Losses of Ascorbic Acid During Storage of Fresh Tubers, Frying, Packaging and Storage of Potato Crisps from Four Kenyan Potato Cultivars

Use of light in seed potato storage

Effects of abscisic acid mannitol and temperature on invitro storage of potato germplasm

Salt release from potato crisps.

The rate of salt release in-mouth from salted potato crisps was evaluated. It was hypothesised that a slow steady release of sodium would occur on chewing and hydration; to test this a crisp was chewed and held in the oral cavity without swallowing for 60 s. Sodium release was measured over the entire holding period, after 20-30 s a peak in salivary sodium levels was recorded. A similar trend w...

Structure of potato tubers formed during spaceflight.

Potato (Solanum tuberosum L. cv. Norland) explants, consisting of a leaf, axillary bud, and small stem segment, were used as a model system to study the influence of spaceflight on the formation of sessile tubers from axillary buds. The explants were flown on the space shuttle Columbia (STS-73, 20 October to 5 November 1995) in the ASTROCULTURE (TM) flight package, which provided a controlled e...

Investigating the rate of migration of plasticizers from PET bottles into frying oil during storage

Oils extracted from plants have been used since ancient times and in many cultures .frying oils are used in many countries all around the world including Iran. Therefore it is of great importance to ensure the safety of these food products which are usually delivered in polyethylene terephthalate (PET) bottles. This study has investigated the effect of storage time and temperature on the migrat...