Optimization of Preparation Technology of Purple Yam Slices by Response Surface Methodology and Study of Its Antioxidant Activity
Author:
Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s40011-024-01598-0.pdf
Reference30 articles.
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2. Otegbayo BO, Asiedu R, Bokanga M (2012) Effects of storage on the chemical composition and food quality of yam. J Food Process Preserv 36(5):438–445. https://doi.org/10.1111/j.1745-4549.2011.00600.x
3. Lebot V, Faloye B, Okon E, Gueye B (2019) Simultaneous quantification of allantoin and steroidal saponins in yam (Dioscorea spp.) powders. J Appl Res Med Aromat Plants. https://doi.org/10.1016/j.jarmap.2019.02.001
4. Liu Y, Li H, Fan Y, Man S, Liu Z, Gao W, Wang T (2016) Antioxidant and antitumor activities of the extracts from Chinese yam (Dioscorea opposite Thunb.) flesh and peel and the effective compounds. J Food Sci 81(6):H1553-1564. https://doi.org/10.1111/1750-3841.13322
5. Ochoa S, Durango-Zuleta MM, Felipe Osorio-Tobón J (2020) Techno-economic evaluation of the extraction of anthocyanins from purple yam (Dioscorea alata) using ultrasound-assisted extraction and conventional extraction processes. Food Bioprod Process 122:111–123. https://doi.org/10.1016/j.fbp.2020.04.007
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