Effect of the add-back process on the free amino acid pool of potatoes

Summary The major losses in nitrogen and free amino acids (FAA) of the potato during the add-back (A-B) process were in the pre-cooking and mash-mixing steps (Fig. 1). These losses were due to leaching of nitrogen compounds into the processing water and heating. The FAA pool of the potato is compose...
Ausführliche Beschreibung

Gespeichert in:

Autor*in:	Golan-Goldhirsh, Avi [verfasserIn]

Format:	Artikel
Sprache:	Englisch

Erschienen:	1986

Schlagwörter:	Amide Leucin Glutamic Acid Threonin Free Amino Acid

Anmerkung:	© Springer-Verlag 1986

Übergeordnetes Werk:	Enthalten in: Zeitschrift für Lebensmittel-Untersuchung und -Forschung - Springer-Verlag, 1943, 182(1986), 1 vom: Jan., Seite 29-32
Übergeordnetes Werk:	volume:182 ; year:1986 ; number:1 ; month:01 ; pages:29-32

Links:	Volltext

DOI / URN:	10.1007/BF01079887

Katalog-ID:	OLC2029932477

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520			\|a Summary The major losses in nitrogen and free amino acids (FAA) of the potato during the add-back (A-B) process were in the pre-cooking and mash-mixing steps (Fig. 1). These losses were due to leaching of nitrogen compounds into the processing water and heating. The FAA pool of the potato is composed mainly of the amides (asparagine and glutamine), aspartic and glutamic acids (approx. 53%). These amino acids were degraded substantially during the add-back process. There was also a significant loss in valine, threonine, serine, leucine, phenylalanine, and arginine, but no change in γ-aminobutyric acid (GABA).
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allfields	10.1007/BF01079887 doi (DE-627)OLC2029932477 (DE-He213)BF01079887-p DE-627 ger DE-627 rakwb eng 630 640 VZ Golan-Goldhirsh, Avi verfasserin aut Effect of the add-back process on the free amino acid pool of potatoes 1986 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © Springer-Verlag 1986 Summary The major losses in nitrogen and free amino acids (FAA) of the potato during the add-back (A-B) process were in the pre-cooking and mash-mixing steps (Fig. 1). These losses were due to leaching of nitrogen compounds into the processing water and heating. The FAA pool of the potato is composed mainly of the amides (asparagine and glutamine), aspartic and glutamic acids (approx. 53%). These amino acids were degraded substantially during the add-back process. There was also a significant loss in valine, threonine, serine, leucine, phenylalanine, and arginine, but no change in γ-aminobutyric acid (GABA). Amide Leucin Glutamic Acid Threonin Free Amino Acid Enthalten in Zeitschrift für Lebensmittel-Untersuchung und -Forschung Springer-Verlag, 1943 182(1986), 1 vom: Jan., Seite 29-32 (DE-627)12947407X (DE-600)203000-7 (DE-576)01485192X 0044-3026 nnns volume:182 year:1986 number:1 month:01 pages:29-32 https://doi.org/10.1007/BF01079887 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OPC-FOR GBV_ILN_11 GBV_ILN_20 GBV_ILN_21 GBV_ILN_22 GBV_ILN_23 GBV_ILN_40 GBV_ILN_62 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_183 GBV_ILN_252 GBV_ILN_2004 GBV_ILN_2006 GBV_ILN_2010 GBV_ILN_2015 GBV_ILN_2018 GBV_ILN_2360 GBV_ILN_4012 GBV_ILN_4027 GBV_ILN_4035 GBV_ILN_4036 GBV_ILN_4046 GBV_ILN_4103 GBV_ILN_4193 GBV_ILN_4219 GBV_ILN_4247 GBV_ILN_4277 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4310 GBV_ILN_4319 GBV_ILN_4328 AR 182 1986 1 01 29-32
spelling	10.1007/BF01079887 doi (DE-627)OLC2029932477 (DE-He213)BF01079887-p DE-627 ger DE-627 rakwb eng 630 640 VZ Golan-Goldhirsh, Avi verfasserin aut Effect of the add-back process on the free amino acid pool of potatoes 1986 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © Springer-Verlag 1986 Summary The major losses in nitrogen and free amino acids (FAA) of the potato during the add-back (A-B) process were in the pre-cooking and mash-mixing steps (Fig. 1). These losses were due to leaching of nitrogen compounds into the processing water and heating. The FAA pool of the potato is composed mainly of the amides (asparagine and glutamine), aspartic and glutamic acids (approx. 53%). These amino acids were degraded substantially during the add-back process. There was also a significant loss in valine, threonine, serine, leucine, phenylalanine, and arginine, but no change in γ-aminobutyric acid (GABA). Amide Leucin Glutamic Acid Threonin Free Amino Acid Enthalten in Zeitschrift für Lebensmittel-Untersuchung und -Forschung Springer-Verlag, 1943 182(1986), 1 vom: Jan., Seite 29-32 (DE-627)12947407X (DE-600)203000-7 (DE-576)01485192X 0044-3026 nnns volume:182 year:1986 number:1 month:01 pages:29-32 https://doi.org/10.1007/BF01079887 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OPC-FOR GBV_ILN_11 GBV_ILN_20 GBV_ILN_21 GBV_ILN_22 GBV_ILN_23 GBV_ILN_40 GBV_ILN_62 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_183 GBV_ILN_252 GBV_ILN_2004 GBV_ILN_2006 GBV_ILN_2010 GBV_ILN_2015 GBV_ILN_2018 GBV_ILN_2360 GBV_ILN_4012 GBV_ILN_4027 GBV_ILN_4035 GBV_ILN_4036 GBV_ILN_4046 GBV_ILN_4103 GBV_ILN_4193 GBV_ILN_4219 GBV_ILN_4247 GBV_ILN_4277 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4310 GBV_ILN_4319 GBV_ILN_4328 AR 182 1986 1 01 29-32
