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Statements

Subject Item
n2:RIV%2F60460709%3A41210%2F11%3A51717%21RIV12-MSM-41210___
rdf:type
skos:Concept n10:Vysledek
dcterms: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.
dcterms:title
Physicochemical properties of cooked tubers of blue and red potato Physicochemical properties of cooked tubers of blue and red potato
skos:prefLabel
Physicochemical properties of cooked tubers of blue and red potato Physicochemical properties of cooked tubers of blue and red potato
skos:notation
RIV/60460709:41210/11:51717!RIV12-MSM-41210___
n10:predkladatel
n11:orjk%3A41210
n3:aktivita
n21:Z
n3:aktivity
Z(MSM6046070901)
n3:dodaniDat
n17:2012
n3:domaciTvurceVysledku
n19:6882366
n3:druhVysledku
n15:C
n3:duvernostUdaju
n8:S
n3:entitaPredkladatele
n9:predkladatel
n3:idSjednocenehoVysledku
220351
n3:idVysledku
RIV/60460709:41210/11:51717
n3:jazykVysledku
n18:eng
n3:klicovaSlova
blue and red potato, sensory properties, volatiles, discoloration, texture
n3:klicoveSlovo
n7:sensory%20properties n7:discoloration n7:blue%20and%20red%20potato n7:texture n7:volatiles
n3:kontrolniKodProRIV
[BC6A916F50A2]
n3:mistoVydani
Wroclaw
n3:nazevEdiceCisloSvazku
N
n3:nazevZdroje
Product development & quality assurance
n3:obor
n13:GC
n3:pocetDomacichTvurcuVysledku
1
n3:pocetStranKnihy
296
n3:pocetTvurcuVysledku
7
n3:rokUplatneniVysledku
n17:2011
n3:tvurceVysledku
Tajner -Czopek, A. Hamouz, Karel Miedzianka, J. Rytel, E. Kita, A. Peksa, A. Szumny, A.
n3:zamer
n16:MSM6046070901
s:numberOfPages
13
n6:hasPublisher
Uniwersytet Przyrodniczy we Wroclawiu
n14:isbn
978-83-7717-068-7
n20:organizacniJednotka
41210