Results 101 to 110 of about 489,665 (169)

Orange-Flesh Sweet Potato - Promising Partnerships for Assuring the Integration of Nutritional Concerns into Agricultural Research and Extension [PDF]

Research Results from the Department of Policy Analysis MARD-Directorate of Economicsfood security, food policy, Mozambique, sweet potato, malnutrition, Crop Production/Industries, Food Security and Poverty, Q18,
Andrade, Maria Isabel, Howard, Julie A., Uaiene, Rafael N., Low, Jan W.   +3 more
core  

Physical and Chemical Properties of Gluten-Free Biscuits Incorporated With Purple Sweet Potato Flour. [PDF]

Int J Food Sci
Punfujinda C, Pattarathitiwat P, Chombhuphan R, Songnearm S, Tula P, Sakkaekaew K, Anunvrapong A, Boukaew S, Chumkaew K.   +8 more
europepmc   +1 more source

Substitution of wheat flour with purple sweet potato and red bean increased energy value, protein, and fat content of muffin

Muffin is a wheat flour-based snack with gluten content and high glycemic index, so substitution is needed to reduce the impact of excess consumption on health.
Veriani Aprilia, Berylia Sendya Dwi Putriani, Ryan SAlfarino   +2 more
core   +1 more source

Physicochemical Properties, Antioxidant Capacity, and Sensory of Ready-to-Eat Flakes of Blue Corn and Purple Sweet Potato Blends. [PDF]

Int J Food Sci
Hernández-Santos B, Rodríguez-Miranda J, Juárez-Barrientos JM, Torruco-Uco JG, Rivadeneyra-Rodríguez JM, Ramírez-Figueroa E, Lerdo-Reyes AA.   +6 more
europepmc   +1 more source

Effect of fertilizer on biochemical composition, and antioxidant properties of white‑fleshed sweet potato (Ipomoea batatas L.) flour. [PDF]

BMC Chem
Tegegn DF, Belachew HZ, Efa DA, Mamo SA.
europepmc   +1 more source

Sweet potato starch noodle enriched with purple sweet potato anthocyanins: Improving anthocyanin retention and noodle quality by adding citrus peel pectin. [PDF]

Food Chem X
Sarıkaya S, Altay F, Zhao G, Ye F.
europepmc   +1 more source

Fungal contamination, mycotoxins, histamine, and allergen-related immunoreactivity in edible insects and insect-fortified complementary foods. [PDF]

Front Fungal Biol
Imbumi M, Okoth S, Audenaert K, De Steur H, Gellynck X, Tanga CM, De Saeger S, Kimiywe J, Raes K.   +8 more
europepmc   +1 more source

Isolation, identification and quantification of phenolic acids, flavonoids and anthocyanins based on different particle fractions of purple-fleshed sweet potato flour for utilization as industrial applications. [PDF]

Food Chem X
Azeem M, Ashfaq K, Tahir H, Rehman AU, Tariq W, Qureshi TM, Yasir M, Rehman MAU, Amir RM, Azam MT, Mohamed Ahmed IA, Walayat N, Kourouma V.   +12 more
europepmc   +1 more source

Research Progress of Preservation and Quality Improvement of Chinese Steamed Bread. [PDF]

J Food Sci
Zhenhua W, Mengmeng Z, Wenrui Z, Min Z, Xin R, Shan L.   +5 more
europepmc   +1 more source

Evaluation of dietary iron exposure across iron compounds and fortification levels in Saudi Arabia: simulation modeling study. [PDF]

BMC Nutr
Alhumaidan O, Alawad R, Alkhunein S, Alsaif M, Albuhayjan F, Binwatyan M, Sharahili N, AlYumni R, Alsuwaylihi A, Baghdadi M.   +9 more
europepmc   +1 more source