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Effect of Drying Temperature on Quality of Purple Sweet Potato Powder
Applied Mechanics and Materials, 2014In order to reveal the effect of drying temperature on quality of purple sweet potato powder, four drying temperatures (70, 80, 90 and 100 oC) were selected. The effect of color, anthocyanin content, and scavenging ABTS free radical ability were studied.
Dan Wang +4 more
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Preparation and properties of purple sweet potato polysaccharide
Journal of Food Measurement and Characterization, 2022Wenjian Yang, Gangliang Huang
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Effects of Metal Ions on the Stability of Purple Sweet Potato Pigment
Advanced Materials Research, 2011Purple sweet potato pigment is a natural food pigment, the stability is important to its quality assurance. The effects of metal ions on the stability of purple sweet potato pigment were investigated. The results showed that Mg2+and Fe3+ were conductive to pigments stability in the initial storage, and with the concentration increased, the pigment was ...
Su Hong Li +5 more
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Recent advances on the biological activities of purple sweet potato anthocyanins
Food Bioscience, 2023Shuai Zong, Juan Kan, Chunlu Qian
exaly
Study on compatible characteristics of wheat and purple sweet potato starches
Food Hydrocolloids, 2020Dongmei Wei, Chuan Cao, Yibin Zhou
exaly
Studies on Oxidative Stability of Purple Sweet Potato chips
Abstracts of Annual Congress of The Japan Society of Home Economics, 2004Yamaguchi, Naohiko +2 more
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Anthocyanin characteristics of reddish-purple sweet potato strains
Abstracts of the Annual Meeting of Japanese Society for Food Science and TechnologyRie Kurata +5 more
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