Purple sweet potato - Open Access .click

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Effects of treatment methods on the formation of resistant starch in purple sweet potato

Food Chemistry, 2022
In order to determine the mechanisms underlying resistant starch formation, three treatments were used to prepare resistant starch from purple sweet potato. The resistant starch yield, amylose content, chain length distribution, thermal properties, and crystal structure were determined, and the results were compared with those of unmodified starch ...
Hongrui, Sun +9 more
exaly +3 more sources

Extraction and deproteinization process of polysaccharide from purple sweet potato

Chemical Biology and Drug Design, 2022
Gangliang Huang
exaly

Stability of anthocyanin-based aqueous extracts of Andean purple corn and red-fleshed sweet potato compared to synthetic and natural colorants

Food Chemistry, 2004
Luis Cisneros-Zevallos
exaly

Intelligent pH indicator film composed of agar/potato starch and anthocyanin extracts from purple sweet potato

Food Chemistry, 2017
Inyoung Choi, Monique Lacroix, Jaejoon Han +2 more
exaly

Comparison of the structural characterization and physicochemical properties of starches from seven purple sweet potato varieties cultivated in China

International Journal of Biological Macromolecules, 2018
Huimin Yong, Xingchi Wang, Yong Fang
exaly

Optimizing conditions for anthocyanins extraction from purple sweet potato using response surface methodology (RSM)

LWT - Food Science and Technology, 2008
Gongjian Fan, Zhenxin Gu
exaly

Composition and colour stability of anthocyanins extracted from fermented purple sweet potato culture

LWT - Food Science and Technology, 2008
Gongjian Fan, Yongbin Han, Zhenxin Gu
exaly