Sweet Potato
Mostrando 25-36 de 147 artigos, teses e dissertações.
-
25. POLYPHENOL OXIDASE AND PEROXIDASE ENZYME ASSAYS IN SWEET POTATO CULTIVARS HARVESTED AT DIFFERENT TIMES
RESUMO Ensaios enzimáticos são baseados em metodologias descritas na literatura. Entretanto, a cinética enzimática deve ser ajustada para resultados mais confiáveis. Objetivou-se ajustar os ensaios testando diferentes volumes de extrato de polifenoloxidase (PPO) e peroxidase (POD) e tempos de reação em cultivares de batata-doce colhidas em diferentes
Rev. Caatinga. Publicado em: 18/07/2019
-
26. A SIMPLE EQUATION FOR TOTAL REDUCING SUGARS (TRS) ESTIMATION ON SWEET POTATO AND ETHANOL YIELD POTENTIAL
ABSTRACT Sweet potato is an attractive feedstock for ethanol production due to its high starch content and favorable agronomic characteristics. This paper proposes a simple equation to estimate the total reducing sugars (including glucose from starch) in sweet potatoes based on their moisture content (low cost and simple measurement). It allows the calculati
Braz. J. Chem. Eng.. Publicado em: 15/07/2019
-
27. Morphological structure and crystallinity of ‘Rainha’ sweet potato starch by heat–moisture treatment
Abstract Heat-moisture treatment is type of physical modification that which cause changes in the technological characteristics of the starch. One of the sources of starch that presents potential of use of this treatment is sweet potato of the variety 'Rainha' (Ipomoea batatas). Therefore, the objective of this work was extract the sweet potato starch, apply
Polímeros. Publicado em: 10/06/2019
-
28. DRYING KINETICS OF THE SLICED PULP OF BIOFORTIFIED SWEET POTATO (Ipomoea batatas L.)
ABSTRACT Biofortified sweet potato (Ipomoea batatas) is one of the foods with the highest contributions of carotenoids in the diet, especially provitamin A carotenoids. Thus, this study aimed to analyze the drying kinetics of the biofortified sweet potato pulp using the Akaike (AIC) and Schwarz's Bayesian (BIC) information criteria for model selection, as we
Eng. Agríc.. Publicado em: 25/04/2019
-
29. Physiological characterization of plant growth in sweet potato
RESUMO O objetivo deste trabalho foi caracterizar o crescimento da planta e determinar a melhor época de colheita da batata-doce, considerando raízes e parte aérea (ramas). O trabalho foi realizado no campus JK da Universidade Federal dos Vales do Jequitinhonha e Mucuri, em Diamantina-MG. O delineamento experimental foi blocos ao acaso, com quatro repeti�
Hortic. Bras.. Publicado em: 15/04/2019
-
30. Potential for biogas generation from sweet potato genotypes
Resumo O biogás é uma tecnologia que possibilita a geração de energia através do processo de biodigestão anaeróbia, sendo uma opção a produção a partir de batata-doce como fonte energética. A presente pesquisa teve por objetivo avaliar a produção de biogás em biodigestores anaeróbios de bancada, caracterizar os parâmetros físico-química da
Rev. Ambient. Água. Publicado em: 25/03/2019
-
31. Phytoene Synthase Gene ( PSY ) from Sweet Potato ( Ipomoea batatas Lam . ) Enhances Tolerance to Abiotic Stress
ABSTRACT Phytoene synthase (PSY) is the rate-limiting enzyme for carotenoid biosynthesis. To date, several studies focused on PSY genes in the context of abiotic stress responses. In this study, two phytoene synthase encoding genes, IbPSY1 and IbPSY2, were identified from a published transcriptome and bioinformatic analysis showed that they shared conserved
Braz. arch. biol. technol.. Publicado em: 14/11/2018
-
32. Morpho-physiological characteristics by sweet potato cultivars as function of irrigation depth
Abstract The sweet potato is an alternative energy source, but its sustainability depends on efficient water use. The objective of this study was to evaluate sweet potato morpho-physiological characteristics, and water use efficiency (WUE). Irrigation depths of 50, 75, 100, and 125% of crop evapotranspiration (ETc) were applied. The morpho-physiological indi
An. Acad. Bras. Ciênc.. Publicado em: 03/09/2018
-
33. Storage stability of sweet biscuit elaborated with recovered potato starch from effluent of fries industry
Abstract The effluent from the potato chips processing could be recovered and used in the biscuit formulations. This study aimed to evaluate the changes of sweet biscuits with partial replacement (45%) of wheat flour by recovered potato starch, packed in biaxial oriented polypropylene (BOPP), and stored under two controlled temperatures (25°C and 35°C). T
Food Sci. Technol. Publicado em: 26/04/2018
-
34. Yellow sweet potato flour: use in sweet bread processing to increase β-carotene content and improve quality
ABSTRACT Yellow sweet potato is mostly produced by small farmers, and may be a source of energy and carotenoids in the human diet, but it is a highly perishable crop. To increase its industrial application, yellow sweet potato flour has been produced for use in bakery products. This study aimed to evaluate the technological quality and the carotenoids conten
An. Acad. Bras. Ciênc.. Publicado em: 01/02/2018
-
35. Physicochemical and sensory characteristics of sweet potato chips undergoing different cooking methods
Abstract The current study aimed to evaluate the feasibility and acceptability of sweet potato chips from three cultivars undergoing different cooking methods. The sweet potatoes used were cream peel with yellow-flesh, pink peel with yellow-flesh and white peel with white-flesh. Fresh tubers were characterized in terms of centesimal composition and the follo
Food Sci. Technol. Publicado em: 18/12/2017
-
36. Composition and color stability of anthocyanin-based extract from purple sweet potato
AbstractPurple sweet potato (PSP) can provide products with attractive color besides nutritious benefits in food processing. So, the compositions and color stability of an aqueous anthocyanin-based PSP extract were investigated in order to promote its wide use in food industry. PSP anthocyanins were extracted with water, and nine individual anthocyanins (48.
Food Sci. Technol. Publicado em: 25/08/2015