Effects of storage temperature on the contents of sugars and free amino acids in tubers from different potato cultivars and acrylamide in chips.

Matsuura-Endo, Chie; Ohara-Takada, Akiko; Chuda, Yoshihiro; Ono, Hiroshi; Yada, Hiroshi; Yoshida, Mitsuru; Kobayashi, Akira; Tsuda, Shogo; Takigawa, Shigenobu; Noda, Takahiro; Yamauchi, Hiroaki; Mori, Motoyuki

Matsuura-Endo, Chie; Ohara-Takada, Akiko; Chuda, Yoshihiro; Ono, Hiroshi; Yada, Hiroshi; Yoshida, Mitsuru; Kobayashi, Akira; Tsuda, Shogo; Takigawa, Shigenobu; Noda, Takahiro; Yamauchi, Hiroaki; Mori, Motoyuki.

Affiliation

Matsuura-Endo C; Department of Upland Agriculture, National Agricultural Research Center for Hokkaido Region, Saitama, Japan. mechie@affrc.go.jp

Biosci Biotechnol Biochem ; 70(5): 1173-80, 2006 May.

Article in En | MEDLINE | ID: mdl-16717419

Subject(s)

Acrylamide/analysis; Amino Acids/analysis; Carbohydrates/analysis; Food Handling; Solanum tuberosum/chemistry; Temperature; Food Analysis; Fructose/analysis; Plant Tubers/chemistry

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Collection: 01-internacional Health context: 3_ND Database: MEDLINE Main subject: Temperature / Solanum tuberosum / Carbohydrates / Acrylamide / Food Handling / Amino Acids Language: En Journal: Biosci Biotechnol Biochem Year: 2006 Document type: Article

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