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INFLUENCE OF COOKING ON TOXIC STRESS METABOLITES IN SWEET POTATO ROOT (1976)

CODY, M. ; HAARD, N. F.

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 41 (1976), S. 0

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ISSN: 1750-3841

Source: Blackwell Publishing Journal Backfiles 1879-2005

Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology

Notes: Microwave and bake cooking operations destroyed approximately 90% of the ipomeamarone in sweet potato roots. 4-ipomeanol was more heat stable than ipomeamarone, although it also decreased substantially as a result of normal cooking. These findings are contrary to a previous report which indicated that these toxins were not destroyed by cooking.

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb00649.x

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