Search for dissertations about: "potatoes"

Showing result 1 - 5 of 29 swedish dissertations containing the word potatoes.

  1. 1. 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; 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

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

    Author : Mariette Andersson; Tillämpad biokemi; []
    Keywords : NATURVETENSKAP; NATURAL SCIENCES; 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

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

    Author : Gunilla Viklund; Institutionen för livsmedelsteknik; []
    Keywords : MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; 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

  4. 4. Studies on the different inhibitors of the inhibitor β complex from resting potatoes

    Author : Jeevalatha Franklin; Stockholms universitet; []
    Keywords : NATURAL SCIENCES; NATURVETENSKAP;

    Abstract : Seasonal changes of the inhibiting substances in the inhibitor B complex were studied in diethyl ether and methanol extracts of peelings from potato tubers (Solanum tuberosum L. variety Majestic), prepared during dormancy and cessation of dormancy. At each extraction time experiments were performed to determine the stage of rest in the tubers. READ MORE

  5. 5. 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; 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