Results 171 to 180 of about 1,261 (199)

Anthocyanin-based intelligent food packaging films reinforced with ginger pseudostem cellulose fibers: a sustainable approach for real-time freshness monitoring of perishable foods. [PDF]

RSC Adv
Thanh NC, Nguyen Hong Nhu P, Dat NQ, Phuong Dong B, Thanh Huy N, Bui Anh Duy N, Anh NT.   +6 more
europepmc   +1 more source

Effects of Co-Fermentation with <i>Lactobacillus</i> and Yeast on the Structural and Physicochemical Properties of Millet Starch. [PDF]

Foods
Guo X, Lin M, Liu J, Chu H, Roslina MM, Zheng N, Li X, Wang Y, Nan B, Wang X, Piao C, Wang Y, Li X.   +12 more
europepmc   +1 more source

Comparative Analysis of Nutrients, Phytochemicals, and Minerals in Colored Sweet Potato (Ipomoea batatas L.) Roots. [PDF]

Foods
Zhao S, Zhong L, Li X, Qin L, Zhou Y, Lei X, Zheng X, Jin K, Pu Z, Hou X, Song J, Lang T, Zhang C, Feng J.   +13 more
europepmc   +1 more source

Bioactive Compound Diversity in a Wide Panel of Sweet Potato (Ipomoea batatas L.) Cultivars: A Resource for Nutritional Food Development. [PDF]

Metabolites
Nabot M, Garcia C, Seguin M, Ricci J, Brabet C, Remize F.   +5 more
europepmc   +1 more source

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NIR spectroscopy and chemometrics for the discrimination of pure, powdered, purple sweet potatoes and their samples adulterated with the white sweet potato flour

Chemometrics and Intelligent Laboratory Systems, 2015
Abstract This work demonstrates how near-infrared reflectance spectroscopy (NIR) in combination with chemometrics can be used to analyse and discriminate powdered, pure and adulterated sweet potato samples. Thus, the principal component analysis (PCA) method, which is able to produce diagrams of objects as a function of PC scores, was able to ...
Yongnian Ni, Serge Kokot
exaly   +3 more sources

Physicochemical and sensory properties of steamed bread fortified with purple sweet potato flour

Food Bioscience, 2019
Abstract Whole purple sweet potato flour (PSP) is rich in various nutrients such as anthocyanins and dietary fiber. Chinese steamed bread (CSB) is a fermented food eaten by Chinese populations. Freeze-dried PSP was incorporated into CSB formulations up to 50%. The physicochemical and sensory properties of the resulting CSB were studied.
Fan Zhu, Jia Sun
exaly   +2 more sources

Macro and Micronutrients of Purple Sweet Potato Flour as Material Raw Complementary Feeding

Advanced Research in Applied Sciences and Engineering Technology, 2023
Safe food is supported by the use of local natural ingredients for food making raw materials. Infants older than 6 months should be given complementary feeding (MP-ASI) for optimal growth. Complementary Feeding in the dominant market is made from wheat flour and tapioca flour, new innovations are needed as a substitute for flour or tapioca, in order to
null Imelda Fitri, null Hotmauli, null Nurmaliza, null Brilian Dini MA. Iballa, null Sara Herlina   +4 more
openaire   +1 more source

CHEMICAL CHARACTERISTICS OF RICE ANALOGS OF CASSAVA WITH THE ADDITION OF A MIXTURE OF PURPLE SWEET POTATO FLOUR AND SAGO FLOUR

Jurnal Pengembangan Agroindustri Terapan, 2022
This study aims to study the effect of adding a mixture of sago flour and purple sweet potato flour on various levels of physical and chemical characteristics of the resulting analogue rice. The results showed that the addition of purple sweet potato flour and sago flour had a significant effect on the analysis of fat content, protein content ...
Pidata Gina Putri, Novelina Novelina, Alfi Asben   +2 more
openaire   +1 more source

Physicochemical and Sensory Characteristics of Biscuits from Purple Sweet Potato Flour and Wheat Flour

Proceedings of the 16th ASEAN Food Conference, 2019
Yerika Putri, . Ridwansyah, Elisa Julianti   +2 more
openaire   +1 more source

Organoleptic Analysis and Nutritional Content of Biscuits Based on Purple Sweet Potato and Seaweed Flours

International Journal of Design & Nature and Ecodynamics, 2023
Nurdin Rahman, I Made Tangkas, Kurniawati Mappiratu, Bohari Bohari   +3 more
openaire   +1 more source