Results 61 to 70 of about 197,771 (304)
Pemanfaatan Kulit Buah Naga Merah dan Penambahan Ubi Jalar Ungu pada Pembuatan Sirup [PDF]
, 2017 The purpose of this research was to determine the effected ofred dragon fruit peel and addition of purple sweet potato of to the quality of syrup. This research used Complete Randomized Design (CRD) with four treatments and four replications which ...
Herawati, N. (Netti) +2 more
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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.Boiling retained the nutrients and polyphenol compounds in Plectranthus esculentus tubers better than frying or roasting. A bioavailability study showed that the phytates and oxalates in the tuber may not affect the bioavailabilities of calcium, zinc, or iron in Plectranthus esculentus tubers when eaten.
Mercy Amarachi Iroaganachi +4 more
wiley +1 more source
Pengaruh Lama Pengukusan Terhadap Dayaantioksidan Dari Umbi Keteia Rambat Ungu, Jingga Dan Kuning (Ipomoea Batatas (L.) L.) [PDF]
, 2015 In this research, we have carried our the measurement of antioxidant properties on three variety of this plant, namely purple, orange and yellow sweet potato roots.
Azminah, Azminah +2 more
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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
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
Mutu Organoleptik Tortilla Ubi Jalar Ungu [PDF]
, 2016 This study aims: purple sweet potato tortilla has a crunchy texture. Tortilla purple sweet potato is one of a light meal that is loved by the community compared to other snacks.
Basrin, F. (Fitriani)
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Dietary and biomarker‐guided strategies as supportive measures in the fragile X syndrome
Food Biomacromolecules, EarlyView.Abstract The fragile X syndrome (FXS) is an inherited neurodevelopmental disorder that primarily affects males, often resulting in an IQ below 55, while about two‐thirds of females also experience intellectual disability. Physical features may include an elongated face, prominent ears, finger joint laxity, and enlarged testes in males.
Jailan E. El Halawani, Reem R. AlOlaby
wiley +1 more source
HortScienceThe primary objective of this work was to generate species-specific information about root architectural adaptations to simulated natural levels of arsenic (As) during the establishment phase and onset of storage root formation in sweetpotato.
Arthur Villordon, Jack Baricuatro
doaj +1 more source
Food Biomacromolecules, EarlyView.Abstract Edible coatings have emerged as a significant advancement in the food industry. This review explains the different materials, methods, and applications of edible coatings, with a special focus on the integration of nanotechnology and its contribution to the circular economy.
Shankar Senthilkumar +4 more
wiley +1 more source