About: Physicochemical properties of cooked tubers of blue and red potato

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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	The aims of this study were to investigate the sensory properties, volatiles, discoloration and the texture of cooked purple and red potatoes compared with yellow potatoes to establish whether they could possessed suitable materiál for human diet. Studied symplex of blue/purple- and red-fleshed potato varieties characterized good senzory properties. They represented moderate mealy or mealy type potato and characterized typical, strong or weak potato taste and flavour besides Vitelotte, Highland Burgundy Red and Rosalinde varieties. The highest scores in sensory evaluation obtained blue/purple-fleshed potatoes of Blaue Elise, Blaue St Galler, Blue Congo and Valfi varieties. The most abundant in volatiles compounds were tubers of Blue Congo and Valfi blue-fleshed varieties and Highland Burgundy Red and Rote Emma varieties and the least abundant blue-fleshed Vitelotte and red-fleshed Rosalinde. The aims of this study were to investigate the sensory properties, volatiles, discoloration and the texture of cooked purple and red potatoes compared with yellow potatoes to establish whether they could possessed suitable materiál for human diet. Studied symplex of blue/purple- and red-fleshed potato varieties characterized good senzory properties. They represented moderate mealy or mealy type potato and characterized typical, strong or weak potato taste and flavour besides Vitelotte, Highland Burgundy Red and Rosalinde varieties. The highest scores in sensory evaluation obtained blue/purple-fleshed potatoes of Blaue Elise, Blaue St Galler, Blue Congo and Valfi varieties. The most abundant in volatiles compounds were tubers of Blue Congo and Valfi blue-fleshed varieties and Highland Burgundy Red and Rote Emma varieties and the least abundant blue-fleshed Vitelotte and red-fleshed Rosalinde. (en)
Title	Physicochemical properties of cooked tubers of blue and red potato Physicochemical properties of cooked tubers of blue and red potato (en)
skos:prefLabel	Physicochemical properties of cooked tubers of blue and red potato Physicochemical properties of cooked tubers of blue and red potato (en)
skos:notation	RIV/60460709:41210/11:51717!RIV12-MSM-41210___
http://linked.open...avai/predkladatel	Fakulta agrobiologie, potravinových a přírodních zdrojů
http://linked.open...avai/riv/aktivita	Z
http://linked.open...avai/riv/aktivity	Z(MSM6046070901)
http://linked.open...vai/riv/dodaniDat	2012
http://linked.open...aciTvurceVysledku	Hamouz, Karel
http://linked.open.../riv/druhVysledku	C - Kapitola v knize
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 / Fakulta agrobiologie, potravinových a přírodních zdrojů
http://linked.open...dnocenehoVysledku	220351
http://linked.open...ai/riv/idVysledku	RIV/60460709:41210/11:51717
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	blue and red potato, sensory properties, volatiles, discoloration, texture (en)
http://linked.open.../riv/klicoveSlovo	texture sensory properties volatiles blue and red potato discoloration
http://linked.open...ontrolniKodProRIV	[BC6A916F50A2]
http://linked.open...i/riv/mistoVydani	Wroclaw
http://linked.open...vEdiceCisloSvazku	N
http://linked.open...i/riv/nazevZdroje	Product development & quality assurance
http://linked.open...in/vavai/riv/obor	GC
http://linked.open...ichTvurcuVysledku	1 (xsd:int)
http://linked.open...v/pocetStranKnihy	296 (xsd:int)
http://linked.open...cetTvurcuVysledku	7 (xsd:int)
http://linked.open...UplatneniVysledku	2011
http://linked.open...iv/tvurceVysledku	Hamouz, Karel Kita, A. Miedzianka, J. Peksa, A. Rytel, E. Szumny, A. Tajner -Czopek, A.
http://linked.open...n/vavai/riv/zamer	Setrvalé zemědělství, kvalita zemědělské produkce, krajinné a přírodní zdroje.
number of pages	13 (xsd:int)
http://purl.org/ne...btex#hasPublisher	Uniwersytet Przyrodniczy we Wroclawiu
https://schema.org/isbn	978-83-7717-068-7
http://localhost/t...ganizacniJednotka	41210
is http://linked.open...avai/riv/vysledek of	Physicochemical properties of cooked tubers of blue and red potato Physicochemical properties of cooked tubers of blue and red potato

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