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Journal articles on the topic 'Thermal Properties of Ipomoea Macroelements'

Author: Grafiati

Published: 3 June 2025

Last updated: 31 July 2025

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1

Stewart, H. E., B. E. Farkas, S. M. Blankenship, and M. D. Boyette. "Physical and thermal properties of three sweetpotato cultivars (Ipomoea BatatasL.)." International Journal of Food Properties 3, no. 3 (2000): 433–46. http://dx.doi.org/10.1080/10942910009524647.

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2

Fatimah, Siti, Muhammad Nur, Sri Dewi Astuty Ilyas, and Dahlang Tahir. "Irradiation Effect on the Structural Properties of Ipomoea batatas L as a Function of Temperature and Time." Materials Science Forum 966 (August 2019): 169–74. http://dx.doi.org/10.4028/www.scientific.net/msf.966.169.

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Purple sweet potato (Ipomoea batatas L) contains high anthocyanin and peonidin glycosides which are useful as powerful natural antioxidants. Microwaves is an electric oven that use for heats and cooks food by exposing electromagnetic radiation produce thermal energy which was influenced to the composition and structural properties of food. In this study, the effect of microwave irradiation on the structural and bonding characteristic of Ipomoea batatas L have been analysis by X-ray diffraction (XRD and Fourier transform infra-red (FTIR), respectively. The composition and the crystallite size w

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3

Sun, Minjie, Taihua Mu, Hongnan Sun, and Miao Zhang. "Digestibility and Structural Properties of Thermal and High Hydrostatic Pressure Treated Sweet Potato (Ipomoea batatas L.) Protein." Plant Foods for Human Nutrition 69, no. 3 (2014): 270–75. http://dx.doi.org/10.1007/s11130-014-0426-9.

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4

Noraduola, Dwi Rinnarsuri, Sarwoko Mangkoedihardjo, R. Irwan Bagyo Santoso, Ipung Fitri Purwanti, Laode Muhammad Golok Jaya, and Rusli Cahyadi. "Façade Assessment of Thermal Fluctuation Attributable to the Productive Facade: Shading Coefficient and Spectral Properties Analysis." IOP Conference Series: Earth and Environmental Science 1307, no. 1 (2024): 012008. http://dx.doi.org/10.1088/1755-1315/1307/1/012008.

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Abstract Productive facades can be a promising green infrastructure for dealing with urban heat islands and food insecurity. Although producing productive facades has proved satisfactory, the cooling effect of small green spaces is still being debated. The incident solar radiation on the leaves is reflected, absorbed, or transmitted, potentially regulating the surrounding air temperature. Therefore, this study aims to discuss how the spectral properties of productive facades are related to the surrounding air temperature. A field experimental building model was carried out to investigate the f

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5

Dəyyan oğlu Abbasov, Əliəddin, Fizzə Sadıx qızı Məmmədova, Gültəkin Sədrəddin qızı Hacıyeva, and İlahə Mirhəsən qızı Seyidova. "Hydrochemical characteristics and usage perspectives of groundwater in the territory of Nakhchivan Autonomous Republic." NATURE AND SCIENCE 21, no. 6 (2022): 42–49. http://dx.doi.org/10.36719/2707-1146/21/42-49.

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Məqalədə muxtar respublika ərazisindəki yeraltı suların mənşəyi, formalaşması, yayılma qanunauyğunluqları, hidrokimyəvi xüsusiyyətləri və regional qiymətləndirilməsi nəzərdən keçirilir. Hazırda ayrı-ayrı çaylar, göllər, kəhriz, mineral və termal su mənbələri xüsusi mühafizə olunan təbii ərazilər statusuna malik obyektlər hesab edilir. Bu baxımdan, yerüstü su mənbələrinin azlıq təşkil etdiyi ərazilərdə yeraltı suların öyrənilməsi, onların hidrokimyəvi özəllikləri və istifadə perspektivlərini göstərməklə regionun yeraltı sularının (bulaq, çeşmə, kəhriz, mineral və termal, artezian suları) çağdaş

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6

Nistor, Oana-Viorela, Doina-Georgeta Andronoiu, Luiza-Andreea Tănase (Butnariu), and Gabriel-Dănuț Mocanu. "The influence of gentle processing of orange sweet potato on quality properties of purees." Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology 47, no. 2 (2023): 64–76. http://dx.doi.org/10.35219/foodtechnology.2023.2.04.

