Alamir Ebrahiem Alweshahy <br/><br/>
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 
<br/><br/>Thesis (Ph.D.) - Cairo University - Faculty of Agriculture - Department of Food Science and Technology 
<br/><br/> 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 
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<br/><br/><label>Subjects--Index Terms: </label>Antioxidant  Functional food  Potato peels