allfields_unstemmed	10.1007/BF01079887 doi (DE-627)OLC2029932477 (DE-He213)BF01079887-p DE-627 ger DE-627 rakwb eng 630 640 VZ Golan-Goldhirsh, Avi verfasserin aut Effect of the add-back process on the free amino acid pool of potatoes 1986 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © Springer-Verlag 1986 Summary The major losses in nitrogen and free amino acids (FAA) of the potato during the add-back (A-B) process were in the pre-cooking and mash-mixing steps (Fig. 1). These losses were due to leaching of nitrogen compounds into the processing water and heating. The FAA pool of the potato is composed mainly of the amides (asparagine and glutamine), aspartic and glutamic acids (approx. 53%). These amino acids were degraded substantially during the add-back process. There was also a significant loss in valine, threonine, serine, leucine, phenylalanine, and arginine, but no change in γ-aminobutyric acid (GABA). Amide Leucin Glutamic Acid Threonin Free Amino Acid Enthalten in Zeitschrift für Lebensmittel-Untersuchung und -Forschung Springer-Verlag, 1943 182(1986), 1 vom: Jan., Seite 29-32 (DE-627)12947407X (DE-600)203000-7 (DE-576)01485192X 0044-3026 nnns volume:182 year:1986 number:1 month:01 pages:29-32 https://doi.org/10.1007/BF01079887 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OPC-FOR GBV_ILN_11 GBV_ILN_20 GBV_ILN_21 GBV_ILN_22 GBV_ILN_23 GBV_ILN_40 GBV_ILN_62 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_183 GBV_ILN_252 GBV_ILN_2004 GBV_ILN_2006 GBV_ILN_2010 GBV_ILN_2015 GBV_ILN_2018 GBV_ILN_2360 GBV_ILN_4012 GBV_ILN_4027 GBV_ILN_4035 GBV_ILN_4036 GBV_ILN_4046 GBV_ILN_4103 GBV_ILN_4193 GBV_ILN_4219 GBV_ILN_4247 GBV_ILN_4277 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4310 GBV_ILN_4319 GBV_ILN_4328 AR 182 1986 1 01 29-32
allfieldsGer	10.1007/BF01079887 doi (DE-627)OLC2029932477 (DE-He213)BF01079887-p DE-627 ger DE-627 rakwb eng 630 640 VZ Golan-Goldhirsh, Avi verfasserin aut Effect of the add-back process on the free amino acid pool of potatoes 1986 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © Springer-Verlag 1986 Summary The major losses in nitrogen and free amino acids (FAA) of the potato during the add-back (A-B) process were in the pre-cooking and mash-mixing steps (Fig. 1). These losses were due to leaching of nitrogen compounds into the processing water and heating. The FAA pool of the potato is composed mainly of the amides (asparagine and glutamine), aspartic and glutamic acids (approx. 53%). These amino acids were degraded substantially during the add-back process. There was also a significant loss in valine, threonine, serine, leucine, phenylalanine, and arginine, but no change in γ-aminobutyric acid (GABA). Amide Leucin Glutamic Acid Threonin Free Amino Acid Enthalten in Zeitschrift für Lebensmittel-Untersuchung und -Forschung Springer-Verlag, 1943 182(1986), 1 vom: Jan., Seite 29-32 (DE-627)12947407X (DE-600)203000-7 (DE-576)01485192X 0044-3026 nnns volume:182 year:1986 number:1 month:01 pages:29-32 https://doi.org/10.1007/BF01079887 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OPC-FOR GBV_ILN_11 GBV_ILN_20 GBV_ILN_21 GBV_ILN_22 GBV_ILN_23 GBV_ILN_40 GBV_ILN_62 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_183 GBV_ILN_252 GBV_ILN_2004 GBV_ILN_2006 GBV_ILN_2010 GBV_ILN_2015 GBV_ILN_2018 GBV_ILN_2360 GBV_ILN_4012 GBV_ILN_4027 GBV_ILN_4035 GBV_ILN_4036 GBV_ILN_4046 GBV_ILN_4103 GBV_ILN_4193 GBV_ILN_4219 GBV_ILN_4247 GBV_ILN_4277 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4310 GBV_ILN_4319 GBV_ILN_4328 AR 182 1986 1 01 29-32
