Effect of Lye Peeling Conditions on Phenolic Destruction, Starch Hydrolysis, and Carotene Loss in Sweet Potatoes
- 1 May 1982
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 47 (3) , 810-812
- https://doi.org/10.1111/j.1365-2621.1982.tb12720.x
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
- Comprehensive Enzymatic Analysis of the Cellulolytic System in Digestive Fluid of the Sea Hare Aplysia kurodai. Efficient Glucose Release from Sea Lettuce by Synergistic Action of 45 kDa Endoglucanase and 210 kDa ß-GlucosidasePLOS ONE, 2013
- Effect of Lye Peeling Conditions on Sweet Potato TissueJournal of Food Science, 1982
- Distribution of phenols in "Jewel" sweet potato [Ipomoea batatas (L.) Lam.] rootsJournal of Agricultural and Food Chemistry, 1981
- Effect of substrate levels and polyphenol oxidase activity on darkening in sweet potato cultivarsJournal of Agricultural and Food Chemistry, 1980
- Use of high-pressure liquid chromatography for analysis of sweet potato phenolicsJournal of Agricultural and Food Chemistry, 1979
- EFFECTS OF AMYLOLYTIC ENZYMES ON “MOISTNESS” AND CARBOHYDRATE CHANGES OF BAKED SWEET POTATO CULTIVARSJournal of Food Science, 1975
- Chlorogenic acids and related depsidesThe Botanical Review, 1964