
Enero 10, 2011
After-cooking darkening: the affliction of cooked potatoes
The discolouration that blights cooked potatoes has plagued the potato industry for many years. This phenomenon, known as after-cooking darkening, is one of the most undesirable characteristics and has been reported from every potato-growing area in the world.From the archive

Enero 10, 2011
Investigadores canadienses identifican 30 proteínas relacionadas con el oscurecimiento de las papas después de la cocción
La decoloración que arruina las papas cocidas es un problema de la industria de la papa desde hace muchos años. Se produce, como el término lo indica, cuando al cocinar las papas estas quedan expuestas al aire y aparecen zonas de color que van desde el...From the archive
Contenido Patrocinado
Contenido Patrocinado
Contenido Patrocinado

Noviembre 03, 2010
New Research Chair in Materials and films for safe, smart & sustainable packaging at Polytechnique Montréal
This morning, with its partners and several guests from the food and packaging fields in attendance, Polytechnique Montréal inaugurated the NSERC/Saputo/Excel Pac Industrial Research Chair in Materials and films for safe, smart and sustainable (3S) packaging.From the archive
Contenido Patrocinado

Agosto 19, 2010
PEI Potato board welcomes decision Tribunal in potato contracts appeal
In a dispute around the process for the establishment of potato contracts between potato growers and processors, a decision has been reached by the Natural Products Appeals Tribunal. The decision provides a unique insight in the negotiation process o...From the archive






