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Bioavailability of potassium from potatoes and potassium gluconate: a randomized dose response trial
adults bioavailability blood pressure controlled diet normotensive potassium
2018/12/3
Background: The bioavailability of potassium should be considered in setting requirements, but to our knowledge, the bioavailability from individual foods has not been determined. Potatoes provide 19–...
Optimisation of Irrigation Regime for Early Potatoes, Late Cauliflower, Early Cabbage and Celery
irrigation regime early potatoes late cauliflower early cabbage celery yields threshold suction pres-sures of soil water reference evapotranspiration actual evapotranspiration
2015/1/28
The paper deals with optimisation of threshold suction pressure of soil water on light soils for early potatoes, early cabbage, late cauliflower and celery on the basis of results of small-plot field ...
Kendall’s Concordance Analysis of Sensory Descriptors Influencing Consumer Preference for Sweet Potatoes in Ghana
Sensory Descriptors Consumer Preference
2016/6/1
Sweet potato is an important crop in the upper-east region of Ghana due to its adaptive ability on poor quality soils. It is a predominant snack and lunch for children during the peak harvest period, ...
The coefficient of friction of individual potatoes and various handling materials – Short communication
handling equipment machinery potato damage surfaces
2014/2/25
The dynamic coefficient of friction of single potatoes was determined on mild steel, rubber and plastic, for tubers in each of four conditions: dry and dirty, wet and dirty, clean and wet and clean an...
Disintegration Differences in Cooked Potatoes from Three Japanese Cultivars: Comparison of the Properties of Isolated Starch, Degree of Cell Separation with EDTA, and Contents of Calcium and Galacturonic Acid
cooked potato disintegration isolated starch cell separation
2009/6/17
Causes of the differences in degree of disintegration after cooking in three potato cultivars with the same starch content, Kita-akari, May Queen, and Hokkaikogane were sought by studying, properties ...
Disintegration Differences in Cooked Potatoes from Three Japanese Cultivars: Comparison of Starch Distribution within One Tuber and Tissue Structure
cooked potato disintegration starch content
2009/6/17
Differences in the degree of disintegration after cooking were studied in three potato cultivars: Kita-akari, May Queen, and Hokkaikogane. Although the degree of disintegration increased with increase...
基于计算机视觉的马铃薯自动检测分级（Automatic Detecting and Grading Method of Potatoes with Computer Vision）
马铃薯 分级 计算机视觉
2009/5/22
根据大小特性，采用改进的果径法进行马铃薯的大小分级；根据外形特性，采用离心率法进行马铃薯的形状分级；根据颜色特性，采用灰度值差值法检测发芽马铃薯；根据边界特性，采用相邻采样边界点归一化半径差的方法检测畸形马铃薯，并实现了马铃薯在线综合检测分级。检测试验结果表明：系统分级结果比较稳定，分级精度达到88.0%。
Effects of Steaming and Dehydration on Anthocyanins, Antioxidant Activity, Total Phenols and Color Characteristics of Purple-Fleshed Sweet Potatoes (Ipomoea batatas
Purple-Fleshed Sweet Potatoes Ipomoea batatas
2008/11/27
Purple-Fleshed Sweet Potatoes (PFSP) (Ipomoea batatas) are rich sources of acylated anthocyanins. Anthocyanin content, antioxidant activity and total phenols as well as color characteristics of PFSP w...
Effects of Steaming and Dehydration on Anthocyanins, Antioxidant Activity,Total Phenols and Color Characteristics of Purple-Fleshed Sweet Potatoes(Ipomoea batatas)
Effects of Steaming Dehydration
2016/5/31
Purple-Fleshed Sweet Potatoes (PFSP) (Ipomoea batatas) are rich sources of acylated anthocyanins. Anthocyanin content, antioxidant activity and total phenols as well as color characteristics of PFSP w...
Physicochemical Properties of Starches from Potatoes Stored at Low Temperature
potato starch low temperature storage physicochemical properties
2008/4/20
Potato tubers (cv., Inka-no-mezame, Inka Red, Kitamurasaki, Danshaku and Kitahime) were stored at 4°C for about 8 months and changes in physicochemical properties of starches isolated from potatoes we...
Sloughing in potatoes induced by tuber density and affected by variety
potato cooking texture effective mass sloughing disintegration density
2014/3/3
Two cultivars (Nicola and Saturna) largely distinguishing from each other in cooking behaviour and one cultivar (Agria) grown in six different cultivation regimes were tested by the CPEM (cooked potat...
Patatin, the major protein of potato (Solanum tuberosum L.) tubers, and its occurrence as genotype effect: processing versus table potatoes
Solanum tuberosum L. potato tuber proteins patatin patatin relative abundance patatin content
2014/3/3
Patatin relative abundance in SDS-extractable protein and patatin content in dry matter were evaluated in tubers of forty processing and table potato cultivars usually cultivated in the Czech Republic...