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Efficacy of Sweet Potato Powder and Added Water as Fat Replacer on the Quality Attributes of Low-fat Pork Patties
Pork Low-fat Patties Sweet Potato Powder Physico-chemical Sensory Attributes
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2016/5/17
The present study was conducted to investigate the efficacy of sweet potato powder (SPP) and water as a fat replacer in low-fat pork patties. Low-fat pork patties were developed by replacing the added...
Effect of Pre-drying, Blanching and Citric Acid Treatments on the Quality of Fried Sweet Potato Chips
Pre-drying, Blanching Citric Acid
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2016/6/2
Frying of sweet potato slices is carried out to convert the roots to value added products. Frying method brings out unique flavor and texture to the products that improve their overall acceptability. ...
Effects of Purple-fleshed Sweet Potato (Ipomoera batatas Cultivar Ayamurasaki) Powder Addition on Color and Texture Properties and Sensory Characteristics of Cooked Pork Sausages during Storage
Purple-fleshed Sweet Potato Sodium Nitrite Texture Sensory Evaluation Sausage
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2016/5/10
This study was conducted to evaluate the effects of adding purple-fleshed sweet potato (PFP) powder on the texture properties and sensory characteristics of cooked pork sausage. Sodium nitrite alone a...
Rehydration Characteristics and Structural Changes of Sweet Potato Cubes after Dehydration
Rehydration Characteristics Structural Changes
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2016/6/1
Moisture removal from solids is an integral part of food processing with convective drying representing one of the most important techniques for preservation of biological products. However, removal o...
Optimization of the Deep-fat Frying Process of Sweet Potato Chips in Palm Olein or Stearin
Deep-fat Frying Process Sweet Potato Chips
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2016/6/1
The aim this study was to optimize the deep-fat frying process in order to minimize the oil content incorporated into the food and the moisture in sweet potato chips fried in palm olein and stearin in...
High-Pressure and Heat Pretreatment Effects on Rehydration and Quality of Sweet Potato
High-Pressure and Heat Pretreatment Quality of Sweet Potato
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2016/5/31
The effects of high-pressure and heat pretreatments, used prior to drying, on the rehydration rate and quality of sweet potato was investigated. Sweet potato was pressurized at 200 Mpa for 5 min and h...
Effect of Interactive Effects of Potassium Fertilizer and Foliar Zinc Application on Yield and Quality of Sweet Potato
Sweet potato Potassium Fertilizer foliar Zinc roots quality and yield
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2010/11/15
Field experiments were conducted during the two successive spring seasons of 2008 and
2009 in the International Potato Center (ICP), Agriculture Research Center (ARC), Kafr El-Zayat, El- Gharbia Gove...
Ensiled and Dry Cassava Leaves, and Sweet Potato Vines as a Protein Source in Diets for Growing Vietnamese Large White×Mong Cai Pigs
Cassava Leaves Carcass Characteristics Feed Costs Growing Pigs Protein Deposition Sweet Potato Vines
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2016/5/5
The aim of the present study was to evaluate the effects of replacing 70% of the protein from fish meal by protein from ensiled or dry cassava leaves and sweet potato vines on the performance and carc...
Deletion Mutations of the Self-incompatibility (S) Locus Induced by Gamma Irradiation in a Wild Diploid Species of Sweet Potato, Ipomoea trifida
Convolvulaceae S gene sporophytic self-incompatibility
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2010/10/25
Gamma irradiation was used to induce mutations affecting self-incompatibility (SI) in diploid Ipomoea trifida. Plants (S1 homozygote) with developing flower buds were exposed with gamma rays of 10 and...
Effects of molasses and ground wheat additions on the quality of groundnut, sweet potato, and Jerusalem artichoke tops silages
Groundnut sweet potato Jerusalem artichoke silage
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2011/1/11
In this study, the effects of molasses (M) and ground wheat (GW) additions on the quality of groundnut (Arachis hypogaea L.) (GN), sweet potato (Ipomoea batatas L.) (SP) and Jerusalem artichoke (Helia...
Regulation of Expression of D3-type Cyclins and ADP-Glucose Pyrophosphorylase Genes by Sugar,Cytokinin and ABA in Sweet Potato (Ipomoea batatas Lam.)
Abscisic acid ADP-glucose pyrophosphorylase cytokinin D3-type cyclin gene expression Ipomoea batatas sugar tuberous root formation
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2010/3/4
The productivity of sweet potato is governed by both the rate of cell division and sink activity of its tuberous root. The aim of this study was to reveal the mechanisms that regulate cell division ac...
Studies on the Characteristics of the Thickening of Storage Root of Sweet Potato:III. Varietal difference in the thickening of storage root under the influence of nutrients supply
Nitrogen Potassiu Sweet potato Thickening of storage root Varietal difference
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2009/8/6
The varietal differences in thickening of storage root was investigated under different supplies of nitrogen and potassium nutrients by gravel culture. Roots were divided into two different functional...
Studies on the Characteristics of the Thickening of Storage Root of Sweet Potato : II. Influence of the supply of mineral nutrients on the thickening of storage root
Gravel culture Nitrogen Potassium Sweet potato Thickening of storage root
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2009/8/6
The investigation not the storage root yield in sweet potatoes was carried out using different compositions of mineral nutrients by gravel culture. Roots were divided into two different functional par...
Application of Enzyme Immunoassay for Determination of Endogenous Abscisic acid in Sweet Potato
Enzyme Immunoassay Endogenous Abscisic acid Sweet Potato
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2009/8/6
Application of Enzyme Immunoassay for Determination of Endogenous Abscisic acid in Sweet Potato.
Effects of Soil Temperatures on the Rooting of Cut-sprouts of Sweet Potato (Ipomoea batatas Lam.) : II. Varietal differences in the optimum soil temperature for rooting and the rooting ability under the low soil temperature
Cut-sprout Low temperature Optimum temperature Rooting Soil temperature
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2009/8/6
The varietal differences in the optimum soil temperature for rooting and the rooting ability under the low soil temperature were investigated under the controlled environment (air temperature: 25/16°C...