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| Potato, Storage, Ascorbic Acid |
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| Potato |
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Short Time Canning Potato Starch, Potato, Heating Curve, Potato Tenderness,
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| Beta-Amylase, Soybean, Amylase, Corn Starch, Waxy Corn Starch, Rice Starch, Wheat Starch, Tapioca Starch, Potato Starch, Sweet Potato Starch, Waxy Starch,Birefringence, Amylolytic Activity, Oxidized Corn Starch, Dextrin, Corn Flour, Brewers Flakes |
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| ABSTRACT Seven potato cultivars (Norchip, Monona, Onaway, Snowden, Atlantic, Saginaw Gold, Novachip) and the seedling ND860-2 differing in their susceptibility to low temperature sweetening were analyzed to determine if starch structural stabiity parameters could be used to consistently predict and/or monitor chip color (Agtron score) of potatoes during storage at 4 and 12C. Fresh tissue gelatinization temperatures (Tp) were significantly correlated (P<0.05) with chip color for all cultivars except onaway, snowden and atlantic for tubers harvested in 1993 when stored at 12c. no correlations existed between between tp of isolated starch and chip color (p>.05). In 1994 no correlations existed between Tp of fresh tissue, Tp of starch and chip color at eitehr 4 or 12 C (P>0.05). Prediction of chip color based on starch stability parameters was not possible. Starch crystallinity, amylose content and starch granule size distribution could not be used to predict or monitor chip color in stored tubers. |
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| Corn Industries Viscometer, Starch Paste Viscosity, Starch Granule, Potato Starch, Waxy Corn, Corn Starch, Waxy Rice Starch, Waxy Sorghum Starch, Tapioca Starch, Arrowroot Starch, Sorghum Starch, Corn Starch, Rice Starch, Sago Starch, Wheat Starch, Waxy Rice Flour, Rice Flour, Wheat Flour, Phosphate Cross-Linked Waxy Sorghum Starch, Phosphate Cross-Linked Waxy Sorghum Starch, Phosphate Cross-Linked Waxy Corn Starch Starch, Corn Starch, Stabilizer Starch, Clearjel Starch, Cross-Linked Waxy Corn Starch, Corn Starch, Thin-Boiling Starch, Corn Starch, Thin-Boiling Wheat Starch, Gelatinization Temperature, Gel Strength |
| Potato, Vegetable, Dielectric Property, Potato Chip, Dielectric Property, Dielectric Property |
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| Potato, Mitochondria, Potato, Sugar |
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| Potato, Vitamin B6, Potato, Niacin, Potato, Cooking, Potato, Storage |
| Potato Storage, Potato Ascorbic Acid, Irradiated Potato, Gamma Radiation |
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| Storage Body, Legume, Lipid, Peanut, Soybean, Cotyledon, Essential Fatty Acid, Linoleic Acid, Linolenic Acid, Bean, Winged Bean, Cowpea, Chickpea, Blackeye Pea, Lentil, Lima Bean, Bean, Legume, Pea, Amino Acid, Kidney Bean, Carbohydrate, Peroxidase, Vitamin, Flavor, Protein Concentrate, Soybean Flour, Protein Isolate, Hydrolytic Rancidity, Rancidity, Sensory Evaluation, Orange, Pea, Zucchini Squash, Turnip, Squash, Pear, Banana, Tomato, Celery, Rhubarb, Apple, Cucumber, Onion, Green Bean, Carrot, Cabbage, Corn, Rutabega , Lipid Oxidation, Radish, Pepper, Asparagus, Potato, Sweet Potato, Alfalfa Seed, Flaxseed, Oat Seed, Barley Seed, Pea Seed, Corn Germ, Lipoxygenase |
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| Compression tests were made on deformed specimens of apples, pears and potatoes and the force relaxation curves were studied. A simplified rheological model as a qualitative representation of the mechanical aspects of the stress relaxation of apples, pears, and potatoes is suggested. |
| Fruit, Texture, Vegetable, Texture, Potato, Texture, Pear, Texture, Apple, Texture, Vegetable, Deformation, Fruit, Deformation |
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| Flour, Milling, Starch Granule, Wheat Starch, Rye Starch, Potato Starch, Bread |
