After‐cooking blackening in potatoes. II.—Core experiments
J. C. Hughes, T. Swain
Journal of the Science of Food and Agriculture
Abstract
Abstract The distribution of the after‐cooking blackening pigment within an individual tuber is correlated with the ratio of citric acid to chlorogenic acid. The rǒle that iron, inorganic phosphate and pH play is less important in this case than that of the two organic acids; although the former three factors may play a larger part in determining the differences in level of blackening between tubers.
Extracted Claims
2 claims extracted from this paper into the knowledge graph
iron, inorganic phosphate, and pH play a less important role in after-cooking blackening pigment distribution
“The rǒle that iron, inorganic phosphate and pH play is less important in this case than that of the two organic acids; although the former three factors may play a larger part in determining the diffe...”
citric acid to chlorogenic acid ratio correlates with after-cooking blackening pigment distribution
“The distribution of the after-cooking blackening pigment within an individual tuber is correlated with the ratio of citric acid to chlorogenic acid.”