Degradation kinetics and antioxidant capacity of anthocyanins in air-impingement jet dried purple potato slices.
Sign Up to like & getrecommendations! Published in 2018 at "Food research international"
DOI: 10.1016/j.foodres.2017.10.050
Abstract: We investigated the types, degradation kinetics, and antioxidant capacities of anthocyanins in purple potato slices subjected to air-impingement jet drying (AIJD) at different drying temperatures (50, 65, and 80°C). Petunidin-3-p-coumaroylrutinoside-5-glucoside was the predominant anthocyanin in… read more here.
Keywords: purple potato; degradation; degradation kinetics; antioxidant capacity ... See more keywords
In vitro and in vivo ameliorative effects of polyphenols from purple potato leaves on renal injury and associated inflammation induced by hyperuricemia.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of food biochemistry"
DOI: 10.1111/jfbc.14049
Abstract: In the present study, the ameliorative effects of polyphenols from purple potato leaves (PSPLP) on hyperuricemia were investigated. HPLC-MS analysis showed that PSPLP was mainly composed of caffeoylquinic acid derivatives (84%). PSPLP inhibited the levels… read more here.
Keywords: purple potato; potato leaves; polyphenols purple; inflammation ... See more keywords
Bread Fortified with Cooked Purple Potato Flour and Citrus Albedo: An Evaluation of Its Compositional and Sensorial Properties
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DOI: 10.3390/foods10050942
Abstract: This research aimed to explore the feasibility of fortifying bread with cooked Vitelotte potato powder and Citrus albedo, comparing the use of baker’s yeast or sourdough as leavening agents. Breads obtained were thus subjected to… read more here.
Keywords: purple potato; citrus albedo; potato; bread fortified ... See more keywords
Regulation of the Colour Change of 3D-Printed Mackerel Mince (Scomber scombrus) Based on Purple Potato Powder and Citric Acid
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DOI: 10.3390/foods12061342
Abstract: The present study evaluates the effect of purple potato (PP) powder and citric acid (CA) on the regulation of the colour change of 3D (three-dimensional) printed mackerel mince (Scomber scombrus). In addition, the effects of… read more here.
Keywords: mackerel mince; purple potato; mince; regulation ... See more keywords