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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...
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| Publicado en: | J Food Sci Technol |
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| Autores principales: | , , , |
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
Springer India
2015
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| Materias: | |
| Acceso en línea: | 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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