It is known that heat treatment can lead to physical and chemical changes decrease or alter the properties of food. This work evaluated influence on antioxidant activity boiling, pressure, microwave cooking processes three selected sweet potato varieties (purple, orange, yellow). The samples were analyzed for total phenols anthocyanin content capacity. water boiling pressure processing also ana...

The study was conducted to evaluate the quality characteristics of cookies produced from sweet potato-fermented soybean flour. Cookies were subjected to proximate and sensory analysis to determine the acceptability of the product. Protein, fat and ash increased as the proportion of soybean flour increased, ranging from 13.8-21.7, 1.22-5.25 and 2.20-2.57 respectively. The crude fibre content was...

Specimens collected from sweet potato plants with slime mold symptoms in fields in Daejeon, Korea were examined. Two species of Myxomycetes, Fuligo septica and Stemonitis herbatica were identified based on their morphological characteristics. This is the first report that the two species of Myxomycetes cause slime mold of sweet potato in Korea.

A protein, starch phosphorylase inhibitor, was purified from the root of sweet potato (Ipomoea batatas [L.] Lam. cv Tainon 65). It had a molecular weight of 250,000 and could be composed of five identical subunits. The isoelectric point of the inhibitor was 4.63. It was a noncompetitive inhibitor toward the sweet potato enzyme with a K(i) value of 1.3 x 10(-6) molar when glucose-1-P was the var...

We present here the first complete genome sequences of Sweet potato chlorotic fleck virus (SPCFV) from sweet potato in Australia and East Timor, and we compare these with four complete SPCFV genomes from South Korea and one from Uganda. The Australian, East Timorese, South Korean, and Ugandan genomes differed considerably from each other.

The IPO (ipomoelin) gene was isolated from sweet potato (Ipomoea batatas cv Tainung 57) and used as a molecular probe to investigate its regulation by hydrogen peroxide (H(2)O(2)) and nitric oxide (NO) after sweet potato was wounded. The expression of the IPO gene was stimulated by H(2)O(2) whether or not the plant was wounded, but its expression after wounding was totally suppressed by the pre...

Sweet potato (Ipomoea batatas L.) is the seventh most important food crop due to its distinct advantages, such as adaptability to different environmental conditions and high nutritional value. Assessing the genetic diversity of this important crop is necessary due to the constant increase of demand for food and the need for conservation of agricultural and genetic resources. In Puerto Rico (PR)...

Intensive agriculture and increased N-fertilizer use have contributed to elevated emissions of the greenhouse gases, CO2, CH4, and N2O. In this study, the exchange of the greenhouse gases, CO2, N2O, and CH4, between a Quincy fine sand (mixed, mesic Xeric Torripsamments) soil and atmosphere was measured in a sweet corn (Zea mays L.) sweet corn potato (Solanum tuberosum L.) rotation during the 20...

The study was conducted to evaluate the quality characteristics of cookies produced from sweet potato-fermented soybean flour. Cookies were subjected to proximate and sensory analysis to determine the acceptability of the product. Protein, fat and ash increased as the proportion of soybean flour increased, ranging from 13.8-21.7, 1.22-5.25 and 2.20-2.57 respectively. The crude fibre content was...

Keywords: nata de batatas; purple sweet potato skin; coconut water; anthocyanin ABSTRAKNata batatas adalah produk dari kulit ubi jalar ungu. Adanya senyawa antosianin pada ungu menjadikan makanan ini sangat menarik untuk diolah menjadi yang bernilai fungsional. Tujuan penelitian mengetahui rendemen dibuat dengan variasi persentase sari dan air kelapa serta ketebalan pelikel, mengevaluasi sifat ...