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Visar resultat 1 - 5 av 29 avhandlingar som matchar ovanstående sökkriterier.
1. Industrially Pre-Treated Potatoes (Solanum tuberosum L.) Served in Large-Scale Food Service Systems
Sammanfattning : In Swedish schools, a warm lunch is served every day. The lunch is prepared in a largescale food service system and includes steam-cooked potatoes several times per week. The potatoes are often industrially pre-treated to facilitate the handling and logistics required to cook hundreds of meals in a couple of hours. LÄS MER
2. Means to Optimize the Nutritional Properties of Starch in Potato Products - Impact on glycaemia, satiety and resistant starch content
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. Atmospheric Change and Potato. The Impact of tropospheric ozone and elevated carbon dioxide on tuber yield and quality
Sammanfattning : .... LÄS MER
4. Starch in Processed Potatoes -Influence of Tuber Structure, Thermal Treatments and Amylose/Amylopectin Ratio
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
5. Production and characterization of intraspecific somatic hybrids of potato (Solanum tuberosum L.)
Sammanfattning : A culture protocol has been developed for mesophyll protoplasts isolated from various d¡haploid clones of potato. A large number of call¡ was obtained after serial dilution of the cultures w¡th a suitable amount and type of medium at different stages of cell colony development. LÄS MER