The effects of common processing methods on the antioxidant activity of Philippine sweet potato (Ipomea batatas) varieties
ABSTRACT Total phenolic content (TPC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, reducing power, chelating activity, and total antioxidant activity (TAA) of fresh, baked, boiled, and fried Philippine sweet potatoes (Emitlog and VSP 6) were measured. Processing was found to si...
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| Định dạng: | Luận văn |
| Ngôn ngữ: | English |
| Được phát hành: |
Quezon City
UP College of Home Economics
2011.
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