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Ipomoea batatas L. represents one of the most important tuber crops, after potato, and could be a real aid in preventing food insecurity, and malnutrition or sustaining a healthier lifestyle. Four thermal treatments were used to process the raw sweet potatoes into ready-to-eat products: boiling, steaming and steaming coupled with ohmic heating at two different voltage gradients (17.5 V/cm and 20 V/cm). Proximate composition, phytochemicals content, color parameters, viscosity, and texture as the main quality properties of the orange sweet potato purees were determined. The sample processed thr

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7

Torres-Álvarez, Cynthia, Karla G. García-Alanís, Carlos A. Amaya-Guerra, et al. "Effect of Sweet Potato Starch on Rheological Properties and Emulsion Stability of Salad Dressings." Polysaccharides 6, no. 2 (2025): 51. https://doi.org/10.3390/polysaccharides6020051.

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Due to its gelling and thickening properties, sweet potato starch (Ipomoea batatas L.) could be a promising ingredient to improve characteristics such as the viscosity and consistency of foods like dressings. The objective of this study was to use sweet potato starch by adding it to salad dressing-type emulsion formulations. Sweet potato starch was characterized (microscopic appearance, granule size, and thermal properties). Four formulations (F1–F4) were developed incorporating different amounts of sweet potato starch (2 and 4%), and were characterized by particle size, emulsion stability, rh

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8

Alqah, Hesham, Shahzad Hussain, Mohamed Saleh Alamri, et al. "Effect of Germinated Sorghum Extract on the Physical and Thermal Properties of Pre-Gelatinized Cereals, Sweet Potato and Beans Starches." Molecules 28, no. 20 (2023): 7030. http://dx.doi.org/10.3390/molecules28207030.

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Starches from different botanical sources are affected in the presence of enzymes. This study investigated the impact of α-amylase on several properties of pre-gelatinized starches derived from chickpea (Cicer arietinum L.), wheat (Triticum aestivum L.), corn (Zea mays L.), white beans (Phaseolus vulgaris), and sweet potatoes (Ipomoea batatas L.). Specifically, the water holding capacity, freezable water content, sugar content, and water sorption isotherm (adsorption and desorption) properties were examined. The source of α-amylase utilized in this study was a germinated sorghum (Sorghum bicol

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9

Ngoma, Khuthadzo, Mpho E. Mashau, and Henry Silungwe. "Physicochemical and Functional Properties of Chemically Pretreated Ndou Sweet Potato Flour." International Journal of Food Science 2019 (November 3, 2019): 1–9. http://dx.doi.org/10.1155/2019/4158213.

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Sweet potato (Ipomoea batatas Lam) is a nutritious crop abundant in calories and bioactive compounds such as beta-carotene, ascorbic acid, polyphenols, and dietary fibre. This study investigated the effect of pretreatments on the physicochemical and functional properties of Ndou sweet potato (NSP) flour. Flour samples were prepared by randomly assigning NSP slices to two treatments (citric acid and sodium metabisulphite) at 5, 10, and 15 g/L concentration for 10 min. Distilled water was used as control. The moisture content (7.70%) of NSP flour treated with citric acid was significantly (p<

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10

Mitrevski, Jasmina, Nebojša Đ. Pantelić, Jovanka Laličić-Petronijević, et al. "Low Glycemic Index Biscuits Enriched with Beetroot Powder as a Source of Betaine and Mineral Nutrients." Foods 14, no. 5 (2025): 814. https://doi.org/10.3390/foods14050814.

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This study aimed to evaluate the potential of beetroot powder (BP) as a functional ingredient in biscuits by investigating its effects on nutritional composition, sensory properties, and glycemic response. The primary goal was to determine whether BP could serve as a natural alternative to synthetic additives while maintaining product stability and consumer acceptability. Biscuits were formulated by replacing spelt flour with 15, 20, and 25% BP. The functional impact of the BP was assessed based on betaine content, macro- and microelements, glycemic index (GI), and acrylamide concentration. Th

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11

Мясищева, Н. В., Д. Ю. Антропов, А. С. Ануров, and Д. М. Колмыков. "Assessment of the quality of thermostable fillings using apple powder." Food processing industry, no. 10 (October 4, 2023): 81–84. http://dx.doi.org/10.52653/ppi.2023.10.10.017.

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Развитие технологий плодово-ягодных начинок, основанных на переработке натурального местного растительного сырья, обладающих высокой пищевой ценностью и термостабильными свойствами, представляет особую актуальность для пищевой промышленности, хлебопекарной и кондитерской отраслей, индустрии ресторанного бизнеса. Яблоки характеризуются высокой пищевой ценностью и антиоксидантными свойствами, обусловленными наличием витамина С, полифенолов, органических кислот, легкоусвояемых сахаров, микро- и макроэлементов, пищевых волокон, в том числе клетчатки, пектинов. Высокое количество ценных в пищевом о

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12

Odzijewicz, Joanna Irena, Elżbieta Wołejko, Urszula Wydro, Mariola Wasil, and Agata Jabłońska-Trypuć. "Utilization of Ashes from Biomass Combustion." Energies 15, no. 24 (2022): 9653. http://dx.doi.org/10.3390/en15249653.

