Results 141 to 150 of about 13,400 (211)

Edible Tubers as a Source of Bioactive Compounds in Baked Goods: Benefits and Drawbacks. [PDF]

Molecules
Wiśniewski R, Pejcz E, Harasym J.
europepmc   +1 more source

Impact of drying temperatures on drying behaviours, energy consumption and quality of purple sweet potato flour

Acta Scientiarum Polonorum Technologia Alimentaria, 2022
Nguyen Minh Thuy, Le Huy Hiep, Ngo Van Tai, Huynh Thi Thu Huong, Vo Quang Minh   +4 more
openaire   +1 more source

Anthocyanins From Sweet Potatoes (<i>Ipomoea batatas</i>): Bioavailability, Mechanisms of Action, and Therapeutic Potential in Diabetes and Metabolic Disorders. [PDF]

Food Sci Nutr
Maqsood S, Basher NS, Arshad MT, Ikram A, Kalman DS, Hossain MS, Laryea E, Ibrahim NA.   +7 more
europepmc   +1 more source

Phenolic Composition, Functional Groups, In Vitro Bioactivities, and Techno-Functional Properties of Whole and Composite Bioprocessed Flours From Cowpea, Sorghum and Orange-Fleshed Sweet Potato. [PDF]

J Food Sci
Kewuyemi YO, Chinma CE, Kesa H, Adebo OA.   +3 more
europepmc   +1 more source

Chemical compositions, bioactive compounds, and physicochemical properties of different purple sweet potato flours

Can Tho University Journal of Science, 2019
Phuong, L.T.K., Hung, P.P.V., Tien, N.N.T., Khoa, N.L.A.   +3 more
openaire   +1 more source

Effect of Partial Substitution of Refined Wheat Flour with Tubtim Chumphae Rice Flour on the Physicochemical Properties and Quality of Pasta. [PDF]

Prev Nutr Food Sci
Subanmanee N, Uthai N, Yampuang R, Wongtom R, Wattanakul J.   +4 more
europepmc   +1 more source

Bio-Functional Properties of Lactic Acid Bacteria in Functional Foods. [PDF]

Foods
Todorov SD.
europepmc   +1 more source

Consumer Characterization of Commercial Gluten-Free Crackers Through Rapid Methods and Its Comparison to Descriptive Panel Data. [PDF]

Foods
Brar J, Kumar R, Talavera MJ.
europepmc   +1 more source

Advances in Proteomics and Functional Foods from Fermentation and Bioencapsulation of Andean Grains and Tubers: Applications and Perspectives. [PDF]

Foods
Castañeda-Rodríguez WA, Rodríguez-Yparraguirre AJ, Rodríguez-Yparraguirre CD, Maco-Vásquez WA, Olivares-Espino IM, Epifanía-Huerta AD, Lara-Rivera O, Guarniz-Vásquez E, Moreno-Rojo C, Aguirre E.   +9 more
europepmc   +1 more source

Analyses of the Differences in Nutritional Quality and Volatile Aroma Compounds in Potato-Based Reconstituted Rice Produced from Different Potato Varieties. [PDF]

Foods
Guo Z, Li K, Zhang Q, Zeng F, Guo H.
europepmc   +1 more source