2008 journal article

Anthocyanin content, antioxidant activity, and selected physical properties of flowable purple-fleshed sweetpotato purees


By: L. Steed n & V. Truong

author keywords: anthocyanins; antioxidant capacity; purees; purple-fleshed sweetpotatoes; rheological modeling; total phenolics
MeSH headings : Anthocyanins / analysis; Anthocyanins / metabolism; Antioxidants / analysis; Antioxidants / metabolism; Food Technology; Food, Organic; Free Radical Scavengers; Humans; Ipomoea batatas / chemistry; Ipomoea batatas / classification; Plant Extracts / analysis; Plant Extracts / metabolism; Rheology; Species Specificity
TL;DR: Rheological testing indicated that adjusting the dry matter of PFSP to 18%-21% produced purees with flow properties similar to the OFSP purees, which had polyphenolic content and antioxidant capacity within ranges reported for various purple-colored fruits and vegetables. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2008 journal article

Continuous Flow Microwave-Assisted Processing and Aseptic Packaging of Purple-Fleshed Sweetpotato Purees


By: L. Steed n, V. Truong, J. Simunovic n, K. Sandeep n, P. Kumar n, G. Cartwright n, K. Swartzel n

author keywords: anthocyanins; antioxidant capacity; aseptic processing; Ipomoea batatas; microwave sterilization; sweetpotato purees; total phenolics
MeSH headings : Clostridium botulinum / radiation effects; Color; Colorimetry; Food Handling / methods; Food Microbiology; Food Preservation / methods; Humans; Hypertension / prevention & control; Ipomoea batatas / radiation effects; Microwaves; Product Packaging / methods; Product Packaging / standards; Sterilization / methods
TL;DR: Overall, high-quality retention can be obtained by microwave processing and aseptic packaging of PFSP purees so that they can be used as functional food ingredients. (via Semantic Scholar)
Sources: Web Of Science, ORCID
Added: August 6, 2018

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