Results 61 to 70 of about 168,876 (286)

‘Topaz’ Sweet Potato

HortScience, 1988
Abstract The ‘Topaz’ (Fig. 1) sweet potato [Ipomoea batatas (L.) Lam.], developed by the Texas Agricultural Experiment Station, combines high yield good sprout production, and excellent baking and canning quality.
D. R. Paterson, D. R. Earhart, T. E. Boswell   +2 more
openaire   +1 more source

Consumer attitudes, willingness to pay and hedonic evaluations of innovative legume gnocchi products

Journal of the Science of Food and Agriculture, Volume 105, Issue 5, Page 2867-2878, 30 March 2025.
Abstract BACKGROUND With growing concerns over the adverse effects of animal‐derived products on health, animal welfare and the environment, the rising popularity of plant‐based foods underscores the importance of understanding consumer preferences and determining acceptance.
Muhammad Adzran Che Mustapa, Zein Kallas, Laura López‐Mas, Cristina Alamprese, Silvia Contiero, Ingrid Aguiló‐Aguayo   +5 more
wiley   +1 more source

Sweet Potatoes

, 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

Effects of Different Isolation Media on Structural and Functional Properties of Starches from Root Tubers of Purple, Yellow and White Sweet Potatoes

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, Ke Guo, Tianxiang Liu, Xiaofeng Bian, Long Zhang, Cunxu Wei   +5 more
doaj   +1 more source

Penambahan Urea Atau DL-Metionina Ke Dalam Ransum Komplit Biomassa Ubi Jalar Pada Kelinci [PDF]

, 2006
Twenty male cross-breed weanling rabbits were used to study the effect of urea or DL-methionine addition in sweet potatoes biomass complete diets. Completely randomized design was used in this experiment with four treatments and five replications.
Khotijah, L. (L)
core  

Electrospun encapsulation of grape pomace extract: in vitro antioxidant, anti‐inflammatory, and antihyperglycemic properties

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND The escalating prevalence of lifestyle‐ and aged‐related conditions, including diabetes, chronic inflammation, and cardiovascular disorders, underscores the urgent need for natural therapies. Such alternatives should offer reduced side effects compared to conventional pharmaceuticals while playing a proactive role in disease ...
Estefani Tavares Jansen, Elder Pacheco da Cruz, Laura Martins Fonseca, Marjana Radünz, Taiane Mota Camargo, Alvaro Renato Guerra Dias, Elessandra da Rosa Zavareze   +6 more
wiley   +1 more source

Pengaruh Tepung Komposit Jagung (Zea mays l), Kacang Hijau dan Ubi Jalar Kuning terhadap Tingkat Pengembangan dan Daya Terima Bolu Kukus [PDF]

, 2016
Introduction: Corn, green beans and yellow sweet potatoes can be processed into flour through drying and refining and also can be used as raw materials in substituting wheat flour.
, Endang Nur W, S.St., M.Si.Med, , Fitriana Mustikaningrum, S.Gz, M.Sc, Yuliyanti, Nela Dwi   +2 more
core  

Beauregard’ Sweet Potato

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, C. A. Clark, J. M. Cannon, W. M. Randle, E. G. Riley, P. W. Wilson, M. L. Robbins   +6 more
openaire   +1 more source

Changes in phenolic profile, physicochemical properties and sensory attributes of steamed bread fortified with golden kiwifruit (Actinidia chinensis) flour during processing

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Chinese steamed bread (CSB) is a traditional East Asian staple. Its texture and nutrition depend on the gluten and starch content of the wheat flour that it contains. Incorporation of golden kiwifruit, which is rich in dietary fiber, vitamin C, and phenolic antioxidants, offers a novel fortification strategy.
Jiecheng Li, Bai Nishran Usman Candao, Fan Zhu   +2 more
wiley   +1 more source

Mechanisms of ozone regulation of sweet potato storage quality

Vegetable Research
Ozone, as a safe and environmentally friendly sterilization method, has been applied in the field of fruit and vegetable preservation. However, its preservation effects and underlying mechanisms on postharvest sweet potatoes remain unclear.
Yuelan Liu, Yubin Wang, Shiyu Liu, Jinhua Zuo, Zhaoze Sang, Xuelian He, Shaoqing Chen, Xinyuan Zhou, Zhe Gao, Yanyan Zheng, Yunxiang Wang   +10 more
doaj   +1 more source