Results 41 to 50 of about 35,450 (261)
Journal of the American Society for Horticultural ScienceIt has been documented that sweetpotato (Ipomoea batatas L.) cultivars vary in morphological and physiological adaptations to low phosphorus (P) availability but knowledge of the underlying molecular mechanisms is largely unknown.
Lisa I. Arce +3 more
doaj +1 more source
Kinetic Modeling of Phosphate‐Based Enzyme Cascade for the Production of Fructose From Starch
ChemFoodChem, EarlyView.A mechanistic kinetic model is developed for a phosphate‐based cascade converting starch to fructose. Mechanistic information was used to formulate rate expression of enzymes, and sensitivity analysis was performed to identify key kinetic parameters for optimization.
Rawia Marafi +5 more
wiley +1 more source
Food Chemistry International, EarlyView.ABSTRACT The growing global demand for sustainable, nutritionally balanced protein sources has intensified interest in plant‐derived proteins, particularly those derived from oilseeds such as groundnut (Arachis hypogaea L.). However, although groundnut protein isolates (GPIs) have high nutritional quality, they exhibit limitations in technofunctional ...
Ángel Efraín Rodríguez Rivera +6 more
wiley +1 more source
EFFECT OF USING SWEET POTATO AND POTATO FLOURS ON PHYSICAL, CHEMICAL AND SENSORY PROPERTIES OF SPONGE CAKE [PDF]
Fayoum Journal of Agricultural Research and Development, 2008 Sponge cake was prepared by replacement sweet potato andpotato flours (refused small size) at levels 10, 20 and 40%. Chemicalcomposition of sweet potato and potato flours showed that sweet potatohad lower moisture and fiber contents. ß- carotene content,
Magda R. Abd El-baki
doaj +1 more source
Food Chemistry International, EarlyView.This study compares oxidative stability, fatty acid profiles, volatile compounds, and sensory attributes of four Xinjiang seed oils. Distinct aldehyde‐driven aroma patterns and compositional differences were revealed, providing a scientific basis for quality evaluation and valorization of underutilized plant seed oils in food applications.
Yilai Wan +4 more
wiley +1 more source
The Plant Pathology Journal, 2014 Sweet potato is grown extensively from tropical to temperate regions and is an important food crop worldwide. In this study, we established detection methods for 17 major sweet potato viruses using single and multiplex RT-PCR assays.
Hae-Ryun Kwak +8 more
doaj +1 more source
Acta virologica, 2015 Field sweet potato plants showing virus-like symptoms, as stunting, leaf distortion, mosaic and chlorosis, were collected in southwest Portugal and tested for the presence of four potyviruses, sweet potato virus C (SPVC), sweet potato virus 2 (SPV2), sweet potato feathery mottle virus (SPFMV), sweet potato virus G (SPVG), and the crinivirus sweet ...
Varanda, Carla +4 more
openaire +4 more sources
Food Chemistry International, EarlyView.Pectin, a versatile natural polymer, is extracted through conventional and emerging green extraction methods, offering multifunctional bioactive properties useful in food, pharmaceutical, and environmental applications. ABSTRACT Pectin, a molecular tapestry woven from diverse polysaccharides, holds a pivotal role across food, pharmaceutical, and ...
Afra Anika Rafique +3 more
wiley +1 more source
First Report of Sweet potato virus G and Sweet potato virus 2 Infecting Sweet Potato in Spain
Plant Disease, 2007 Sweet potato feathery mottle virus (SPFMV), Sweet potato virus G (SPVG), and Sweet potato virus 2 (SPV2) (also known as Ipomoea vein mosaic virus (2) and Sweet potato virus Y) are members of the genus Potyvirus (family Potyviridae), which can synergistically interact with Sweet potato chlorotic stunt virus (SPCSV; genus Crinivirus, family ...
H P, Trenado +3 more
openaire +2 more sources
Food Chemistry International, EarlyView.This review highlights green recovery, purification, stabilisation, bioavailability, health relevance, and novel food applications of anthocyanins from natural and agro‐industrial sources. ABSTRACT Anthocyanins are water‐soluble natural pigments and multifunctional food ingredients that support clean‐label colour, antioxidant activity, and value‐added ...
Chandan Kumar Sahu +4 more
wiley +1 more source