Influence of cooking and microwave heating on microstructure and mechanical properties of transgenic potatoes

Nahrung - Food

Volumn 48, Issue 3, 2004, Pages 169-176

  Błaszczak, Wioletta ^a   Sadowska, Jadwiga ^a   Fornal, Józef ^a   Vacek, Josef ^b   Flis, Bogdan ^c   Zagórski Ostoja, Włodzimierz ^d  

^a INSTITUTE OF ANIMAL REPRODUCTION AND FOOD RESEARCH   (Poland)

^b Potato Research Institute   (Czech Republic)

^c PLANT BREEDING AND ACCLIMATIZATION INSTITUTE NATIONAL RESEARCH INSTITUTE   (Poland)

^d INSTITUTE OF BIOCHEMISTRY AND BIOPHYSICS   (Poland)

Author keywords

Mechanical properties; Microstructure; Transgenic potato

Indexed keywords

ARTICLE; CHEMICAL STRUCTURE; COMPRESSION; COOKING; DNA MODIFICATION; FOOD PROCESSING; GELATINIZATION; GELATION; HEAT TREATMENT; MECHANICAL STRESS; MICROWAVE COOKING; MOLECULAR CLONING; PHYSICAL CHEMISTRY; POTATO; POTYVIRUS; SCANNING ELECTRON MICROSCOPY; STRESS STRAIN RELATIONSHIP; TRANSGENIC PLANT; VIRUS STRAIN; YOUNG MODULUS;

COOKERY; FOOD HANDLING; FOOD TECHNOLOGY; HEAT; MICROSCOPY, ELECTRON, SCANNING; MICROWAVES; PLANTS, GENETICALLY MODIFIED; SOLANUM TUBEROSUM;

POTATO VIRUS Y; POTYVIRUS; SOLANUM TUBEROSUM;

EID: 3242657454     PISSN: 0027769X     EISSN: None     Source Type: Journal    
DOI: 10.1002/food.200300436     Document Type: Article

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