Functional properties of different Korean sweet potato varieties

Autor:	Ji-Myoung Kim, Malshick Shin, Chuanshun Ren, Sun-Jin Park, Sung-Soo Kim, Chang-Sun Lee
Rok vydání:	2011
Předmět:	chemistry.chemical_classification chemistry.chemical_compound Antioxidant Chemistry medicine.medical_treatment Anthocyanin medicine Dietary fiber Food science Applied Microbiology and Biotechnology Carotenoid Food Science Biotechnology
Zdroj:	Food Science and Biotechnology. 20:1501-1507
ISSN:	2092-6456 1226-7708
Popis:	Eight different varieties of Korean sweet potatoes (SPs) were investigated to develop new healthy foods. The purple-fleshed SPs, ‘Shinjami’ and ‘Borami’, the orange-fleshed SPs, ‘Juwhangmi’ and ‘Shinwhangmi’, and the white/cream-fleshed dry-type SPs, ‘Shinyulmi’, ‘Shinchunmi’, ‘Yeonwhangmi’, and ‘Jeungmi’, were used. Alcohol insoluble solids (AIS), total dietary fiber (TDF), anthocyanin, carotenoid, and phenolic compounds contents for SP powders vary significantly (p
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::6a55e7b7751d5c4654d6eff6f1f437b9 https://doi.org/10.1007/s10068-011-0208-1 Zobrazit plný text záznamu Full text from SpringerLink