About: The quality of protein of coloured fleshed potatoes     Goto   Sponge   NotDistinct   Permalink

An Entity of Type : http://linked.opendata.cz/ontology/domain/vavai/Vysledek, within Data Space : linked.opendata.cz associated with source document(s)

AttributesValues
rdf:type
Description
  • Potatoes of purple and red flesh colour were estimated at the important food product containing valuable protein. Amino acids concentration and protein nutritive value of coloured potatoes were analysed and compared with traditional yellow fleshed varieties. Studies comprised potatoes of 13 varieties: 7 of purple-fleshed, four of red-fleshed ad two yellow-fleshed. There were observed differences between studied potatoes with respect to dry matter, starch and protein content as well as to amino acids concentration and protein quality independently on flesh colour, characterised similar protein quality, like for example varieties of Blaue Anneliese nad Highland B. Red or Blue Congo and Salad Blue. Leucine limited the quality of majority of coloured fleshed potato varieties used for the experiment. The best amino acid profiles and protein quality confirmed by chemical scores and EAA index values characterised purple fleshed Vitelotte and Blaue Anneliese, yellow fleshed Verdi as well as red fleshed Herb
  • Potatoes of purple and red flesh colour were estimated at the important food product containing valuable protein. Amino acids concentration and protein nutritive value of coloured potatoes were analysed and compared with traditional yellow fleshed varieties. Studies comprised potatoes of 13 varieties: 7 of purple-fleshed, four of red-fleshed ad two yellow-fleshed. There were observed differences between studied potatoes with respect to dry matter, starch and protein content as well as to amino acids concentration and protein quality independently on flesh colour, characterised similar protein quality, like for example varieties of Blaue Anneliese nad Highland B. Red or Blue Congo and Salad Blue. Leucine limited the quality of majority of coloured fleshed potato varieties used for the experiment. The best amino acid profiles and protein quality confirmed by chemical scores and EAA index values characterised purple fleshed Vitelotte and Blaue Anneliese, yellow fleshed Verdi as well as red fleshed Herb (en)
Title
  • The quality of protein of coloured fleshed potatoes
  • The quality of protein of coloured fleshed potatoes (en)
skos:prefLabel
  • The quality of protein of coloured fleshed potatoes
  • The quality of protein of coloured fleshed potatoes (en)
skos:notation
  • RIV/60460709:41210/13:60662!RIV14-MSM-41210___
http://linked.open...avai/riv/aktivita
http://linked.open...avai/riv/aktivity
  • S
http://linked.open...iv/cisloPeriodika
  • 3
http://linked.open...vai/riv/dodaniDat
http://linked.open...aciTvurceVysledku
http://linked.open.../riv/druhVysledku
http://linked.open...iv/duvernostUdaju
http://linked.open...titaPredkladatele
http://linked.open...dnocenehoVysledku
  • 101177
http://linked.open...ai/riv/idVysledku
  • RIV/60460709:41210/13:60662
http://linked.open...riv/jazykVysledku
http://linked.open.../riv/klicovaSlova
  • Coloured potatoes, Amino acids concentration, Nutritive value Abstract: (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...odStatuVydavatele
  • GB - Spojené království Velké Británie a Severního Irska
http://linked.open...ontrolniKodProRIV
  • [DE46AB569FC4]
http://linked.open...i/riv/nazevZdroje
  • Food Chemistry
http://linked.open...in/vavai/riv/obor
http://linked.open...ichTvurcuVysledku
http://linked.open...cetTvurcuVysledku
http://linked.open...UplatneniVysledku
http://linked.open...v/svazekPeriodika
  • 141
http://linked.open...iv/tvurceVysledku
  • Hamouz, Karel
  • Kita, A.
  • Peksa, A.
  • Aniolowska, Magda
  • Kulakowska, K.
  • Nems, A.
http://linked.open...ain/vavai/riv/wos
  • 000326766700185
issn
  • 0308-8146
number of pages
http://localhost/t...ganizacniJednotka
  • 41210
Faceted Search & Find service v1.16.118 as of Jun 21 2024


Alternative Linked Data Documents: ODE     Content Formats:   [cxml] [csv]     RDF   [text] [turtle] [ld+json] [rdf+json] [rdf+xml]     ODATA   [atom+xml] [odata+json]     Microdata   [microdata+json] [html]    About   
This material is Open Knowledge   W3C Semantic Web Technology [RDF Data] Valid XHTML + RDFa
OpenLink Virtuoso version 07.20.3240 as of Jun 21 2024, on Linux (x86_64-pc-linux-gnu), Single-Server Edition (126 GB total memory, 67 GB memory in use)
Data on this page belongs to its respective rights holders.
Virtuoso Faceted Browser Copyright © 2009-2024 OpenLink Software