Results 81 to 90 of about 489,665 (169)

Identification of a non-purple tartrate-resistant acid phosphatase: An evolutionary link to Ser/Thr protein phosphatases? [PDF]

, 2008
Background: Tartrate-resistant acid phosphatases (TRAcPs), also known as purple acid phosphatases (PAPs), are a family of binuclear metallohydrolases that have been identified in plants, animals and fungi. The human enzyme is a major histochemical marker
David A Hume, Jodie Robinson, Gerhard Schenk, Hadler, K.ieran S., Burrows, Allan, Cassady A Ian, Hadler, K. S., Huber, Thomas, Guddat, L. W., Weber, J., Allan Burrows, Flanagan, J. U., Kelly Gregory, Robinson, J., Schenk Gerhard, Hume David A, Gregory Kelly, Robinson, Jodie, Huber Thomas, Guddat, Luke W., Burrows, A., Hadler, Kieran S., Burrows Allan, A Ian Cassady, Guddat, Luke W, Luke W Guddat, Hume, David A, Hume, D. A., Hume, David A., Kieran S Hadler, Flanagan, Jack U., Weber Jane, Robinson Jodie, Schenk, Gerhard, Kelly, Gregory, Hadler Kieran S, Jack U Flanagan, Jane Weber, Weber, Jane, Cassady, A. Ian, Cassady, A. I., Schenk, G., Guddat Luke W, Flanagan, Jack U, Flanagan Jack U, Huber, T., Hadler, Kieran S, Thomas Huber, Kelly, G., Cassady, Alan Ian   +49 more
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Innovation in the processing of fermented purple sweet potato (Ipomoea batatas L.) flour using an air fryer: Its impact on anthocyanin and flavonoid stability [PDF]

EPJ Web of Conferences
. Purple sweet potato ( Ipomoea batatas L.) is a valuable local crop with high anthocyanin and flavonoid contents, but its utilization remains limited to fresh consumption.
Nastiti Anjarsari Dini, Iga Siska Astri, Luh Putu Yuniantari Ni   +2 more
doaj   +1 more source

Commercial reactions to Alamalt : a fully-cooked sweet potato flour

, 1950
Caption title. "June 1950." Includes information about the development of Alamalt, a sweet potato flour; its testing in the bakery/confectionary industry, and recipes using ...
Lanham, Ben T.
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RASIO TEPUNG TAPIOKA, TEPUNG KETAN DAN TEPUNG UBI JALAR UNGU TERHADAP SIFAT FISIKOKIMIA DODOL: Ratio of Tapioca Flour, Glutinous Flour and Purple Sweet Potato Flour on the Physicochemicals Properties of Dodol [PDF]

, 2018
          The purpose of this research was to determine the effect of the ratio of tapioca flour, glutinous flour and purple sweet potato flour to the physicochemical properties of dodol with chemical quality (
Sulastri, Yeni, Hafizah, Solihatun, Alamsyah, Ahmad   +2 more
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The Effect of Purple Sweet Potato Flour (Ipomoea batatas L) as Wheat Flour Substitution on Physicochemical and Sensory Properties of Crackers: sweet potato crackers

The changes in main ingredients may affect the characteristics of cracker. This study aimed to determine the effect of purple sweet potato flour as a substitute for wheat flour on the physicochemical and sensory properties of crackers.
Kurniati, Mila, Muhaimin, Muhaimin, Ulyarti, Ulyarti   +2 more
core   +1 more source

FTIR characteristics of sweet flour as affected by particle size distribution and in vitro digestibility of gluten-free sweet potato noodles

International Journal of Food Properties
There is a need to explore the influence of particle size of sweet potato flour on physicochemical properties and in vitro starch digestibility of gluten free sweet potato noodles. The aim of this work was to examine the influence of purple-fleshed sweet
Muhammad Azeem, Syed Abdul Wadood, Tahir Mahmood Qureshi, Muhammad Anees Ur Rehman, Isam A. Mohamed Ahmed, Moneera O. Aljobair, Asmahan A. Ali   +6 more
doaj   +1 more source

FINAL REPORT THE USE OF PURPLE SWEET POTATO IN MAKING MINI PIZZA AS A NEW VARIANT [PDF]

, 2015
This study discusses about the use of purple sweet potato in making mini pizza as a new variant. The writer wanted to know the influence of purple sweet potato toward taste, texture and aroma of the pizza result. The writer applied the experiments method.
Herlina, -
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Purple Sweet Potato Flour Substitution And Fermentation Time In White Bread Modification [PDF]

The rapid development of noodle consumption in Indonesia provides this lesson that noodles are a type of food by needs or favorite Indonesian consumers, it could even be said that noodles have become an alternative food main after rice. The management of
Faridhil Wafiq, Muji Paramuji, Barus, Wan Bahroni Jiwar, Miranti, M. Nuh   +4 more
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The Influence Ratio of Purple Sweet Potato Flour Modification to Wheat Flour in Making Steamed Cake

This research was aimed to determine the optimal modification of purple sweet potato flour and the impact of different ratios of wheat flour to modified purple sweet potato flour on the characteristics and quality of steamed cakes.
Yani, Lili Rahma
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Moisture Content and Protein Content of Apem Cake Based on a Composite of Purple Sweet Potato and Corn Flour

Sweet potatoes and corn are local food ingredients with potential as alternative substitutes for rice. Traditionally, apem cakes are made using rice flour as the main ingredient.
Kurnia, Pramudya, Azzahrah, Fatimah, Warajati Kisnawaty, Sudrajah   +2 more
core   +1 more source