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food science & technology (13) 13
sweet potato (6) 6
antioxidants (5) 5
antioxidant capacity (4) 4
color (4) 4
drying (4) 4
stability (4) 4
analysis (3) 3
anthocyanins (3) 3
antioxidant activity (3) 3
ascorbic-acid (3) 3
beta carotene (3) 3
beta-carotene (3) 3
citric acid (3) 3
flour (3) 3
fruit (3) 3
functional foods (3) 3
index medicus (3) 3
maltodextrin (3) 3
nutrition & dietetics (3) 3
organic acids (3) 3
persimmon peel (3) 3
physicochemical properties (3) 3
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absorption (2) 2
air (2) 2
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chemistry, applied (2) 2
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extraction (2) 2
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food (2) 2
food science (2) 2
food technology (2) 2
ipomoea batatas - chemistry (2) 2
isoflavones (2) 2
methods (2) 2
nutritional aspects (2) 2
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persimmon (2) 2
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vitamin c (2) 2
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antioxidants - isolation & purification (1) 1
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Journal of Food Science, ISSN 0022-1147, 11/2016, Volume 81, Issue 11, pp. C2630 - C2638
Journal Article
LWT - Food Science and Technology, ISSN 0023-6438, 2010, Volume 43, Issue 9, pp. 1307 - 1312
Purple-fleshed sweet potato flour could be used to enhance the colour, flavour and nutrients in food products. Thus, the investigation was to produce... 
Antioxidant capacity | Ascorbic acid | Spray-drying | Sweet potato | Maltodextrin | STABILITY | FOOD SCIENCE & TECHNOLOGY | ANTHOCYANINS | ASCORBIC-ACID | TEMPERATURE | COLOR | AMYLASE | MICROENCAPSULATION | ABSORPTION | Antioxidants | Dextrins | Functional foods | Organic acids | Isoflavones
Journal Article
Food Chemistry, ISSN 0308-8146, 2010, Volume 121, Issue 1, pp. 112 - 118
The effects of peeling, drying temperature (55–65 °C) and pretreatment on the physicochemical properties and nutritional quality of sweet potato flour were... 
Peeled | Unpeeled | Pretreatment | Sweet potato | Drying | NUTRITION & DIETETICS | DEHYDRATION | FOOD SCIENCE & TECHNOLOGY | CHEMISTRY, APPLIED
Journal Article
International Journal of Food Science & Technology, ISSN 0950-5423, 04/2010, Volume 45, Issue 4, pp. 726 - 732
Summary Effect of pretreatments with 1 w/v% sodium hydrogen sulphite (NaHSO3) and 1 w/v% calcium chloride (CaCl2) and drying temperatures (55, 60 and 65 °C) on... 
sodium hydrogen sulphite | sweet potato | hot air‐drying | chemical composition | freeze‐drying | Calcium chloride | Hot air-drying | Chemical composition | Sweet potato | Freeze-drying | Sodium hydrogen sulphite | ANTIOXIDANT ACTIVITY | QUALITY | FOOD SCIENCE & TECHNOLOGY | HOT AIR | hot air-drying | PHYSICOCHEMICAL PROPERTIES | CAROTENE | COLOR | STARCH | TOMATOES | freeze-drying | Sulfites | Organic acids | Beta carotene
Journal Article
Food Research International, ISSN 0963-9969, 08/2011, Volume 44, Issue 7, pp. 1728 - 1732
Camu-camu (Myrciaria dubia) fruits are promising sources of various bioactive compounds such as vitamin C, phenolic compounds and carotenoids. Camu-camu fruits... 
Antioxidant capacity | Carotenoids | Camu-camu | Phenolic compounds | Vitamin C | COMMERCIAL FROZEN PULPS | BIOACTIVE COMPOUNDS | HBK MCVAUGH | HPLC-MS | FOOD SCIENCE & TECHNOLOGY | BRAZIL | TROPICAL FRUITS | CHEMICAL-COMPOSITION | FOOD | Antioxidants | Fruit | Functional foods
Journal Article
International Journal of Food Science and Technology, ISSN 0950-5423, 07/2011, Volume 46, Issue 7, p. 1356
The objective of this study was to optimise drying conditions for the extractions of [beta]-carotene, phenolic and ascorbic content from yellow-fleshed sweet... 
