Utilization of potato peels as source of phenolic compounds in the production of bread as functional food /
Alamir Ebrahiem Alweshahy
Utilization of potato peels as source of phenolic compounds in the production of bread as functional food / الاستفادة من قشور البطاطس كمصدر للمركبات الفينولية فى انتاج الخبز كغذاء وظيفى Alamir Ebrahiem Alweshahy ; Supervised Mohamed Mohamed Elnoketi , Mahmoud Ali Bekheet , Wagih Ahmed Elmalky - Cairo : Alamir Ebrahiem Alweshahy , 2011 - 152 P. : facsimiles ; 30cm
Thesis (Ph.D.) - Cairo University - Faculty of Agriculture - Department of Food Science and Technology
Peel samples of two potato varieties penta and marcy grown in ontario Canada were evaluated as a source of polyphenolic compounds (PC) and related antioxidant capacity . PCand total antioxidant capacity (TAC) were assessed using both chromatographic and spectrophotometric methods
Antioxidant Functional food Potato peels
Utilization of potato peels as source of phenolic compounds in the production of bread as functional food / الاستفادة من قشور البطاطس كمصدر للمركبات الفينولية فى انتاج الخبز كغذاء وظيفى Alamir Ebrahiem Alweshahy ; Supervised Mohamed Mohamed Elnoketi , Mahmoud Ali Bekheet , Wagih Ahmed Elmalky - Cairo : Alamir Ebrahiem Alweshahy , 2011 - 152 P. : facsimiles ; 30cm
Thesis (Ph.D.) - Cairo University - Faculty of Agriculture - Department of Food Science and Technology
Peel samples of two potato varieties penta and marcy grown in ontario Canada were evaluated as a source of polyphenolic compounds (PC) and related antioxidant capacity . PCand total antioxidant capacity (TAC) were assessed using both chromatographic and spectrophotometric methods
Antioxidant Functional food Potato peels