UB Paderborn / Katalog / Suche / in CDI

Sortiert nach

Einfacher Volltextzugriff von (fast) überall

Installieren Sie die LibKey Nomad-Browsererweiterung und erhalten Sie von vielen Webseiten einfachen Zugriff auf lizenzierte Volltexte oder Open Access Publikationen. Mehr erfahren...

Ultrasonic degradation of sweet potato pectin and its antioxidant activity

Ultrasonics sonochemistry, 2017-09, Vol.38, p.726-734

2017

Volltextzugriff (PDF)

Effects of extraction methods and particle size distribution on the structural, physicochemical, and functional properties of dietary fiber from deoiled cumin

Food chemistry, 2016-03, Vol.194, p.237-246

2016

Volltextzugriff (PDF)

Extraction, structure, and emulsifying properties of pectin from potato pulp

Food chemistry, 2018-04, Vol.244, p.197-205

2018

Volltextzugriff (PDF)

Optimization of ultrasound-microwave assisted acid extraction of pectin from potato pulp by response surface methodology and its characterization

Food chemistry, 2019-08, Vol.289, p.351-359

2019

Volltextzugriff (PDF)

Preparation and identification of angiotensin I‐converting enzyme inhibitory peptides from sweet potato protein by enzymatic hydrolysis under high hydrostatic pressure

International journal of food science & technology, 2020-02, Vol.55 (2), p.482-489

2020

Volltextzugriff (PDF)

Effects of cooking process on carotenoids and antioxidant activity of orange-fleshed sweet potato

Food science & technology, 2019-05, Vol.104, p.134-141

2019

Volltextzugriff (PDF)

Comparative study on chemical composition, polyphenols, flavonoids, carotenoids and antioxidant activities of various cultivars of sweet potato

International journal of food science & technology, 2020-01, Vol.55 (1), p.369-378

2020

Volltextzugriff (PDF)

Contribution of ultrasound and slightly acid electrolytic water combination on inactivating Rhizopus stolonifer in sweet potato

Ultrasonics sonochemistry, 2021-05, Vol.73, p.105528-105528, Article 105528

2021

Volltextzugriff (PDF)

Exploring the potential of high hydrostatic pressure and ionic polysaccharides in improving interfacial stability of sweet potato protein hydrolysate emulsions

International journal of food science & technology, 2024-06, Vol.59 (6), p.3883-3894

2024

Volltextzugriff (PDF)

Impact of dextran conjugation on physicochemical and gelling properties of sweet potato protein through Maillard reaction

International journal of food science & technology, 2021-04, Vol.56 (4), p.1661-1670

2021

Volltextzugriff (PDF)

Influence of potato flour on dough rheological properties and quality of steamed bread

Journal of Integrative Agriculture, 2016-11, Vol.15 (11), p.2666-2676

2016

Volltextzugriff (PDF)

Effects of ultrasound‐assisted enzymatic hydrolysis and monosaccharides on structural, antioxidant and flavour characteristics of Maillard reaction products from sweet potato protein hydrolysates

International journal of food science & technology, 2021-11, Vol.56 (11), p.6086-6099

2021

Volltextzugriff (PDF)

Production and characterisation of antioxidant peptides from sweet potato protein by enzymatic hydrolysis with radio frequency pretreatment

International journal of food science & technology, 2020-06, Vol.55 (6), p.2352-2358

2020

Volltextzugriff (PDF)

Contribution of different molecular weight fractions to anticancer effect of sweet potato protein hydrolysates by six proteases on HT‐29 colon cancer cells

International journal of food science & technology, 2018-02, Vol.53 (2), p.525-532

2018

Volltextzugriff (PDF)

Comparative study of antioxidant and flavour characteristics of Maillard reaction products from five types of protein hydrolysates

International journal of food science & technology, 2022-06, Vol.57 (6), p.3652-3664

2022

Volltextzugriff (PDF)

Influence of particle size distribution on nutritional composition, microstructural and antioxidant properties of orange and purple‐fleshed sweet potato flour

Journal of food processing and preservation, 2021-04, Vol.45 (4), p.n/a

2021

Volltextzugriff (PDF)

Purification and identification of antioxidant peptides from sweet potato protein hydrolysates by Alcalase

Journal of functional foods, 2014-03, Vol.7, p.191-200

2014

Volltextzugriff (PDF)

Effect of α-Amylase Degradation on Physicochemical Properties of Pre-High Hydrostatic Pressure-Treated Potato Starch

PloS one, 2015-12, Vol.10 (12), p.e0143620-e0143620

2015

Volltextzugriff (PDF)

Total Polyphenol Content, Antioxidant Activity, and Individual Phenolic Composition of Different Edible Parts of 4 Sweet Potato Cultivars

Natural product communications, 2020-07, Vol.15 (7), p.1934578

2020

Volltextzugriff (PDF)

Ultrasound microwave-assisted enzymatic production and characterisation of antioxidant peptides from sweet potato protein

Ultrasonics sonochemistry, 2020-12, Vol.69, p.105262-105262, Article 105262

2020

Volltextzugriff (PDF)

Effects of Sulfur-Containing Amino Acids and High Hydrostatic Pressure on Structure and Gelation Properties of Sweet Potato Protein

Food and bioprocess technology, 2019-11, Vol.12 (11), p.1863-1873

2019

Volltextzugriff (PDF)

