Results 41 to 50 of about 489,665 (169)
The Effect of Purple Sweet Potato (Ipomoea Batatas) Flour on the Squid (Loligo SP.) Nugget Quality [PDF]
, 2015 This research was aimed to determine the effect of purple sweet potato flour on the squid nugget quality. The treatments were carried out in the mixture of tapioca flour and purple sweet potato flour to the total weight of used flour (175 grams), which ...
Desmelati, D. (Desmelati) +2 more
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Modification of Purple Sweet Potato Flour using Hydrogen Rich Water [PDF]
, 2023 The increasing need for wheat flour in Indonesia needs to be overcome by looking for alternatives to wheat flour. Wheat flour has the disadvantage of high sugar content, so flour from local tubers is needed, which is healthier, namely purple sweet ...
Tsabit, Qaulina +4 more
core +1 more source
Food Safety and Health, EarlyView.In this review, we critically summarized the application of natural polysaccharides (NPs) for the treatment of IBD. This approach combines, in a unique way (right), the basic structure–activity relationships of NPs from different origins (left) with their multipronged mode of action, which involves modulation of the gut microbiota and other ...
Felix Danso +3 more
wiley +1 more source
Food Safety and Health, EarlyView.Biosensors enable rapid, sensitive, and portable detection of pathogens, contaminants, allergens, and food adulteration. Integration with smart packaging, smartphones, IoT, and machine learning supports real‐time monitoring and intelligent decision‐making, whereas microfluidics, biodegradable materials, explainable AI, and blockchain offer pathways ...
Mohima Akther Any +7 more
wiley +1 more source
Agritech, 2012 The objectives of the research were to determine the chemical and physical characteristics of purple-flesh sweet potato flour as base of suitability for processed foods production, and to determine the acceptability of products by panelists. Cookies and
Ade Krisna Nindyarani +2 more
doaj +1 more source
Jurnal Teknologi Pertanian, 2023 Modern food technology can create nutritious goods that are useful and simple to consume. Food bars are convenient, calorie-dense, and healthy items. It is usually made from a variety of culinary ingredients combined and then molded into a sturdy, handy ...
Tri Dewanti Widyaningsih +3 more
doaj +1 more source
Mucuna pruriens as a Sustainable Functional Food: Applications From Seed to Product
Modern Agriculture, Volume 4, Issue 2, December 2026.This review highlights Mucuna pruriens as a nutrient‐rich legume with significant nutritional, therapeutic, and agricultural value. Its protein‐rich seeds contain essential minerals and L‐DOPA, but high antinutritional compounds require effective processing before consumption.
Crossby Osei Tutu +10 more
wiley +1 more source
Food Frontiers, Volume 7, Issue 6, November 2026.Plant‐derived probiotics from fermented foods exert anti‐respiratory virus effects via immune regulation, antiviral metabolites, and gut–lung axis, highlighting their advantages, key technologies, and application prospects. ABSTRACT Respiratory viral infections represent a major global public health threat, causing widespread morbidity, mortality, and ...
Yinghao Xing +6 more
wiley +1 more source
, 2023 This study aimed to determine the effect of substitution of wheat flour with purple sweet potato flour on the end-quality and antioxidant activity of the resulting roll cakes.
Asmerida, . +4 more
core +1 more source
Journal of the Science of Food and Agriculture, Volume 106, Issue 12, Page 6905-6920, September 2026.Abstract BACKGROUND The aim of this work was to characterize the polyphenolic profile of encapsulated purple sweet potato peel extract (PSPPE), to assess the effects of its addition (1.5 and 3 g L−1) on the color, texture, microbiological quality, microstructure, and sensory attributes of fresh goat cheese, and to monitor the polyphenolic profile and ...
Raquel Lucas‐González +7 more
wiley +1 more source