Results 11 to 20 of about 168,876 (286)
Quality Characteristics of Sweet Potato Jelly Prepared Using the Enzymatic Saccharification Method
Foods, 2023 In this study, jelly was prepared using saccharified sweet potatoes without sugar, and its quality characteristics were compared according to the sweet potato cultivar. Three sweet potato varieties, namely Juwhangmi (orange color), Sinjami (purple color),
Hye-Won Lee +5 more
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Amylase potential of filamentous fungi isolated from sweet potato pulp
Revista Brasileira de Engenharia de Biossistemas, 2023 Sweet potato is a rustic culture, widely adapted and with a high starch content, thus having innumerable aptitudes. For the transformation of sweet potatoes into biofuel, some processes are necessary.
Vanessa Kamila Mello Grizafis +5 more
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Antioxidants, 2023 The aim of this study was to investigate the effects of different cooking methods on the hepatoprotective effects of purple sweet potatoes against alcohol-induced damage in HepG2 cells. Purple sweet potatoes (Ipomeoea batatas L.
Dagyeong Kim +2 more
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Foods, 2023 Sweet potato vine tips are abundant in chlorogenic acid (CGA). In this study, CGA was extracted from vegetable and conventional sweet potato vine tips using ethanol, followed by subsequent purification of the extract through a series of sequential steps.
Fantong Meng +10 more
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Jurnal Gizi Indonesia: The Indonesian Journal of Nutrition, 2014 Background: Snack bar from sweet potatoes and black soybeans is low GI, fat and calorie snack which haveantioxidant content, such as β-carotene, anthocyanin, isoflavone, and antioxidant activity, so can be an alternativesnack for patients with DM type 2.
Fitriyono Ayustaningwarno +1 more
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Potensi Euphorbia Heterophylla L. Sebagai Inang Alternatif Penyakit Kudis Pada Ubijalar [PDF]
, 2010 The Potential of Euphorbia heterophylla as an Alternative Host of Scab Disease on Sweet Potatoes. Scab, caused by Elsinoë batatas (Saw.) Jenkins & Viegas, is a major disease on sweet potato.
Martanto, E. A. (Eko)
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HortScience, 1987 Abstract ‘Sweet Red’ is a moist-type sweet potato [Ipomoea batatas (L.)] developed at North Carolina State Univ. in 1976. It was evaluated as NC727 in regional yield trials by the National Sweet Potato Collaborator Group in 1981 (observational test), 1982, and 1983 (advanced tests). The release of ‘Sweet Red’ provides the industry with a high-yielding,
Wanda W. Collins, J. W. Moyer
openaire +1 more source
Journal of Degraded and Mining Lands Management, 2023 Artisanal gold miners usually dispose of gold mine tailings in storage ponds or agricultural land used for farming. However, the gold mine tailings still contain heavy metals such as cadmium, copper, lead, and zinc and can lead to bioaccumulation in food
Rhazista Noviardi +3 more
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Introduksi Produk Olahan Ubi Jalar Pada Anggota Ika Tanjung Sakti, Bandar Lampung
Dinamisia, 2020 Sweet potato is a non-rice carbohydrate food that has health and nutritional benefits, so it needs to be disseminated in the community. This community extention program aimed to increase the understanding of the target community regarding the ...
Neti Yuliana +4 more
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Improvement of Sweet Potato Yield Using Mixtures of Ground Fish Bone and Plant Residues [PDF]
, 2017 The Indonesian government begins to promote food diversification program. The government expects the Indonesian people can consume food crops other than rice, such as wheat, potatoes and sweet potatoes.
Fardany, N. K. (N) +2 more
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