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搜索结果: 1-9 共查到食品科学技术基础学科 Sweet potato相关记录9条 . 查询时间(0.046 秒)
Frying of sweet potato slices is carried out to convert the roots to value added products. Frying method brings out unique flavor and texture to the products that improve their overall acceptability. ...
Moisture removal from solids is an integral part of food processing with convective drying representing one of the most important techniques for preservation of biological products. However, removal o...
The effects of high-pressure and heat pretreatments, used prior to drying, on the rehydration rate and quality of sweet potato was investigated. Sweet potato was pressurized at 200 Mpa for 5 min and h...
We investigated the effects of white-skinned sweet potato (WSSP) on the expression of adipose tissue adipocytokine in order to elucidate the mechanisms underlying the anti-diabetic effects of WSSP. A ...
We investigated the 1,1-diphenyl-2-picrylhydrazyl (DPPH)-radical-scavenging activity and antimutagenicity of alcoholic fermented beverages produced from cooked or raw purple-fleshed sweet potato (Ipom...
The objective is to examine the effectiveness of heating process of sweet potato with sub-critical water to produce more antioxidant activity and cytotoxic and apoptosis induction activities on human ...
Orange-fleshed sweet potato (OR-SP) cultivars rich in β-carotene are considered to exhibit higher antioxidant capacity than yellow-fleshed sweet potato (YE-SP) cultivars, consumed commonly in Japan. H...
Net endogenous acid production (NEAP) can be estimated by a primarily anthropometry-dependent organic acid anion (OA) component and the particularly diet-dependent potential renal acid load (PRAL). Ho...
The tert-butylperoxyl radical (t-BuOO·) scavenging activities of ethanol extracts of 21 sweet potato cultivars with several flesh colors were examined using a tert-butyl hydroperoxide (t-BuOOH)/hemin/...

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