Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Experiment Videos

Potato glycoalkaloids

J A Maga

    Critical Reviews in Food Science and Nutrition
    |January 1, 1980
    PubMed
    Summary
    This summary is machine-generated.

    Glycoalkaloids in potato products are significant due to their health and flavor impacts. This review covers their types, formation, analysis, and control in potatoes.

    Related Experiment Videos

    Related Concept Videos

    You might also read

    Related Articles

    Articles linked to this work by shared authors, journal, and citation graph.

    Sort by
    Same author

    Identification and characterization of a Plasmodium falciparum RNA polymerase gene with similarity to mitochondrial RNA polymerases.

    Molecular and biochemical parasitology·2001
    Same author

    Unravelling the kinetoplastid paraflagellar rod.

    Trends in cell biology·1999
    Same author

    Genetic dissection of the Leishmania paraflagellar rod, a unique flagellar cytoskeleton structure.

    Journal of cell science·1999
    Same author

    Leishmania RNA virus 1-mediated cap-independent translation.

    Molecular and cellular biology·1995
    Same author

    Transcriptional regulation of DNA damage responsive (DDR) genes in different rad mutant strains of Saccharomyces cerevisiae.

    Molecular & general genetics : MGG·1986
    Same author

    A pharmacologically potent natural product in the bovine retina.

    Experimental eye research·1986
    Same journal

    Gelatin-polyelectrolyte polysaccharide complexes for encapsulation of natural pigments: formation mechanisms and functionality.

    Critical reviews in food science and nutrition·2026
    Same journal

    Critical assessment of synthetic microbial community strategies in vinegar brewing: from design paradigms to industrialization bottlenecks.

    Critical reviews in food science and nutrition·2026
    Same journal

    From greasiness to creaminess: multiscale mechanisms, structuring strategies, and AI‑assisted evaluation.

    Critical reviews in food science and nutrition·2026
    Same journal

    A comprehensive review of phage immobilization and encapsulation for the application in food safety.

    Critical reviews in food science and nutrition·2026
    Same journal

    Plant-derived extracellular vesicles: multifunctional nanocarriers bridging food bioactivity and therapeutics.

    Critical reviews in food science and nutrition·2026
    Same journal

    Strategies for cell-based meat production based on 3D-printed scaffolds.

    Critical reviews in food science and nutrition·2026
    See all related articles

    Area of Science:

    • Agricultural Science
    • Food Science
    • Toxicology

    Background:

    • Glycoalkaloids are naturally occurring toxic compounds in potato plants.
    • Their presence in potato products is a concern for food safety and quality.

    Purpose of the Study:

    • To review the significance of glycoalkaloids in potato products.
    • To discuss their types, distribution, formation, analysis, and health implications.

    Main Methods:

    • Literature review of scientific studies on potato glycoalkaloids.
    • Synthesis of information regarding glycoalkaloid biosynthesis and control.
    • Analysis of health and flavor properties.

    Main Results:

    • Identified various glycoalkaloid types and their distribution in potatoes.
  • Discussed factors influencing glycoalkaloid formation and biosynthesis.
  • Outlined methods for glycoalkaloid analysis and control strategies.

    • Conclusions:

    • Glycoalkaloids significantly impact potato product safety and sensory attributes.
    • Understanding glycoalkaloid dynamics is crucial for minimizing risks and ensuring quality.