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| rdf:type
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| Description
| - Two varieties (Nicola and Saturna) largely distinguishing in cooking behaviour and one variety (Agria) grown in six different cultivation regimes were tested by the CPEM (cooked potato effective mass) method for potato sloughing assessment. The sloughing process is characterised by two cooking and disintegration stages, from which two basic CPEM parameters are derived: cooking time as the starting point of disintegration and the rate of the disintegration. Both parameters are analysed as functions of tuber density in linear models of both stages. Significant differences in CPEM parameters and in linear models were observed between different varieties. The data from two years measurements were in basic agreement with our previous concept of the limited contribution of starch in the first cooking stage and of its more important role in the second disintegration stage of sloughing. The results indicated a close association between mechanisms controlling sloughing and tuber density in the varieties Agria
- Two varieties (Nicola and Saturna) largely distinguishing in cooking behaviour and one variety (Agria) grown in six different cultivation regimes were tested by the CPEM (cooked potato effective mass) method for potato sloughing assessment. The sloughing process is characterised by two cooking and disintegration stages, from which two basic CPEM parameters are derived: cooking time as the starting point of disintegration and the rate of the disintegration. Both parameters are analysed as functions of tuber density in linear models of both stages. Significant differences in CPEM parameters and in linear models were observed between different varieties. The data from two years measurements were in basic agreement with our previous concept of the limited contribution of starch in the first cooking stage and of its more important role in the second disintegration stage of sloughing. The results indicated a close association between mechanisms controlling sloughing and tuber density in the varieties Agria (en)
- Two varieties (Nicola and Saturna) largely distinguishing in cooking behaviour and one variety (Agria) grown in six different cultivation regimes were tested by the CPEM (cooked potato effective mass) method for potato sloughing assessment. The sloughing process is characterised by two cooking and disintegration stages, from which two basic CPEM parameters are derived: cooking time as the starting point of disintegration and the rate of the disintegration. Both parameters are analysed as functions of tuber density in linear models of both stages. Significant differences in CPEM parameters and in linear models were observed between different varieties. The data from two years measurements were in basic agreement with our previous concept of the limited contribution of starch in the first cooking stage and of its more important role in the second disintegration stage of sloughing. The results indicated a close association between mechanisms controlling sloughing and tuber density in the varieties Agria (cs)
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| Title
| - Sloughing in potatoes induced by tuber density and affected by variety
- Sloughing in potatoes induced by tuber density and affected by variety (en)
- Rozvařivost brambor daná hustotou hlízy a ovlivněná odrůdou (cs)
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| skos:prefLabel
| - Sloughing in potatoes induced by tuber density and affected by variety
- Sloughing in potatoes induced by tuber density and affected by variety (en)
- Rozvařivost brambor daná hustotou hlízy a ovlivněná odrůdou (cs)
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| skos:notation
| - RIV/60460709:41310/08:23629!RIV09-MSM-41310___
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| http://linked.open...avai/riv/aktivita
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| http://linked.open...avai/riv/aktivity
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| http://linked.open...iv/cisloPeriodika
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| http://linked.open...vai/riv/dodaniDat
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| http://linked.open...aciTvurceVysledku
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| http://linked.open.../riv/druhVysledku
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| http://linked.open...iv/duvernostUdaju
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| http://linked.open...titaPredkladatele
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| http://linked.open...dnocenehoVysledku
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| http://linked.open...ai/riv/idVysledku
| - RIV/60460709:41310/08:23629
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| http://linked.open...riv/jazykVysledku
| |
| http://linked.open.../riv/klicovaSlova
| - Potato, Cooking, Texture, Effective Mass, Sloughing, Disintegration, Density (en)
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| http://linked.open.../riv/klicoveSlovo
| |
| http://linked.open...odStatuVydavatele
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| http://linked.open...ontrolniKodProRIV
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| http://linked.open...i/riv/nazevZdroje
| - Czech Journal of Food Sciences
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| http://linked.open...in/vavai/riv/obor
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| http://linked.open...ichTvurcuVysledku
| |
| http://linked.open...cetTvurcuVysledku
| |
| http://linked.open...UplatneniVysledku
| |
| http://linked.open...v/svazekPeriodika
| |
| http://linked.open...iv/tvurceVysledku
| - Blahovec, Jiří
- Hejlová, Anna
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| http://linked.open...n/vavai/riv/zamer
| |
| issn
| |
| number of pages
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| http://localhost/t...ganizacniJednotka
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| is http://linked.open...avai/riv/vysledek
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