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Effect of drying conditions on properties, pigments and antioxidant activity retentions of pretreated orange and purple-fleshed sweet potato flours

Pigmented sweet potatoes (SPs) are outstanding sources of anthocyanin, β-carotene and other color-related phytonutrients. However, fresh SP roots are highly perishable and difficult to store. To reduce losses and extend their uses, fresh SP could be converted into flour. SP cultivars with deep purpl...

詳細記述

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書誌詳細
出版年:J Food Sci Technol
主要な著者: Ruttarattanamongkol, Khanitta, Chittrakorn, Sasivimon, Weerawatanakorn, Monthana, Dangpium, Narong
フォーマット: Artigo
言語:Inglês
出版事項: Springer India 2015
主題:
オンライン・アクセス:https://ncbi.nlm.nih.gov/pmc/articles/PMC4926894/
https://ncbi.nlm.nih.gov/pubmed/27413208
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-015-2086-7
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