Impact of steam cooking on the chemical profile of table-stock sweetpotatoes with different carotenoids content
Sweetpotatoes are a great source of carotenoids, which are important for human health and have attracted increasing attention. This study examined the impact of the steaming method on the contents of carotenoids, starch, soluble sugar, volatile organic compounds, and pasting properties of nine table...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-06-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524001950 |