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Description
  • The work follows the influence of storage time and culinary preparation on digestibility of crude protein in potato tubers after exposure to the enzyme pancreatin. Six varieties of potatoes were stored for 30 weeks. The tubers were boiled in water, steam and microwave oven. In vitro digestibility ranged from 72.5 to 81.5%. There were found negative effects of all types of cooking potatoes on the digestibility of crude protein in vitro. Storage time had a positive effect on the digestibility of crude protein in all investigated potato varieties.
  • The work follows the influence of storage time and culinary preparation on digestibility of crude protein in potato tubers after exposure to the enzyme pancreatin. Six varieties of potatoes were stored for 30 weeks. The tubers were boiled in water, steam and microwave oven. In vitro digestibility ranged from 72.5 to 81.5%. There were found negative effects of all types of cooking potatoes on the digestibility of crude protein in vitro. Storage time had a positive effect on the digestibility of crude protein in all investigated potato varieties. (en)
Title
  • In vitro crude protein digestibility changes in potato during storage and cooking
  • In vitro crude protein digestibility changes in potato during storage and cooking (en)
skos:prefLabel
  • In vitro crude protein digestibility changes in potato during storage and cooking
  • In vitro crude protein digestibility changes in potato during storage and cooking (en)
skos:notation
  • RIV/70883521:28110/10:63509486!RIV11-MSM-28110___
http://linked.open...avai/riv/aktivita
http://linked.open...avai/riv/aktivity
  • I, Z(MSM7088352101)
http://linked.open...vai/riv/dodaniDat
http://linked.open...aciTvurceVysledku
http://linked.open.../riv/druhVysledku
http://linked.open...iv/duvernostUdaju
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  • 263289
http://linked.open...ai/riv/idVysledku
  • RIV/70883521:28110/10:63509486
http://linked.open...riv/jazykVysledku
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  • Solanum tuberosum L.; in vitro digestibility; crude protein; storage; cooking (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...ontrolniKodProRIV
  • [3EAB784619A8]
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  • Nitra
http://linked.open...i/riv/mistoVydani
  • Nitra
http://linked.open...i/riv/nazevZdroje
  • Bezpečnosť a kontrola potravín
http://linked.open...in/vavai/riv/obor
http://linked.open...ichTvurcuVysledku
http://linked.open...cetTvurcuVysledku
http://linked.open...UplatneniVysledku
http://linked.open...iv/tvurceVysledku
  • Kráčmar, Stanislav
  • Černá, Monika
  • Hodonská, Andrea
http://linked.open...vavai/riv/typAkce
http://linked.open.../riv/zahajeniAkce
http://linked.open...n/vavai/riv/zamer
number of pages
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  • Slovenská poľnohospodárska univerzita v Nitre
https://schema.org/isbn
  • 978-80-552-0350-8
http://localhost/t...ganizacniJednotka
  • 28110
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