Composition of polyamines and amino acids in plant-source foods for human consumption
Sign Up to like & getrecommendations! Published in 2019 at "Amino Acids"
DOI: 10.1007/s00726-019-02751-0
Abstract: Dietary polyamines and amino acids (AAs)Â are crucial for human growth, development, reproduction, and health. However, the scientific literature shows large variations in polyamine and AA concentrations among major staple foods of plant origin, and there… read more here.
Keywords: amino acids; plant; white rice; source ... See more keywords
Energy efficient drying technologies for sweet potatoes: Operating and drying mechanism, quality-related attributes
Sign Up to like & getrecommendations! Published in 2022 at "Frontiers in Nutrition"
DOI: 10.3389/fnut.2022.1040314
Abstract: Sweet potatoes (SPs) are a versatile tuberous crop used as subsistence and cash crop in raw and processed forms. The major issue with SPs is post-harvest losses, which result in noticeable quality decline because of… read more here.
Keywords: drying technologies; quality; sweet potatoes; energy efficient ... See more keywords
The original polyethylene microplastics inhibit the growth of sweet potatoes and increase the safety risk of cadmium
Sign Up to like & getrecommendations! Published in 2023 at "Frontiers in Plant Science"
DOI: 10.3389/fpls.2023.1138281
Abstract: Microplastics (MPs) and heavy metals (HMs) co-exist in sweet potato fields of China. As the main component of agricultural field mulch and one of the most polluting and harmful HMs, the effects of polyethylene microplastics… read more here.
Keywords: original weathered; growth; sweet potatoes; polyethylene microplastics ... See more keywords
Effects of Roasting Sweet Potato (Ipomoea batatas L. Lam.): Quality, Volatile Compound Composition, and Sensory Evaluation
Sign Up to like & getrecommendations! Published in 2021 at "Foods"
DOI: 10.3390/foods10112602
Abstract: Roasting can increase the Maillard reaction and caramelization of sweet potatoes to create an attractive appearance, color, aroma, and taste, and is rapidly increasing in the commercial market. This study mainly analyzed the influence of… read more here.
Keywords: quality; sweet potato; roasting sweet; sweet potatoes ... See more keywords
The Modelling of Convective Drying Variables’ Effects on the Functional Properties of Sliced Sweet Potatoes
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11050741
Abstract: Drying is a commonly used technology that provides a long post-harvest storage time for produce such as sweet potatoes. Convective drying (CD) is a method that, when conditions are optimized, provides produce with a better… read more here.
Keywords: modelling convective; sweet potatoes; convective drying; functional properties ... See more keywords
Antifungal Activity of Perillaldehyde on Fusarium solani and Its Control Effect on Postharvest Decay of Sweet Potatoes
Sign Up to like & getrecommendations! Published in 2023 at "Journal of Fungi"
DOI: 10.3390/jof9020257
Abstract: Root rot caused by Fusarium solani is one of the major postharvest diseases limiting sweet potato production. Here, antifungal activity and the action mode of perillaldehyde (PAE) against F. solani were investigated. A PAE concentration… read more here.
Keywords: antifungal activity; solani; pae; sweet potatoes ... See more keywords
Changes in Antioxidant Properties and Phenolics in Sweet Potatoes (Ipomoea batatas L.) Due to Heat Treatments
Sign Up to like & getrecommendations! Published in 2022 at "Molecules"
DOI: 10.3390/molecules27061884
Abstract: Processing is one of the most crucial factors affecting polyphenol content in foods. Therefore, the study is aimed at the evaluation of heat treatment effects (microwaving, steaming, baking, and boiling) on the content of chlorogenic… read more here.
Keywords: antioxidant activity; total polyphenols; chlorogenic acid; heat ... See more keywords