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antioxidants (5) 5
food science & technology (5) 5
potatoes (5) 5
solanum tuberosum (5) 5
cultivars (4) 4
purple-flesh (4) 4
agriculture, multidisciplinary (3) 3
anthocyanins (3) 3
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chemistry, applied (3) 3
flesh potatoes (3) 3
food science (3) 3
agronomy (2) 2
analysis (2) 2
anthocyanin (2) 2
chromophores (2) 2
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absorption (1) 1
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Thermal Science and Engineering Progress, ISSN 2451-9049, 09/2018, Volume 7, pp. 326 - 330
Purple flesh sweet potato or is one of the most important crops in Malaysia. Currently the crop is exclusively consumed and marketed in a dried form as... 
Mathematical modelling | Adsorption isotherm | Purple flesh sweet potato
Journal Article
Journal of the Science of Food and Agriculture, ISSN 0022-5142, 01/2009, Volume 89, Issue 2, pp. 206 - 215
Journal Article
CHILEAN JOURNAL OF AGRICULTURAL RESEARCH, ISSN 0718-5820, 01/2012, Volume 72, Issue 1, pp. 3 - 9
Colored potatoes (Solanum tuberosum L.) provide a natural source of phytochemicals that help reduce the risk of diseases. However, there is a lack of... 
AGRONOMY | FLESH POTATOES | Solanum tuberosum | ACIDS | beta-carotene | STABILITY | PURPLE-FLESH | ANTHOCYANINS | FLAVONOIDS | antioxidant activity | total phenolics | GENOTYPES | CULTIVARS | Chilean potatoes | PEEL EXTRACT | Folin-Ciocalteu | AGRICULTURE, MULTIDISCIPLINARY | SOLANUM-TUBEROSUM L | Studies | Antioxidants | Disease prevention | Phytochemicals | Potatoes | Agricultural production
Journal Article
Plant, Soil and Environment, ISSN 1214-1178, 2014, Volume 60, Issue 11, pp. 512 - 517
In the three-year field trials (2009-2011) at two locations with different altitudes a total of 14 potato cultivars with different colour of flesh (yellow,... 
White | Solanum tuberosum | Yellow | Red and purple flesh colour | VARIETIES | PLANT | AGRONOMY | DIET | yellow, white, red and purple flesh colour
Journal Article
Journal of Food Processing and Preservation, ISSN 0145-8892, 10/2011, Volume 35, Issue 5, pp. 571 - 580
Colored potatoes (Solanum tuberosum L.) are a significant source of antioxidants from polyphenols, carotenoids and ascorbic acid. In this study, the retention... 
RED | CAPACITY | FRUITS | CULTIVARS | FOOD SCIENCE & TECHNOLOGY | PURPLE-FLESH | PHENOLIC CONTENT | DEGRADATION | ANTHOCYANIN CONTENT | VEGETABLES | EXTRACTS | Antioxidants | Anthocyanin | Carotenoids | Potatoes | Polyphenols | Chromophores | Organic acids | Ingredients | Snacks | Anthocyanins | Foods | Flakes | Drying
Journal Article
International Journal of Food Science & Technology, ISSN 0950-5423, 09/2014, Volume 49, Issue 9, pp. 2067 - 2075
Effects of extrusion and drum‐drying treatments on physico‐functional and antioxidant properties of flours prepared from purple‐flesh sweet potato were... 
Antioxidants | purple‐flesh sweet potato | total phenolic | Drum‐drying | flour | extrusion | Drum-drying | Extrusion | Total phenolic | Flour | Purple-flesh sweet potato | CAPACITY | FOOD SCIENCE & TECHNOLOGY | purple-flesh sweet potato | EXTRUDED PRODUCTS | BY-PRODUCTS | MIXTURES | CULTIVARS | COOKING | CHEMICAL-COMPOSITION | BARLEY | CORN | NATURAL COLORANTS | Analysis | Food science
Journal Article
Journal of the Science of Food and Agriculture, ISSN 0022-5142, 09/2008, Volume 88, Issue 12, pp. 2087 - 2092
Journal Article
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