Potato processing effects

Thompson, D. N., Fox, S. L., Bala, G. A. (2001). The effect of pretreatments on surfactin production from potato process effluent by Bacillus subtilis. Appl. Biochem. Biotechnol, 93(1-3), 487-501. 

Figure 1 shows the effects of altering the pH of the supernatant containing surfactin. The starting pH of the supernatant produced from potato process effluents, without any pH adjustments, was 7.0 and the surface tension was 28.3 0.1 mN/m. The effects of altering the pH were found to alter surface tension of the surfactin at pH values <6.0. The sharpest tran-... 

Thompson et al. (24) also verified that the addition of trace minerals to potato process effluents has little effect on surfactinproductionby B. subtilis ATCC 21332. In fact, the addition of com steep liquor had a detrimental effect on biosurfactant production, whereas the addition of trace minerals had no effect on surface tensions. On the other hand, growth rates were marginally higher with added nutrients. 

Camire, M.E Flint, S.I.. Thermal processing effects on dietary fiber composition and hydration capacity in com meal, oat meal, and potato peels. Cereal Chem. 1991, 68, 645-647. 

Up to Harvest. Oilseed rape and field beans are used as break crops for winter wheat on a variety of soils, and potatoes are used on the lighter soils. Sugar beet may also be grown, but this depends not only on the soil but also on the proximity of a sugar beet processing factor. Four Rothamsted-based experiments compared the effectiveness of winter wheat and winter oilseed rape in their use of labelled nitrogen fertilizer. Potatoes were included in two of these experiments and sugar beet and field beans in one experiment each. Two criteria based on the... 

Vitamin C occurs as L-ascorbic acid and dihydroascorbic acid in fruits, vegetables and potatoes, as well as in processed foods to which it has been added as an antioxidant. The only wholly undisputed function of vitamin C is the prevention of scurvy. Although this is the physiological rationale for the currently recommended intake levels, there is growing evidence that vitamin C may provide additional protective effects against other diseases including cancer, and the recommended dietary allowance (RDA) may be increased in the near future. Scurvy develops in adults whose habitual intake of vitamin C falls below 1 mg/d, and under experimental conditions 10 mg/d is sufficient to prevent or alleviate symptoms (Bartley et al., 1953). The RDA is 60 mg per day in the USA, but plasma levels of ascorbate do not achieve saturation until daily intakes reach around 100 mg (Bates et al., 1979). Most of the ascorbate in human diets is derived from natural sources, and consumers who eat five portions, or about 400-500 g, of fruits and vegetables per day could obtain as much as 200 mg of ascorbate. 

Bengtsson A, Namutebi A, Alminger ML and Svanberg U. 2008. Effects of various traditional processing methods on the all-trans- 3-carotene content of orange-fleshed sweet potato. J Food Compost Anal 21 134-143. 

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