About: DMA peaks in potato cork tissue of different mealiness

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

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	Dynamic mechanical analysis (DMA) was applied to potato cortex tissue of two cultivars (more waxy 'Nicola’ and more mealy 'Saturna’) in temperature scans in range the 30-90 oC and constant air humidity of 90 %. The obtained scans indicate peaks in both storage and loss module of elasticity (SM and LM, respectively) at temperatures higher than 70 oC as was observed previously. The peak temperature as well as the peak value increase with increasing potato density. Higher peaks and higher peak temperatures was observed in the industrial cultivar 'Saturna’ in comparison to more waxy salad cultivar 'Nicola’. The source of the observed module peaks in the potato cooking process is discussed from the point of view of starch swelling. Dynamic mechanical analysis (DMA) was applied to potato cortex tissue of two cultivars (more waxy 'Nicola’ and more mealy 'Saturna’) in temperature scans in range the 30-90 oC and constant air humidity of 90 %. The obtained scans indicate peaks in both storage and loss module of elasticity (SM and LM, respectively) at temperatures higher than 70 oC as was observed previously. The peak temperature as well as the peak value increase with increasing potato density. Higher peaks and higher peak temperatures was observed in the industrial cultivar 'Saturna’ in comparison to more waxy salad cultivar 'Nicola’. The source of the observed module peaks in the potato cooking process is discussed from the point of view of starch swelling. (en)
Title	DMA peaks in potato cork tissue of different mealiness DMA peaks in potato cork tissue of different mealiness (en)
skos:prefLabel	DMA peaks in potato cork tissue of different mealiness DMA peaks in potato cork tissue of different mealiness (en)
skos:notation	RIV/60460709:41310/11:48802!RIV12-MSM-41310___
http://linked.open...avai/riv/aktivita	S
http://linked.open...avai/riv/aktivity	S
http://linked.open...iv/cisloPeriodika	3
http://linked.open...vai/riv/dodaniDat	2012
http://linked.open...aciTvurceVysledku	Lahodová, Magdalena Blahovec, Jiří
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Česká zemědělská univerzita v Praze / Technická fakulta
http://linked.open...dnocenehoVysledku	195085
http://linked.open...ai/riv/idVysledku	RIV/60460709:41310/11:48802
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	potato, DMA, starch, gelatinization, temperature, deformation, cell wall, frequency, amplitude, tissue stability, swelling (en)
http://linked.open.../riv/klicoveSlovo	potato starch DMA frequency temperature cell wall amplitude deformation gelatinization swelling tissue stability
http://linked.open...odStatuVydavatele	NL - Nizozemsko
http://linked.open...ontrolniKodProRIV	[EF15014DB7A6]
http://linked.open...i/riv/nazevZdroje	Journal of Food Engineering
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	2 (xsd:int)
http://linked.open...cetTvurcuVysledku	2 (xsd:int)
http://linked.open...UplatneniVysledku	2011
http://linked.open...v/svazekPeriodika	103
http://linked.open...iv/tvurceVysledku	Blahovec, Jiří Lahodová, Magdalena
http://linked.open...ain/vavai/riv/wos	000287275000007
issn	0260-8774
number of pages	6 (xsd:int)
http://bibframe.org/vocab/doi	10.1016/j.jfoodeng.2010.10.024
http://localhost/t...ganizacniJednotka	41310

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