Results 151 to 160 of about 6,365 (182)

Purple sweet potatoes and bits as dental plaque identification agents

Jurnal Kesehatan Gigi, 2017
Diyah Fatmasari, Supriyana ,, Sukmawati ,   +2 more
openaire   +2 more sources

Purple sweet potato anthocyanins normalize the blood glucose concentration and restore the gut microbiota in mice with type 2 diabetes mellitus. [PDF]

Heliyon
Mi W, Hu Z, Zhao S, Wang W, Lian W, Lu P, Shi T.   +6 more
europepmc   +1 more source

Sweet potato protein hydrolysates solidified calcium-induced alginate gel for enhancing the encapsulation efficiency and long-term stability of purple sweet potato anthocyanins in beads. [PDF]

Food Chem X
Zhang M, Feng Y, Xiao J, Sun C, Tu J, Niu L.   +5 more
europepmc   +1 more source

Edible colorimetric label based on immobilized purple sweet potato anthocyanins onto edible film for packaged mushrooms freshness monitoring. [PDF]

J Food Sci Technol
Kuswandi B, Seftyani M, Pratoko DK.
europepmc   +1 more source

Color and Nutritional Analysis of Ten Different Purple Sweet Potato Varieties Cultivated in China via Principal Component Analysis and Cluster Analysis. [PDF]

Foods
Xu M, Li J, Yin J, Wu M, Zhou W, Yang X, Zhang R, He J.   +7 more
europepmc   +1 more source

Wheat Protein Hydrolysates Improving the Stability of Purple Sweet Potato Anthocyanins under Neutral pH after Commercial Sterilization at 121 °C. [PDF]

Foods
Feng Y, Qiao B, Lu X, Xiao J, Yu L, Niu L.   +5 more
europepmc   +1 more source

Extraction of anthocyanins from purple sweet potato: evaluation of anti-inflammatory effects in a rheumatoid arthritis animal model, mechanistic studies on inflammatory cells, and development of exosome-based delivery for enhanced targeting.

Front Immunol
Dong J, Lv Y, Zhao C, Shi Y, Tang R, He L, Fan R, Jia X.   +7 more
europepmc   +1 more source

Characterisation and stability of anthocyanins in purple-fleshed sweet potato P40 [PDF]

Food Chemistry, 2015
Purple-fleshed sweet potato P40 has been shown to prevent colorectal cancer in a murine model. This study is to identify anthocyanins by using HPLC/MS-MS and assess the stability during various cooking conditions. P40 possesses a high content of anthocyanins up to 14 mg/g dry matter. Total 12 acylated anthocyanins are identified. Top three anthocyanins,
Xiaoyu Su, Jason Griffin, Edward E Carey   +2 more
exaly   +4 more sources

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Extraction and deproteinization process of polysaccharide from purple sweet potato

Chemical Biology & Drug Design, 2021
AbstractExtraction and deproteinization process of polysaccharide from purple sweet potato (PPSP) were optimized via the response surface methodology (RSM). The results indicated that the optimal conditions of extraction in hot water of PPSP were as follows: The extraction temperature was 120℃, the extraction time was 2.5 hr, and the solid–liquid ratio
Wenjian Yang, Zixuan Yang, Yi Zou, Xinke Sun, Gangliang Huang   +4 more
openaire   +2 more sources