Production and In Vitro Gastrointestinal Digestion of Antioxidant Peptides from Enzymatic Hydrolysates of Sweet Potato Protein Affected by Pretreatment

Plant foods for human nutrition (Dordrecht), 2019-06, Vol.74 (2), p.225-231

2019

Volltextzugriff (PDF)

Improvement of thermal, microwave and ultrasonication pretreatment on the production of antioxidant peptides from sweet potato protein via in vitro gastrointestinal digestion

International journal of food science & technology, 2019-07, Vol.54 (7), p.2338-2345

2019

Volltextzugriff (PDF)

Structural, antioxidant, aroma, and sensory characteristics of Maillard reaction products from sweet potato protein hydrolysates as influenced by different ultrasound-assisted enzymatic treatments

Food chemistry, 2021-11, Vol.361, p.130090-130090, Article 130090

2021

Volltextzugriff (PDF)

Profiling of Polyphenols, Flavonoids and Anthocyanins in Potato Peel and Flesh from Four Potato Varieties

Potato research, 2022-03, Vol.65 (1), p.193-208

2022

Volltextzugriff (PDF)

1 – 25 von 135

Suche als RSS-Feed

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(121)
Mit Volltextzugriff
(126)

Publikationsform

1 weiteren anzeigen...

Weniger anzeigen...

Sprache

Erscheinungsjahr

n.n

Thema

Science & Technology
(101)
Life Sciences & Biomedicine
(90)
Food Science & Technology
(76)
Chemistry
(37)
Physical Sciences
(34)
Chemistry, Applied
(25)
Proteins
(25)
Sweet Potato Protein
(20)
Sweet Potatoes
(20)
Potatoes
(19)
High Hydrostatic Pressure
(18)
Sweet Potato
(17)
Agriculture
(15)
Biological And Medical Sciences
(15)
Fundamental And Applied Biological Sciences. Psychology
(15)
Protein
(15)
Food Industries
(14)
Antioxidant Activity
(13)
Food Science
(13)
Hydrostatic Pressure
(13)

15 weitere anzeigen...

Weniger anzeigen...

Neu hinzugefügt

... seit 30 Tagen
(1)

Menü

Weitere Dienste

Einstellungen

Ultrasonic degradation of sweet potato pectin and its antioxidant activity

Effects of extraction methods and particle size distribution on the structural, physicochemical, and functional properties of dietary fiber from deoiled cumin

Extraction, structure, and emulsifying properties of pectin from potato pulp

Optimization of ultrasound-microwave assisted acid extraction of pectin from potato pulp by response surface methodology and its characterization

Preparation and identification of angiotensin I‐converting enzyme inhibitory peptides from sweet potato protein by enzymatic hydrolysis under high hydrostatic pressure

Effects of cooking process on carotenoids and antioxidant activity of orange-fleshed sweet potato

Comparative study on chemical composition, polyphenols, flavonoids, carotenoids and antioxidant activities of various cultivars of sweet potato

Contribution of ultrasound and slightly acid electrolytic water combination on inactivating Rhizopus stolonifer in sweet potato

Exploring the potential of high hydrostatic pressure and ionic polysaccharides in improving interfacial stability of sweet potato protein hydrolysate emulsions

Impact of dextran conjugation on physicochemical and gelling properties of sweet potato protein through Maillard reaction

Influence of potato flour on dough rheological properties and quality of steamed bread

Effects of ultrasound‐assisted enzymatic hydrolysis and monosaccharides on structural, antioxidant and flavour characteristics of Maillard reaction products from sweet potato protein hydrolysates

Production and characterisation of antioxidant peptides from sweet potato protein by enzymatic hydrolysis with radio frequency pretreatment

Contribution of different molecular weight fractions to anticancer effect of sweet potato protein hydrolysates by six proteases on HT‐29 colon cancer cells

Comparative study of antioxidant and flavour characteristics of Maillard reaction products from five types of protein hydrolysates

Influence of particle size distribution on nutritional composition, microstructural and antioxidant properties of orange and purple‐fleshed sweet potato flour

Purification and identification of antioxidant peptides from sweet potato protein hydrolysates by Alcalase

Effect of α-Amylase Degradation on Physicochemical Properties of Pre-High Hydrostatic Pressure-Treated Potato Starch

Total Polyphenol Content, Antioxidant Activity, and Individual Phenolic Composition of Different Edible Parts of 4 Sweet Potato Cultivars

Ultrasound microwave-assisted enzymatic production and characterisation of antioxidant peptides from sweet potato protein

Effects of Sulfur-Containing Amino Acids and High Hydrostatic Pressure on Structure and Gelation Properties of Sweet Potato Protein

Production and In Vitro Gastrointestinal Digestion of Antioxidant Peptides from Enzymatic Hydrolysates of Sweet Potato Protein Affected by Pretreatment

Improvement of thermal, microwave and ultrasonication pretreatment on the production of antioxidant peptides from sweet potato protein via in vitro gastrointestinal digestion

Structural, antioxidant, aroma, and sensory characteristics of Maillard reaction products from sweet potato protein hydrolysates as influenced by different ultrasound-assisted enzymatic treatments

Profiling of Polyphenols, Flavonoids and Anthocyanins in Potato Peel and Flesh from Four Potato Varieties

Suchergebnisse filtern