Colored Potatoes

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F16%3A70068" target="_blank" >RIV/60460709:41210/16:70068 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Colored Potatoes

Popis výsledku v původním jazyce

Red-, purple- and blue-fleshed potatoes are an attractive novelty and an interesting alternative to the traditional white or cream-colored potato flesh. They are rich in health promoting antioxidants such as polyphenols, chlrogenic acids, anthocyanins, ascorbic acid and carotenoids with strong antioxidant activity and many functional properties, antiproliferative activities, and hypocholesterolemic action. The antioxidant levels in red or purple-fleshed potatoes may be three times higher than in white or yellow-fleshed potato. Levels of antioxidants are mainly affected by variety (for colored potatoes individual anthocyanins may be fingerprints). However, also the growing location, climatic conditions, cultivation practice, storage, peeling and different cooking methods may affect their and glycoalkaloid concentration. Potato products made from colored potatoes may be an interesting alternative to the traditional products.

Název v anglickém jazyce

Colored Potatoes

Popis výsledku anglicky

Red-, purple- and blue-fleshed potatoes are an attractive novelty and an interesting alternative to the traditional white or cream-colored potato flesh. They are rich in health promoting antioxidants such as polyphenols, chlrogenic acids, anthocyanins, ascorbic acid and carotenoids with strong antioxidant activity and many functional properties, antiproliferative activities, and hypocholesterolemic action. The antioxidant levels in red or purple-fleshed potatoes may be three times higher than in white or yellow-fleshed potato. Levels of antioxidants are mainly affected by variety (for colored potatoes individual anthocyanins may be fingerprints). However, also the growing location, climatic conditions, cultivation practice, storage, peeling and different cooking methods may affect their and glycoalkaloid concentration. Potato products made from colored potatoes may be an interesting alternative to the traditional products.

Druh

C - Kapitola v odborné knize

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

<a href="/cs/project/QI101A184" target="_blank" >QI101A184: Technologie pěstování brambor - nové postupy šetrné k životnímu prostředí</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2016

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název knihy nebo sborníku

Advances in Potato Chemistry and Technology

ISBN

9780128000021

Počet stran výsledku

34

Strana od-do

249-282

Počet stran knihy

752

Název nakladatele

Academic Press Elsevier

Místo vydání

Oxford

Kód UT WoS kapitoly

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