Effects of different high pressure steaming processes on sensory properties, water-binding capacity, antioxidant and aroma compounds of Ipomoea batatas (L.) Lam

BackgroundHigh pressure steaming is a convenient and household cooking method to heat the food evenly and retain original nutrition. This study explored the effects of high pressure steaming processes on the sensory properties, nutritional value, phenolic compounds, water status, and volatile compou...

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Автори:	Anqi Cao, Mingyi Yang, Chaofan Hu, Asem M. Abdelshafy, Jicheng Bao, Sining Yan, Guoquan Lu, Yuge Guan, Jiyu Cheng, Linjiang Pang, Xinghua Lu
Формат:	Artigo
Мова:	Inglês
Опубліковано:	Frontiers Media S.A. 2025-05-01
Серія:	Frontiers in Nutrition
Предмети:	Sweet potato high pressure steaming sensory properties water status aroma correlation analysis
Онлайн доступ:	https://www.frontiersin.org/articles/10.3389/fnut.2025.1597754/full
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Effects of different high pressure steaming processes on sensory properties, water-binding capacity, antioxidant and aroma compounds of Ipomoea batatas (L.) Lam

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