AB

Bibliografia publikacji pracowników
Państwowej Szkoły Wyższej w Białej Podlaskiej

Baza tworzona przez Bibliotekę Akademii Bialskiej im. Jana Pawła II.


Zapytanie: SENSORY FEATURES
Liczba odnalezionych rekordów: 1



Przejście do opcji zmiany formatu | Wyświetl/ukryj etykiety | Wyświetlenie wyników w wersji do druku | Pobranie pliku do edytora | Nowe wyszukiwanie
1/1
Nr opisu: JAAAartykuł w czasopiśmie z IF (wykaz MNiSW)AFILIACJA PODANAENGhttp://www.jeeng.net/Potato-with-Colored-Flesh-Valuable-and-Attractive-to-the-Consumer,162775,0,2.html100^bQ^e2299-8993^iX^jXY^kQ010838^a003^b003^c2023-05-08, 13:07^d2023-08-02, 12:36^e3125968932^f3123029003^aPotato with Colored Flesh Valuable and Attractive to the Consumer^aJournal of Ecological Engineering^a2023^bVol. 24^cissue 6^dp. 166--172^a2299-8993^b2081-139X^a2022/2023^a10.12911/22998993/162775^aMystkowska, Iwona^cy^acolored potato^aFINAL_PUBLISHED^bCC-BY^cAT_PUBLICATION^eOPEN_JOURNAL^aThe purpose of this paper was to determine the vitamin C content and the selected consumption features (a tastiness and a cooking type) in edible potato tubers with colored flesh. The research material consisted of tubers of eight edible potato cultivars collected from a field experiment conducted in 2021 and 2022 at the Agricultural Experimental Station in Zawady of Siedlce University of Natural Sciences and Humanities (52o03'N; 22o33'E). The following cultivars were grown: two cultivars with red flesh - Rotte Emma and Herbie 26, five cultivars with purple flesh - Blaue Annelise, Provita, Salad Blue, Vitelotte and Bora Valley, and one traditional cultivar, light yellow fleshed - Eurostar. The cultivar features of the potato tubers significantly modified the content of vitamin C and they determined cooking properties of the potato. The cultivars with red and purple flesh accumulated more vitamin C than the traditional cultivar. The cultivar Rote Emma and Salad Blue had the best tastiness, while the cultivar Herbie 26 and Bora Valley proved to be the least tasty. The red and purple-fleshed cultivars were dominated by the salad cooking type A and they differed significantly than the traditional cultivar Eurostar. Potato tubers with colored flesh are a valuable and attractive offer to the consumer.^acultivars^avitamin C^asensory features
Autorzy: .
Tytuł czasopisma:
Tytuł monografii: 003Potato with Colored Flesh Valuable and Attractive to the ConsumerJournal of Ecological Engineering20232299-89932022/202310.12911/22998993/162775Mystkowska, Iwonacolored potatoFINAL_PUBLISHEDThe purpose of this paper was to determine the vitamin C content and the selected consumption features (a tastiness and a cooking type) in edible potato tubers with colored flesh. The research material consisted of tubers of eight edible potato cultivars collected from a field experiment conducted in 2021 and 2022 at the Agricultural Experimental Station in Zawady of Siedlce University of Natural Sciences and Humanities (52o03'N; 22o33'E). The following cultivars were grown: two cultivars with red flesh - Rotte Emma and Herbie 26, five cultivars with purple flesh - Blaue Annelise, Provita, Salad Blue, Vitelotte and Bora Valley, and one traditional cultivar, light yellow fleshed - Eurostar. The cultivar features of the potato tubers significantly modified the content of vitamin C and they determined cooking properties of the potato. The cultivars with red and purple flesh accumulated more vitamin C than the traditional cultivar. The cultivar Rote Emma and Salad Blue had the best tastiness, while the cultivar Herb : Q : 003 : Vol. 24 : 2081-139X : CC-BY, 2299-8993, 3125968932, OPEN_JOURNAL, 3123029003 / 2023-05-08, 13:07 / issue 6 / y / AT_PUBLICATION
Charakterystyka merytoryczna:
Język publikacji:
Wskaźnik Impact Factor ISI:
Punktacja ministerstwa:
Praca recenzowana
Słowa kluczowe ang.: ;

  Wyświetl ponownie stosując format:
Wyświetl/ukryj etykiety | Wyświetlenie wyników w wersji do druku | Pobranie pliku do edytora | Nowe wyszukiwanie | Biblioteka AB