Thermal processing of food has the potential to produce a number of unwanted chemical
substances. One of these compounds that is created is acrylamide (in starch-rich foods) …

Potatoes are consumed worldwide because of their high accessibility, low cost, taste, and
diversity of cooking methods. The high carbohydrate content of potatoes masks the …

The aim of our study was to analyse vegetables, potatoes and their products as sources of
energy and nutrients in the average diet in Poland. Representative data of the 2016 …

Potatoes are among the leading staple crops due to nutritional value and high demand. The
undersized and damaged potatoes are considered low grade and mainly dumped as a …

Potato diseases pose a significant threat to farmers, impacting potato crops' productivity,
quality, and financial stability. Among the most notorious diseases is late blight, caused by …

Potato (Solanum tuberosum L.) is an important tuber crop that is highly affected by poor soil
fertility and nutrient disparities. Nutrient depletion due to intensive monocropping and poor …

α-Solanine and α-chaconine are the two most predominant glycoalkaloids (GAs) present in
potato. Potato peel contains a high concentration of GAs, which are especially interesting for …

Objectives Potatoes are an important staple crop across the world and particularly in the
Andes, where they were cultivated as early as 10,000 years ago. Ancient Andean …

This work aimed to assess the suitability of magnetic fields (MF) to reduce glycoalkaloids
(GAs) in stored potatoes. The effects of the source of magnetic fields (direct current [DC] and …

The aim of the study was to assess the interactive effect of the use of bio-fertilizer and
organic matter brought into the soil, as well as to limit the use of mineral fertilization on the …