Processing-Induced Changes in Bioactive Compounds and Antioxidant Activity of Orange-Fleshed Sweet Potato (<i>Ipomoea batatas</i> L.): Steaming Versus Air-Frying
Orange-fleshed sweet potato (OFSP) is a rich source of carotenoids, phenolics, flavonoids, and starch that are influenced by thermal processing. This study compared the effects of steaming (15–45 min) and air-frying (5–15 min) on the color, bioactive composition, starch content, and antioxidant prop...
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| Formaat: | Artigo |
| Taal: | Inglês |
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MDPI AG
2025-10-01
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| Reeks: | Foods |
| Onderwerpen: | |
| Online toegang: | https://www.mdpi.com/2304-8158/14/21/3637 |
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