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MSU professors Jiming Jiang and David Douches
februari 27, 2024
Michigan State University researchers further unravel the mechanism of cold induced sweetening in potatoes
Michigan State University professors Jiming Jiang and David Douches has discovered a key mechanism behind the darkening and potential health concerns associated with cold-stored potatoes. 
Asunta Thompson, NDSU associate professor of plant science, has developed a potato variety that recently was selected for McDonald's french fries: the Dakota Russet
juni 19, 2022
Potato variety 'Dakota Russet' now approved for McDonald's World Famous Fries
The most recent potato variety to join the list of approved McDonald’s potato varieties is the Dakota Russet, developed at North Dakota State University by Asunta Thompson
Focus on Potato: Factors that cause Sugar Ends in Potatoes
juni 13, 2014
Focus on Potato: Factors that cause Sugar Ends in Potatoes
Whether you call them glassy ends, translucent ends, dark ends, jelly ends, or something even less flattering, sugar ends are a significant issue.
From the archive
Key Technology Signs Agreement to Deploy Chemical Imaging Technology (CIT®) for Potato Processors
juli 25, 2013
Key Technology Signs Agreement to Deploy Chemical Imaging Technology (CIT®) for Potato Processors
Key Technology announces that it has signed an exclusive licensing agreement with EVK DI Kerschhaggl GmbH and Insort GmbH to deploy Chemical Imaging Technology (CIT®), an advanced value-added hyperspectral solution, in Key’s products, further enhancing...
From the archive
The role of vision in flavor: 'Seeing the flavor of Foods'
april 25, 2013
The role of vision in flavor: 'Seeing the flavor of Foods'
The eyes sometimes have it, beating out the tongue, nose and brain in the emotional and biochemical balloting that determines the taste and allure of food, according to a scientist speaking at the 245th National Meeting &Exposition of the American ...
From the archive
Idaho potato growers accept slight price cut in processing contracts
maart 05, 2013
Idaho Potato growers approve contracts with Simplot, McCain
Idaho potato growers at a Monday meeting in Burley approved processing contracts with J.R. Simplot and McCain Foods that both include payment increases averaging 1.6 percent.
From the archive
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Key Technology unveils its Product Definer - a hyperspectral imaging spectrometer for product analysis
februari 14, 2013
Key Technology unveils its Product Definer - a hyperspectral imaging spectrometer for product analysis
Key Technology unveils its new Product Definer, a state-of-the-art instrument, located in its customer visitor center. This proprietary hyperspectral imaging spectrometer helps Key quickly analyze and evaluate new applications and technologies.
From the archive
La supresión de un gen podría reducir la acumulación de azúcares en las papas almacenadas en frío.
oktober 15, 2012
La supresión de un gen podría reducir la acumulación de azúcares en las papas almacenadas en frío
Prevenir la actividad de una enzima clave in las papas podría ayudar a aumentar su calidad por medio de reducir la acumulación de azúcares que ocurre cuando las papas se almacenan en frío, según científicos del Servicio de Investigación Agrícola (ARS)....
From the archive
Invertase key enzyme in cold-induced sweetening of potatoes
oktober 15, 2012
Invertase key enzyme in cold-induced sweetening of potatoes
Preventing activity of a key enzyme in potatoes could help boost potato quality by putting an end to cold-induced sweetening, according to U.S. Department of Agriculture (USDA) scientists.
From the archive
New webcast available on sugar management of potatoes
april 17, 2012
New webcast available on sugar management of potatoes
Sugar management is an important factor for potato crops. In this month's 'Focus on Potato' presentation, titled 'Sugar Management in Storage,'Dr. A.J. Bussan from the University of Wisconsin guides viewers through sugar management of tubers during various stages of crop management and storage.
From the archive
Acrylamide image for news
december 14, 2011
National Fry Processor Trials identify lower acrylamide clones
The first acrylamide test results have become available from the Washington and Idaho National Fry Processor Trials (NFPT).
From the archive
Sormac's successful carrot topper WOS-1A solves frying colour problems in potato processing.
november 06, 2008
Sormac's successful carrot topper WOS-1A solves frying colour problems in potato processing.
During the production of par-fried french fries, problems can occur if the potatoes used in the process start becoming opaque. This happens when the starch in potatoes is converted into sugars.
From the archive
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