Executive summary This report produced by an independent Expert Group is the second
commissioned by the ILSI Europe Task Force on Process-related Compounds. The first …

Potatoes are widely consumed in the United Kingdom and in many other countries. They
provide energy, mainly in the form of starch, as well as other nutrients including vitamin C …

Yam is one of the commonly consumed carbohydrate staples. The objective of this work was
to investigate the effect of boiling, roasting, and frying on the glycemic index (GI) of white …

The article discusses the changing eating pattern of traditional British consumers and the
decrease in the consumption of potatoes in Great Britain. It explores the use of potatoes in …

The potato plant is an important food source produced all over the world and it provides a
significant portion of daily energy intake in nourishment. In addition, a significant rate of …

This review provides updated information related to the chemistry, biochemistry and
biological activities of the major phytochemicals including carotenoids, anthocyanins …

The present study was conducted in which various physicochemical properties and
acrylamide content in chips of a transgenic potato and the untransformed control, using the …

Cellularity has recently become a term that describes the cellular intactness of foods.
Cellular structure has been studied in the context of texture and other sensorial aspects, as …

ÖZET Çiftçi, S. Farklı Pişirme Yöntemlerinin Patateslerin Glisemik İndeks Değeri Üzerine
Etkisi. Hacettepe Üniversitesi, Sağlık Bilimleri Enstitüsü, Diyetetik Programı, Yüksek Lisans …

Η πατάτα έχει αποτελέσει και συνεχίζει να αποτελεί αντικείμενο καλλιεργητικής και εμπορικής
δραστηριότητας ανά τα χρόνια. Το παραγόμενο λαχανικό, η πατάτα, είναι διαχρονικά ένα από …