Foodstuffs potato

Differential thermal analysis has been applied to an examination of the thermal behaviour of starch and foodstuffs. Potato starch showed an endotherm at ca. 65 C which was not influenced by either the rate of heating, or the concentration and the initial amount of starch. Similar analyses, applied to intact potato, Indian lotus, taro, and sweet potato, were distinct from each other but were similar to the starch from each plant except that the isotherm was shifted by 3-7 °C to the higher temperature region. ... 

Over 2,650 plant species can produce hydrogen cyanide (Seigler 1991 Swain et al. 1992). These include edible plants such as almonds, pits from stone fruits (e.g., apricots, peaches, plums, cherries), sorghum, cassava, soybeans, spinach, lima beans, sweet potatoes, maize, millet, sugarcane, and bamboo shoots (Fiksel et al. 1981). The cyanogenic glycoside content of a foodstuff is usually expressed as the amount of cyanide released by acid hydrolysis glycoside concentrations are rarely reported (WHO 1992). 

In practice this means that BHT can be present at up to 100 mg/kg in the fat fraction of manufactured foods such as baked goods and fried foodstuffs such as potato crisps or fried chicken. Although higher levels are permitted in chewing gum and dietary supplements, these might be expected to have a lesser impact on intakes because of the relatively small amounts of such foods consumed. 

Air, water, soil, and food are all unavoidable components of the human environment. Each of those elements influences the quality of human life, and each of them may be contaminated. Food is not only the elementary source of nutrients, but may also contain natural chemical substances with toxic properties, e.g., cyanogenic glycosides (many plants), solanine (green parts of potatoes, sprouted potatoes, and potatoes stored in light), industrial pollutants (heavy metals), biogenic amines (fish), or mycotoxins (moldy foodstuffs). 

In addition to generation of toxic compounds in the frying oil, toxic molecules may be generated in foodstuff. In April 2002, Swedish scientists sounded an alarm when they discovered that certain cooked food, particularly potato chips and French fries, contained high levels of acrylamide, a chemical compound that is listed by the World Health Organization (WHO) as a probable human carcinogen (Mitka,... 

A recent development has been the use of genetically modified plants to produce vaccine components. Examples include common foodstuffs such as tomatoes, bananas, potatoes, and com. The prospects for oral vaccines in bananas especially would appear to be promising since this is a staple food in many tropical countries. Vaccine epitopes have also been produced in the milk of goats, sheep, and cows although these may be difficult to purify, process, and formulate. 

Nutrition should be low in copper. Patients must avoid foodstuffs and beverages containing copper, e. g. edible offal, nuts, cocoa products, mushrooms, potato crisps, rye flour, oat flakes, beans, dried figs, certain types of cheese, meat and fish, pineapple, mineral water (see relevant lists as to the composition of foodstuffs and copper content in food). Vegetarian food, from which copper cannot be easily mobilized, is therefore recommended. Cooking utensils containing copper should not be used. Alcohol is strictly forbidden. 

Irradiation. Ionizing radiation for use in food systems can come from electrons, x-rays, or gamma rays from cobalt-60 or cesium-137. There is little rise in the temperature within the foodstuff, so heat destruction of nutrients is minimized. However, free radicals and peroxides are formed within the food. In the United States, irradiation is classified as a food additive and its use in the food industry has been severely restricted to such areas as prevention of potato sprouting and wheat infestation. 

Bruce (1967) deveioped a method based on a gas chromatograph equipped with a specially constructed electron capture cell. This detector cell was claimed to allow the determination of extremely low quantities (picogram levels) of organophosphorous and pyrethroid insecticides, as well as synergists in food, feeds and water Moore (1972) analysed PBO residues in different foodstuffs (oils and fats, potato chips, bacon, chicken and eggs, dried codfish) by means of the Bruce gas chromatographic method. 

Average of the five most important product categories (vegetables, cereals, milk, potatoes, fruit) 2 Estimates of organic products share of the overall market for foodstuffs + Yes - No... 

Multiple development was traditionally performed manually. It consists of repeated developments of a plate in the same direction with the same solvent over the same distance. The result is narrower bands and improved resolution and detection sensitivity. The Rf values become very precise and are adequate enough for identification. A variation of this method is automated multiple development (AMD) and shows promising future. The HPTLC/AMD method was used to monitor phenylureas, carbamates and triazines in drinking water. HPTLC can also be performed using polar modified stationary phases to separate pesticides in various foodstuffs such as triazines in corn, asparagus, tomatoes, grapes and potatoes [14]. 

STARCH Starch, the energy reservoir of plant cells, is a significant source of carbohydrate in the human diet. Much of the nutritional value of the world s major foodstuffs (e.g., potatoes, rice, com, and wheat) comes from starch. Two polysaccharides occur together in starch amylose and amylopectin. 

The lithium content of 234 different foodstuffs was investigated in nine and six North-east German cities in 1988 and 1992, respectively (Anke et al. 1991, 1995, 1997a, Schafer 1997). In the study of 1988, cereal products contained little lithium (< 1 mg kg dry matter), while sugar had the lowest lithium content at 0.12 mgkg dry matter. Vegetables (including potatoes) and fruits usually store more than 1 mg Li kg dry matter, and sometimes considerably more. For instance, in tomatoes the lithium content (mg kg dry matter) was 7.7 and 14 on lithium-poor and lithium-rich sites, respectively. On aver-... 

The major suppliers of titanium for vomen and men were vegetable foodstuffs (bread 16 and 20%, peeled potatoes 11 and 10%, fruits 12 and 8%, and vegetables 9 and 7%, respectively). In total, these foods contributed 64% and 59% of the titanium intake by women and men, respectively. Animal foodstuffs contributed 24 and 30% of the titanium intake of women and men, respectively (sausage 11 and 17%, meat 9 and 9%, respectively). Beverages supplied 12 and 11%, respectively (Anke et al. 1996b). 

Thel iodine concentration of these feeds and foodstuffs further varies with plant species and plant parts. Grains and seeds in Europe store low amounts of iodine (e.g., between 75 and 100 p,g I kg DM), whereas potatoes and leguminous plants store between 100 and 200 pg I kg DM. In Germany, sugar and fodder beets (and their tops) typically accumulate 250 and... 

Vanadium belongs to the group of ubiquitous elements and thus, it is not surprising that it can be found in all the components of foodstuffs. The following concentrations were determined in potatoes 1 /xg to 1.5 mg kg cow milk 0.2 to 10 fig kg, and in cattle meat approximately 1 fig kg fresh weight. In spite of this rather low content, food is the main source of this element for man. On the basis of different analyses the daily vanadium intake is assumed to be in the range of several tens of fig to 2 mg. 

The mean iodine concentration in other foodstuffs, e.g., meat and meat products, bread and cereals, vegetables, potatoes, fruits and berries, and fats and oils, is 2—3pg/100g and their contribution of iodine to total iodine intake are assumed to be limited (Dahl et al., 2004). As a consequence of the high iodine concenttation in eggs, eggs are of equal importance to total iodine intake as the sum of bread, cereals, vegetables and fruits. 

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