Results 201 to 210 of about 41,764 (227)

Immune-enhancing effects of polysaccharides from purple sweet potato

International Journal of Biological Macromolecules, 2019
Immune-enhancing effects of three kinds of purple sweet potato polysaccharides (PSPPs) including water-soluble polysaccharide (WSP), dilute alkali-soluble polysaccharide (DASP) and concentrated alkali-soluble polysaccharide (CASP) were evaluated. Scanning electron microscope analysis showed that all PSPPs could stimulate the formation of microvilli ...
Chao, Tang, Jian, Sun, Jun, Liu, Changhai, Jin, Xiaonan, Wu, Xin, Zhang, Hong, Chen, Yarun, Gou, Juan, Kan, Chunlu, Qian, Nianfeng, Zhang   +10 more
openaire   +2 more sources

Preparation and antioxidant activity of phosphorylated polysaccharide from purple sweet potato

Chemical Biology & Drug Design, 2021
AbstractPurple sweet potato polysaccharide was extracted via hot water, and it was chemically modified by phosphorus oxychloride‐pyridine to obtain phosphorylated polysaccharide from purple sweet potato (P‐PPSP) with certain degrees of substitution. Furthermore, the structure and antioxidant activity in vitro of PPSP and phosphorylated derivative were ...
Wenjian Yang, Yanqiong Zhang, Ao Tang, Qingqing Ruan, Gangliang Huang   +4 more
openaire   +2 more sources

Quality Attributes of Different Purple Sweet Potato Variety and Sensory Evaluation of Purple Sweet Potato Straight Drink

2016
Sweet potato (Ipomoea batatas L.) is an extremely important crop in many parts of the world, being cultivated in more than 100 countries. In Malaysia, sweet potato is the second crop after cassava (Manihot esculenta crantz). In this study, the effect of several Malaysian purple sweet potato varieties (K2, K5 and K6) on physical and chemical ...
Nur Izalin Mohamad Zahari, Jeeven Karuppan, Erwan Shah Shaari, Kasmah Mohamad, Rosnah Othman, Yusnita Yaacob   +5 more
openaire   +1 more source

4D printing of mashed potato/purple sweet potato puree with spontaneous color change

Innovative Food Science & Emerging Technologies, 2020
Abstract In this study, the effects of pH (2.5, 6.5 and 7.8) and potato flake content (15%, 19%, 23% and 27%) on the properties of mashed potatoes (MP) were studied in terms of moisture distribution, rheological properties, texture properties and 3D printing performances.
Chang He, Min Zhang, Chaofan Guo
openaire   +1 more source

Purple-fleshed sweet potato acylated anthocyanins: Equilibrium network and photophysical properties

Food Chemistry, 2019
Two anthocyanins from purple-fleshed sweet potato were isolated and characterized by LC-MS and NMR analysis. They were identified as peonidin-3-(6'-hydroxybenzoyl)-sophoroside-5-glucoside and peonidin-3-(6'-hydroxybenzoyl-6″-caffeoyl)-sophoroside-5-glucoside.
Hélder, Oliveira, Nuno, Basílio, Fernando, Pina, Iva, Fernandes, Victor, de Freitas, Nuno, Mateus   +5 more
openaire   +2 more sources

Preparation and properties of purple sweet potato polysaccharide

Journal of Food Measurement and Characterization, 2022
Wenjian Yang, Gangliang Huang
openaire   +1 more source

From purple sweet potato to sustainable lithium-sulfur batteries

Materials Letters, 2022
Yao Li, Weilin Liu, Shulin Li, Fancheng Meng, Yuze Chen, Haitong Wu, Jiehua Liu   +6 more
openaire   +1 more source

Anti-inflammatory properties and gut microbiota modulation of an alkali-soluble polysaccharide from purple sweet potato in DSS-induced colitis mice

International Journal of Biological Macromolecules, 2020
Juan Kan, Jun Liu, Chunlu Qian
exaly  

Study on compatible characteristics of wheat and purple sweet potato starches

Food Hydrocolloids, 2020
Chuan Cao
exaly  

Recent advances on the biological activities of purple sweet potato anthocyanins

Food Bioscience, 2023
Jun Liu
exaly