ShareCryoscanning electron microscopy investigation of the texture of cooked potatoes.
Author(s) : MARLE J. T. van, CLERKX A. C. M., BOEKESTEIN A.
Type of article: Article
Summary
Determination of fracture plans for evaluating texture of vapour-cooked potatoes from 4 different cultivars. Use of cryofixation for preserving the tissue structure. Description of cell wall structure and lamella, and measurement of the starch content, to distinguish floury cultivars from firm ones.
Details
- Original title: Cryoscanning electron microscopy investigation of the texture of cooked potatoes.
- Record ID : 1994-0307
- Languages: English
- Source: Food Struct. - vol. 11 - n. 3
- Publication date: 1992
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Indexing
- Themes: Vegetables
- Keywords: Starch; Potato; Electron microscopy; Cryofixation; Measurement; Texture; Vegetable; Cooking
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- Author(s) : ZIEROLD K.
- Date : 1981
- Languages : English
- Source: Ultramicroscopy - vol. 6 - n. 2
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- Author(s) : UEHIRA K., MATSUMOTO A., SUDA T.
- Date : 1983
- Languages : English
- Source: Kawasaki med. J. - vol. 9 - n. 2
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- Author(s) : LAMPILA L. E., MOHR V., REID D. S.
- Date : 1985
- Languages : English
- Source: Food Microstruct. - vol. 4 - n. 1
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Structure of corn starch paste and granule remn...
- Author(s) : FANNON J. E., BEMILLER J. N.
- Date : 1992
- Languages : English
- Source: Cereal Chem. - vol. 69 - n. 4
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Low temperature sweetening in potato tubers: th...
- Author(s) : O'DONOGHUE E. P., YADA R. Y., MARANGONI A. G.
- Date : 1995
- Languages : English
- Source: J. Plant Physiol. - vol. 145 - n. 335-341
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