allfieldsSound	10.1007/BF01079887 doi (DE-627)OLC2029932477 (DE-He213)BF01079887-p DE-627 ger DE-627 rakwb eng 630 640 VZ Golan-Goldhirsh, Avi verfasserin aut Effect of the add-back process on the free amino acid pool of potatoes 1986 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © Springer-Verlag 1986 Summary The major losses in nitrogen and free amino acids (FAA) of the potato during the add-back (A-B) process were in the pre-cooking and mash-mixing steps (Fig. 1). These losses were due to leaching of nitrogen compounds into the processing water and heating. The FAA pool of the potato is composed mainly of the amides (asparagine and glutamine), aspartic and glutamic acids (approx. 53%). These amino acids were degraded substantially during the add-back process. There was also a significant loss in valine, threonine, serine, leucine, phenylalanine, and arginine, but no change in γ-aminobutyric acid (GABA). Amide Leucin Glutamic Acid Threonin Free Amino Acid Enthalten in Zeitschrift für Lebensmittel-Untersuchung und -Forschung Springer-Verlag, 1943 182(1986), 1 vom: Jan., Seite 29-32 (DE-627)12947407X (DE-600)203000-7 (DE-576)01485192X 0044-3026 nnns volume:182 year:1986 number:1 month:01 pages:29-32 https://doi.org/10.1007/BF01079887 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OPC-FOR GBV_ILN_11 GBV_ILN_20 GBV_ILN_21 GBV_ILN_22 GBV_ILN_23 GBV_ILN_40 GBV_ILN_62 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_183 GBV_ILN_252 GBV_ILN_2004 GBV_ILN_2006 GBV_ILN_2010 GBV_ILN_2015 GBV_ILN_2018 GBV_ILN_2360 GBV_ILN_4012 GBV_ILN_4027 GBV_ILN_4035 GBV_ILN_4036 GBV_ILN_4046 GBV_ILN_4103 GBV_ILN_4193 GBV_ILN_4219 GBV_ILN_4247 GBV_ILN_4277 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4310 GBV_ILN_4319 GBV_ILN_4328 AR 182 1986 1 01 29-32
language	English
source	Enthalten in Zeitschrift für Lebensmittel-Untersuchung und -Forschung 182(1986), 1 vom: Jan., Seite 29-32 volume:182 year:1986 number:1 month:01 pages:29-32
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author	Golan-Goldhirsh, Avi
spellingShingle	Golan-Goldhirsh, Avi ddc 630 misc Amide misc Leucin misc Glutamic Acid misc Threonin misc Free Amino Acid Effect of the add-back process on the free amino acid pool of potatoes
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topic_title	630 640 VZ Effect of the add-back process on the free amino acid pool of potatoes Amide Leucin Glutamic Acid Threonin Free Amino Acid
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title	Effect of the add-back process on the free amino acid pool of potatoes
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title_full	Effect of the add-back process on the free amino acid pool of potatoes
author_sort	Golan-Goldhirsh, Avi
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title_sort	effect of the add-back process on the free amino acid pool of potatoes
title_auth	Effect of the add-back process on the free amino acid pool of potatoes
abstract	Summary The major losses in nitrogen and free amino acids (FAA) of the potato during the add-back (A-B) process were in the pre-cooking and mash-mixing steps (Fig. 1). These losses were due to leaching of nitrogen compounds into the processing water and heating. The FAA pool of the potato is composed mainly of the amides (asparagine and glutamine), aspartic and glutamic acids (approx. 53%). These amino acids were degraded substantially during the add-back process. There was also a significant loss in valine, threonine, serine, leucine, phenylalanine, and arginine, but no change in γ-aminobutyric acid (GABA). © Springer-Verlag 1986
abstractGer	Summary The major losses in nitrogen and free amino acids (FAA) of the potato during the add-back (A-B) process were in the pre-cooking and mash-mixing steps (Fig. 1). These losses were due to leaching of nitrogen compounds into the processing water and heating. The FAA pool of the potato is composed mainly of the amides (asparagine and glutamine), aspartic and glutamic acids (approx. 53%). These amino acids were degraded substantially during the add-back process. There was also a significant loss in valine, threonine, serine, leucine, phenylalanine, and arginine, but no change in γ-aminobutyric acid (GABA). © Springer-Verlag 1986
abstract_unstemmed	Summary The major losses in nitrogen and free amino acids (FAA) of the potato during the add-back (A-B) process were in the pre-cooking and mash-mixing steps (Fig. 1). These losses were due to leaching of nitrogen compounds into the processing water and heating. The FAA pool of the potato is composed mainly of the amides (asparagine and glutamine), aspartic and glutamic acids (approx. 53%). These amino acids were degraded substantially during the add-back process. There was also a significant loss in valine, threonine, serine, leucine, phenylalanine, and arginine, but no change in γ-aminobutyric acid (GABA). © Springer-Verlag 1986
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title_short	Effect of the add-back process on the free amino acid pool of potatoes
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