Invertase-producing bacteria and the sweetness content dataset of Cilembu sweet potatoes (Ipomoea batatas (L.) Lam.) grown in various agroecosystems [PDF]
Data in BriefCilembu sweet potato is one of Indonesia's leading agricultural commodities. The high carbohydrate content in sweet potatoes has the potential to change into sugar (glucose, sucrose, and fructose) during storage.
Eso Solihin +8 more
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Study on sweet potatoes in relation to nutritional profile against worst invasive plant (Prosopis juliflora) under arid climate of Fujairah [PDF]
Scientific ReportsSweet potato is considered one of the crops enriched with valuable nutritional components, and this plant might possess strongest inhibitory allelochemicals.
François Mitterand Tsombou +4 more
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Identifying Early-Stage Changes in Volatile Organic Compounds of Ceratocystis fimbriata Ellis & Halsted-Infected Sweet Potatoes (Ipomoea batatas L. Lam) Using Headspace Gas Chromatography-Ion Mobility Spectrometry [PDF]
Foods, 2023 Ceratocystis fimbriata Ellis & Halsted is the pathogen causing black rot in sweet potatoes that can lead to flavor change and toxin release. This study detected the volatile organic compounds (VOCs) of C.
Jiyu Cheng +7 more
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Molecules, 2018 Different-colored sweet potatoes have different contents of pigments and phenolic compounds in their root tubers, which influence the isolation of starch.
Ahui Xu +5 more
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Integrated analysis of physiological, endogenous phytohormones, and transcriptomics reveals the effects of exogenous CPPPU on sweet potato agronomic traits [PDF]
BMC Plant BiologyN-(2-chloro-4-pyridyl)-N’-phenylurea (Forchlorfenuron, CPPU) is widely used in crop production to promote fruit growth. However, the mechanism of action in root and tuber crops remains unclear.
Xiongjian Lin +5 more
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Effects of Different Cooking Methods on the Quality of Quick-Frozen Cooked Purple Sweet Potato [PDF]
Shipin Kexue, 2023 The effects of different cooking methods namely, steaming, microwave and roasting on the quality of quick-frozen cooked purple sweet potatoes (cv. Ziluolan) were investigated by measuring its volatile components, color, microstructure, anthocyanin ...
ZHANG Mianling, NIU Liya, TU Jin, YU Lili, XIAO Jianhui
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Foods, 2021 Roasting can increase the Maillard reaction and caramelization of sweet potatoes to create an attractive appearance, color, aroma, and taste, and is rapidly increasing in the commercial market.
Yu-Jung Tsai +5 more
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ANALYSIS AND DESIGN SYSTEM PRODUCT DEVELOPMENT OF PURPLE SWEET POTATOES INSTANT PORRIDGE
Agroindustrial Technology Journal, 2020 A system analysis and design of purple sweet potatoes instant porridge product development is design elements that interact using the system input of purple sweet potatoes as raw material which is operated by the stage of formulation, analysis, and ...
Ani Nuraisyah
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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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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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