Nutraceutical and rheological properties of purple-fleshed sweetpotato purees as affected by continuous flow microwave-assisted aseptic processing.

total monomeric anthocyanins;antioxidant activity;rheological properties;total phenolics

Steed, Laurie Elaine ; Van-Den Truong, Ph.D., Committee Chair,K.P. Sandeep, Ph.D., Committee Member,Ken Swartzel, Ph.D., Committee Member,Steed, Laurie Elaine ; Van-Den Truong ; Ph.D. ; Committee Chair ; K.P. Sandeep ; Ph.D. ; Committee Member ; Ken Swartzel ; Ph.D. ; Committee Member

University:North Carolina State University

关键词: total monomeric anthocyanins;    antioxidant activity;    rheological properties;    total phenolics;   

Others  :  https://repository.lib.ncsu.edu/bitstream/handle/1840.16/1714/edt.pdf?sequence=1&isAllowed=y

美国|英语

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