Sökning: "potato"

Visar resultat 6 - 10 av 129 avhandlingar innehållade ordet potato.

  1. 6. 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

  3. 7. Atmospheric Change and Potato. The Impact of tropospheric ozone and elevated carbon dioxide on tuber yield and quality

    Författare :Kristin Piikki; Göteborgs universitet; []
    Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; Bintje; carbohydrate; carbon dioxide; citric acid; cultivar; fructose; glucose; Kardal; macronutrient; malic acid; mineral; open-top chamber; OTC; ozone; potato; Solanum tuberosum; starch; variety; yield;

    Sammanfattning : .... LÄS MER

  4. 8. Genomic-led potato breeding

    Författare :Catja Selga; Sveriges lantbruksuniversitet; Sveriges lantbruksuniversitet; []
    Nyckelord :LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES;

    Sammanfattning : Most cultivated potatoes (Solanum tuberosum L.) are polyploids with tetrasomic inheritance (2n = 4x = 48), which makes breeding for new improved cultivars more complicated compared to diploid crops. LÄS MER

  5. 9. Interactions between Amylose, Native Potato, Hydrophobically Modified Potato and High Amylopectin Potato Starches

    Författare :Fernando Ortega-Ojeda; Livsmedelsteknik; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Livsmedelsteknik; Food and drink technology; DSC; rheology; starch; polymers;

    Sammanfattning : The behaviour of different starches and their mixtures was investigated using several analysis techniques, i.e. small-deformation oscillatory measurements (rheological measurements), differential scanning calo-rimetry (DSC), light microscopy, and UV spectrophotometry (turbidi-metry). LÄS MER

  7. 10. 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