Effect of Enzymatic Hydrolysis on Structural, Chemical and Elemental Properties of Sweet Potato Flour

被引：0
|
作者：
Suman Jagatee
Jyoti Ranjan Rout
Shuvashish Behera
Shidharth Sankar Ram
Mathummal Sudarshan
Chinmay Pradhan
Santi Lata Sahoo
Rama Chandra Mohanty
机构：
[1] Utkal University,Microbiology Laboratory, Post Graduate Department of Botany
[2] AIPH University,School of Biological Sciences
[3] Vasantdada Sugar Institute,Alcohol Technology & Biofuels Vision
[4] Institute of Physics,undefined
[5] UGC-DAE Consortium of Scientific Research,undefined
来源：
Waste and Biomass Valorization | 2021年 / 12卷
关键词：
EDXRF; FTIR; Liquefaction; Saccharification; SEM; Sweet potato root flour;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：687 / 697
页数：10
相关论文
共 50 条
  • [31] Steady and dynamic shear rheological properties of sweet potato flour dispersions
    Chun, So-Young
    Yoo, Byoungseung
    EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2006, 223 (03) : 313 - 319
  • [32] Physicochemical properties of sweet potato flour and starch as affected by blanching and processing
    Jangchud, K
    Phimolsiripol, Y
    Haruthaithanasan, V
    STARCH-STARKE, 2003, 55 (06): : 258 - 264
  • [33] IMPROVING PROPERTIES OF SWEET POTATO COMPOSITE FLOUR: INFLUENCE OF LACTIC FERMENTATION
    Yuliana, Neti
    Nurdjanah, Siti
    Setyani, Sri
    Novianti, Dini
    PROCEEDING OF INTERNATIONAL BIOLOGY CONFERENCE 2016: BIODIVERSITY AND BIOTECHNOLOGY FOR HUMAN WELFARE, 2017, 1854
  • [34] FUNCTIONAL AND SENSORY PROPERTIES OF SOYBEAN AND SWEET-POTATO FLOUR MIXTURES
    IWE, MO
    ONUH, JO
    FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE, 1992, 25 (06): : 569 - 573
  • [35] Steady and dynamic shear rheological properties of sweet potato flour dispersions
    So-Young Chun
    Byoungseung Yoo
    European Food Research and Technology, 2006, 223 : 313 - 319
  • [36] Effect of Alkali Pretreatment on the Structural Properties and Enzymatic Hydrolysis of Corn Cob
    Sahare, Padmavati
    Singh, Rajkumar
    Laxman, R. Seeta
    Rao, Mala
    APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY, 2012, 168 (07) : 1806 - 1819
  • [37] Effect of Alkali Pretreatment on the Structural Properties and Enzymatic Hydrolysis of Corn Cob
    Padmavati Sahare
    Rajkumar Singh
    R. Seeta Laxman
    Mala Rao
    Applied Biochemistry and Biotechnology, 2012, 168 : 1806 - 1819
  • [38] Effect of enzymatic hydrolysis on the formation and structural properties of peanut protein gels
    Jiang, Shan
    Zhang, Junting
    Li, Suhong
    Zhang, Chunhong
    INTERNATIONAL JOURNAL OF FOOD ENGINEERING, 2021, 17 (03) : 167 - 176
  • [39] Physicochemical Properties of Sago Flour Food Bars Fortified with White Sweet Potato Flour and Sidat Fish Flour
    Rasulu, Hamidin
    Rodianawati, Indah
    Hasbullah
    Albaar, Nurjana
    Umalekhoa, Irnawati
    Kamaluddin, Abdul Kadir
    7TH INTERNATIONAL CONFERENCE ON SUSTAINABLE AGRICULTURE, FOOD AND ENERGY, 2021, 709
  • [40] Effect of potato flour on quality and staling properties of wheat-potato flour bread
    Ju, Qian
    Li, Yaoxi
    Sun, Huaxing
    Chen, Jincheng
    Yuan, Yanqiu
    Hu, Yayun
    Fujita, Kaori
    Luan, Guangzhong
    FOOD SCIENCE & NUTRITION, 2020, 8 (10): : 5474 - 5482
12345