Results 161 to 169 of about 489,665 (169)

Stability of anthocyanin-based aqueous extracts of Andean purple corn and red-fleshed sweet potato compared to synthetic and natural colorants

Food Chemistry, 2004
Luis Cisneros-Zevallos
exaly  

Quality Characteristics of Purple Sweet Potato Muffins Containing Rice Flour

Food Science and Preservation, 2012
exaly  

Direct utilization of purple sweet potato by sake yeasts to produce an anthocyanin-rich alcoholic beverage

Biotechnology Letters, 2015
Suk Bai, Hyun-Mi Ko, Hwanghee Blaise Lee
exaly  

Physicochemical characterization of a composite flour: Blending purple sweet potato and rice flours

Food Chemistry: X
Weiping Jin
exaly  

Comparison of the structural characterization and physicochemical properties of starches from seven purple sweet potato varieties cultivated in China

International Journal of Biological Macromolecules, 2018
Yong Fang, Chang Hai Jin
exaly  

Optimizing conditions for anthocyanins extraction from purple sweet potato using response surface methodology (RSM)

LWT - Food Science and Technology, 2008
Zhenxin Gu, Gongjian Fan
exaly  

The benefits of purple sweet potato waste flour in the ratio of maintaining the quality of Lohmann brown chicken eggs

World Journal of Biology Pharmacy and Health Sciences
Desak Putu Mas Ari Candrawati
exaly  

Sugar boiling pre-treatment improves radio frequency explosion puffing quality on modifying the physicochemical and functional properties of purple sweet potato flour

International Journal of Biological Macromolecules
Xiangwei Chen, Pengfei Ye
exaly  

Effects of radio frequency explosion puffing on the texture of purple sweet potato chips and the physicochemical properties of the flour under different energy inputs and pressures

Food Chemistry
Xiangwei Chen, Pengfei Ye, Shijing Zhang
exaly