Harnessing the health benefits of purple and yellow-fleshed sweet potatoes: Phytochemical composition, stabilization methods, and industrial utilization- A review-Reference-Cited by-同舟云学术

Harnessing the health benefits of purple and yellow-fleshed sweet potatoes: Phytochemical composition, stabilization methods, and industrial utilization- A review

Published:2024-10 Issue: Volume:23 Page:101462
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Ivane Ngouana Moffo A.,Wang Wenxiu,Ma Qianyun,Wang Jie,Sun Jianfeng

Publisher

Elsevier BV

Reference180 articles.

1. Processing methods affect phytochemical contents in products prepared from orange-fleshed sweetpotato leaves and roots;Abong;Food Science & Nutrition,2021

2. Physical, chemical, and sensory properties of biscuits prepared from flour blends of unripe cooking banana, pigeon pea, and sweet potato;Adeola;Food Science & Nutrition,2018

3. The improvement of functional food in yogurt enriched with purple sweet potato (Ipomea batatas var. Ayamurasaki);Afiati;Journal of the Indonesian Tropical Animal Agriculture,2018

4. Hydrogel-encapsulation to enhance bacterial diagnosis of colon inflammation;Aghlara-Fotovat;Biomaterials,2023

5. Development and Acceptability of Snacks from Yellow-Fleshed Sweet Potato and Wheat FloursDevelopment and acceptability of snacks from yellow-fleshed sweet potato and wheat flours;Agu;Journal of Food Processing and Preservation,2020

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1. Proximate Composition, Health Benefits, and Food Applications in Bakery Products of Purple-Fleshed Sweet Potato (Ipomoea batatas L.) and Its By-Products: A Comprehensive Review;Antioxidants;2024-08-06