- Filter By Topic : Polyphenols
January 11, 2021
Starch-based gluten-free bread (formulations containing a mixture of corn and potato starch with hydrocolloids) are deficient in nutrients and do not contain health promoting compounds.
December 10, 2019
If you are living in Michigan or nearby, Purple potato chips could be on shelves at a grocery store near you this holiday season, thanks to a collaboration between Michigan State University researchers and Traverse City-based Great Lakes Potato Chip Co.
October 13, 2017
Empleando la técnica de espectroscopia en el infrarrojo cercano, una investigadora de la Universidad de Navarra es capaz de identificar las variedades de papa con mayor contenido de compuestos fenólicos. Estas sustancias son beneficiosas para la salud por su contribución a la reducción de enfermedades cardiovasculares.
October 05, 2017
The Czech Potato Research Institute in Havlíčkův Brod has announced that it has bred a new potato variety they named “Val Blue”. And yes! It has a striking blue-purple colour.
May 28, 2017
NEIKER-Tecnalia is conducting research since 2014 with the objective to identify potato varieties with high levels of bioactive compounds (anthocyanins, phenols and total carotenoids - all having potential potential health benefits), and are adapted to the growing conditions in Spain.
May 23, 2017
El Instituto Vasco de Investigación y Desarrollo Agrario, NEIKER-Tecnalia, ha llevado a cabo avances en la mejora genética de patata con el objetivo de obtener variedades con elevados niveles de compuestos bioactivos (antocianinas, fenoles y carotenoides totales), así como capacidad antioxidante beneficiosas para la salud, adaptadas a nuestras condiciones de cultivo.
November 27, 2016
Can the nutritional value of potatoes be improved? That is the question USDA research geneticist Kathy Haynes has been asking for nearly 30 years. Her quest for the answer has led her to breeding a more nutritious potato, similar to the papa criolla types found in South America.
October 26, 2016
A new potato variety that’s genetically modified to withstand bruising has been cleared for commercialization without undergoing USDA’s deregulatory process for biotech crops.
May 30, 2016
Purple Magic, a Northern Ireland potato with high anthocyanin content, was bred by Paul Watts at the Agri-Food and Biosciences Institute and just reached the finals of INVENT 2016, a Northern Ireland innovation competition.