Preferencje help
Polish version English version Język
Widoczny [Schowaj] Abstrakt
Liczba wyników

Znaleziono wyników: 6

Liczba wyników na stronie
Pierwsza strona wyników Pięć stron wyników wstecz Poprzednia strona wyników Strona / 1 Następna strona wyników Pięć stron wyników wprzód Ostatnia strona wyników

Wyniki wyszukiwania

Wyszukiwano:
w słowach kluczowych:  potato quality
help Sortuj według:

help Ogranicz wyniki do:
Pierwsza strona wyników Pięć stron wyników wstecz Poprzednia strona wyników Strona / 1 Następna strona wyników Pięć stron wyników wprzód Ostatnia strona wyników
1
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Influence of steam temperature and treatment time on potato softness

100%
Guzek D., Wyrwisz J.
Polish Journal of Food and Nutrition Sciences
|
2007
|
tom 57
|
nr 2[A]
75-78
The work presents evaluation of the influence of individual parameters of thermal treatment (variable time; thermal treatment in the condition of increased pressure / in steam) on chosen quality parameters of different varieties of potatoes (Satina, Asterix and Saturna). The principal aim of the research was to evaluate the influence of thermal treatment on chosen parameters (force, deformation), resulting from the characteristics of potato starch. Requirements of thermal treatment were chosen in order to achieve a suitable quality of the analysed varieties of potatoes, characterised by various amount of starch. Properties of force and deformation of the analysed potatoes were investigated with a Materials Testing Machine INSTRON 4301 (the penetration test). Analysed data strongly suggest that of all analysed varieties Asterix is of the highest nutritional value and usefulness, which may be connected with the quantity of starch observed in this variety.
2
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Effect of gamma irradiation on potato quality and subsequent production of chips

84%
Leszczynski W., Golachowski A., Lisinska G., Peksa A.
Polish Journal of Food and Nutrition Sciences
|
1992
|
tom 01
|
nr 3
3

Optimisation of potato quality in culinary process

84%
Golaszewska B., Zalewski S.
Polish Journal of Food and Nutrition Sciences
|
2001
|
tom 10
|
nr 1
Effect of peeling and cooking on the potato quality described by nutritional value, sensory quality and contamination level was investigated. Experiment was carried out on potatoes from the Potato Research Institute. Seven cooking methods were assessed: "wet" using tap water and "dry" using microwave, pressure cooker and acuthermal pot. Potatoes contained 19-27 mg/100 g vitamin C, 70-80 mg/kg nitrates and 0.005-0.014 mg/kg lead and cadmium. Peeling decreased dry matter and vitamin C content just by 3-4% and that of cadmium, lead and nitrates by 17%, 29%- and 36%, respectively. The best quality of potatoes was achieved while cooking them by "dry" methods where losses of vitamin C were 8-17% with no effect on contaminants. When "wet" methods were used, losses of vitamin C were higher (20-40%) but they allowed to elute 20-30%; of contaminants. Sensory quality was relatively high for potatoes cooked by all methods.
4
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Variability analysis of selected quantitative characteristics in edible potato varieties

67%
Bombik A., Rymuza K., Markowska M., Stankiewicz C.
Acta Scientiarum Polonorum. Agricultura
|
2007
|
tom 06
|
nr 3
The paper presents the variability analysis of some quantitative characteristics, that is of tuber yield, starch content and yield, dry matter content and yield and vitamin C content in selected edible potato varieties. Reciprocal relations of variance components calculated and their percentage share in the total variability were a measure of variability evaluation for the characteristics examined. Moreover, the variability of the characteristics was characterised by means of the classical variability coefficient. It has been found that tuber yield and vitamin C content variability was determined mainly by the interaction effects of years and the factors examined, as well as the experimental error. The respective values were as follows: 44.3% and 34.7% for tuber yield, and 42.2% and 46.2% for vitamin C. The starch content was in 47.5% modified by the effects of the main factors (including 35.0% for years) and the error effect (39.0%). A similar interaction was observed in the case of dry matter content variability, but the error was 52.4%. Starch and dry matter yields were determined mainly by interaction effects of the years and the examined factors (40.7% and 39.9%, respectively) as well as the experimental error (32.2% of the total variability for both traits). The highest changes expressed as the values of the coefficient of variation were found for tuber yield, dry matter yield and starch yield.
5
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Pollution of early potato variety tubers with lead and strontium in Eastern Polesie

67%
Sawicka B., Pszczolkowski P.
Acta Agrophysica
|
2001
|
tom 51
Trace elements contents analyses were made in tuber samples collected from the field experiment in 1996-1998 in Experimental Station, Parczew, on weak loamy sand soil. The following experimental factors were taken into account: their cultivation technologies; two potato varieties (Aster and Drop). The lead content in very early potato tubers appeared to be higher than the permissible one in all study years. The highest lead content was found in young tubers harvested on 60th day after setting. Along with the delay of harvest, the lead level tended to be lower. Tubers harvested on the 75th day after setting accumulated the most strontium, those physiologically matured had the lowest level of this element. All types of coverage applied in the study contributed to the increase of lead content in tubers of very early potato varieties as compared to traditional cultivation. Neither cultivation technologies nor variety features modified the strontium accumulation in tubers.
6

Interactions between Globodera rostochiensis Woll. and Rhizoctonia solani Kuhn on the potato

67%
Janowicz K., Wronkowska H., Mazurkiewicz-Zapalowicz K.
Acta Microbiologica Polonica
|
1994
|
tom 43
|
nr 2
Pierwsza strona wyników Pięć stron wyników wstecz Poprzednia strona wyników Strona / 1 Następna strona wyników Pięć stron wyników wprzód Ostatnia strona wyników
JavaScript jest wyłączony w Twojej przeglądarce internetowej. Włącz go, a następnie odśwież stronę, aby móc w pełni z niej korzystać.