References
- Friedman M. The nutritional value of proteins from different food source. A review. J. Agr. Food Chem. 44: 6-29 (1996) https://doi.org/10.1021/jf9400167
- McCay CM, McCay JB, Smith O. The nutritive value of potatoes. pp. 287-331. In: Potato Processing. Talburt WF, Smith O (eds). AVI, Westport, CT, USA (1987)
- Kolasa KM. The potato and human nutrition. Am. Potato J. 70: 375- 384 (1993) https://doi.org/10.1007/BF02849118
- Cham BE, Gilliver M, Wilson L. Antitumor effects of glycoalkaloids isolated from Solanum sodomaeum. Planta Med. 53: 34-36 (1987) https://doi.org/10.1055/s-2006-962612
- Cham BE. Solasodine glycosides as anti-cancer agents-preclinical and clinical studies. Asia Pac. J. Pharmacol. 9: 113-118 (1994)
- Esteves-Souza A, Sarmento da Silva TM, Alves CCF, de Carvalho MG, Braz-Filho R, Echevarria A. Cytotoxic activities against Ehrlich carcinoma and human K562 leukemia of alkaloids and flavonoid from two Solanum species. J. Braz. Chem. Soc. 13: 838-942 (2002) https://doi.org/10.1590/S0103-50532002000600017
- Choi EM, Koo SJ. Antioxidant activity of ethanolic extract of potato (Solanum tuberosum). J. East Asian Soc. Dietary Life 14: 479-486 (2004)
- Lim HT, Li KH, Khu DM, Yang DC, Chun IJ. Evaluation of potato genetic resources and development of potato varieties with diverse colors. Korean J. Plant Res. 16: 264-274 (2003)
- Jo HM, Park YE, Jo JH, Kim SY. Historical review of land race potatoes in Korea. J. Korean Soc. Hort. Sci. 44: 838-845 (2003)
- AOAC. Official Methods of Analysis, 15th ed. pp. 777, 780, 788. Association of Official Analytical Chemists, Gaithersburg, MD, USA (1990)
- Osborne DR, Voogt P. The analysis of nutrients in foods. pp. 166-169 In: Food Science and Technology. Stwart GF, Mark EM, Chichester CO, Scott JK, Hawthhorn J, Von Sydow E (eds). Academic Press, London, UK (1981)
- Metcalf LD, Schumits AA, Pelka JR. Rapid preparation of fatty acid esters from lipids for gas chromatographic analysis. Anal. Chem. 38: 514-522 (1996)
- Prosky L, Asp N, Swizer TF, Devries J, Furda I. Determination of insoluble and total dietary fiber on foods and food products: Interlaboratory study. J. AOAC Int. 71: 1017-1023 (1988)
-
McCleary BV, Gibson TS, Mugford DC. Measurement of total starch in cereal products by amyloglucosidase-
$\alpha$ -amylase method: Collaborative study. J. AOAC Int. 80: 571-579 (1997) - Sood SP, Sartori LE, Wittmer DP, Haney WG. High-pressure liquid chromatographic determination of ascorbic acid in selected foods and multivitamin product. Anal. Chem. 48: 796-798 (1976) https://doi.org/10.1021/ac60370a025
- Mattila P, Pihlava JM, Hellstrom J. Contents of phenolic acids, alkyland alkenylresorcinols, and avenanthramides in commercial grain products. J. Agr. Food Chem. 53: 8290-8295 (2005) https://doi.org/10.1021/jf051437z
- Donovan JW. Phase transitions of the starch-water system. Biopolymers 18: 263-267 (1979) https://doi.org/10.1002/bip.1979.360180204
- Tie J, Park HY, Ryu GH. Characteristics of cereals prepared by extrusion- cooking and freeze-drying. Korean J. Food Sci. Technol. 37: 757- 762 (2005)
- Desborough SL. Potato proteins. pp. 329-351 In: Potato physiology. Li P (ed). Academic Press, Salt lake city, UT, USA (1985)
- Talley E, Toma R, Orr P. Amino acid composition of freshly harvested and stored potatoes. Am. Potato J. 61: 267-279 (1984) https://doi.org/10.1007/BF02854138
- Choi OJ, Koh MS. The effects of microwave heating on the fatty acid composition of potato flour in storage. J. Korean Soc. Food Nutr. 20: 461-466 (1991)
- Suter PM. Potassium and hypertension. Nutr. Rev. 56: 151-153 (1998) https://doi.org/10.1111/j.1753-4887.1998.tb01741.x
- Cappuccio FP, MacGregor GA. Dose potassium supplementation lower blood pressure. A meta analysis of published trials. J. Hypertens. 9: 465-473 (1991) https://doi.org/10.1097/00004872-199105000-00011
- Hizukuri S, Tabata S, Nikuni Z. Studies on starch phosphate: Part 1. Estimation of glucose 6-phosphate residue in starch and the presence of tuber bound phosphate(s). Starch/Strke 22: 338-343 (1970) https://doi.org/10.1002/star.19700221004
- Kim YS, Wiesenborn DP, Orr PH, Grant LA. Screening potato starch for novel properties using differential scanning calorimetry. J. Food Sci. 60: 1060-1065 (1995) https://doi.org/10.1111/j.1365-2621.1995.tb06292.x
- Noda T, Tsuda S, Mori M, Takigawa S, Matuura-Endo C, Saito K. The effect of harvest dates on the starch properties in various potato cultivars. Food Chem. 86: 119-125 (2004) https://doi.org/10.1016/j.foodchem.2003.09.035
- Wiesenborn DP, Orr PH, Casper HH, Tacke BK. Potato starch paste behavior as related to some physical/chemical properties. J. Food Sci. 58: 644-648 (1994)
- Lisinska G, Golubowska G. Structural changes of potato tissue during French fries production. Food Chem. 93: 681-687 (2005) https://doi.org/10.1016/j.foodchem.2004.10.046
- Kita A. The influence of potato chemical composition on crisp texture. Food Chem. 76: 173-179 (2002) https://doi.org/10.1016/S0308-8146(01)00260-6
- Liu Q, Tarn R, Lynch D, Skjodt NM. Physicochemical properties of dry matter and starch from potatoes grown in Canada. Food Chem. 105: 897-907 (2007) https://doi.org/10.1016/j.foodchem.2007.04.034
- Roe MA, Faulks RM. Color development in a model system during frying: Role of individual amino acids and sugars. J. Food Sci. 56: 1711-1713 (1990)
- Mattila P, Hellstrom J. Phenolic acids in potatoes, vegetables and some of their products. J. Food Compos. Anal. 20: 152-160 (2007) https://doi.org/10.1016/j.jfca.2006.05.007
- Shakya R, Navarre DA. Rapid screening of ascorbic acid, glycoalkaloids, and phenolics in potato using high-performance liquid chromatography. J. Agr. ood Chem. 54: 5253-5260 (2006) https://doi.org/10.1021/jf0605300
- Rodriguez de Sotillo D, Hadley M, Wolf-hall C. Potato peel extract a nonmutagenic antioxidant with potential antimicrobial activity. J. Food Sci. 63: 907-910 (1998) https://doi.org/10.1111/j.1365-2621.1998.tb17924.x
- Cooke D, Gidley MJ. Loss of crystalline and molecular order during starch gelatinization: Origin of the enthalpic transition. Carbohyd. Res. 227: 103-112 (1992) https://doi.org/10.1016/0008-6215(92)85063-6
- Swinkels JJM. Composition and properties of commercial native starches. Starch/Strke 37: 1-5 (1985) https://doi.org/10.1002/star.19850370102