Functional foods | Analysis | Vitamin C | Methods | Citric acid | Beta carotene
Journal Article
Journal of the Science of Food and Agriculture, ISSN 0022-5142, 02/2010, Volume 90, Issue 3, p. 494
Purple sweet potato flour could be used to enhance food products through colour, flavour and nutrients. Purple sweet potato flour has not yet been prepared... 
Antioxidants | Carbohydrates | Enzymes | Vegetables | Food science | Impact analysis
Journal Article
Journal of the Science of Food and Agriculture, ISSN 0022-5142, 02/2010, Volume 90, Issue 3, pp. 494 - 502
BACKGROUND: Purple sweet potato flour could be used to enhance food products through colour, flavour and nutrients. Purple sweet potato flour has not yet been... 
Journal Article
International Journal of Food Science & Technology, ISSN 0950-5423, 11/2010, Volume 45, Issue 11, pp. 2258 - 2264
Journal Article
Journal of the Science of Food and Agriculture, ISSN 0022-5142, 2009, p. n/a
Journal Article
International Journal of Food Science & Technology, ISSN 0950-5423, 11/2010, Volume 45, Issue 11, pp. 2258 - 2264
Summary The aim of this study was to investigate the antioxidant activities of persimmon seed extracts (PSE) using different solvents such as ethanol,... 
solvent extraction | phenol | Antioxidant activities | flavonoid | seed | persimmon | Phenol | Solvent extraction | Persimmon | Flavonoid | Seed | CAPACITY | RADICAL SCAVENGING ACTIVITIES | ASSAY | FOOD SCIENCE & TECHNOLOGY | PHENOLIC CONTENT | IN-VITRO | FRUIT | GRAPE SEED | EXTRACTS | Antioxidants | Analysis | Acetone | Isoflavones | Solvents | Ethanol | Methyl alcohol | Ethyl alcohol | BHA | Foods
Journal Article
International Journal of Food Science & Technology, ISSN 0950-5423, 07/2011, Volume 46, Issue 7, pp. 1356 - 1362
Summary The objective of this study was to optimise drying conditions for the extractions of β‐carotene, phenolic and ascorbic content from yellow‐fleshed... 
β‐Carotene | sweet potato | response surface methodology | phenolic and ascorbic acid content | Response surface methodology | Phenolic and ascorbic acid content | Sweet potato | β-Carotene | ANTIOXIDANT ACTIVITY | STORAGE | beta-Carotene | QUALITY | FOOD SCIENCE & TECHNOLOGY | TOMATOES | FLOUR | ANTHOCYANINS | FRESH | Ascorbic acid | Soaking | Extraction | Sweets | Citric acid | Optimization | Drying
Journal Article
Food Science and Biotechnology, ISSN 1226-7708, 12/2009, Volume 18, Issue 6, pp. 1487 - 1494
The effects of drying temperature (55, 60, and 65oC) and addition levels of maltodextrin (MD) (10, 20, and 30%) on the physicochemical properties and... 
Quality attribute | Sweet potato | Glass transition temperature | Maltodextrin | Drying | PHYSICOCHEMICAL PROPERTIES | sweet potato | maltodextrin | drying | STABILITY | FOOD SCIENCE & TECHNOLOGY | ENCAPSULATION | ANTHOCYANINS | AIR | glass transition temperature | quality attribute
Journal Article
Food Science and Biotechnology, ISSN 1226-7708, 12/2009, Volume 18, Issue 6, pp. 1545 - 1547
The fiber-rich fractions including enzyme treated insoluble dietary fiber, alcohol insoluble solid, and water insoluble solid were prepared from the peel of... 
Journal Article
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