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Biomass is one of the most important sources of renewable energy in the energy industry. It is assumed that by 2050 the global energy deposit could be covered in 33–50% of biomass combustion. As with conventional fuels, the combustion of biomass produces combustion by-products, such as fly ash. Therefore, along with the growing interest in the use of biomass as a source of energy, the production of ash as a combustion by-product increases every year. It is estimated that approximately 476 million tons of ashes per year can be produced from biomass combustion. For example, the calorific value o

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13

Trivedi, Mahendra Kumar, Rama Mohan Tallapragada, Alice Branton, et al. "Bio-field Treatment: A Potential Strategy for Modification of Physical and Thermal Properties of Gluten Hydrolysate and Ipomoea Macroelements." Journal of Nutrition & Food Sciences 5, no. 5 (2015). https://doi.org/10.4172/2155-9600.1000414.

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The objective of present study was to study the effect of biofield treatment on physical and thermal properties of gluten hydrolysate (GH) and ipomoea macroelements (IM). The study was performed in two groups (control and treated). The control group remained as untreated, and biofield treatment was given to treated group. The control and treated GH and IM were characterized by particle size analysis, surface area analysis, X-ray diffraction (XRD), Differential scanning calorimetry (DSC), and Thermogravimetric analysis (TGA). Particle size results of treated GH showed that d50 (average particle

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14

Trivedi, Mahendra Kumar, Rama Mohan Tallapragada, Alice Branton, et al. "Bio-field Treatment: A Potential Strategy for Modification of Physical and Thermal Properties of Gluten Hydrolysate and Ipomoea Macroelements." Journal of Nutrition & Food Sciences 5, no. 5 (2015). https://doi.org/10.5281/zenodo.167156.

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The objective of present study was to study the effect of biofield treatment on physical and thermal properties of gluten hydrolysate (GH) and ipomoea macroelements (IM). The study was performed in two groups (control and treated). The control group remained as untreated, and biofield treatment was given to treated group. The control and treated GH and IM were characterized by particle size analysis, surface area analysis, X-ray diffraction (XRD), Differential scanning calorimetry (DSC), and Thermogravimetric analysis (TGA). Particle size results of treated GH showed that d50 (average particle

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15

Trivedi, Mahendra, Alice Branton, Dahryn Trivedi, and Gopal Nayak. "Biofield Treatment: A Potential Strategy for Modification of Physical and Thermal Properties of Gluten Hydrolysate and Ipomoea Macroelements." OMICS International, September 25, 2015. https://doi.org/10.5281/zenodo.813394.

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The objective of present study was to study the effect of biofield treatment on physical and thermal properties of gluten hydrolysate (GH) and ipomoea macroelements (IM). The study was performed in two groups (control and treated). The control group remained as untreated, and biofield treatment was given to treated group. The control and treated GH and IM were characterized by particle size analysis, surface area analysis, X-ray diffraction (XRD), Differential scanning calorimetry (DSC), and Thermogravimetric analysis (TGA). Particle size results of treated GH showed that d50 (average particle

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16

Rama MT, Mahendra KT, and Alice B. Dahryn T. "Bio-field Treatment: A Potential Strategy for Modification of Physical and Thermal Properties of Gluten Hydrolysate and Ipomoea Macroelements." Journal of Nutrition & Food Sciences 05, no. 05 (2015). http://dx.doi.org/10.4172/2155-9600.1000414.

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17

Linares, Laura, Milber Ureña, and Jenny Ruales. "Curing effect on the thermal properties of sweet potato starch (Ipomoea batatas L.)." Agroindustrial science, June 30, 2015, 27–35. http://dx.doi.org/10.17268/agroind.science.2015.01.03.

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18

AA, Obomeghei. "Physical and Engineering Properties of Some Nigerian Sweet Potato Roots [Ipomoea Batatas (L.) Lam]." Open Access Journal of Agricultural Research 5, no. 2 (2020). http://dx.doi.org/10.23880/oajar-16000242.

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Several varieties of sweet potato are being cultivated by many countries of the world including Nigeria. Data on physical and engineering properties required for the design and fabrication of handling and processing equipment for these important horticultural produce are either few or non-available. In this study the proximate composition and several physical and engineering properties of four popular varieties of Nigerian sweet potato (size, shape, mass, weight, volume, surface area, density, sphericity, latent heat, specific heat, thermal conductivity, thermal diffusivity) were determined us

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19

Kumari, Suman, Baljeet S. Yadav, and Ritika B. Yadav. "Acid Hydrolysis‐Induced Nanoconversion of Sweet Potato ( Ipomoea Batatas ) Starch: Effect on Morphological, Rheological, and Thermal Properties." Starch - Stärke, December 7, 2020, 2000173. http://dx.doi.org/10.1002/star.202000173.

