Works matching Cooking with potatoes
Results: 443
Cooking Methods Altered the Microstructure and Digestibility of the Potato.
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- Starch / Staerke, 2018, v. 70, n. 5/6, p. 1, doi. 10.1002/star.201700241
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- Article
The glycaemic index of potatoes: the effect of variety, cooking method and maturity.
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- European Journal of Clinical Nutrition, 1999, v. 53, n. 4, p. 249, doi. 10.1038/sj.ejcn.1600713
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Digital imaging for evaluation of potato after-cooking darkening and its comparison with other methods.
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- International Journal of Food Science & Technology, 2006, v. 41, n. 8, p. 885, doi. 10.1111/j.1365-2621.2005.01130.x
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- Article
Changes in Caffeic Acid Derivatives in Sweet Potato (Ipomoea batatas L.) during Cooking and Processing.
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- Bioscience, Biotechnology & Biochemistry, 2006, v. 70, n. 1, p. 172, doi. 10.1271/bbb.70.172
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Biofortified Sweet Potato Submitted to Different Domestic Cooking Processes: Impact on β-Carotene Retention and Antioxidant Capacity.
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- Plant Foods for Human Nutrition, 2025, v. 80, n. 1, p. 1, doi. 10.1007/s11130-025-01318-7
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- Article
OPTIMASI PEMBUATAN SOHUN UBI JALAR MENGGUNAKAN EKSTRUDER PEMASAK-PENCETAK.
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- Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2017, v. 28, n. 1, p. 36, doi. 10.6066/jtip.2017.28.1.36
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DOUGH RHEOLOGY, COOKING QUALITY AND SENSORY PROPERTIES OF WHEAT (TRITICUM AESTIVUM) -SWEET POTATO (IPOMEA BATATAS) BASED NOODLES FORTIFIED WITH SOYA BEAN (GLYCINE MAX) FLOUR.
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- Carpathian Journal of Food Science & Technology, 2018, v. 10, n. 3, p. 90
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- Article
Interactive Effect of Retrogradation and Addition of Pulses, Cooking Oil on Predicted Glycemic Index and Resistant Starch of Potato.
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- Starch / Staerke, 2022, v. 74, n. 5/6, p. 1, doi. 10.1002/star.202100221
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- Article
Impact of Cooking on Tuber Color, Texture, and Metabolites in Different Potato Varieties.
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- Foods, 2024, v. 13, n. 23, p. 3786, doi. 10.3390/foods13233786
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- Article
Effects of Cooking Methods on Nutritional Content in Potato Tubers.
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- American Journal of Potato Research, 2019, v. 96, n. 2, p. 183, doi. 10.1007/s12230-018-09704-5
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- Article
How Different Cooking Methods Affect the Phenolic Composition of Sweet Potato for Human Consumption (Ipomea batata (L.) Lam).
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- Agronomy, 2021, v. 11, n. 8, p. 1636, doi. 10.3390/agronomy11081636
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DETERMINATION OF PHYTOCHEMICALS IN SWEET POTATO (Ipomoea batatas) VARIETIES WITH DIFFERENT COOKING METHODS.
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- Malaysian Applied Biology, 2018, v. 47, n. 5, p. 205
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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.
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- International Journal of Food Science & Technology, 2002, v. 37, n. 1, p. 41, doi. 10.1046/j.1365-2621.2002.00521.x
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Low temperature blanching effect on the changes in mechanical properties during subsequent cooking of three potato cultivars.
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- International Journal of Food Science & Technology, 2000, v. 35, n. 3, p. 331, doi. 10.1046/j.1365-2621.2000.00391.x
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Bioactive Compounds in Potato Tubers: Effects of Farming System, Cooking Method, and Flesh Color.
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- PLoS ONE, 2016, v. 11, n. 5, p. 1, doi. 10.1371/journal.pone.0153980
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Physical, chemical, and sensory properties of biscuits prepared from flour blends of unripe cooking banana, pigeon pea, and sweet potato.
