The blackening of potatoes after cooking.
作者信息
Tinkler C K
机构信息
The Chemistry Department, King's College of Household and Social Science, Kensington, W. 8.
出版信息
Biochem J. 1931;25(3):773-6. doi: 10.1042/bj0250773.
Abstract
摘要
相似文献
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The blackening of potatoes after cooking.烹饪后土豆变黑。
Biochem J. 1931;25(3):773-6. doi: 10.1042/bj0250773.
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Resistant starch analysis of commonly consumed potatoes: Content varies by cooking method and service temperature but not by variety.常见食用土豆的抗性淀粉分析：含量因烹饪方法和食用温度而异，但不因品种而异。
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Changes in potassium content of different potato varieties after cooking.不同马铃薯品种烹饪后钾含量的变化
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[Changes in vitamin C content of Bintje potatoes during storage and usual culinary preparations].[宾杰土豆在储存和常规烹饪过程中维生素C含量的变化]
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THE BLACKENING OF COOKED POTATOES.煮熟土豆的变黑现象。
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Experimental evidence that the stem-end blackening pigment of potatoes is a compound of iron.有实验证据表明，土豆茎端变黑的色素是一种铁的化合物。
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Glycemic index of potatoes commonly consumed in North America.北美常见食用土豆的血糖生成指数。
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引用本文的文献
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The effect of pH on stem-end blackening of potato.pH对马铃薯茎端变黑的影响。
Biochem J. 1945;39(5):482-5. doi: 10.1042/bj0390482.
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CHARACTERISTICS OF THE TYROSINASE SYSTEM IN POTATOES WHICH BLACKEN AFTER BOILING.水煮后变黑的马铃薯中酪氨酸酶系统的特性
Plant Physiol. 1939 Jul;14(3):549-57. doi: 10.1104/pp.14.3.549.
本文引用的文献
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Oxidising Enzymes. I. The Nature of the "Peroxide" naturally associated with certain direct Oxidising Systems in Plants.氧化酶。一、与植物某些直接氧化系统天然相关的“过氧化物”的性质。
Biochem J. 1919 May;13(1):1-9. doi: 10.1042/bj0130001.
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