Modelling Potato Protein Content for Large-Scale Bulk Storage Facilities
Author:
Funder
Omnivent Techniek b.v.
Publisher
Springer Science and Business Media LLC
Subject
Agronomy and Crop Science,Food Science,Agronomy and Crop Science,Food Science
Link
http://link.springer.com/content/pdf/10.1007/s11540-019-9414-7.pdf
Reference43 articles.
1. Alting AC, Pouvreau L, Giuseppin MLF, van Nieuwenhuijzen NH (2011) Potato proteins. In: Handbook of food proteins. Woodhead Publishing
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3. Bárta J, Bártová V (2008) Patatin, the major protein of potato (Solanum tuberosum l.) tubers, and its occurrence as genotype effect: processing versus table potatoes. Czech J Food Sci 26(5):347–359
4. Blenkinsop RW, Copp LJ, Yada RY, Marangoni AG (2002) Changes in compositional parameters of tubers of potato (Solanum tuberosum) during low-temperature storage and their relationship to chip processing quality. J Agric Food Chem 50(16):4545–4553
5. Boland MJ, Rae AN, Vereijken JM, Meuwissen MPM, Fischer ARH, van Boekel MAJS, Rutherfurd SM, Gruppen H, Moughan PJ, Hendriks WH (2013) The future supply of animal-derived protein for human consumption. Trends Food Sci Technol 29:62–73
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