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Gotowe bibliografie tematyczne / Thermal Properties of Ipomoea Macroelements

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Artykuły w czasopismach

Gotowa bibliografia na temat „Thermal Properties of Ipomoea Macroelements”

Autor: Grafiati

Data publikacji: 3 czerwca 2025

Data aktualizacji: 31 lipca 2025

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Artykuły w czasopismach na temat "Thermal Properties of Ipomoea Macroelements"

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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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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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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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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