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Chemical and Nutritional Analysis of Products Derived from Sweetpotatoes
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| 자료유형 | 학위논문 |
|---|---|
| 서명/저자사항 | Chemical and Nutritional Analysis of Products Derived from Sweetpotatoes. |
| 개인저자 | Feng, Sofia. |
| 단체저자명 | North Carolina State University. Food Science. |
| 발행사항 | [S.l.]: North Carolina State University., 2018. |
| 발행사항 | Ann Arbor: ProQuest Dissertations & Theses, 2018. |
| 형태사항 | 216 p. |
| 기본자료 저록 | Dissertation Abstracts International 79-12B(E). Dissertation Abstract International |
| ISBN | 9780438283008 |
| 학위논문주기 | Thesis (Ph.D.)--North Carolina State University, 2018. |
| 일반주기 |
Source: Dissertation Abstracts International, Volume: 79-12(E), Section: B.
Adviser: Jonathan C. Allen. |
| 요약 | The production of ingredients and foods derived from sweetpotato continue to be of interest to the industry and to the increasingly health conscious consumers due to the unique nutritional properties found in this vegetable. Products from sweetp |
| 요약 | Carbohydrates are the most abundant macronutrient in sweetpotatoes offering an effective source of energy. Understanding the health effects and properties of carbohydrates responses may be beneficial to the population. In this dissertation, a tw |
| 요약 | The first part of the study investigated the glycemic response obtained from eight different products derived of two botanically different vegetables. GI results were calculated by the incremental area under the curve. Sweetpotato chips were sig |
| 요약 | Not all carbohydrates are the same. The human body utilizes a series of chemical interactions to maintain tight control of blood glucose levels. In the second part of this study, the postprandial concentration of seven different hormones was det |
| 요약 | Carbohydrate-rich foods are known to be more accessible and are generally less expensive than fat- and protein-rich foods. In the U.S. the sweetpotatoes are scaled into sizes with a grading for market selling purposes. Culls that do not meet the |
| 요약 | Finally, another use of sweetpotato powder or purees is incorporation into bread formulations that have potential as gluten-free bakery products or to provide beta-carotene as a precursor to vitamin A. The last appendix in this dissertation offe |
| 일반주제명 | Food science. |
| 언어 | 영어 |
| 바로가기 | 
: 이 자료의 원문은 한국교육학술정보원에서 제공합니다. |
