Proximate compositions of a herbal purple sweet potato (Ipomoea batatas l.) wine

Journal of Food Processing and Preservation

Volumn 37, Issue 5, 2013, Pages 596-604

  Panda, Sandeep K ^a   Swain, Manas R ^b   Singh, Sradhanjali ^c   Ray, Ramesh C ^a  

^a Central Tuber Crops Research Institute Bhubaneswar   (India)

^b Biju Patnaik University of Technology   (India)

^c CSIR INSTITUTE OF MINERALS AND MATERIALS TECHNOLOGY   (India)

Author keywords

[No Author keywords available]

Indexed keywords

2 ,2-DIPHENYL-1-PICRYLHYDRAZYL; ANTIOXIDANT PROPERTIES; INDEPENDENT COMPONENTS; PROXIMATE COMPOSITIONS; PURPLE SWEET POTATOES; SCAVENGING ACTIVITIES; SWEET POTATO (IPOMOEA BATATAS L.); THERMOSTABLE ENZYMES;

ANTIOXIDANTS; ETHANOL; PHENOLS; PLANTS (BOTANY); PRINCIPAL COMPONENT ANALYSIS; STARCH; SUGARS; WINE; YEAST;

ANTHOCYANINS;

ALLIUM SATIVUM; ASPARAGUS; ATROPA BELLADONNA; CINNAMOMUM VERUM; IPOMOEA BATATAS; JASMINUM; JUSTICIA ADHATODA; NYCTANTHES ARBOR-TRISTIS; OCIMUM TENUIFLORUM; PHYLLANTHUS EMBLICA; SACCHAROMYCES CEREVISIAE; ZINGIBER OFFICINALE;

EID: 84885866259     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2012.00681.x     Document Type: Article

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