Results 51 to 60 of about 168,876 (286)
Acta virologica, 2015 Field sweet potato plants showing virus-like symptoms, as stunting, leaf distortion, mosaic and chlorosis, were collected in southwest Portugal and tested for the presence of four potyviruses, sweet potato virus C (SPVC), sweet potato virus 2 (SPV2), sweet potato feathery mottle virus (SPFMV), sweet potato virus G (SPVG), and the crinivirus sweet ...
Varanda, Carla +4 more
openaire +4 more sources
Journal of the Agricultural and Applied Economics Association, EarlyView.Abstract This paper derives the asymptotic properties of an iterated three‐stage least squares (I3SLS) estimator and applies it to estimate a Quadratic Almost Ideal Demand (QUAID) system for 47 fruits and vegetables with endogenous prices. We calculate an exact price index from the estimates and compare it with several commonly used price indexes.
Shaonan Wang, Chen Zhen, Peyton Ferrier
wiley +1 more source
Making sweet potato chips and flour [PDF]
, 2014 This leaflet describes how to make money from sweet potatoes by making and selling high-quality sweet potato chips and ...
Technical Centre for Agricultural and Rural Cooperation
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Green ultrasound-assisted extraction of anthocyanin and phenolic compounds from purple sweet potato using response surface methodology [PDF]
, 2016 Response surface methodology was used to optimize experimental conditions for ultrasound-assisted extraction of valuable components (anthocyanins and phenolics) from purple sweet potatoes using water as a solvent.
Ahmed +43 more
core +1 more source
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
JSFA reports, EarlyView.Abstract Background Lafun is made by fermenting and drying cassava chunks, which are then milled into flour and cooked into dough. Its quality characteristics are variety‐dependent, while it may become too soft or even liquefy during storage, leading to rejection by end‐users.
Laurent Adinsi +6 more
wiley +1 more source
Food BioengineeringThe recent focus on sweet potatoes [Ipomoea batatas (L.) Lam] and their leaves have made them intriguing subjects for research. They contain bioactive compounds showing potential health benefits in vitro and in vivo studies.
M. H. A. Jahurul, S. Islam
doaj +1 more source
さつまいもの加熱調理におけるレジスタントスターチ量と食物繊維量との関係 [PDF]
, 2017 Objectives: Resistant starch（RS） escapes digestion until reaching colon and acts like dietary fiber. Recently, many studies suggest that RS, in addition to dietary fiber, may be beneficial for our health.
亀井 文, 渡邉 明恵
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Food quality profile of fermented cassava dough: A tool for the value chain upgrading
JSFA reports, EarlyView.Abstract Background Agbelima is a fermented cassava mash, which is then cooked into dough. The key quality attributes are color, odor, stretchability, and sour taste. To succeed in upgrading agbelima value chain, there is a need to determine the instrumental parameters that predict the quality of consumer‐preferred attributes of the final product. This
Lionnel Arnaud Chabi China +8 more
wiley +1 more source
Cakar ayam shaping machine [PDF]
, 2017 Cakar ayam (Figure 7.1) is one of the Malay traditional cookies that are made from sliced sweet potatoes deep-fried in the coconut candy. In current practice of moulding the cookies, the fried sweet potatoes are molded using traditional manual tools ...
Azali, Muhammad Syafiq +5 more
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