✦ LIBER ✦

CHANGES IN AMYLOID CARBOHYDRATES DURING PREPARATION OF SWEET POTATO FLAKES

✍ Scribed by WILLIAM M. WALTER JR.; ALBERT E. PURCELL; MAURICE W. HOOVER

Book ID: 108801465
Publisher: Institute of Food Technologists
Year: 1976
Tongue: English
Weight: 554 KB
Volume: 41
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1976.tb01175.x

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

LIPID CHANGES DURING PROCESSING AND STOR

LIPID CHANGES DURING PROCESSING AND STORAGE OF SWEET POTATO FLAKES

✍ NIKOS ALEXANDRIDIS; ANTHONY LOPEZ 📂 Article 📅 1979 🏛 Institute of Food Technologists 🌐 English ⚖ 640 KB

CHANGES IN SOME MONOCARBONYL CLASSES DUR

CHANGES IN SOME MONOCARBONYL CLASSES DURING PROCESSING AND STORAGE OF SWEET POTATO FLAKES

✍ ANTHONY LOPEZ; C B. WOOD; E. N. BOYD 📂 Article 📅 1976 🏛 Institute of Food Technologists 🌐 English ⚖ 500 KB

LIPID AUTOXIDATION AND AMINO ACID CHANGE

LIPID AUTOXIDATION AND AMINO ACID CHANGES IN PROTEIN—ENRICHED SWEET POTATO FLAKES

✍ W. M. WALTER Jr.; A. E. PURCELL; MW. HOOVER; A. G. WHITE 📂 Article 📅 1978 🏛 Institute of Food Technologists 🌐 English ⚖ 383 KB

Changes in Carbohydrate and Phosphorus C

Changes in Carbohydrate and Phosphorus Content of Potato Tubers during Storage in Nitrogen

✍ BOGUSLAW SAMOTUS; SIGMUND SCHWIMMER 📂 Article 📅 1963 🏛 Institute of Food Technologists 🌐 English ⚖ 352 KB

LIPID AND OTHER COMPOSITIONAL CHANGES IN

LIPID AND OTHER COMPOSITIONAL CHANGES IN 9 VARIETIES OF SWEET POTATOES DURING STORAGE

✍ T. S. BOGGESS JR.; J. E. MARION; A. H. DEMPSEY 📂 Article 📅 1970 🏛 Institute of Food Technologists 🌐 English ⚖ 474 KB

Changes in nutritional value of potato p

Changes in nutritional value of potato proteins during the preparation of potato protein concentrate from tuber sap

✍ Králová, B. ;Šiamová, J. ;Heger, J. ;Frydrych, Z. ;Veselý, Z. 📂 Article 📅 1982 🏛 John Wiley and Sons 🌐 English ⚖ 386 KB

## Abstract Nutritional value of potato proteins and its changes during the preparation of potato protein concentrates was studied. Proteins were coagulated by a heat treatment (80‐85°C) at pH 4.5, the coagulate was washed with water and spray‐ or drum‐dried. Both the chemical analyses (amino acid