Search for dissertations about: "potato tissue"

Showing result 1 - 5 of 7 swedish dissertations containing the words potato tissue.

  2. 1. Pulsed Electric Field Treatment of Plant Tissue

    Author : Mustafa Fincan; Livsmedelsteknik; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; bimodal Fickian diffusion model; Food and drink technology; Livsmedelsteknik; generalized Maxwell model; onion Neutral Red; visualization; red beetroot; potato; epidermis; plant tissue; electroporation; Cell permeabilization; Pulsed electric field; PEF;

    Abstract : A pulsed electric field (PEF) is a newly emerged non-thermal food processing technology which has characteristic effects on the cell membrane. PEF processing involves subjecting food to short, repeated pulses of a high electric field between an anode and a cathode. READ MORE

  4. 2. Effects of Pulsed Electric Fields on Plant Tissue

    Author : Yongyut Chalermchat; Livsmedelsteknik; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Technological sciences; Electropermeabilization; Pulsed electric fields; Plant Tissue; Teknik;

    Abstract : The interaction between biological cells and external electric fields has been of interest by scientists for several decades. Exposure of the cells to electric fields leads to various kinds of biophysical and biochemical responses. These responses can be used to characterize cell properties and/or to manipulate cell characteristics. READ MORE

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

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

    Abstract : 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. READ MORE

  6. 4. The late blight pathogen, Phytophthora infestans : interaction with the potato plant and inoculum sources

    Author : Anna-Karin Widmark; Sveriges lantbruksuniversitet; Sveriges lantbruksuniversitet; []
    Keywords : LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES;

    Abstract : The oomycete, Phytophthora infestans, is one of the most important plant pathogens worldwide. This thesis focuses on the late blight pathogen and its host, potato (Solanum tuberosum), and the interaction between these two organisms. Resistance to P. READ MORE

  7. 5. Heat-Induced Cell Membrane Injury of Vegetable Tissues -An applied study on potatoes

    Author : Gerardo Gonzalez-M; Livsmedelsteknik; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Livsmedelsteknik; Food and drink technology; PME; active transport; Cell membrane injury; potatoes;

    Abstract : Heat processing of vegetables involves the use of temperatures above the physiological limit which affect the cellular structures of the tissue and induce a series of events at cell level that will in turn be reflected in the transport properties of the tissue. One of the most important cellular structures from the mass transport point of view is the cell membrane since it represents the physical barrier to the transport of nutrients into and out of the cell. READ MORE