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- Food Science & Nutrition, 2018, v. 6, n. 3, p. 532, doi. 10.1002/fsn3.590
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Potato powders prepared by successive cooking-process depending on resistant starch content affect the intestinal fermentation in rats.
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- Bioscience, Biotechnology & Biochemistry, 2017, v. 81, n. 2, p. 359, doi. 10.1080/09168451.2016.1254537
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烹饪加工对土豆龙葵素含量的影响研究.
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- Journal of Central China Normal University, 2018, v. 52, n. 4, p. 508, doi. 10.19603/j.cnki.10001190.2018.04.012
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Noticeable Quantities of Functional Compounds and Antioxidant Activities Remain after Cooking of Colored Fleshed Potatoes Native from Southern Chile.
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- Molecules, 2021, v. 26, n. 2, p. 314, doi. 10.3390/molecules26020314
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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.
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- Food Research & Development, 2024, v. 45, n. 10, p. 7, doi. 10.12161/j.issn.1005-6521.2024.10.002
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Effect of Purple Sweet Potato Using Different Cooking Methods on Cytoprotection against Ethanol-Induced Oxidative Damage through Nrf2 Activation in HepG2 Cells.
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- Antioxidants, 2023, v. 12, n. 8, p. 1650, doi. 10.3390/antiox12081650
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Optimization of Conditions for Extraction of Polyphenols and the Determination of the Impact of Cooking on Total Polyphenolic, Antioxidant, and Anticholinesterase Activities of Potato.
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- Foods, 2018, v. 7, n. 3, p. 36, doi. 10.3390/foods7030036
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熟制方式对紫薯条品质及消化特性的影响.
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- China Food Additives, 2023, v. 34, n. 12, p. 18, doi. 10.19804/j.issn1006-2513.2023.12.003
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不同烹調方法對不同品種甘藷抗氧化活性之影響.
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- Taiwanese Journal of Agricultural Chemistry & Food Science, 2015, v. 53, n. 1/2, p. 55
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Comparative study of physico-chemical and sensory characteristics of French fries prepared from frozen potatoes using different cooking systems.
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- European Food Research & Technology, 2017, v. 243, n. 9, p. 1619, doi. 10.1007/s00217-017-2870-x
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烹饪方式对甘薯营养成分的影响.
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- Food Research & Development, 2019, v. 40, n. 21, p. 27, doi. 10.12161/j.issn.1005-6521.2019.21.005
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PGA对紫薯面条断条率及烹煮品质的影响.
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- Food Research & Development, 2017, v. 38, n. 24, p. 1, doi. 10.3969/j.issn.1005-6521.2017.24.012
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Simple Kinetic Models of Potato Sloughing.
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- International Journal of Food Properties, 2010, v. 13, n. 1, p. 51, doi. 10.1080/10942910802163139
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Effect of Washing and Cooking on Nitrate Content of Potatoes (cv. Diamant) and Implications for Mitigating Human Health Risk in Iran.
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- Potato Research, 2020, v. 63, n. 3, p. 449, doi. 10.1007/s11540-020-09450-4
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Cinética de Inactivación de la Enzima Peroxidasa, Color y Textura en Papa Criolla (Solanum tuberosum Grupo phureja) sometida a tres Condiciones de Escaldado.
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- Información Tecnológica, 2012, v. 23, n. 4, p. 73, doi. 10.4067/S0718-07642012000400009
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Composition of Different Carbohydrate Fractions in Potatoes: Effect of Cooking and Cooling.
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- Starch / Staerke, 2021, v. 73, n. 7/8, p. 1, doi. 10.1002/star.202100015
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The influence of starch swelling on the material properties of cooked potatoes.
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- Journal of Materials Science, 2002, v. 37, n. 8, p. 1667, doi. 10.1023/A:1014965202596
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Effects of cooking methods and new cultivars on physico-chemical properties of potatoes.
