Effects of different high pressure steaming processes on sensory properties, water-binding capacity, antioxidant and aroma compounds of Ipomoea batatas (L.) Lam

Effects of different high pressure steaming processes on sensory properties, water-binding capacity, antioxidant and aroma compounds of Ipomoea batatas (L.) Lam

BackgroundHigh pressure steaming is a convenient and household cooking method to heat the food evenly and retain original nutrition. This study explored the effects of high pressure steaming processes on the sensory properties, nutritional value, phenolic compounds, water status, and volatile compou...

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Bibliographic Details
Main Authors: Anqi Cao, Mingyi Yang, Chaofan Hu, Asem M. Abdelshafy, Jicheng Bao, Sining Yan, Guoquan Lu, Yuge Guan, Jiyu Cheng, Linjiang Pang, Xinghua Lu
Format: Article
Language:English
Published: Frontiers Media S.A. 2025-05-01
Series:Frontiers in Nutrition
Subjects:
Sweet potato
high pressure steaming
sensory properties
water status
aroma
correlation analysis
Online Access:https://www.frontiersin.org/articles/10.3389/fnut.2025.1597754/full
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https://www.frontiersin.org/articles/10.3389/fnut.2025.1597754/full

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