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- W4285188439 abstract "The basic quality features of H. tuberosus tubers were discussed, such as regularity of shape, color of flesh and skin, resistance to darkening of raw and cooked tuber flesh, freshness of appearance, smell, and taste. Most of the quality characteristics are related to the genotype. The factors that contribute to the susceptibility of tuber flesh to ACD are not only genetic, but environmental in nature. The interaction of genetic and habitat factors affects the total concentration of CgA, CA, AA, and iron, which in turn determines the degree of dark pigmentation. It has been proven that the CgA content in tubers is under genetic control. The chemical composition of tubers, their biological value and energy value of H. tuberosus were also determined. The biological value is discussed in terms of such properties as: nutritional value, taste, and importance for maintaining consumer health. A special place is devoted to sensory assessment, characterizing a food product in terms similar to the sensations when consuming food, which are the result of a food–human interaction and the reaction of human senses to sensory active ingredients and physical properties of the assessed product." @default.
- W4285188439 created "2022-07-14" @default.
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- W4285188439 date "2022-01-01" @default.
- W4285188439 modified "2023-10-01" @default.
- W4285188439 title "Tuber Quality" @default.
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- W4285188439 doi "https://doi.org/10.1007/978-981-19-0805-7_3" @default.
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