic activity of potatoes cv. Agria.

Published in:

Journal of the Science of Food & Agriculture, 2011, v. 91, n. 12, p. 2140, doi. 10.1002/jsfa.4430

By:

Alessandrini, Laura;
Romani, Santina;
Rocculi, Pietro;
Sjöholm, Ingegerd;
Rosa, Marco Dalla

Publication type:

Article

烹调方式对山芋茎叶抗氧化能力的影响.

Published in:

China Condiment, 2024, v. 49, n. 4, p. 50, doi. 10.3969/j.issn.1000-9973.2024.04.008

By:

王荣兰;
朱云龙;
胡燕;
刘莹莹;
胡舰

Publication type:

Article

Optimization of double-cooking condition for low potassium potatoes using response surface methodology (RSM).

Published in:

Food Science & Biotechnology, 2024, v. 33, n. 14, p. 3269, doi. 10.1007/s10068-024-01574-4

By:

Lim, Ji-Eun;
Ye, Sang-Jin;
Shin, Jae-Sung;
Kim, Hui-Yun;
Bae, Ji-Eun;
Oh, Seon-Min;
Baik, Moo-Yeol

Publication type:

Article

Sous Vide Processing as an Alternative to Common Cooking Treatments: Impact on the Starch Profile, Color, and Shear Force of Potato ( Solanum tuberosum L.).

Published in:

Food & Bioprocess Technology, 2017, v. 10, n. 4, p. 759, doi. 10.1007/s11947-016-1857-0

By:

Muñoz, Sergi;
Achaerandio, Isabel;
Yang, Yali;
Pujolà, Montserrat

Publication type:

Article

Effect of Extrusion-Cooking on Potato Starch Using a Twin Screw French Extruder.

Published in:

Starch / Staerke, 1977, v. 29, n. 2, p. 48, doi. 10.1002/star.19770290204

By:

Mercier, C.

Publication type:

Article