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Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41310%2F06%3A14476" target="_blank" >RIV/60460709:41310/06:14476 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Role of tuber density in potato sloughing

Popis výsledku v původním jazyce

A new CPEM (cooked potato effective mass) method was developed and used to study the cooking curves of two potato varieties showing differences in texture and of one variety cultivated in four different regimes. The two main cooking curve stages (i.e. cooking and disintegration) can be described by simple linear equations with density as an independent parameter. The parameters in the equation describing the cooking stage were reformulated to express directly the role of starch. The two new parameters obtained were weakly correlated and expressed separately cooking time sensitivity to starch content and the basic potato characteristic in relation to sloughing. Data obtained indicate only a minor role of starch content during the first part of cooking that is determined primarily by basic potato characteristics probably related to the cell wall properties. In the second stage of disintegration starch content plays a more important role.

Název v anglickém jazyce

Role of tuber density in potato sloughing

Popis výsledku anglicky

A new CPEM (cooked potato effective mass) method was developed and used to study the cooking curves of two potato varieties showing differences in texture and of one variety cultivated in four different regimes. The two main cooking curve stages (i.e. cooking and disintegration) can be described by simple linear equations with density as an independent parameter. The parameters in the equation describing the cooking stage were reformulated to express directly the role of starch. The two new parameters obtained were weakly correlated and expressed separately cooking time sensitivity to starch content and the basic potato characteristic in relation to sloughing. Data obtained indicate only a minor role of starch content during the first part of cooking that is determined primarily by basic potato characteristics probably related to the cell wall properties. In the second stage of disintegration starch content plays a more important role.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2006

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Journal of Texture Studies

ISSN

0022-4901

e-ISSN

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Svazek periodika

37

Číslo periodika v rámci svazku

2

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

14

Strana od-do

165-178

Kód UT WoS článku

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EID výsledku v databázi Scopus

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