Results 181 to 190 of about 1,261 (199)

Effects of retrogradation and further acetylation on the digestibility and physicochemical properties of purple sweet potato flour and starch

Starch/Staerke, 2015
Tai-Hua Mu, Miao Zhang
exaly  

Rheological Properties of Purple Sweet Potato Flour and Its Application to Noodle Product

Proceedings of the 16th ASEAN Food Conference, 2019
Piyarat Sirivongpaisal, Atchara Boonpichai   +1 more
openaire   +1 more source

Impact of α‐amylase and maltodextrin on physicochemical, functional and antioxidant capacity of spray‐dried purple sweet potato flour

Journal of the Science of Food and Agriculture, 2010
Maruf Ahmed, Mst Sorifa Akter, Jong-Bang Eun   +2 more
exaly  

Study on compatible characteristics of wheat and purple sweet potato starches

Food Hydrocolloids, 2020
Dongmei Wei, Chuan Cao, Yibin Zhou
exaly  

Appropriate technology for production of purple sweet potato flour and product characteristics

AIP Conference Proceedings
Ainia Herminiati, R. Cecep Erwan Andriansyah, Dadang D. Hidayat, Ashri Indriati, N. K. Indah Mayasti, Neneng Komalasari, Teguh Santoso, null Sutrisna, null Sukwati   +8 more
openaire   +1 more source

Anti-inflammatory properties and gut microbiota modulation of an alkali-soluble polysaccharide from purple sweet potato in DSS-induced colitis mice

International Journal of Biological Macromolecules, 2020
Juan Kan, Xin Zhang, Xiaonan Wu
exaly  

PHYSICOCHEMICAL PROPERTIES AND SALTED NOODLE-MAKING QUALITY OF PURPLE SWEET POTATO FLOUR AND WHEAT FLOUR BLENDS

Journal of Food Processing and Preservation, 2012
SHAN SHAN, KE-XUE ZHU, WEI PENG, HUI-MING ZHOU   +3 more
openaire   +1 more source

Effect of carriers on physicochemical properties, antioxidant activities and biological components of spray-dried purple sweet potato flours

LWT - Food Science and Technology, 2013
Zhen Peng, Guohua Zhao
exaly  

Quality Characteristics of Puffed Snacks (ppeongtuigi) with Purple Sweet Potato Flours Using Different Puffing Conditions

Korean Journal of Food Science and Technology, 2012
Jong-Bang Eun
exaly  

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