Effect of carriers on physicochemical properties, antioxidant activities and biological components of spray-dried purple sweet potato flours

LWT

Volumn 51, Issue 1, 2013, Pages 348-355

  Peng, Zhen ^a   Li, Jing ^a   Guan, Yufang ^a   Zhao, Guohua ^a,b,c  

^a SOUTHWEST UNIVERSITY   (China)

^b Key Laboratory of Food Processing and Technology of Chongqing   (China)

^c Chongqing Sweet Potato Engineering and Technology Centre   (China)

Author keywords

Antioxidant capacity; Carrier; Flour; Purple sweet potato; Spray drying

Indexed keywords

ANTIOXIDANTS; GLASS TRANSITION; SPRAY DRYING; WATER ABSORPTION;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT CAPACITY; CARRIER; FLOUR; PURPLE SWEET POTATOES; WATER ABSORPTION INDEX; WATER HOLDING CAPACITY; WATER SOLUBILITY INDEX;

PHYSICOCHEMICAL PROPERTIES;

IPOMOEA BATATAS;

EID: 84871075298     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2012.09.022     Document Type: Article

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