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Antioxidant activities, phenolic and β-carotene contents of sweet potato genotypes with varying flesh colours
Abstract Antioxidant activities (μmol Trolox equivalent (TE)/g fresh weight) of 19 sweet potato genotypes with distinctive flesh colour (white, cream, yellow, orange and purple) were measured byExpand
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Pectin Hydrolysis: Effect of Temperature, Degree of Methylation, pH, and Calcium on Hydrolysis Rates
The rate of acid hydrolysis of pectin at pH 3 decreased as the degree of pectin methylation (DM) increased. Acid hydrolysis rates for polypectate (<5% DM) declined as the pH was raised from 2 to 6.Expand
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Fermented Vegetables
Historical PersPective The wide variety of fermented foods can be classified by the products of the fermentation, such as alcohol (beer, wine); organic acids, including lactic acid and acetic acidExpand
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Independent effects of acetic acid and pH on survival of Escherichia coli in simulated acidified pickle products.
Our objective was to determine the effects of organic acids and pH on the rate at which selected strains of Escherichia coli O157:H7 die in acid solutions representative of acidified pickle productsExpand
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Characterization of anthocyanins and anthocyanidins in purple-fleshed sweetpotatoes by HPLC-DAD/ESI-MS/MS.
Purple-fleshed sweetpotatoes (PFSP) can be a healthy food choice for consumers and a potential source for natural food colorants. This study aimed to identify anthocyanins and anthocyanidins in PFSP,Expand
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Phenolic acid content and composition in leaves and roots of common commercial sweetpotato (Ipomea batatas L.) cultivars in the United States.
Phenolic acids in commercially important sweet potato cultivars grown in the United States were analyzed using reversed-phase high-performance liquid chromatography (HPLC). Caffeic acid, chlorogenicExpand
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Protective Effects of Organic Acids on Survival of Escherichia coli O157:H7 in Acidic Environments
ABSTRACT Outbreaks of disease due to acid-tolerant bacterial pathogens in apple cider and orange juice have raised questions about the safety of acidified foods. Using gluconic acid as aExpand
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A manual method for reducing sugar determinations with 2,2'-bicinchoninate reagent.
Abstract A method was developed to analyze reducing sugars manually by use of a 2,2′-bicinchoninate reagent. Potassium phosphate was used to buffer the reagent. Ethylene glycol increased theExpand
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Measurement of pectin methylation in plant cell walls.
A procedure was developed to measure the degree of pectin methylation in small samples of isolated cell walls from nonlignified plant tissues or pectin solutions. Galacturonic acid was determinedExpand
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Anaerobic l‐lactate degradation by Lactobacillus plantarum
Lactobacillus plantarum strains used as silage inoculants were investigated for their ability to metabolize lactic acid anaerobically after prolonged incubation (7–30 days) when glucose was absentExpand
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