Comparison of the Proximate Composition, Total Carotenoids and Total Polyphenol Content of Nine Orange-Fleshed Sweet Potato Varieties Grown in Bangladesh

Author： Alam Mohammad Khairul   Rana Ziaul Hasan   Islam Sheikh Nazrul  

Publisher： MDPI

E-ISSN： 2304-8158|5|3|64-64

ISSN： 2304-8158

Source： Foods, Vol.5, Iss.3, 2016-09, pp. : 64-64

Access to resources Favorite

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Glucose Content and In Vitro Bioaccessibility in Sweet Potato and Winter Squash Varieties during Storage

By Zaccari Fernanda   Cabrera María Cristina   Saadoun Ali  

Foods, Vol. 6, Iss. 7, 2017-06 ,pp. : 48-48

MDPI

Access to resources Recommend Favorite

Nutrient and Total Polyphenol Contents of Dark Green Leafy Vegetables, and Estimation of Their Iron Bioaccessibility Using the In Vitro Digestion/Caco-2 Cell Model

By Amagloh Francis Kweku   Atuna Richard Atinpoore   McBride Richard   Carey Edward Ewing   Christides Tatiana  

Foods, Vol. 6, Iss. 7, 2017-07 ,pp. : 54-54

MDPI

Access to resources Recommend Favorite

Optimization of Conditions for Extraction of Polyphenols and the Determination of the Impact of Cooking on Total Polyphenolic, Antioxidant, and Anticholinesterase Activities of Potato

By Laib Imen   Barkat Malika  

Foods, Vol. 7, Iss. 3, 2018-03 ,pp. : 36-36

MDPI

Access to resources Recommend Favorite

Enhancing the Total Phenolic Content and Antioxidants of Lemon Pomace Aqueous Extracts by Applying UV-C Irradiation to the Dried Powder

By Papoutsis Konstantinos   Vuong Quan V.   Pristijono Penta   Golding John B.   Bowyer Michael C.   Scarlett Christopher J.   Stathopoulos Costas E.  

Foods, Vol. 5, Iss. 3, 2016-08 ,pp. : 55-55

MDPI

Access to resources Recommend Favorite

Total Environmental Impact of Three Main Dietary Patterns in Relation to the Content of Animal and Plant Food

By Baroni Luciana   Berati Marina   Candilera Maurizio   Tettamanti Massimo  

Foods, Vol. 3, Iss. 3, 2014-07 ,pp. : 443-460

MDPI

Access to resources Recommend Favorite