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20

Rodríguez‐Mena, Azucena, Luz Araceli Ochoa‐Martínez, Silvia Marina González‐Herrera, Olga Miriam Rutiaga‐Quiñones, Rubén Francisco González‐Laredo, and Begoña Olmedilla‐Alonso. "Microencapsulated carotenoids from orange sweet potato: Degradation kinetics and physicochemical properties." Coloration Technology, October 20, 2024. http://dx.doi.org/10.1111/cote.12794.

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AbstractThe use of natural pigments in the food industry has increased due to their health benefits. Carotenoids are natural pigments that carry the disadvantage of sensitivity to temperature, light and the presence of enzymes and oxygen. Microencapsulation technology is widely used to protect these compounds against degradation, preserving their physicochemical characteristics. The research objective was to obtain the kinetics of carotenoid degradation of a microencapsulated extract of orange‐fleshed sweet potato (Ipomoea batatas L.) and to establish its physicochemical properties. The sweet

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21

Fonseca-Santanilla, Elsa Beatriz, and Liliana Lucía Betancourt-López. "Physicochemical and structural characterization of starches from Andean roots and tubers grown in Colombia." Food Science and Technology International, March 2, 2021, 108201322199731. http://dx.doi.org/10.1177/1082013221997313.

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The preservation of Andean roots and tubers (ART) depends on the recognition of their health-promoting and nutritional metabolites and their transformation into other products such as starches. The objective of this study was to determine the physicochemical and structural properties of native starches obtained from Canna edulis K., Oxalis tuberosa M., and Ipomoea batatas L. from the Colombian Andean agroecosystem. The physicochemical properties of starches were determined by traditional methods of analysis. The thermal properties were determined by gravimetric thermal analysis (TGA) and diffe

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22

Ajala, Tolulope O., Omobolanle A. Omoteso, and Oladotun M. Awe. "The design and evaluation of ciprofloxacin-loaded nanoformulations using Ipomoea batatas starch nanoparticles." Future Journal of Pharmaceutical Sciences 9, no. 1 (2023). http://dx.doi.org/10.1186/s43094-023-00487-z.

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Abstract Background Starch nanoparticle derivatives are gaining popularity as drug delivery vehicles because of their biocompatibility, better mechanical characteristics, heat stability properties, impediment qualities, permeability capabilities, and flexibility to be changed for specific predetermined functions. The effect of techniques and processing time on the physiochemical and drug release characteristics of sweet potato (Ipomoea batatas) starch nanoparticles and their ciprofloxacin-loaded nanoformulations was studied. Results Scanning electron microscopy confirmed that the treated starc

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23

Tsatsop, Roli Karole Tsague, Gertrude Eléonore Tchienou Djiobie, Emmanuel Akdowa Panyoo, et al. "Process optimization in the pyroconversion of native sweet potato starch: structural and functional characterization of pyrodextrin." Discover Food 4, no. 1 (2024). http://dx.doi.org/10.1007/s44187-024-00143-2.

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AbstractThis work aims to produce dextrin from sweet potato (Ipomoea batatas) starch by pyroconversion. The effect of dextrinization process (roasting time, temperature, and hydrochloric acid concentration) on properties (structural and functional) of starch have been studied using central composite design of experiment. Reaction conditions included: roasting time (55 and 94 min), temperature (127 and 152 °C), and hydrochloric acid concentration (0.17 and 0.43 M). The temperature (quadratic effect X22) is highly significant on the three measured responses (p < 0.05) (Color Index (CI), Turbi

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24

Vizzotto, Márcia, Elisa dos Santos Pereira, Juliana Rocha Vinholes, et al. "Physicochemical and antioxidant capacity analysis of colored sweet potato genotypes: in natura and thermally processed." Ciência Rural 47, no. 4 (2017). http://dx.doi.org/10.1590/0103-8478cr20151385.

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ABSTRACT: Sweet potato ( Ipomoea batatas (L.) Lam) is one of the most popular and ancient roots of Brazil and it can be consumed at different forms such as boiled, roasted or as sweets. Its cooking can lead to physicochemical transformations altering the nutritional properties. The objective of this study was to evaluate the physicochemical characteristics, bioactive compounds and antioxidant capacity of twelve sweet potato genotypes of varying pulp color in natura and roasted. Soluble solids, acidity, sugars, carotenoids, anthocyanins, phenolic compounds and antioxidant capacity were analyzed

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