Anthocyanin Content, Antioxidant Activity, and Selected Physical Properties of Flowable Purple-Fleshed Sweetpotato Purees-Reference-Cited by-同舟云学术

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Anthocyanin Content, Antioxidant Activity, and Selected Physical Properties of Flowable Purple-Fleshed Sweetpotato Purees

Published:2008-06 Issue:5 Volume:73 Page:S215-S221
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

Steed L.E.,Truong V.-D.

Publisher

Wiley

Subject

Food Science

Reference38 articles.

1. Screening Methods To Measure Antioxidant Activity of Sorghum (Sorghum bicolor) and Sorghum Products

2. Use of a free radical method to evaluate antioxidant activity

3. Stoichiometric and Kinetic Studies of Phenolic Antioxidants from Andean Purple Corn and Red-Fleshed Sweetpotato

4. Aseptic Processing of Sweetpotato Purees Using a Continuous Flow Microwave System

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1. Comparison of polyphenols, phenolic acids, and antioxidant activity in sweet potato (Ipomoea batatas L.) tubers after heat treatments;Journal of Agriculture and Food Research;2024-12

2. Screening of sweet potatoes varieties, physicochemical and biological activity studies of glycoproteins of selected varieties;Food Bioscience;2024-10

3. CO2-moderate-pressure enhances phytonutrients and prolongs shelf-life of flowable smoothie formulated from quadrable functional vegetables;Food Chemistry: X;2024-10

4. Sweetpotatoes [ Ipomoea batatas (L.) lam]: the super food of the Next Century? An intensive review on their potential as a sustainable and versatile food source for future generations;CyTA - Journal of Food;2024-09-06

5. Anthocyanin biosynthesis in sweetpotato: Current status and future perspectives;Journal of Food Composition and Analysis;2024-08

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