Influence of Heat Treatments on the Content of Bioactive Substances and Antioxidant Properties of Sweet Potato (Ipomoea batatas L.) Tubers

Influence of Heat Treatments on the Content of Bioactive Substances and Antioxidant Properties of Sweet Potato (Ipomoea batatas L.) Tubers

Heat treatment can affect the bioactive compounds in sweet potato (SP). In this work, we monitored the influence of heat treatment (boiling, steaming, microwaving, and baking) on the total polyphenols content (TPC), total antioxidant capacity (TAC), total anthocyanins content (TANTC), and phenolics...

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Bibliographic Details
Main Authors:	Janette Musilova, Judita Lidikova, Alena Vollmannova, Hana Frankova, Dana Urminska, Tatiana Bojnanska, Tomas Toth
Format:	Article
Language:	English
Published:	Wiley 2020-01-01
Series:	Journal of Food Quality
Online Access:	http://dx.doi.org/10.1155/2020/8856260
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