In vitro crude protein digestibility changes in potato during storage and cooking

Kód výsledku v 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>
Výsledek na webu
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DOI - Digital Object Identifier
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Jazyk výsledku
angličtina
Název v původním jazyce
In vitro crude protein digestibility changes in potato during storage and cooking
Popis výsledku v původním jazyce
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.
Název v anglickém jazyce
In vitro crude protein digestibility changes in potato during storage and cooking
Popis výsledku anglicky
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.

Projekt
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Návaznosti
Z - Vyzkumny zamer (s odkazem do CEZ)<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění
2010
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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