Anthocyanin content, antioxidant activity, and selected physical properties of flowable purple-fleshed sweetpotato purees

Journal of Food Science

Volumn 73, Issue 5, 2008, Pages

  Steed, L E ^a   Truong, V D ^a  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

Anthocyanins; Antioxidant capacity; Purees; Purple fleshed sweetpotatoes; Rheological modeling; Total phenolics

Indexed keywords

ANTHOCYANIN; ANTIOXIDANT; PLANT EXTRACT; SCAVENGER;

ARTICLE; CHEMISTRY; CLASSIFICATION; FLOW KINETICS; FOOD HANDLING; HEALTH FOOD; HUMAN; METABOLISM; SPECIES DIFFERENCE; SWEET POTATO;

ANTHOCYANINS; ANTIOXIDANTS; FOOD TECHNOLOGY; FREE RADICAL SCAVENGERS; HEALTH FOOD; HUMANS; IPOMOEA BATATAS; PLANT EXTRACTS; RHEOLOGY; SPECIES SPECIFICITY;

IPOMOEA BATATAS;

EID: 44949216692     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2008.00774.x     Document Type: Article

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