บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Glycoalkaloids in fresh and processed potatoes.

Friedman, M.

Chemical markers for processed and stored foods /ACS symposium series ; 0097-6156 ; 631

1996

บทคัดย่อ

Glycoalkaloids in fresh and processed potatoes.

As part of a program designed to improve food safety by controlling the biosynthesis of glycoalkaloids in potatoes, we define conditions of sampling, handling, storing, shipping, and processing that influence the biosynthesis of potentially toxic glycoalkaloids in potatoes after harvest. This brief overview also suggests research needs to develop a protocol that can be adopted by potato producers and processors to minimize post-harvest synthesis of glycoalkaloids in potatoes. Reducing glycoalkaloid concentration in potatoes will provide a variety of benefits extending from the farm to processing, shipping, marketing, and consumption of potatoes and potato products. Minimizing pre-and postharvest glycoalkaloid production in potatoes, including new cultivars, requires an integrated multi-disciplinary approach.