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COMBINED ANALYSIS OF RADARSAT-2 SAR AND SENTINEL-2 OPTICAL DATA FOR IMPROVED MONITORING OF TUBER INITIATION STAGE OF POTATO
Crop dynamics Potato SAR RADARSAT-2 Sentinel-2 Red edge
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2019/2/27
Tuber initiation and tuber bulking stages are critical part of various phenological phases for potato production. Tuber initiation covers the period from the formation of spherical rhizome ends, the f...
Modelling the Kinetics of Water Loss during Deep-Fat Frying of Potato Particulates
Arrhenius relationship activation energy
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2014/11/28
We developed an empirical model to describe the water loss during deep-fat frying. Raw potato particulates were
sliced to form cylinders and subjected to the deep-fat frying at isothermal temperatur...
Amino acid composition of enzymatically hydrolysed potato protein preparations
chemical composition potato protein hydrolysates nutritional quality potato protein isolates
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2014/7/10
We determine the effects of the technology of obtaining potato protein preparation and of different variants of enzymatic hydrolysis on the chemical and amino acid compositions of the hydrolysates obt...
Effect of Pre-drying, Blanching and Citric Acid Treatments on the Quality of Fried Sweet Potato Chips
Pre-drying, Blanching Citric Acid
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2016/6/2
Frying of sweet potato slices is carried out to convert the roots to value added products. Frying method brings out unique flavor and texture to the products that improve their overall acceptability. ...
Potato Production
Potato Production
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2013/6/28
Potatoes are a crop that lend themselves well to small-scale and part-time farming operations. This four-page publication, part of the Agricultural Alternatives series focusing on small-scale and part...
Mechanical properties of native maize, wheat, and potato starches
moisture content food powders flowability slip-stick
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2014/2/24
The interrelations between moisture content and mechanical properties of dry and wet native starches of wheat, maize, and potato were investigated. Strength parameters of powders were tested using dir...
Methodology development for routine estimation of chlorpropham in commercial potato stores
chlorpropham sprout suppressant anti-sprout soxhlet extraction potato
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2014/2/25
Chlorpropham is employed worldwide as an anti-sprout chemical to the harvested potato tubers during storage. A simple and precise analytical technique is developed for routine estimation of the sprout...
Fermentation of native wheat, potato, and pea starches, and their preparations by bifidobacterium – changes in resistant starch content
starch modification in vitro fermentation starch gelanisation
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2014/2/25
The capability was studied of the selected Bifidobacterium strains to utilise the resistant starch fraction (RS) from native starches of the following origin: wheat, potato, and pea, and their prepara...
Effect of Slice Thickness and Frying Temperature on Color, Texture and Sensory Properties of Crisps made from Four Kenyan Potato Cultivars
Texture Sensory Properties
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2016/6/1
The objective of this study was to determine the performance of four Kenyan potato cultivars in terms of texture, color and sensory properties when crisps are processed at different slice thickness an...
Losses of Ascorbic Acid During Storage of Fresh Tubers, Frying, Packaging and Storage of Potato Crisps from Four Kenyan Potato Cultivars
Ascorbic Acid Fresh Tubers
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2016/6/1
The ascorbic acid (AA, vitamin C) levels of tubers was determined in four Kenyan potato cultivars (Dutch Robyjn, Tigoni, 393385.39 and 391691.96) grown under standard cultural conditions and the effec...
Rehydration Characteristics and Structural Changes of Sweet Potato Cubes after Dehydration
Rehydration Characteristics Structural Changes
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2016/6/1
Moisture removal from solids is an integral part of food processing with convective drying representing one of the most important techniques for preservation of biological products. However, removal o...
Optimization of the Deep-fat Frying Process of Sweet Potato Chips in Palm Olein or Stearin
Deep-fat Frying Process Sweet Potato Chips
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2016/6/1
The aim this study was to optimize the deep-fat frying process in order to minimize the oil content incorporated into the food and the moisture in sweet potato chips fried in palm olein and stearin in...
High-Pressure and Heat Pretreatment Effects on Rehydration and Quality of Sweet Potato
High-Pressure and Heat Pretreatment Quality of Sweet Potato
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2016/5/31
The effects of high-pressure and heat pretreatments, used prior to drying, on the rehydration rate and quality of sweet potato was investigated. Sweet potato was pressurized at 200 Mpa for 5 min and h...
Evaluation of Cooking Quality Characteristics of Advanced Clones and Potato Cultivars
Advanced Clones Potato Cultivars
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2016/5/31
For determination of cooking quality characteristics of advanced clones and potato cultivars, this experiment was conducted to determine the quality characteristics on the three advanced clones (39700...
3-Chloropropane-1,2-diol fatty acid esters in potato products
3-chloropropane-1,2-diol 3-CPD 3-chloropropane-1,2-diol esters bound 3-CPD potato products potato chips potato crisps French fries
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2014/2/25
The levels of 3-chloropropane-1,2-diol (3-CPD) and fatty acid esters in raw potatoes, potato flakes, instant mashed potatoes, 2 potato dumplings, 32 French fries, and 61 potato crisps are reported. In...