Sökning: "potato processing"

Visar resultat 1 - 5 av 24 avhandlingar innehållade orden potato processing.

  1. 1. Texture and color of potato products

    Författare :Sandra Segnini; Livsmedelsteknik; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; potato processing; sensory evaluations; L*a*b*; French fries; potato chips; Texture; color; Food and drink technology; Livsmedelsteknik;

    Sammanfattning : Texture and color are the most important parameters in the definition of the quality of potato products, but usually their subjective measurements do not give any reproducible results due to the complicating factors related to human perception. In order to understand the factors that can affect the texture and the color of the potato products during processing, instrumental techniques have been developed for quantifying those parameters. LÄS MER

  3. 2. Acrylamide in Potato Crisps - A Three-year Study on Swedish-grown Potatoes

    Författare :Gunilla Viklund; Avdelningen för livsmedel och läkemedel; []
    Nyckelord :MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; Potato varieties; Asparagine; Acrylamide; Potato crisps; Reducing sugars;

    Sammanfattning : Acrylamide, a probable human carcinogen, has been found at mg/kg levels, in heat-treated carbohydrate-rich foods. Acrylamide is formed via the Maillard reaction as a result of the reaction between the amino acid asparagine and reducing sugars (glucose and fructose). LÄS MER

  4. 3. Provitamin A Carotenoids in Orange-Fleshed Sweet Potato

    Författare :Anton Bengtsson; Chalmers tekniska högskola; []
    Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; orange-fleshed sweet potato; food processing; high-performance liquid chromatography; β-carotene; β-carotene uptake; Caco-2 cells; provitamin A carotenoids; vitamin A deficiency; iron;

    Sammanfattning : Vitamin A deficiency is a major nutritional disorder in a large number of developing countries. The disorder is mainly caused by an inadequate intake of preformed vitamin A and provitamin A carotenoids from the diet. It is also recognized that vitamin A deficiency and iron deficiency tend to coexist in many population groups. LÄS MER

  5. 4. Means to Optimize the Nutritional Properties of Starch in Potato Products - Impact on glycaemia, satiety and resistant starch content

    Författare :Margareta Leeman; Avdelningen för livsmedel och läkemedel; []
    Nyckelord :MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; Näringslära; amylopectin; starch; glycaemic index; resistant starch; Nutrition; vinegar; satiety; amylose; Solanum tuberosum; potato;

    Sammanfattning : Despite decreased consumption potatoes still constitute an important staple in the Swedish diet. An objection to potatoes and potato products from a nutritional point of view is the ease by which the starch is digested and absorbed in the gastrointestinal tract. LÄS MER

  7. 5. Starch in Processed Potatoes -Influence of Tuber Structure, Thermal Treatments and Amylose/Amylopectin Ratio

    Författare :Malin Sjöö; Livsmedelsteknik; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Livsmedelsteknik; Food and drink technology; Teknik; Technological sciences; microscopy; differential scanning calorimetry; amylopectin; amylose; starch; Solanum tuberosum; potato;

    Sammanfattning : The potato is one of our most important food crops, being sold in its natural state or processed into a wide range of products. Starch, by far the most abundant component in the tuber, is greatly affected by heat processing. LÄS MER