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Processing and Quality Evaluation of Low Sugar Purslane and Purple Sweet Potato Jam

• Authors : Kaiping ZHANG; Xingjing WEI; Yanli LIU

Subjects: low sugar; portulaca oleracea l.; purple sweet potato

• Source: Shipin gongye ke-ji, Vol 45, Iss 3, Pp 187-196 (2024)

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Effect of Guar Gum on 3D Printing Properties of Purple Sweet Potato Gels

• Authors : Lei CAI; Lei FENG; Yayuan XU

Subjects: purple sweet potato; guar gum; 3d printing

• Source: Shipin gongye ke-ji, Vol 44, Iss 21, Pp 10-17 (2023)

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Effect of Dehydration Pretreatment on the Loss of Anthocyanins in Frozen Purple Sweet Potato

• Authors : ZHOU Xinqun, FENG Xinxin, SUN Jie, SUN Jing, FAN Xinguang, JIANG Lihua, LIU Bangdi

Subjects: purple sweet potato; dehydration pretreatment; freezing

• Source: Shipin Kexue, Vol 44, Iss 13, Pp 32-41 (2023)

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Quality Analysis of Purple Sweet Potato Flour under Different Drying Processes

• Authors : Tian XIONG; Fang CAI; Jianjun HE

Subjects: purple sweet potato flour(pspf); raw purple sweet potato flour(rpspf); gelatinization degree(gd)

• Source: Shipin gongye ke-ji, Vol 44, Iss 6, Pp 49-57 (2023)

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Effects of Different Cooking Methods on the Quality of Quick-Frozen Cooked Purple Sweet Potato

• Authors : ZHANG Mianling, NIU Liya, TU Jin, YU Lili, XIAO Jianhui

Subjects: purple potato; cooking methods; purple sweet potato anthocyanins

• Source: Shipin Kexue, Vol 44, Iss 7, Pp 48-56 (2023)

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Optimization on the Processing Technology of Modified Purple Sweet Potato Biscuits Based on Fuzzy Mathematics Comprehensive Evaluation Method

• Authors : Zhigang XIAO; Lianshun ZHOU; Lishuang WANG

Subjects: purple sweet potato; microwave combined with high pressure treatment; fuzzy mathematics method

• Source: Shipin gongye ke-ji, Vol 44, Iss 7, Pp 170-177 (2023)

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Diacylated anthocyanins from purple sweet potato ( Ipomoea batatas L.) attenuate hyperglycemia and hyperuricemia in mice induced by a high-fructose/high-fat diet.

• Authors : Shen L; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.; Yang Y

Subjects: Hyperuricemia*/Hyperuricemia*/Hyperuricemia*/chemically induced ; Hyperuricemia*/Hyperuricemia*/Hyperuricemia*/drug therapy ; Ipomoea batatas*/Ipomoea batatas*/Ipomoea batatas*/chemistry

• Source: Journal of Zhejiang University. Science. B [J Zhejiang Univ Sci B] 2023 Apr 15; Vol. 24 (7), pp. 587-601. Date of Electronic Publication: 2023 Apr 15.Publisher: Zhejiang University Press Country of Publication: China NLM ID: 101236535 Publication Model: Electronic Cited Medium: Internet ISSN:

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紫薯椰浆复合酸奶的研发.

• Authors : 罗威^1,2; 梁海娣^1,2; 廖凌云³

• Source: China Dairy. 2023, Issue 5, p71-76. 6p.

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紫薯松糕加工工艺优化及贮藏特性研究.

• Authors : 贾兴¹; 周裔彬¹; 王乃富¹

• Source: Journal of Light Industry. Jul2016, Vol. 31 Issue 4, p60-68. 9p.

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國產紫心甘藷生粉、熟粉及澱粉之理化性質與回凝特性比較.

• Authors : 黃筱筑¹; 江伯源¹

• Source: Taiwanese Journal of Agricultural Chemistry & Food Science. Jun-Aug2017, Vol. 55 Issue 3/4, p121-132. 12p.

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