Potato variety yields, total solids, and cooking quality as affected by date of vine killing

1955 ◽  
Vol 32 (8) ◽  
pp. 304-313 ◽  
Author(s):  
R. V. Akeley ◽  
F. J. Stevenson ◽  
C. E. Cunningham
Keyword(s):  
Potato Variety ◽  
Cooking Quality ◽  
Vine Killing ◽  
Total Solids

Norchief, a new smooth type, high total solids, red-skinned potato variety

1969 ◽  
Vol 46 (8) ◽  
pp. 298-301 ◽  
Author(s):  
R. H. Johansen ◽  
J. T. Schulz ◽  
J. E. Huguelet
Keyword(s):  
Potato Variety ◽  
Total Solids

Hunter, a new potato variety with excellent cooking quality and field immune to viruses X and A

1963 ◽  
Vol 40 (8) ◽  
pp. 275-278 ◽  
Author(s):  
H. T. Davies ◽  
D. A. Young ◽  
J. Munro ◽  
L. C. Young ◽  
Keyword(s):  
Potato Variety ◽  
Cooking Quality ◽  
New Potato Variety

Avon: A new potato variety with moderate resistance to common scab, excellent cooking quality, and ability to size its tubers early

1962 ◽  
Vol 39 (10) ◽  
pp. 363-367 ◽  
Author(s):  
L. C. Young ◽  
H. T. Davies ◽  
C. H. Lawrence ◽  
W. A. Hodgson ◽  
Keyword(s):  
Potato Variety ◽  
Common Scab ◽  
Cooking Quality ◽  
New Potato Variety ◽  
Moderate Resistance

Total Solids, Fat and Nitrogen in the Feces: V. A Study of Patients With Primary Parenchymatous Hepatic Disease

1950 ◽  
Vol 16 (1) ◽  
pp. 140-150 ◽  
Author(s):  
John B. Gross ◽  
Mandred W. Comfort ◽  
Eric E. Wollaeger ◽  
Marschelle H. Power
Keyword(s):  
Hepatic Disease ◽  
Total Solids

University of Florida Potato Variety Trials Spotlight: ‘LaChipper’

EDIS ◽  
2017 ◽  
Vol 2017 (4) ◽  
Author(s):  
Rodrick Z. Mwatuwa ◽  
Christian T. Christensen ◽  
Pam Solano ◽  
Lincoln Zotarelli
Keyword(s):  
Potato Variety ◽  
University Of Florida ◽  
Variety Trials

by Rodrick Z. Mwatuwa, Christian T. Christensen, Pam Solano, and Lincoln Zotarelli http://edis.ifas.ufl.edu/hs1297

Пригодность очищенного картофеля к вакуумной упаковке и быстрой заморозке

2018 ◽  
Author(s):  
S.V. Maltsev
Keyword(s):  
Potato Variety ◽  
Climatic Conditions ◽  
Vacuum Packaging ◽  
Mineral Fertilizers ◽  
Main Factors ◽  
Fast Freezing

Отражены результаты исследования основных факторов (сорт, почвенно-климатические условия выращивания, фон минерального питания, температура хранения сырья и готового продукта, срок переработки), определяющих пригодность картофеля к вакуумной упаковке и быстрой заморозке без применения консервантов.The article reveals main factors (such as potato variety, soil and climatic conditions, doses of mineral fertilizers, store temperatures, different timelines of processing) determining the suitability of potatoes for vacuum packaging and fast freezing without usage of chemicals.

A pilot web former designed to study retention-formation relationships

2010 ◽  
Vol 25 (2) ◽  
pp. 185-194
Author(s):  
Anna Svedberg ◽  
Tom Lindström
Keyword(s):  
Pilot Scale ◽  
Operating Conditions ◽  
Montmorillonite Clay ◽  
Speed Ratio ◽  
Good Reproducibility ◽  
Total Solids ◽  
Retention Aids ◽  
Solids Content ◽  
Relationship Of ◽  
The Relationship

Abstract A pilot-scale fourdrinier former has been developed for the purpose of investigating the relationship between retention and paper formation (features, retention aids, dosage points, etc.). The main objective of this publication was to present the R-F (Retention and formation)-machine and demonstrate some of its fields of applications. For a fine paper stock (90% hardwood and 10% softwood) with addition of 25% filler (based on total solids content), the relationship between retention and formation was investigated for a microparticulate retention aid (cationic polyacrylamide together with anionic montmorillonite clay). The retention-formation relationship of the retention aid system was investigated after choosing standardized machine operating conditions (e.g. the jet-to-wire speed ratio). As expected, the formation was impaired when the retention was increased. Since good reproducibility was attained, the R-F (Retention and formation)-machine was found to be a useful tool for studying the relationship between retention and paper formation.

scholarly journals Efficacy of Irrigation Interval after Anthesis on Grain Quality, Alkali Digestion, and Gel Consistency of Rice

Agriculture ◽  
2021 ◽  
Vol 11 (4) ◽  
pp. 325
Author(s):  
Ramin Rayee ◽  
Tran Dang Xuan ◽  
Tran Dang Khanh ◽  
Hoang-Dung Tran ◽  
Kifayatullah Kakar
Keyword(s):  
Protein Content ◽  
Grain Quality ◽  
Cooking Quality ◽  
Amylose Content ◽  
Rice Grain ◽  
Gelatinization Temperature ◽  
Rice Varieties ◽  
Irrigation Interval ◽  
Gel Consistency ◽  
Alkali Digestion

The management of amylose and protein contents and cooking quality are the main challenges in rice macronutrients and quality improvement. This experiment was conducted to examine the rice grain quality, alkali digestion, and gel consistency responses to irrigation interval after anthesis. Three rice varieties (K1, K3, and K4) were subjected to different irrigation intervals (1, 2, and 3 d) after anthesis. The findings of this study showed that the protein content was markedly increased from 6.53–6.63% to 9.93–10.16%, whilst the amylose content was decreased significantly from 22.00–22.43% to 16.33–17.56% under stressed treatments at irrigation intervals, whilst the quantity of fatty acids was not affected. The 3-d irrigation interval recorded the highest protein content but the lowest amylose value. In addition, this treatment shows lower gelatinization temperature, but it is negatively associated with hard gel consistency under irrigation interval. This study highlights that the water management following a 3-d irrigation interval from anthesis is a useful and simple treatment to improve rice nutrients and grain cooking quality.

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