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Bioavailability of potassium from potatoes and potassium gluconate: a randomized dose response trial
adults bioavailability blood pressure controlled diet normotensive potassium
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2018/12/3
Background: The bioavailability of potassium should be considered in setting requirements, but to our knowledge, the bioavailability from individual foods has not been determined. Potatoes provide 19–...
Kendall’s Concordance Analysis of Sensory Descriptors Influencing Consumer Preference for Sweet Potatoes in Ghana
Sensory Descriptors Consumer Preference
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2016/6/1
Sweet potato is an important crop in the upper-east region of Ghana due to its adaptive ability on poor quality soils. It is a predominant snack and lunch for children during the peak harvest period, ...
The coefficient of friction of individual potatoes and various handling materials – Short communication
handling equipment machinery potato damage surfaces
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2014/2/25
The dynamic coefficient of friction of single potatoes was determined on mild steel, rubber and plastic, for tubers in each of four conditions: dry and dirty, wet and dirty, clean and wet and clean an...
Disintegration Differences in Cooked Potatoes from Three Japanese Cultivars: Comparison of the Properties of Isolated Starch, Degree of Cell Separation with EDTA, and Contents of Calcium and Galacturonic Acid
cooked potato disintegration isolated starch cell separation
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2009/6/17
Causes of the differences in degree of disintegration after cooking in three potato cultivars with the same starch content, Kita-akari, May Queen, and Hokkaikogane were sought by studying, properties ...
Disintegration Differences in Cooked Potatoes from Three Japanese Cultivars: Comparison of Starch Distribution within One Tuber and Tissue Structure
cooked potato disintegration starch content
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2009/6/17
Differences in the degree of disintegration after cooking were studied in three potato cultivars: Kita-akari, May Queen, and Hokkaikogane. Although the degree of disintegration increased with increase...
Effects of Steaming and Dehydration on Anthocyanins, Antioxidant Activity, Total Phenols and Color Characteristics of Purple-Fleshed Sweet Potatoes (Ipomoea batatas
Purple-Fleshed Sweet Potatoes Ipomoea batatas
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2008/11/27
Purple-Fleshed Sweet Potatoes (PFSP) (Ipomoea batatas) are rich sources of acylated anthocyanins. Anthocyanin content, antioxidant activity and total phenols as well as color characteristics of PFSP w...
Effects of Steaming and Dehydration on Anthocyanins, Antioxidant Activity,Total Phenols and Color Characteristics of Purple-Fleshed Sweet Potatoes(Ipomoea batatas)
Effects of Steaming Dehydration
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2016/5/31
Purple-Fleshed Sweet Potatoes (PFSP) (Ipomoea batatas) are rich sources of acylated anthocyanins. Anthocyanin content, antioxidant activity and total phenols as well as color characteristics of PFSP w...
Physicochemical Properties of Starches from Potatoes Stored at Low Temperature
potato starch low temperature storage physicochemical properties
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2008/4/20
Potato tubers (cv., Inka-no-mezame, Inka Red, Kitamurasaki, Danshaku and Kitahime) were stored at 4°C for about 8 months and changes in physicochemical properties of starches isolated from potatoes we...
Sloughing in potatoes induced by tuber density and affected by variety
potato cooking texture effective mass sloughing disintegration density
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2014/3/3
Two cultivars (Nicola and Saturna) largely distinguishing from each other in cooking behaviour and one cultivar (Agria) grown in six different cultivation regimes were tested by the CPEM (cooked potat...
Patatin, the major protein of potato (Solanum tuberosum L.) tubers, and its occurrence as genotype effect: processing versus table potatoes
Solanum tuberosum L. potato tuber proteins patatin patatin relative abundance patatin content
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2014/3/3
Patatin relative abundance in SDS-extractable protein and patatin content in dry matter were evaluated in tubers of forty processing and table potato cultivars usually cultivated in the Czech Republic...