Results 11 to 20 of about 8,453 (180)
Sweet potato starch phosphorylase-purification and characterization. [PDF]
Agricultural and Biological Chemistry, 1987 Starch phosphorylase was purified from either freshly harvested or stored roots of sweet potato (.Ipomoea batatas (L.) Lam. cv Tain on 65). Both enzyme preparations in their native state showed on polyacrylamide gel electrophoresis a cluster of about six closely located activity bands, which had common antigenic determinants as they were simultaneously
CHANG, Tsung-Chain +2 more
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Liang you shipin ke-ji, 2022 In order to explore the oil reducing mechanism of sodium alginate (AG) and low methoxyl pectin (LMP) on the fried sweet potato starch, the oil content, distribution and thermal properties of fried sweet potato starch with 0.5% (W/W), 2% (W/W) AG or 2% (W/
FANG Zi-wei +3 more
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Development of sweet potato (Ipomoea batatas Lamk.) as excipient in tablet formulation
Journal of Public Health Research, 2020 Background: Sweet potato has a potential to be used as a raw material for tablets. However, it needs chemical modifications to produce derivatives with excellent pharmaceutical characteristics. The primary purpose of this research was to use sweet potato
Lamia Diang Mahalia +2 more
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BMC Plant Biology, 2021 Sweet potato (Ipomoea batatas (L.) Lam.) is a good source of carbohydrates, an excellent raw material for starch-based industries, and a strong candidate for biofuel production due to its high starch content.
Zhengdan Wu, Zhiqian Wang, Kai Zhang
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Effect of Different Starches on the Quality of Low Fat Lamb Pastry
Shipin gongye ke-ji, 2023 In this paper, the quality of lamb pastry made from three starch-based coating materials (e.g. potato starch, sweet potato starch and mung bean starch) was analyzed to investigate the effects of different starches on the physicochemical properties and ...
Xin LIU +3 more
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International Journal of Food Science, 2022 Purple sweet potato is a source of starch with high potential to be developed as a functional food. It can be boiled and consumed as a snack or processed into intermediate goods such as flour. The flour can then be modified through partial gelatinization
Siti Nurdjanah +3 more
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Chemical Modifications of Starch; A Prospective for Sweet Potato Starch
Jordan Journal of Agricultural Sciences, 2022 The current review presents the potential chemical modifications and applications of sweet potato starch in food and non-food industries. Native starch in general and particularly sweet potato starch characteristics have several functional features and applications in biomedicine as well as in the food industry.
Dhiya Eddine Bensaad +4 more
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Karakteristik Mi Berbasis Ubi Jalar dengan Substitusi Pati Sagu atau Pati Ubi Banggai
Jurnal Teknologi dan Industri Pangan, 2022 Sweet potato is a local food that can be used to support food diversification programs. It can be used as a raw material to produce a diverse type of food products, for example noodles.
Karsi Ambarwati +2 more
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In vivo study of the hypocholesterolemic effect of bread made from flour, starch, and fiber-rich flour from purple sweet potato on rats [PDF]
E3S Web of Conferences, 2021 This research was purposely to study and determine the physicochemical characteristics, sensory and hypocholesterolemic effects of purple sweet potato bread made from flour, starch, and fiber-rich flour from purple sweet potato starch processing waste on
Sembiring Michael Rapagha +2 more
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KARAKTERISTIK FISIKOKIMIA DAN FUNGSIONAL PATI HIDROTERMAL UBI JALAR UNGU
Jurnal Teknologi dan Industri Pangan, 2018 Starch from sweet potato is widely used in foods product. However, in general native sweet potato starch has constrains that often inhibits its application in food products and hydrothermal modification might overcome the problem.
Firstyarikha Habibah +2 more
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