Sweet Potato Variability in Boiled Slices and Fried Chips
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چکیده
منابع مشابه
Cyanide-resistant Respiration in Fresh and Aged Sweet Potato Slices.
The respiration of fresh sweet potato (Ipomoea batatas) slices is resistant to, and often stimulated by, cyanide and antimycin A. m-Chlorobenzhydroxamic acid (CLAM), a selective inhibitor of the alternate path, inhibits respiration in the presence of cyanide and has a limited inhibitory effect in the presence of antimycin A. Thus, a partial bypass of the antimycinsensitive site is indicated. Re...
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OBJECTIVE To evaluate the hazardous effects of fried potato chips upon the retina of two developmental stages of the albino rats aged 7 and 14 days from parturition. METHODS PREGNANT RATS WERE ARRANGED INTO TWO GROUPS: control pregnant rats and consequently their delivered newborns until reaching 7 and 14 days old from parturition and fried potato chips group in which pregnant rats at the 6th...
متن کاملdecreasing acrylamide formation in fried potato slices using hydrocolloid coatings and bene kernel oil
this study investigated the effect of carboxymethyl cellulose (cmc), tragacanth, and saalab hydrocolloids in two concentrations (0.3 and 0.7%) and different frying media (refined canola oil (rco), rco+1% bene kernel oil (bko), and rco+1 mg l-1 unsaponifiable matter (usm) of bko on acrylamide formation in fried potato slices. the hydrocolloid coatings significantly reduced acrylamide formation i...
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Field sweet potato plants showing virus-like symptoms, as stunting, leaf distortion, mosaic and chlorosis, were collected in southwest Portugal and tested for the presence of four potyviruses, sweet potato virus C (SPVC), sweet potato virus 2 (SPV2), sweet potato feathery mottle virus (SPFMV), sweet potato virus G (SPVG), and the crinivirus sweet potato chlorotic stunt virus (SPCSV). DsRNA frac...
متن کاملChemical composition of sweet potato (Ipomea batatas Lam) dishes as consumed in Kwara state, Nigeria
The nutrient and anti nutrient composition of some standardized sweet potato dishes in Kwara state was determined using official methods of analysis. The indigenous sweet potato dishes analysed included pounded sweet potato/yam; sweet potato leaf soup; boiled sweet potato; fried sweet potatoes and sweet potato/ beans pottage. There were significant differences (p < 0.05) for moisture content wh...
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ژورنال
عنوان ژورنال: The Journal of Agriculture of the University of Puerto Rico
سال: 1969
ISSN: 2308-1759,0041-994X
DOI: 10.46429/jaupr.v68i3.7281