Library Catalogue

Library Catalogue

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    Union Catalogue of Agricultural Libraries in the Netherlands

    The WUR Library Catalogue contains bibliographic data on books and periodicals held by the libraries of Wageningen University and Research Centre and some 15 associated libraries. Holding data are added to each record.

    Subjects covered include Agrotechnology, Food and Food Production, Plant and Animal Sciences, Soil Science, Geo-information, Landscape and Spatial Planning, Water and Climate, Ecosystem Studies, Economics and Society.

    The joint collections of the participating libraries cover a substantial part of the internationally available scientific literature in these disciplines.

    As far as Dutch scientific literature in these fields is concerned, coverage can be considered near 100%, including much of the so-called "grey literature".

    All titles are entered in their original language. Keywords are added to facilitate subject searching.

    The database is updated every day and now contains over 830.000 records.

Record number 104535
Title Investigations about the possibility to measure quality characteristics of cooked potatoes by instrumental methods
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door P.A. Schippers
Author(s) Schippers, P.A.
Publisher Groningen : Wolters
Publication year 1962
Description 113 p
Series title Publicatie / Instituut voor Bewaring en Verwerking van Landbouwproducten (87)
Notes Proefschrift Wageningen
Tutors Hartog, Prof. Dr. C. den
Graduation date 1962-12-12
Dissertation no. 338
Author abstract show abstract
Instrumental methods were developed to evaluate several properties of cooked potatoes: mealiness, softness (consistency), sloughing (disintegration), dryness, (coarseness of) structure, yellowness, discoloration and falling apart. Advantages (and some disadvantages of instrumental methods over sensory ones were discussed. There was little relation between specific gravity and texture.

Mealiness was measured by the stickiness after mashing, and softness by resistance of the potatoes to pressure by a metal bar driven into the potato. For sloughing no mechanical method seemed suitable. Fibrousness was estimated by staining xylem. A quick and sufficiently accurate method for measuring 0 colour was described. The results of the method of estimating discoloration varied but were promising. Limitations of the methods were discussed. Suggestions were made for further research to fill gaps in knowledge of the physical and chemical background of quality.

Online full textINTERNET
On paper FORUM ; STACKS ; NN08200,338
FORUM ; STACKS ; NN06016,087
FORUM ; STACKS ; NN08202,338
Keyword(s) (cab) solanum tuberosum / potatoes / home economics / products / food preparation / cooking / cookery
Categories Potatoes
Publication type PhD thesis
Language English
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