Citations: Effects of Steaming and Dehydration on Anthocyanins, Antioxidant Activity,Total Phenols and Color Characteristics of Purple-Fleshed Sweet Potatoes(Ipomoea batatas)

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.
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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.
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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.
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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.
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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.
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Prasong, S., 2011. Screening of antioxidant activity of some Samia ricini (Eri) silks: Comparison with Bombyx mori. J. Biol. Sci., 11: 336-339.
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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.
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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.)

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Combined Effect of Microwave and Steam Cooking on Phytochemical Compounds and Antioxidant Activity of Purple Sweet Potatoes

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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

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Irradiation Effect on the Structural Properties of <i>Ipomoea batatas </i>L as a Function of Temperature and Time

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Citations for "Effects of Steaming and Dehydration on Anthocyanins, Antioxidant Activity,Total Phenols and Color Characteristics of Purple-Fleshed Sweet Potatoes(Ipomoea batatas)"

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