Effect of flour processing on the proximate composition, polyphenolic content, and antioxidant activity of 19 Philippine sweet potato cultivars-Reference-Cited by-同舟云学术

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Effect of flour processing on the proximate composition, polyphenolic content, and antioxidant activity of 19 Philippine sweet potato cultivars

Published:2020-07-13 Issue:10 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Sanchez Rowena Grace R.¹^ORCID,San Juan Genelyn Alilly C.¹^ORCID,Lim Patricia Anne A.¹^ORCID,Gabriel Alonzo A.¹^ORCID

Affiliation:

1. Department of Food Science and Nutrition College of Home Economics University of the Philippines Diliman Quezon City Philippines

Funder

Department of Science and Technology-Philippine Council for Health Research and Development

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14734

Reference56 articles.

1. Peeling, drying temperatures, and sulphite-treatment affect physicochemical properties and nutritional quality of sweet potato flour

2. Optimization conditions for anthocyanin and phenolic content extraction form purple sweet potato using response surface methodology

3. Effect of Home-Cooking Methods on Phenolic Composition and Antioxidant Activity of Sweetpotato (<i>Ipomoea batatas</i> (L.) Lam.) Cultivars Grown in Egypt

4. Conventional, ultrasound-assisted, and accelerated-solvent extractions of anthocyanins from purple sweet potatoes

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Nutritional composition, techno-functionality, in-vitro starch digestibility, structural characteristics and storage stability of sweet potato flour and mash supplemented specialty pasta;LWT;2022-10

2. Characterization and Technological Potential of Underutilized Ancestral Andean Crop Flours from Ecuador;Agronomy;2021-08-25

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