Abschlussbericht Projekt: „Verminderung der ... - BLE
Abschlussbericht Projekt: „Verminderung der ... - BLE
Abschlussbericht Projekt: „Verminderung der ... - BLE
Erfolgreiche ePaper selbst erstellen
Machen Sie aus Ihren PDF Publikationen ein blätterbares Flipbook mit unserer einzigartigen Google optimierten e-Paper Software.
disor<strong>der</strong>s of potato. American Journal of Potato Research 75, 37-44.<br />
Davenport J.R., Milburn P.H., Rosen C.J., Thornton R.E. 2005: Environmental impacts of potato nutrient<br />
management. American Journal of Potato Research 82, 321-328.<br />
Dean B.B., Jackowiack N., Nagle M., Pavek J., Corsini D. 1993: Blackspot pigment development of<br />
resistant and susceptible Solanum tuberosum L. genotypes at harvest and during storage measured by<br />
three methods of evaluation. American Potato Journal 70, 201-217.<br />
Dejmek P., Miyawaki O. 2002: Relationship between the electrical and rheological properties of potato<br />
tuber tissue after various forms of processing. Journal of Bioscience, Biotechnology and Biochemistry<br />
66, 1218-1223.<br />
Delgado E., Poberezny J., Pawelzik E., Rogozińska I. 2001: Comparison of two methods for determining<br />
the discoloration potential of potato tubers based on their chemical and biochemical properties.<br />
American Journal of Potato Research 78, 389-394.<br />
Dilworth L.L., Omoruyi F.O., Asemota H.N. 2007: In vitro availability of some essential minerals in<br />
commonly eaten processed and unprocessed Caribbean tuber crops. BioMetals 20, 37-42.<br />
Edgell T., Brierley E.R., Cobb A.H. 1998: An ultrastructural study of bruising in stored potato (Solanum<br />
tuberosum L.) tubers. Annals of applied Biology 132, 143-150.<br />
George B., Kaura C., Khurdiya D.S., Kapoor H.C. 2004: Antioxidant in tomato (Lycopersium esculentum)<br />
as a function of genotype. Food Chemistry 84, 45-51.<br />
Gorinstein S., Zachwieja Z., Katrich E., Pawelzik E., Haruenkit R., Trakhtenberg S., Martin-Belloso O.<br />
2004: Comparison of the contents of the main antioxidant compounds and the antioxidant activity of<br />
white grapefruit and his new hybrid. Lebensmittelwissenschaften und -Technologie 37, 337-343.<br />
Gorinstein S., Lojek A., Čίž M., Pawelzik E., Delgado-Licon E., Medina O.J., Moreno M., Salas I.A.,<br />
Goshev I. 2008: Comparison of composition and antioxidant capacity of some cereals and pseudo cereals.<br />
International Journal of Food Science and Technology 43, 629-637.<br />
Griffiths D.W., Bain H. 1997: Photo-induced changes in the concentrations of individual chlorogenic<br />
acid isomers in potato (Solanum tuberosum) tubers and their complexation with ferric ions. Potato Research<br />
40, 307-315.<br />
Guillotin S.E. 2005: Studies on the intra-and intermolecular distributions of substituents in commercial<br />
pectins. Ph.D. thesis Universität Wageningen.<br />
Hamester W. 1997: 100 Jahre Wandel im Handel. In: Speisefrischkartoffeln. Qualität erzeugen, erfassen,<br />
lagern vermarkten. Pötke E., Schumann P. (Ed), Agrimedia, Holm, pp. 117-122.<br />
Haase N.U. 2003/4: Estimation of dry matter and starch concentration in potatoes by determination of<br />
un<strong>der</strong>-water weight and near infrared spectroscopy. Potato Research 46, 117-127.<br />
Heinecke A. 2007: Beitrag zur Ermittlung <strong>der</strong> biochemischen Ursachen <strong>der</strong> Schwarzfleckigkeit bei<br />
Kartoffeln. Fachbereich Agrarwissenschaften, Georg-August-Universität Göttingen, Deutschland.<br />
Hung Y.-C., Sava V.M., Makan S.Y., Chen T.-H. J., Hong M.-Y., Huang G.S. 2002: Antioxidant activity<br />
of melanins <strong>der</strong>ived from tea: comparison between different oxidative states. Food Chemistry 78,<br />
233-240.<br />
Jacobsen H.B., Madsen M.H., Christiansen J., Nielsen T.H. 1998: The degree of starch phosphorylation<br />
as influenced by phosphate deprivation of potato (Solanum tuberosum L.) plants. Potato Research 41,<br />
28