Effects of different high pressure steaming processes on sensory properties, water-binding capacity, antioxidant and aroma compounds of Ipomoea batatas (L.) Lam
The present study offered the optimal high pressure steaming process for sweet potato and provided new insights into the sensory quality formation and personalized control.
Authors
- Jinsong Bao (ORCID: https://orcid.org/0000-0002-9606-6615)
- Xinghua Lu (ORCID: https://orcid.org/0000-0003-3137-8586)
- Asem M. Abdelshafy (ORCID: https://orcid.org/0000-0002-5271-7009)
- Jiyu Cheng (ORCID: https://orcid.org/0000-0001-7080-0669)
- Mingyi Yang (ORCID: https://orcid.org/0000-0002-1023-3137)
- Linjiang Pang (ORCID: https://orcid.org/0000-0002-9374-6850)
- Chaofan Hu (ORCID: https://orcid.org/0000-0003-2311-8733)
- Guoquan Lu (ORCID: https://orcid.org/0000-0001-9825-4372)
- Yan Shen (ORCID: https://orcid.org/0000-0002-3140-1937)
- and Zhitao Cao and Zhitao Cao
- Yuge Guan
Institutions
- Zhejiang A & F University (CN)
- Al-Azhar University (EG)
- Jiyang College of Zhejiang A&F University (CN)
- Assiut University (EG)
Publication Details
- Journal
- Frontiers in Nutrition
- Published
- 2025-05-29
- DOI
- https://doi.org/10.3389/fnut.2025.1597754
- Citations
- 2
- Primary Topic
- Phytochemicals and Antioxidant Activities
- Type
- article
- Field-Weighted Citation Impact
- 1.55