Search for dissertations about: "potato"

Showing result 1 - 5 of 105 swedish dissertations containing the word potato.

  1. 1. Potential impact of climate change on European agriculture: a case study of potato and Colorado potato beetle

    University dissertation from Department of Physical Geography and Ecosystem Science, Lund University

    Author : Bakhtiyor Pulatov; Lund University.; Lunds universitet.; Lund University.; Lunds universitet.; [2015]
    Keywords : NATURVETENSKAP; NATURAL SCIENCES; Colorado potato beetle; climate change; day length; degree day model; frost damage; distribution; temperature; potato; regional climate model; synchrony;

    Abstract : European agriculture is facing the challenge of managing the impact of climate change on food security. Agriculture in a northern temperate climate is likely to benefit from higher temperature and longer growing season while, in the south, crop productivity is likely to decline. READ MORE

  2. 2. Texture and color of potato products

    University dissertation from Department of Food Technology, Lund University

    Author : Sandra Segnini; Lund University.; Lunds universitet.; [2000]
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; potato processing; sensory evaluations; L*a*b*; French fries; potato chips; Texture; color; Food and drink technology; Livsmedelsteknik;

    Abstract : 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. READ MORE

  3. 3. Studies towards late blight control in potato

    University dissertation from Department of Biology, Lund University

    Author : Laith Moushib; Lund University.; Lunds universitet.; Lund University.; Lunds universitet.; [2013]
    Keywords : NATURVETENSKAP; NATURAL SCIENCES; Oomycetes; plant induced resistance; sustainable agriculture; plant defence activators; plant innate immunity; potato; late blight;

    Abstract : Abstract The oomycete Phytophthora infestans, which causes the devastating late blight disease of potato, is notorious for developing resistance to conventional control strategies (fungicide application and resistance breeding by introgression of R gene). To increase our tool box of disease management strategies available to combat P. READ MORE

  4. 4. Development of Transgenic Potatoes to Attain Novel Starch Qualities

    University dissertation from Department of Pure and Applied Biochemistry, Lund University

    Author : Mariette Andersson; Lund University.; Lunds universitet.; [2004]
    Keywords : NATURVETENSKAP; NATURAL SCIENCES; Livsmedelsteknik; Food and drink technology; Biokemisk teknik; Biochemical technology; StGH; starch yield; RNAi; antisense; gene silencing; ahas; potato transformation; sbe2; sbe1; gbss; amylopectin; amylose; Starch; potato;

    Abstract : Starch is a plant-derived polysaccharide with many uses in different food and non-food applications. In this thesis, the production of two novel potato starch qualities, amylopectin and high-amylose, and the modifications and the characteristics of the produced plants and starches are described. READ MORE

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

    University dissertation from Applied Nutrition and Food Chemistry, Lund University

    Author : Gunilla Viklund; Lund University.; Lunds universitet.; [2007]
    Keywords : MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; Potato varieties; Asparagine; Acrylamide; Potato crisps; Reducing sugars;

    Abstract : 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). READ MORE