Results 71 to 80 of about 212,844 (348)
Food Frontiers, EarlyView.This review highlights recent biotechnological innovations in the valorization of food waste through enzyme‐assisted processing and microbial fermentation to enhance nutritional, techno‐functional, and shelf‐stable properties for developing sustainable, plant‐based functional foods and nutraceuticals.
Md. Sakhawot Hossain +6 more
wiley +1 more source
, 2011 This publication is part of the Food Sense Guide to Eating Fresh Fruits and Vegetables and includes information on selecting, preparing, cooking, and storing sweet potatoes.
openaire +3 more sources
Optimization of processing technology of sweet potato puree steamed bread by response surface method
Liang you shipin ke-ji, 2020 With 20% sweet potato puree and wheat flour as raw materials, the effects of knead times,fermentation time and fermentation temperature on the quality of sweet potato puree steamed bread were studied.On the basis of single factor test, sensory evaluation
ZHANG Feng-jie +5 more
doaj +1 more source
Levantamento da diversidade de vírus em batata-doce no campo experimental da Embrapa Hortaliças [PDF]
, 2014 O presente trabalho teve o objetivo de realizar um levantamento de vírus no Campo Experimental de Batata-doce para a análise que consistiu inicialmente na enxertia na planta indicadora Ipomoea stosa e posterior detecção viral pela técnica NCM-Elisa para ...
FERNANDES, F. R. +2 more
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Assessment of Metabolites in Noni Fruit Slurry Fermented With Four Non‐Saccharomyces Yeasts
Food Frontiers, EarlyView.Dried noni fruit slurry (DNFS) was fermented for 14 days with selected non‐Saccharomyces yeasts. GCMS, HPLC and amino acid analysis showed that Pichia kluyveri Frootzen and Williopsis saturnus NCYC22 grew well, reduced off‐flavor fatty acids, generated fruity aroma compounds and preserved total phenolic content. ABSTRACT Noni products often suffer from
Zhuoran Zhang, Shao Quan Liu, Yuyun Lu
wiley +1 more source
Proximate analysis and chewiness of hydrogen rich water modified sweet potato noodles [PDF]
BIO Web of ConferencesWheat-based noodles have a high glycemic index, making them unhealthy for diabetics. Hydrogen rich water modified sweet potato noodles can be an alternative to wheat flour.
Budiarti Gita Indah +2 more
doaj +1 more source
HortScience, 1987 Abstract ‘Beauregard’ sweet potato [Ipomoea batatas [L.] Lam.] was developed by the Louisiana Agricultural Experiment Station to combine resistance to diseases and insects of local importance with good horticultural and culinary characteristics. This cultivar, first designated L82-508, is named after Louisiana's renowned civil engineer and “Napo-lean ...
L. H. Rolston +6 more
openaire +1 more source
Pemanfaatan Bubur Nanas dalam Pembuatanvelva Ubi Jalar Ungu [PDF]
, 2017 The purpose of this research was to obtain best ratio of purple sweet potato velva by additional of pinapple puree and preferred by the panelists. The research was conducted experimentally using a completely randomized design with five treatments and ...
Johan, V. S. (Vonny) +2 more
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Food Biomacromolecules, EarlyView.Abstract The perception of flavor in a food system depends on its release from the protein matrix. Apart from hydrogen bonding, hydrophobic interactions and van der Waal's forces, the formation of covalent adducts between the flavor and protein highly impacts the release of flavor from the protein matrix.
Arshita Verma +2 more
wiley +1 more source
Screening of yeast suitable for fermentation of purple sweet potato wine and fermentation process optimization [PDF]
Zhongguo niangzaoTo address the issues of insufficient aroma and unprominent typical flavors in purple sweet potato wine, purple sweet potato wine was prepared using purple sweet potato as raw material, the volatile aroma components and sensory characteristics of purple ...
WANG Yingyan, HUANG Baote, RUAN Ziying, XU Hui, CHEN Jicheng
doaj +1 more source