Changes in Antioxidant Properties and Phenolics in Sweet Potatoes (Ipomoea batatas L.) Due to Heat Treatments

Processing is one of the most crucial factors affecting polyphenol content in foods. Therefore, the study is aimed at the evaluation of heat treatment effects (microwaving, steaming, baking, and boiling) on the content of chlorogenic acids, total polyphenols, and antioxidant activity of three variet...

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Detalles Bibliográficos
Autores principales: Franková, Hana, Musilová, Janette, Árvay, Július, Šnirc, Marek, Jančo, Ivona, Lidiková, Judita, Vollmannová, Alena
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8950918/
https://www.ncbi.nlm.nih.gov/pubmed/35335244
http://dx.doi.org/10.3390/molecules27061884

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8950918/
https://www.ncbi.nlm.nih.gov/pubmed/35335244
http://dx.doi.org/10.3390/molecules27061884

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