Potato glycoalkaloids: chemistry, analysis, safety, and plant physiology
M Friedman, GM McDonald… - Critical reviews in plant …, 1997 - Taylor & Francis
Potatoes, members of the Solanaceae plant family, serve as a major, inexpensive food
source for both energy (starch) and good-quality protein, with worldwide production of about …
source for both energy (starch) and good-quality protein, with worldwide production of about …
Naturally occurring toxic alkaloids in foods
SJ Jadhav, RP Sharma… - CRC critical reviews in …, 1981 - Taylor & Francis
A. Introduction The potato, Solanum tuberosum L., makes an important contribution to the
diet of people in many parts of the world. In addition to nourishment of a large segment of the …
diet of people in many parts of the world. In addition to nourishment of a large segment of the …
Tuber quality
RMJ Storey, HV Davies - The potato crop: the scientific basis for …, 1992 - Springer
The potato is one of the world's major staple food crops and produces more dry matter and
protein per hectare than the major cereal crops (Burton, 1989). The main production areas …
protein per hectare than the major cereal crops (Burton, 1989). The main production areas …
Potato glycoalkaloids
JA Maga, TJ Fitzpatrick - Critical Reviews in Food Science & …, 1980 - Taylor & Francis
This review shall attempt to summarize the significance of glycoalkaloids in potato products.
Specific areas that are discussed include the types and distribution of glycoalkaloids …
Specific areas that are discussed include the types and distribution of glycoalkaloids …
A review on greening and glycoalkaloids in potato tubers: potential solutions
K Dhalsamant, CB Singh… - Journal of Agricultural and …, 2022 - ACS Publications
Greening is an undesirable trait that develops in potatoes upon light exposure. This
condition lowers market value, increases tuber waste in retail stores, and consequently …
condition lowers market value, increases tuber waste in retail stores, and consequently …
Glycoalkaloid increase in Solarium tuberosum on exposure to light
MFB Dale, DW Griffiths, H Bain… - Annals of applied …, 1993 - Wiley Online Library
Tubers of six commercially available potato cultivars were placed in bright light (140 jUmol
“1 m” 2), approximately equivalent to dull daylight, for a continuous period of up to seven …
“1 m” 2), approximately equivalent to dull daylight, for a continuous period of up to seven …
Radiation preservation of foods of plant origin. Part 1. Potatoes and other tuber crops
P Thomas, WC Sparks - CRC critical reviews in food science and …, 1983 - Taylor & Francis
In Part 1 of a planned series of articles on preservation of foods of plant origin by gamma
irradiation, the current state of research on the technological, nutritional, and biochemical …
irradiation, the current state of research on the technological, nutritional, and biochemical …
Formation and control of chlorophyll and glycoalkaloids in tubers of Solanum tuberosum L. and evaluation of glycoalkaloid toxicity
SJ Jadhav, DK Salunkhe - Advances in food research, 1975 - Elsevier
Publisher Summary This chapter deals with the formation and control of chlorophyll and
glycoalkaloids in tubers of solanurn tuberosurn and the evaluation of glycoalkaloid toxicity …
glycoalkaloids in tubers of solanurn tuberosurn and the evaluation of glycoalkaloid toxicity …
Potato flavor
JA Maga - Food Reviews International, 1994 - Taylor & Francis
Potato flavor Page 1 Food Reviews International, 10(1), 1-48 (1994) POTATO FLAVOR
JOSEPH A. MAGA Department of Food Science and Human Nutrition Colorado State University …
JOSEPH A. MAGA Department of Food Science and Human Nutrition Colorado State University …
Glycoalkaloids in solanaceae
JA Maga - Food Reviews International, 1994 - Taylor & Francis
Glycoalkaloids in solanaceae Page 1 Food Reviews International, 10(4), 385-418 (1994)
GLYCOALKALOIDS IN SOLANACEAE JOSEPH A. MAGA Department of Food Science and …
GLYCOALKALOIDS IN SOLANACEAE JOSEPH A. MAGA Department of Food Science and …