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Effect of Pre-drying, Blanching and Citric Acid Treatments on the Quality of Fried Sweet Potato Chips
Pre-drying, Blanching Citric Acid
2016/6/2
Frying of sweet potato slices is carried out to convert the roots to value added products. Frying method brings out unique flavor and texture to the products that improve their overall acceptability. ...
Rehydration Characteristics and Structural Changes of Sweet Potato Cubes after Dehydration
Rehydration Characteristics Structural Changes
2016/6/1
Moisture removal from solids is an integral part of food processing with convective drying representing one of the most important techniques for preservation of biological products. However, removal o...
High-Pressure and Heat Pretreatment Effects on Rehydration and Quality of Sweet Potato
High-Pressure and Heat Pretreatment Quality of Sweet Potato
2016/5/31
The effects of high-pressure and heat pretreatments, used prior to drying, on the rehydration rate and quality of sweet potato was investigated. Sweet potato was pressurized at 200 Mpa for 5 min and h...
Effects of the White-Skinned Sweet Potato (Ipomoea batata L.) on the Expression of Adipocytokine in Adipose Tissue of Genetic Type 2 Diabetic Mice
white-skinned sweet potato adiponectin adipocytokines
2009/6/10
We investigated the effects of white-skinned sweet potato (WSSP) on the expression of adipose tissue adipocytokine in order to elucidate the mechanisms underlying the anti-diabetic effects of WSSP. A ...
Evaluation of DPPH-Radical-Scavenging Activity and Antimutagenicity and Analysis of Anthocyanins in an Alcoholic Fermented Beverage Produced from Cooked or Raw Purple-Fleshed Sweet Potato（Ipomoea Batatas cv. Ayamurasaki）Roots
purple-fleshed sweet potato anthocyanin alcoholic beverage
2009/6/10
We investigated the 1,1-diphenyl-2-picrylhydrazyl (DPPH)-radical-scavenging activity and antimutagenicity of alcoholic fermented beverages produced from cooked or raw purple-fleshed sweet potato (Ipom...
Increase in Antioxidant and Cytotoxicity Through Apoptosis-induction on HL-60 of Sweet Potato (Ipomoea Batatas Lam. cv. Koganesengan) by Sub-critical Water Treatment
Sweet potato Sub-critical water Antioxidant
2009/6/10
The objective is to examine the effectiveness of heating process of sweet potato with sub-critical water to produce more antioxidant activity and cytotoxic and apoptosis induction activities on human ...
Contribution of β-Carotene to Radical Scavenging Capacity Varies among Orange-fleshed Sweet Potato Cultivars
sweet potato ipomoea batatas radical scavenging capacity
2009/5/31
Orange-fleshed sweet potato (OR-SP) cultivars rich in β-carotene are considered to exhibit higher antioxidant capacity than yellow-fleshed sweet potato (YE-SP) cultivars, consumed commonly in Japan. H...
Acid Base Considerations in Stone-Age Farming Sweet Potato Eaters, Modern-Day Sweet Potato Eaters, and High-Protein Consumers
Acid-base balance diet hippuric acid
2009/1/16
Net endogenous acid production (NEAP) can be estimated by a primarily anthropometry-dependent organic acid anion (OA) component and the particularly diet-dependent potential renal acid load (PRAL). Ho...
High tert-Butylperoxyl Radical Scavenging Activities of Sweet Potato Cultivars with Purple Flesh
total phenolic content anthocyanin sweet potato
2010/11/23
The tert-butylperoxyl radical (t-BuOO·) scavenging activities of ethanol extracts of 21 sweet potato cultivars with several flesh colors were examined using a tert-butyl hydroperoxide (t-BuOOH)/hemin/...