In vitro crude protein digestibility changes in potato during storage and cooking
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F10%3A63509486" target="_blank" >RIV/70883521:28110/10:63509486 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
In vitro crude protein digestibility changes in potato during storage and cooking
Original language description
The work follows the influence of storage time and culinary preparation on digestibility of crude protein in potato tubers after exposure to the enzyme pancreatin. Six varieties of potatoes were stored for 30 weeks. The tubers were boiled in water, steamand microwave oven. In vitro digestibility ranged from 72.5 to 81.5%. There were found negative effects of all types of cooking potatoes on the digestibility of crude protein in vitro. Storage time had a positive effect on the digestibility of crude protein in all investigated potato varieties.
Czech name
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Czech description
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Classification
Type
D - Article in proceedings
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
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Continuities
Z - Vyzkumny zamer (s odkazem do CEZ)<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2010
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Article name in the collection
Bezpečnosť a kontrola potravín
ISBN
978-80-552-0350-8
ISSN
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e-ISSN
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Number of pages
5
Pages from-to
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Publisher name
Slovenská poľnohospodárská univerita v Nitre
Place of publication
Nitra
Event location
Nitra
Event date
Jan 1, 2010
Type of event by nationality
EUR - Evropská akce
UT code for WoS article
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