UTILIZATION OF POTATO PEELS AS A SOURCE OF PHENOLIC COMPOUNDS IN THE PRODUCTION OF BREAD AS A FUNCTIONAL FOOD
AL-AMIR EBRAHIEM AL-WESHAHY;
Abstract
ABSTRACT
Peel samples of two potato varieties, Penta and Marcy, grown in Ontario, Canada, were evaluated as a source of polyphenolic compounds (PC) and related antioxidant capacity. PC and total antioxidant capacity (TAC) were assessed using both chromato
Peel samples of two potato varieties, Penta and Marcy, grown in Ontario, Canada, were evaluated as a source of polyphenolic compounds (PC) and related antioxidant capacity. PC and total antioxidant capacity (TAC) were assessed using both chromato
Other data
| Title | UTILIZATION OF POTATO PEELS AS A SOURCE OF PHENOLIC COMPOUNDS IN THE PRODUCTION OF BREAD AS A FUNCTIONAL FOOD | Other Titles | الإستفادة من قشور البطاطس كمصدر للمركبات الفينولية الإستفادة من قشور البطاطس كمصدر للمركبات الفينولية في إنتاج الخبز كغذاء وظيفي | Authors | AL-AMIR EBRAHIEM AL-WESHAHY | Keywords | UTILIZATION OF POTATO PEELS AS A SOURCE OF PHENOLIC COMPOUNDS IN THE PRODUCTION OF BREAD AS A FUNCTIONAL FOOD | Issue Date | 2011 | Description | ABSTRACT Peel samples of two potato varieties, Penta and Marcy, grown in Ontario, Canada, were evaluated as a source of polyphenolic compounds (PC) and related antioxidant capacity. PC and total antioxidant capacity (TAC) were assessed using both chromato |
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