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Effect of Slice Thickness and Frying Temperature on Color, Texture and Sensory Properties of Crisps made from Four Kenyan Potato Cultivars
Texture Sensory Properties
2016/6/1
The objective of this study was to determine the performance of four Kenyan potato cultivars in terms of texture, color and sensory properties when crisps are processed at different slice thickness an...
Rehydration Characteristics and Structural Changes of Sweet Potato Cubes after Dehydration
Rehydration Characteristics Structural Changes
2016/6/1
Moisture removal from solids is an integral part of food processing with convective drying representing one of the most important techniques for preservation of biological products. However, removal o...
Evaluation of Cooking Quality Characteristics of Advanced Clones and Potato Cultivars
Advanced Clones Potato Cultivars
2016/5/31
For determination of cooking quality characteristics of advanced clones and potato cultivars, this experiment was conducted to determine the quality characteristics on the three advanced clones (39700...
3-Chloropropane-1,2-diol fatty acid esters in potato products
3-chloropropane-1,2-diol 3-CPD 3-chloropropane-1,2-diol esters bound 3-CPD potato products potato chips potato crisps French fries
2014/2/25
The levels of 3-chloropropane-1,2-diol (3-CPD) and fatty acid esters in raw potatoes, potato flakes, instant mashed potatoes, 2 potato dumplings, 32 French fries, and 61 potato crisps are reported. In...
The modified CPEM (cooked potato effective mass) method: an instrumental assessment of potato sloughing
potato cooking texture starch density effective mass sloughing
2014/2/27
The cooked potato effective mass (CPEM) method for potato sloughing assessment involves cooking the potato flakes on the sieve in a stirred water bath and periodically determining their effective mass...
Induction of Apoptosis in Cultured Human Stomach Cancer Cells by Potato Anthocyanins and Its Inhibitory Effects on Growth of Stomach Cancer in Mice
anthocyanin-containing potatoes stomach cancer KATO III cells DNA fragmentation
2009/6/18
Anthocyanins prepared from colored potatoes induce apoptosis in cultured human stomach cancer KATO III cells. Morphological change indicating apoptotic bodies and DNA fragmentations were observed in c...
Anti Influenza Virus Activity of a Red-Fleshed Potato Anthocyanin
potato anthocyanin anti-influenza activity pelanin, pelargonidin
2009/6/17
We have bred red-fleshed potato from hybrid seedlings between cultivars of Solanum tuberosum ssp. tuberosum and S. tuberosum ssp. andigena. The anthocyanin of red-fleshed potato inactivated both influ...
Acid Base Considerations in Stone-Age Farming Sweet Potato Eaters, Modern-Day Sweet Potato Eaters, and High-Protein Consumers
Acid-base balance diet hippuric acid
2009/1/16
Net endogenous acid production (NEAP) can be estimated by a primarily anthropometry-dependent organic acid anion (OA) component and the particularly diet-dependent potential renal acid load (PRAL). Ho...