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- Ukrainian Journal of Food Science, 2021, v. 9, n. 1, p. 61, doi. 10.24263/2310-1008-2021-9-1-7
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Effects of Cooking Methods on Caffeoylquinic Acids and Radical Scavenging Activity of Sweet Potato.
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- Foods, 2024, v. 13, n. 7, p. 1101, doi. 10.3390/foods13071101
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Metabolomics Reveals the Response Mechanisms of Potato Tubers to Light Exposure and Wounding during Storage and Cooking Processes.
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- Foods, 2024, v. 13, n. 2, p. 308, doi. 10.3390/foods13020308
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- Article
Effect of Maltodextrin on the Physicochemical Properties and Cooking Performance of Sweet Potato Starch Noodles.
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- Foods, 2022, v. 11, n. 24, p. 4082, doi. 10.3390/foods11244082
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- Article
不同熟化方式下甘薯咀嚼加工及食团特性的比较分析.
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- Modern Food Science & Technology, 2024, v. 40, n. 1, p. 173, doi. 10.13982/j.mfst.1673-9078.2024.1.0029
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- Article
Cooking and sensory properties of pork crumbles as affected by pregelatinized potato starch...
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 1, p. 203, doi. 10.1111/j.1365-2621.1997.tb04400.x
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- Article
Digital imaging for the evaluation of potato after-cooking darkening: correcting the effect of flesh colour.
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- International Journal of Food Science & Technology, 2009, v. 44, n. 12, p. 2669, doi. 10.1111/j.1365-2621.2007.01665.x
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- Article
The sensory quality of chicken and potato products prepared using cook–chill and sous vide methods.
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- International Journal of Food Science & Technology, 2000, v. 35, n. 2, p. 155, doi. 10.1046/j.1365-2621.2000.00361.x
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Yellow potatoes.
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- Postcolonial Studies, 2005, v. 8, n. 1, p. 97, doi. 10.1080/13688790500130123
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Sous Vide Processing as an Alternative to Common Cooking Treatments: Impact on the Starch Profile, Color, and Shear Force of Potato ( Solanum tuberosum L.).
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- Food & Bioprocess Technology, 2017, v. 10, n. 4, p. 759, doi. 10.1007/s11947-016-1857-0
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Impact of cooking on the protein quality of Russet potatoes.
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- Food Science & Nutrition, 2023, v. 11, n. 12, p. 8131, doi. 10.1002/fsn3.3734
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- 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.
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- Journal of Food Safety & Quality, 2022, v. 13, n. 5, p. 1391
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Polyphenols in Naruto Kintoki sweet potato enhanced antiallergic activity after baking and microwave cooking.
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- Food Science & Technology Research, 2022, v. 28, n. 3, p. 275, doi. 10.3136/fstr.FSTR-D-21-00268
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Combined Effect of Microwave and Steam Cooking on Phytochemical Compounds and Antioxidant Activity of Purple Sweet Potatoes.
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- Food Science & Technology Research, 2017, v. 23, n. 2, p. 193, doi. 10.3136/fstr.23.193
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Sensory acceptability of sweet potatoes: Influence of the cultivar, cooking method and the city.
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- JSFA Reports, 2024, v. 4, n. 1, p. 39, doi. 10.1002/jsf2.166
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- Article
烹调方式对山芋茎叶抗氧化能力的影响.
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- China Condiment, 2024, v. 49, n. 4, p. 50, doi. 10.3969/j.issn.1000-9973.2024.04.008
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Effect of UV-C Irradiation, Storage and Subsequent Cooking on Chemical Constituents of Fresh-Cut Potatoes.
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- Foods, 2021, v. 10, n. 8, p. 1698, doi. 10.3390/foods10081698
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Determining Which Cooking Method Provides the Best Sensory Differentiation of Potatoes †.
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- Foods, 2020, v. 9, n. 4, p. 451, doi. 10.3390/foods9040451
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- Article