The potato (Solanum tuberosum L.) is a tuber that is largely used for food and is a source of
different bioactive compounds such as starch, dietary fiber, amino acids, minerals, vitamins …

Anthocyanins, the natural red and purple colorants of berries, fruits, vegetables, and tubers,
improve carbohydrate metabolism and decrease the risk factors of metabolic disorders, but …

Cooking induces many chemical and physical modifications in foods; among these the
phytochemical content can change. Many authors have studied variations in vegetable …

Montmorillonite modified with a quaternary ammonium salt C30B/starch nanocomposite
(C30B/ST-NC), silver nanoparticles/starch nanocomposite (Ag-NPs/ST-NC) and both silver …

Potato contains several phytochemicals such as phenolics, flavonoids, polyamines, and
carotenoids, which are highly desirable in diet because of their beneficial effects on human …

Herbs and spices have been used for both culinary and medicinal purposes for centuries.
Over the last decade, research into their role as contributors of dietary polyphenols, known …

Potato (Solanum tuberosum L) is an important food crop worldwide and a good source of
vitamins, minerals and dietary fiber as well as phytochemicals, which benefits human body …

To investigate the interaction mechanism of casein (CA) and whey protein (WP) with
anthocyanins from purple potato flour (PPA), multiple spectroscopic techniques and …

Twelve highly pigmented (red or purple) vegetables (carrots, cabbage, cauliflower, potatoes,
onions, asparagus and eggplant) were investigated for their total anthocyanin contents …

Temperature and pH are the key factors which affect the stability of blueberry anthocyanin
and blueberry deep processed products, but the effect of temperature and pH on individual …