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Bioavailability of potassium from potatoes and potassium gluconate: a randomized dose response trial
adults bioavailability blood pressure controlled diet normotensive potassium
2018/12/3
Background: The bioavailability of potassium should be considered in setting requirements, but to our knowledge, the bioavailability from individual foods has not been determined. Potatoes provide 19–...
Disintegration Differences in Cooked Potatoes from Three Japanese Cultivars: Comparison of the Properties of Isolated Starch, Degree of Cell Separation with EDTA, and Contents of Calcium and Galacturonic Acid
cooked potato disintegration isolated starch cell separation
2009/6/17
Causes of the differences in degree of disintegration after cooking in three potato cultivars with the same starch content, Kita-akari, May Queen, and Hokkaikogane were sought by studying, properties ...
Disintegration Differences in Cooked Potatoes from Three Japanese Cultivars: Comparison of Starch Distribution within One Tuber and Tissue Structure
cooked potato disintegration starch content
2009/6/17
Differences in the degree of disintegration after cooking were studied in three potato cultivars: Kita-akari, May Queen, and Hokkaikogane. Although the degree of disintegration increased with increase...
Effects of Steaming and Dehydration on Anthocyanins, Antioxidant Activity, Total Phenols and Color Characteristics of Purple-Fleshed Sweet Potatoes (Ipomoea batatas
Purple-Fleshed Sweet Potatoes Ipomoea batatas
2008/11/27
Purple-Fleshed Sweet Potatoes (PFSP) (Ipomoea batatas) are rich sources of acylated anthocyanins. Anthocyanin content, antioxidant activity and total phenols as well as color characteristics of PFSP w...