Food Innovation Online Corp
  • English
  • Español
  • 简体中文
  • Nederlands

You are here

Glycoalkaloids

Glycoalkaloids

Chinese scientists prevent potato sprouting with hydrophobic nano silicsa
Chinese scientists have developed a new method to prevents the sprouting of potatoes: Hydrophobic nano silica
Wednesday, July 11, 2018
Glycoalkaloids in Potatoes: Sort out Green and excessively Sprouted Tubers
Following a case of poisoning caused by a potato dish, the German Federal Institute for Risk Assessment (BfR) is reminding people about the correct handling of potatoes.
Las papas verdes no son tóxicas, según una investigación australiana
Sabine Tanios es candidata a doctorado en Tasmania y trabaja en una investigación que trata de averiguar por qué y cómo las papas desarrollan esa coloración verdosa.
Saturday, February 10, 2018
Fuzz in Taiwan about French Fries with green patches at McDonald's
Taiwan's health authorities will conduct stringent checks of potato suppliers after reports that French fries served at fast food restaurants were found with green patches.
 Solanidine
In the late 1960s, researchers from the US Department of Agriculture, Penn State University, and the Wise Potato Chip Company teamed up breed a very special potato, which they named the Lenape.
Monday, March 25, 2013
 Greenvale AP
Greenvale's new packaging for its Lady Balfour organic potatoes has increased shelf life, decreased wastage and reduced complaints about greening by over 50%.Greenvale AP is the UK's largest supplier of fresh potatoes and Lady Balfour is one of the UK'...
Tuesday, October 13, 2009
The “green” movement is all the rage these days. And yet, if you’re a retailer or consumer of potatoes, green is the last thing you want.NNZ Inc., Lawrenceville, Ga., and Walnut Packaging Inc., Farmingdale, N.Y., have joined to manufacture, market and ...
Wednesday, September 16, 2009
Potato Glycoalkaloids
Glycoalkaloids in potato was the topic of a number of newspaper articles recently , since the Journal of the Science of Food and Agriculture published a review on glycoalkaloids in potato and potato products.
Tuesday, September 16, 2008