Search results for "potatoe"
showing 6 items of 6 documents
Survival of two strains of Phthorimaea operculella (Lepidoptera: Gelechiidae) reared on transgenic potatoes expressing a Bacillus thuringiensis cryst…
1998
[Otros] Survie de deux souches de Phthorimaea operculella (Lepidoptera : Gelechiidae) élevées sur des pommes de terre transgéniques exprimant la protéine CrylAb de Bacillus thuringiensis. Deux populations de Phthorimaea operculella (Zeller), l'une supposée résistante au DipelTM (une préparation commerciale de delta-endotoxines de Bacillus thuringiensis) et l'autre sensible, ont été cultivées sur quatre cultivars de pomme de terre, deux transgéniques de première génération, exprimant la protéine CrylAb de Bacillus thuringiensis, et deux non transformés. La population de papillons considérée comme résistante a présenté une mortalité inférieure à celle de l'autre population, mais n'était pas v…
Assessment of Multilocus Sequence Analysis (MLSA) for Identification of Candidatus Liberibacter Solanacearum from Different Host Plants in Spain
2020
19 Pág.
Isolation and Characterization of a New Less-Toxic Derivative of the Fusarium Mycotoxin Diacetoxyscirpenol after Thermal Treatment
2011
Trichothecenes are an important class of mycotoxins that act as potent protein synthesis inhibitors in eukaryotic organisms. The compound 4,15-diacetoxyscirpenol is highly toxic for plants and animals. Potatoes are especially prone to be contaminated with 4,15-diacetoxyscirpenol after infection with Fusarium sambucinum. In the current study, the reduction of 4,15-diacetoxyscirpenol during thermal treatment in aqueous solution was monitored. A new derivative was detected and named DAS-M1. After isolation, DAS-M1 was characterized with LC-HR-MS and LC-MS/MS and structurally elucidated with (1)H, (13)C, and 2D NMR. Potatoes were inoculated with F. sambucinum, and the infected potatoes were coo…
Potato consumption does not increase blood pressure or incident hypertension in 2 cohorts of Spanish adults
2017
5 Tablas
Innovative non-thermal technologies affecting potato tuber and fried potato quality
2019
Abstract Background Potatoes are important tubers for human consumption, providing an essential source of energy and great nutritional characteristics for human health. However, before consumption, potato tubers need to be stored and processed. As frying is the most common technique used in potato processing, fried potato is the most important processed potato product. Some food characteristics, provided by the frying process, are considered desirable, but others are harmful to human health and, thereby the main challenge is to reduce the formation of the undesirable characteristics, without compromising the sensorial attributes. Scope and approach In this review, the origin, economic impor…
Platinum and rhodium in potato samples by using voltammetric techniques
2019
Potato is a starchy, tuberous crop from the perennial Solanum tuberosum having high nutritional values. This paper is the first analytical approach to quantify Pt and Rh in vegetal food. In this study a total of 38 different potato samples produced in Europe and one in Australia were investigated. Determinations of Pt and Rh in potato samples were carried out by Differential pulse voltammetry (DPV/a) for platinum and by Adsorptive stripping voltammetry (AdSV) for Rh using standard addition procedure. Because no certified reference potatoes containing platinum and rhodium are available, we used addition standard method. The quantification limits for Pt and Rh are 0.007 and 0.0008 &mu