{"id":2711,"date":"2018-02-26T12:00:00","date_gmt":"2018-02-26T11:00:00","guid":{"rendered":"http:\/\/polishscience.pl\/wroclaw-university-of-environmental-and-life-sciences-investigates-colorful-potatoes\/"},"modified":"2018-03-04T11:17:20","modified_gmt":"2018-03-04T10:17:20","slug":"wroclaw-university-of-environmental-and-life-sciences-investigates-colorful-potatoes","status":"publish","type":"post","link":"https:\/\/www.polishscience.pl\/en\/wroclaw-university-of-environmental-and-life-sciences-investigates-colorful-potatoes\/","title":{"rendered":"Wroclaw University of Environmental and Life Sciences investigates colorful potatoes"},"content":{"rendered":"<p><strong>Department of Potato Processing Technology of the Department of Agricultural Technology and Storage of the University of Life Sciences in Wroc\u0142aw has conducted research on colorful potato varieties as a potential raw material for nutrition and \u00a0processing.<\/strong><\/p>\n<p>Wroc\u0142aw scientists study the chemical composition, in particular the content of polyphenolic compounds with particular emphasis on anthocyanins.<\/p>\n<p>Compared to varieties with white or yellow flesh, potatoes of colorful varieties contain twice as many polyphenolic compounds, including anthocyanins. The latter, contained in a potato skin with a colored flesh can be used as food additives, e.g. for oils due to their antioxidant properties.<\/p>\n<p>More about the Department of Agricultural Technology and Storage at the University of Life Sciences in Wroc\u0142aw<\/p>\n<p><a href=\"https:\/\/www.binoz.upwr.edu.pl\/wnoznew\/?page_id=33\">https:\/\/www.binoz.upwr.edu.pl\/wnoznew\/?page_id=33<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Department of Potato Processing Technology of the Department of Agricultural Technology and Storage of the University of Life Sciences in Wroc\u0142aw has conducted research on colorful potato varieties as a potential raw material for nutrition and \u00a0processing. Wroc\u0142aw scientists study the chemical composition, in particular the content of polyphenolic compounds with particular emphasis on anthocyanins. [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[24,30],"tags":[],"_links":{"self":[{"href":"https:\/\/www.polishscience.pl\/en\/wp-json\/wp\/v2\/posts\/2711"}],"collection":[{"href":"https:\/\/www.polishscience.pl\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.polishscience.pl\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.polishscience.pl\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.polishscience.pl\/en\/wp-json\/wp\/v2\/comments?post=2711"}],"version-history":[{"count":0,"href":"https:\/\/www.polishscience.pl\/en\/wp-json\/wp\/v2\/posts\/2711\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.polishscience.pl\/en\/wp-json\/wp\/v2\/media?parent=2711"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.polishscience.pl\/en\/wp-json\/wp\/v2\/categories?post=2711"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.polishscience.pl\/en\/wp-json\/wp\/v2\/tags?post=2711"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}