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Items: 1 to 20 of 88

1.

Mashed potatoes enriched with soy protein isolate and inulin: chemical, rheological and structural basis.

Alvarez MD, Olivares MD, Blanch M, Canet W.

Food Sci Technol Int. 2013 Oct;19(5):447-60. doi: 10.1177/1082013212455347. Epub 2013 Jun 3.

PMID:
23733810
2.

Effects of inulin/oligofructose on the thermal stability and acid-induced gelation of soy proteins.

Tseng YC, Xiong YL, Boatright WL.

J Food Sci. 2008 Mar;73(2):E44-50. doi: 10.1111/j.1750-3841.2007.00618.x.

PMID:
18298725
3.

Bioavailability of vitamin C from mashed potatoes and potato chips after oral administration in healthy Japanese men.

Kondo Y, Higashi C, Iwama M, Ishihara K, Handa S, Mugita H, Maruyama N, Koga H, Ishigami A.

Br J Nutr. 2012 Mar;107(6):885-92. doi: 10.1017/S0007114511003643. Epub 2011 Sep 15.

PMID:
21917196
4.

Concentration of soy protein isolate affects starch-based confections' texture, sensory, and storage properties.

Siegwein AM, Vodovotz Y, Fisher EL.

J Food Sci. 2011 Aug;76(6):E422-8. doi: 10.1111/j.1750-3841.2011.02241.x. Epub 2011 Jul 5.

PMID:
21729070
5.

Heat-induced soy-whey proteins interactions: formation of soluble and insoluble protein complexes.

Roesch RR, Corredig M.

J Agric Food Chem. 2005 May 4;53(9):3476-82.

PMID:
15853390
6.

Effective use of nisin to control Bacillus and Clostridium spoilage of a pasteurized mashed potato product.

Thomas LV, Ingram RE, Bevis HE, Davies EA, Milne CF, Delves-Broughton J.

J Food Prot. 2002 Oct;65(10):1580-5.

PMID:
12380742
7.

Rheological characterization of a novel functional food: tomato juice with soy germ.

Tiziani S, Vodovotz Y.

J Agric Food Chem. 2005 Sep 7;53(18):7267-73.

PMID:
16131141
8.

Evaluation of iodine content and stability in recipes prepared with biofortified potatoes.

Cerretani L, Comandini P, Fumanelli D, Scazzina F, Chiavaro E.

Int J Food Sci Nutr. 2014 Nov;65(7):797-802. doi: 10.3109/09637486.2014.917155. Epub 2014 May 15.

PMID:
24828007
9.

Glycaemic and satiating properties of potato products.

Leeman M, Ostman E, Björck I.

Eur J Clin Nutr. 2008 Jan;62(1):87-95. Epub 2007 Feb 28.

PMID:
17327869
10.
11.

Effect of processing on potato starch: in vitro availability and glycaemic index.

García-Alonso A, Goñi I.

Nahrung. 2000 Feb;44(1):19-22.

PMID:
10702994
12.

Rheology and microstructure of myofibrillar protein-olive oil composite gels: effect of different non-meat protein as emulsifier.

Wu M, Fei L, Zhuang T, Lei S, Ge Q, Yu H, Wang J, Wang Y.

J Sci Food Agric. 2018 Jan;98(2):799-806. doi: 10.1002/jsfa.8528. Epub 2017 Aug 23.

PMID:
28677851
14.

Stability of iodine during cooking: investigation on biofortified and not fortified vegetables.

Comandini P, Cerretani L, Rinaldi M, Cichelli A, Chiavaro E.

Int J Food Sci Nutr. 2013 Nov;64(7):857-61. doi: 10.3109/09637486.2013.798270. Epub 2013 May 24.

PMID:
23701028
15.

Effect of hydrocolloid on rheology and microstructure of high-protein soy desserts.

Arancibia C, Bayarri S, Costell E.

J Food Sci Technol. 2015 Oct;52(10):6435-44. doi: 10.1007/s13197-015-1756-9. Epub 2015 Feb 18.

16.

Texture of cooked potatoes (Solanum tuberosum). 1. Relationships between dry matter content, sensory-perceived texture, and near-infrared spectroscopy.

Van Dijk C, Fischer M, Holm J, Beekhuizen JG, Stolle-Smits T, Boeriu C.

J Agric Food Chem. 2002 Aug 28;50(18):5082-8.

PMID:
12188612
17.

Rheological properties of patatin gels compared with β-lactoglobulin, ovalbumin, and glycinin.

Creusot N, Wierenga PA, Laus MC, Giuseppin ML, Gruppen H.

J Sci Food Agric. 2011 Jan 30;91(2):253-61. doi: 10.1002/jsfa.4178.

PMID:
20945510
18.

Lead contamination during domestic preparation and cooking of potatoes and leaching of bone-derived lead on roasting, marinading and boiling beef.

Baxter MJ, Burrell JA, Crews HM, Smith A, Massey RC.

Food Addit Contam. 1992 May-Jun;9(3):225-35.

PMID:
1397397
19.

An outbreak of staphylococcal food poisoning caused by enterotoxin H in mashed potato made with raw milk.

Jørgensen HJ, Mathisen T, Løvseth A, Omoe K, Qvale KS, Loncarevic S.

FEMS Microbiol Lett. 2005 Nov 15;252(2):267-72. Epub 2005 Sep 26.

20.

Functional properties of a cross-linked soy protein-gelatin composite towards limited tryptic digestion of two extents.

Sheng WW, Zhao XH.

J Sci Food Agric. 2013 Dec;93(15):3785-91. doi: 10.1002/jsfa.6276. Epub 2013 Jul 19.

PMID:
23788169

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