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| Potato, Bacteria, Potato, Cooking Time, Dried Potato, Frozen Potato, Mashed Potato, French-Fried Potato, Potato, Patty, Scalloped Potato, Potato, Salad |
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| Packaging, Dried Vegetable, Coefficient Of Water Vapor Permeability, Army Specification, Dried Cabbage, Dried Potato, Dried Carrot, Dried Beet, Dried Yam, Dried Onion, Bulk Density |
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| Cereal, Alpha-Amylase, Pancreatic Alpha-Amylase, Fungal, Alpha Amylase, Alph a-Amylase, Bacteria Amylase, Potato Starch, Amylograph, Starch, Dextrinogenic Activity |
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| Potato Chip, Microwave Drying |
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| Dried Food, Starch, Potato Granule |
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| Potato Tuber, Phosphoglucomutase |
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| Production, Apple Nugget, Applesauce, Cranberry, Lemon, Orange Juice, Apricot Spread, Prune Powder, Potato, Sweet Potato, Onion, Carrot, Dried Beet, turnip, Navy Bean, Soup, Split Green Pea Soup, Chickpea Soup, Swiss Cheese Soup, Corn Soup, Soybean Special Soup, Tomato Soup, Noodle, Combination Soup, Mixed Vegetable, Soup, Skim Milk, Whole Milk, Egg, Pork, Pea, Corn, String Bean, Mixed Greens, Celery, Parsley, Okra, Tomato, Tomato Juice Cocktail, Baked Beans, Rice Pudding, Hominy |
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The Potato Handbook 12:42
| Potato Tuber, Potato Sugar, Potato Texture, Potato Phenolic, Potato Greening, Potato Nutrient |
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| Potato Chip, Browning Reaction |
Shama, F.; Sherman, P. 1973.
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| Universal Testing Machine, Sweet Potato Texture, Potato Texture, Apple Texture, Pear Texture, Poultry Texture, Wheat Grain Texture, Bread Crumb Texture, Pudding Texture, Topping Texture, Marshmallow Texture, Tomato Texture, Cheese Texture, Cake Texture, Gouda Cheese Texture, White Stilton Cheese Texture |
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| Apple Moisture, Potato Moisture, Nuclear Magnetic Absorption |
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| Potato, Fertilizer, Soil, Preference, Color, Flavor, Texture, Mashed Potato |
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| Potato, Protoplast, Sweet Potato, Cocoa Yam, Cassava |
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| Ph, Nitrate, Nitrite, Cabbage, Celery, Cucumber, Eggplant, Endive, Lettuce, Mushroom, Green Pepper, Radish, Acorn Squash, Butternut Squash, Zucchini Squash, Mixed Salad, Processed Vegetable, Beet, Carrot, Spinach, Artichoke, Artichoke, Artichoke,, Asparagus, Green Bean, Lima Bean, Broccoli, Brussel Sprout, Cauliflower, Collard Green, Corn, Kale, Mustard Green, Okra,Onion, Chinese Pea Pod, Blackeye Pea, Green Pea, Potato, Hash Brown Potato, Turnip Green, Sauerkraut |
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| Potato Flavor, Potato Phenol, Potato Glycoalkaloid |
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| Thermal Conduction, Thermal Diffusivity, Density, Specific Heat, Heating Rate, Heat Penetration, Heat Conduction, Carbohydrate, Fruit, Apple, Applesauce, Avocado, Banana, Baked Beans, Cherry, Grapefruit, Lemon, Lima Bean, Pea, Peach, Potato, Rutabaga, Squash, Strawberry, Sugar Beet, Sweet Potato, Tomato, Cod Fish, Corned Beef, Beef, Halibut, Smoked Ham, Ham, Water |
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| Lintner Value, Diastatic Activity, Erythro-Dextrin Iodine Index, Potato Starch, Corn Starch |
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| Potato, French-Fried Potato, Frozen Potato, Potato Microscopic, Microscopy |
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| Vegetable, Potato |
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| Potato Sloughing |
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