Results 81 to 90 of about 6,365 (182)

Agarose‐Based Films Enriched With Ascorbic Acid for Inhibiting Enzymatic Browning and Extending the Shelf Life of Fresh‐Cut Apples

Food Science &Nutrition, Volume 14, Issue 6, June 2026.
To prevent enzymatic browning and quality loss in freshly cut apples, ascorbic acid‐enriched agarose films have been developed as biodegradable active packaging materials. Structural analyses confirmed that ascorbic acid was successfully incorporated into the polymer matrix, yielding compact, homogeneous films with improved physicochemical properties ...
Songul Bayrak, Hasan Ozdemir
wiley   +1 more source

Purple sweet potato anthocyanin exerts antitumor effect in bladder cancer

Oncology Reports, 2018
Bladder cancer (BC) is the most common malignant disease. The developing of economically sustainable and available agents for the treatment of BC is required. Purple sweet potato anthocyanin (PSPA) has been shown to have antitumor abilities. The present study aimed to evaluate the potential role of PSPA in BC treatment.
Li, Wei-Lin, Yu, Hong-Yuan, Zhang, Xian-Jun, Ke, Mang, Hong, Tao   +4 more
openaire   +3 more sources

Identification of Functional Groups and Types of Anthocyanin Pigments of Purple Sweet Potato cv. Antin 2 and cv. Antin 3 [PDF]

BIO Web of Conferences
Purple sweet potatoes (Ipomoea batatas L. Lam.) contain anthocyanin pigments which act as natural antioxidants which are very beneficial for health. The research aimed to identify the functional groups and types of anthocyanin pigments in purple sweet ...
Farida Siti, Saati Elfi Anis, Damat Damat, Wahyudi Ahmad, Van Minh Nguyen   +4 more
doaj   +1 more source

Energy Analysis in the Production of Purple Sweet Potato Crackers

Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering)
The production process of purple sweet potato (PSP) crackers involves several stages, including peeling, washing, boiling, kneading, grinding, cutting, frying, and packaging. This study aims to analyze the energy flow and production costs associated with each stage of processing sweet potatoes into crackers at the Azizah Crackers Production House in ...
Renny Eka Putri, Melia Elius Putri Gurning, Ifmalinda Ifmalinda, P.A Oktavionry   +3 more
openaire   +1 more source

Multidimensional evaluation of the effects of pre-gelatinized purple sweet potato flour on the characteristics and glycaemic response of yogurt drink

Future Foods
Purple sweet potato (Ipomoea batatas L.) is rich in bioactive compounds with antioxidant activity. Pre-gelatinized purple sweet potatoes can be used in low-sugar yogurt drink products.
Kiki Fibrianto, Aloisia Lovy Widiati, Irma Sarita Rahmawati, Widya Dwi Rukmi Putri, Gleb Yakubov   +4 more
doaj   +1 more source

Potensi Tepung Ubi Jalar Ungu (Ipomea batatas L.) dalam Pembuatan Bolu Kemojo sebagai Makanan Khas Provinsi Riau

Jurnal Teknologi dan Industri Pertanian Indonesia, 2016
(Effect Potential Use of Purple Sweet Potato Flour ss Ingredient in Kemojo Cake, Riau Province Traditional Food)  ABSTRACT. The purpose of this study was to obtain an optimal ratio of purple sweet potato flour to wheat flour to produce good quality ...
Syahli Putra Turelanda, Noviar Harun, Rahmayuni Rahmayuni   +2 more
doaj   +1 more source

Karakteristik Kimia Biskuit dari Tepung dan Serat Ubi Jalar Ungu

Jurnal Teknologi dan Industri Pertanian Indonesia, 2019
Purple sweet potato is one type of tuber that is rich in carbohydrates in the form of starch and fiber. It also contains purple anthocyanin pigments. In this research, purple sweet potato was processed into flour and starch. Starch processing solid waste
Stefani Limanto, Elisa Julianti, Zulkifli Lubis   +2 more
doaj   +1 more source

Processing and Quality Evaluation of Low Sugar Purslane and Purple Sweet Potato Jam

Shipin gongye ke-ji
In order to meet the needs of consumers for diversified taste and healthy diets, a scientific formula and advanced manufacturing method for a new type of jam with low-sugar and no preservative were developed.
Kaiping ZHANG, Xingjing WEI, Yanli LIU, Yandong BAN, Wenbiao WU   +4 more
doaj   +1 more source

Quality Characteristics of Jelly Prepared with Purple Sweet Potato Powder

Journal of the Korean Society of Food Culture, 2012
This study was performed to investigate the qualities of jelly supplemented with purple sweet potato (C:0 g, P1:1 g, P3:3 g, P5:5 g, P7:7 g).
Eo-Jin Park, Geum-Soon Park
openaire   +2 more sources

Enhancing sweetness: The impact of biofertilisers on purple sweet potato cultivation in mineral soil

World Journal of Advanced Research and Reviews
Purple sweet potatoes (Ipomoea batatas) have captured the attention of nutritionists and food enthusiasts alike for their rich anthocyanin content, contributing to their vibrant hue and potential health benefits. However, purple sweet potato is not as popular as the orange and white varieties because of the high anthocyanin content, which may cause the
Faizah Salvana Abd Rahman, Mazidah Mat, Nur Khairani Abu Bakar, Noor Ismawaty Nordin, Razean Haireen Mohd Razali, Mohd Effendi Mohd Nor, Nor Fadilah Abd Halim, Ariff Merican Din Merican, Ahmad Firdaus Maznan   +8 more
openaire   +1 more source