Results 41 to 50 of about 41,764 (227)

KANDUNGAN ANTOSIANIN DAN AKTIVITAS ANTIOKSIDAN UBI JALAR UNGU SEGAR DAN PRODUK OLAHANNYA (Anthocyanins Content and Antioxidant Activity of Fresh Purple Fleshed Sweet Potato and Selected Products)

open access: yesAgritech, 2013
Purple fleshed sweet potato is a potential source of anthocyanins which is as an antioxidant, antimutagenic, and anticarcinogenic. Anthocyanins can be damaged by high temperatures.
Nida El Husna   +2 more
doaj   +1 more source

Organoleptic Testing Of The Use Of Purple Sweet Potato Flour On The Quality Of Cookies [PDF]

open access: yes, 2023
Cookies are dry cakes made from soft dough with a high fat content that are relatively crispy when broken and the cross-section of the pieces has a dense texture, made from a mixture of wheat flour, refined sugar, margarine, meizena flour and powdered ...
Anriani, Cici   +3 more
core   +2 more sources

Purple sweet potato colour – a potential therapy for galactosemia?

open access: yesInternational Journal of Food Sciences and Nutrition, 2013
Galactosemia is an inherited metabolic disease in which galactose is not properly metabolised. There are various theories to explain the molecular pathology, and recent experimental evidence strongly suggests that oxidative stress plays a key role. High galactose diets are damaging to experimental animals and oxidative stress also plays a role in this ...
openaire   +5 more sources

Quality Characteristics and Antioxidant Activities of Sausages Made from a Mixture of Purple Sweet Potato Powder and Purple Sweet Potato Pigment

open access: yesJournal of the Korean Society of Food Science and Nutrition, 2015
The objective of this study was to examine both antioxidant activities and quality characteristics of sausages made from a mixture of purple sweet potato powder and pigment. Five sausages were manufactured: F0 (control), F1 (0.15%-sodium nitrite), F2 (0.2%-purple sweet potato pigment), F3 (0.2%-purple sweet potato pigment and 5%-purple sweet potato ...
Namrye Lee, Yoon-Jeong Jo, Hong-Sun Yook
openaire   +1 more source

Ameliorating Shelf Life and Physicochemical Characteristics of UF White Soft Cheese Using Free or Microencapsulated Lb. rhamnosus and Lb. paracasei as a Sustainable Food System

open access: yesFood Chemistry International, EarlyView.
This study investigates some practical technological insights that can be used for development and production of UF white soft cheese using free or microencapsulated Lb. rhamnosus and Lb. paracasei. ABSTRACT The present research aimed to ameliorate the shelf life of UF white soft cheese made from buffalo's milk retentate. To achieve this proposal, five
Adel Mahmoud Mohamed Kholif   +2 more
wiley   +1 more source

Pengembangan Hybrid Tepung Ubi Jalar Kaya Antioksidan

open access: yesJurnal Kesehatan, 2019
Sweet potato is one type of tubers found in Indonesia. Hybrid of sweet potato flour is obtained from the modification of the processing by fermentation using lactic acid bacteria. The purpose of this study was to determine the nutritional and antioxidant
Sefanadia Putri
doaj   +1 more source

Pemanfaatan Kulit Buah Naga Merah dan Penambahan Ubi Jalar Ungu pada Pembuatan Sirup [PDF]

open access: yes, 2017
The purpose of this research was to determine the effected ofred dragon fruit peel and addition of purple sweet potato of to the quality of syrup. This research used Complete Randomized Design (CRD) with four treatments and four replications which ...
Herawati, N. (Netti)   +2 more
core  

Simultaneous Determination of Major Anthocyanins in Purple Sweet Potato

open access: yesNippon Shokuhin Kagaku Kogaku Kaishi, 2007
紫甘しょやその加工食品に含まれる真のAN含量を決定するため,HPLCによる一斉定量法の確立を検討した.酸性化溶媒にギ酸を選択し,種々のHPLC分析条件を検討した結果,品種「アヤムラサキ」塊根中に含まれる主要な8種(YGM-1a, -1b, -2, -3, -4b, -5a, -5b, -6)のANピークが良好に分離する条件を設定できた.本条件下では1回の分析に要する時間は40分であり,これまでに比べて分析時間が短縮された.基準色素YGM-6のHPLC分析では,10-6~10-3Mの濃度範囲でピーク面積との間に相関係数が1.000と良好な直線性が得られ,検出限界は11ng以下であった.また,基準であるYGM-6と各YGMとのピーク面積を比較し,定量係数を設定することで,一斉定量を簡便化できた ...
Norihiko Terahara   +6 more
openaire   +2 more sources

Caco-2 cell transport of purple sweet potato anthocyanins-phospholipids complex [PDF]

open access: yesJournal of Food Science and Technology, 2017
In this study, the role of phospholipids in transepithelial transport and the impact on the antioxidant activity of purple sweet potato anthocyanins (PSPAs) was evaluated. PSPAs were purified by column chromatography, and then PSPAs-phospholipids complex (PSPAs-PC) was prepared.
Mei, Cheng   +4 more
openaire   +2 more sources

Electrospun encapsulation of grape pomace extract: in vitro antioxidant, anti‐inflammatory, and antihyperglycemic properties

open access: yesJournal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND The escalating prevalence of lifestyle‐ and aged‐related conditions, including diabetes, chronic inflammation, and cardiovascular disorders, underscores the urgent need for natural therapies. Such alternatives should offer reduced side effects compared to conventional pharmaceuticals while playing a proactive role in disease ...
Estefani Tavares Jansen   +6 more
wiley   +1 more source

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