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Citation to this article as recorded by
Abdulla, G., G.A. El-Shourbagy and M.Z. Sitohy, 2014. Effect of pre-drying, blanching and citric acid treatments on the quality of fried sweet potato chips. Am. J. Food Technol., 9: 39-48. CrossRefDirect Link |
Abe, S.S., Y. Yamamuro, K. Tau, F. Takenaga, K. Suzuki and M. Oda, 2011. High-pressure and heat pretreatment effects on rehydration and quality of sweet potato. Am. J. Food Technol., 6: 63-71. CrossRefDirect Link |
Everette, J.D. and S. Islam, 2012. Effect of extraction procedures, genotypes and screening methods to measure the antioxidant potential and phenolic content of orange-fleshed sweetpotatoes (Ipomoea batatas L.). Am. J. Food Technol., 7: 50-61. CrossRefDirect Link |
Inocent, G., D.M. Adelaide, E.L. Gisele, M.O.R. Solange, E.A. Richard and F. Elie, 2011. Impact of three cooking methods (steaming, roasting on charcoal and frying) on the beta-carotene and vitamin c contents of plantain and sweet potato. Am. J. Food Technol., 6: 994-1001. CrossRef |
Omotosho, O.E., R. Garuba, F. Ayoade, A.H. Adebayo, O.E. Adedipe and S.N. Chinedu, 2016. Effects of deep-fat frying using canola oil, soya oil and vegetable oil on the proximate, vitamins and mineral contents of unripe plantain (Musa × paradisiaca). J. Applied Sci., 16: 103-107. CrossRefDirect Link |
Prasong, S., 2011. Screening of antioxidant activity of some Samia ricini (Eri) silks: Comparison with Bombyx mori. J. Biol. Sci., 11: 336-339. CrossRefDirect Link |
Singh, N.J. and R.K. Pandey, 2011. Rehydration characteristics and structural changes of sweet potato cubes after dehydration. Am. J. Food Technol., 6: 709-716. CrossRefDirect Link |
Citation to this article as recorded by
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Biện pháp tiền xử lý và tối ưu hóa quá trình trích ly anthocyanin từ vỏ khoai lang tím Can Tho University Journal of Science |
Ảnh hưởng của kỹ thuật cắt dây tại thời điểm 50 ngày sau khi trồng đến đặc tính sinh trưởng, năng suất và chất lượng của ba giống khoai lang tím (Ipomoea batatas (L.) Lam.) Can Tho University Journal of Science Vol. 56, Issue 6, 182, 2020 |
Combined Effect of Microwave and Steam Cooking on Phytochemical
Compounds and Antioxidant Activity of Purple Sweet Potatoes Food Science and Technology Research Vol. 23, Issue 2, 193, 2017 |
High-pressure and heat pretreatment effects on rehydration and quality of sweet potato. American Journal of Food Technology Vol. 6, Issue 1, 63, 2010 |
Rehydration Characteristics and Structural Changes of Sweet Potato Cubes after Dehydration American Journal of Food Technology Vol. 6, Issue 8, 709, 2011 |
Impact of Three Cooking Methods (Steaming, Roasting on Charcoal and Frying) on the ß-Carotene and Vitamin C Contents of Plantain and Sweet Potato American Journal of Food Technology Vol. 6, Issue 11, 994, 2011 |
Effect of Extraction Procedures, Genotypes and Screening Methods to Measure the Antioxidant Potential and Phenolic Content of Orange-fleshed Sweetpotatoes (Ipomoea batatas L.) American Journal of Food Technology Vol. 7, Issue 2, 50, 2012 |
Screening of Antioxidant Activity of Some Samia ricini (Eri) Silks: Comparison with Bombyx mori Journal of Biological Sciences Vol. 11, Issue 4, 336, 2011 |
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How to cite this article
J. Yang and R.L. Gadi, 2008. Effects of Steaming and Dehydration on Anthocyanins, Antioxidant Activity,Total Phenols and Color Characteristics of Purple-Fleshed Sweet Potatoes(Ipomoea batatas). American Journal of Food Technology, 3: 224-234.
DOI: 10.3923/ajft.2008.224.234
URL: https://scialert.net/abstract/?doi=ajft.2008.224.234
DOI: 10.3923/ajft.2008.224.234
URL: https://scialert.net/abstract/?doi=ajft.2008.224.234