Phytochemical changes in phenolics, anthocyanins, ascorbic acid, and carotenoids associated with sweetpotato storage and impacts on bioactive properties

Author:

Grace Mary H.,Yousef Gad G.,Gustafson Sally J.,Truong Van-Den,Yencho G. Craig,Lila Mary Ann

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference32 articles.

1. Sweetpotato: A review of its past, present, and future role in human nutrition;Bovelle-Benjamin;Advances in Food & Nutrition Research,2007

2. CGIAR (Consultative Group for International Agricultural Research). (2010). Research and Impact: Areas of Research: Sweetpotato. . Accessed Oct. 10, 2011.

3. Effects of baking and boiling on the nutritional and antioxidant properties of sweetpotato [Ipomoea batatas (L.) Lam.] cultivars;Dincer;Plant Foods and Human Nutrition,2011

4. Interaction of dietary antioxidants in vivo: How fruit and vegetables prevent disease?;Eastwood;QJM International Journal of Medicine,1999

5. Edmunds, B., Boyette, M., Clark, C., Ferrin, D., Smith, T., & Holmes, G. (2008). Postharvest handling of sweetpotatoes. North Carolina Cooperative Extension Service, pp. 53. (http://www.cals.ncsu.edu/plantpath/extension/commodities/sweetpotatoes_postharvest.pdf), 5.

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