Potato Proteins, Lipids, and Minerals
Authors:
- Sirpa O. KärenlampiSKSirpa O. Kärenlampi
- Philip J. WhitePWPhilip J. White
- 1 January 2009
- book chapter
- Published by Elsevier
- p. 99-125
Abstract
No abstract availableThis publication has 149 references indexed in Scilit:
- Changes in the mineral and trace element contents of cereals, fruits and vegetables in FinlandJournal of Food Composition and Analysis, 2007
- Suberin — a biopolyester forming apoplastic plant interfacesCurrent Opinion in Plant Biology, 2007
- Purification and characterization of a heat-stable serine protease inhibitor from the tubers of new potato variety “Golden Valley”Biochemical and Biophysical Research Communications, 2006
- Antimicrobial activity studies on a trypsin–chymotrypsin protease inhibitor obtained from potatoBiochemical and Biophysical Research Communications, 2005
- Analysis of phytate in raw and cooked potatoesJournal of Food Composition and Analysis, 2004
- Potato protein concentrate with low content of solanidine glycoalkaloids in diets for Atlantic salmon (Salmo salar)Aquaculture, 2003
- Evaluation of patatin as a major cross-reactive allergen in latex-induced potato allergyAnnals of Allergy, Asthma & Immunology, 2002
- Anaphylaxis to raw potatoAnnals of Allergy, Asthma & Immunology, 2001
- Studies of the evaluation of different genotypes of potato (Solanum tuberosum L.) for yield and mineral contentsPlant Foods for Human Nutrition, 1984
- Atopic allergic reactions due to raw potatoJournal of Allergy, 1967