ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Total amino acids and composition of raw and cooked tubers were determined by gas-liquid and ion-exchange column chromatography. Peeled raw potato, after reaching the end product state, lost 40% of its free amino acid pool. Processing into dehydrated granules by the freeze-thaw process caused only small losses in total amino acids and little change in their composition. There was only a 4.5% destruction of essential amino acids and a total loss of 2.1% of non-essential amino acids, excluding aspartic and glutamic acids which comprised 48% of peeled and sliced potatoes.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1988.tb10244.x
Permalink