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36. Sweetpotatoes 收藏

36. Sweetpotatoes
原文求助 发布源
作者
V. D. Truong[1]; R. Y. Avula[2]; K. Pecota[3] ; C. G. Yencho[3]
作者单位
1 USDA-ARS Food Science Research Unit, Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, NC 27695, USA 2 Department of Food Science and Technology, University of Georgia, Athens, GA 30602, USA 3 Department of Horticultural Science, North Carolina State University, Raleigh, NC 27695, USA
关键词
Sweetpotato, Ipomoea batatas L. (Lam.) - important economic crop in countries; sweetpotato roots, high nutritional value and sensory versatility - taste, texture and flesh color; world sweetpotato production, 1990–2006; sweetpotato (I. batatas L.) - dicotyledonous plant, morning glory or Convolvulaceae family; sweetpotato, herbaceous perennial - annual by stem cuttings or plants sprouts from storage roots; Japan, alternative production system - using cut seed pieces for high starch production processing lines; sweetpotato weevils (Cylas spp.) - most important worldwide pests of sweetpotato; postharvest handling practices; nutritional composition of sweetpotatoes; drying technologies, applied to dehydrated sweetpotato products
关键词译文
甘薯，甘薯L. （林） - 重要的经济作物的国家;甘薯根系，营养价值高和感官的多功能性 - 味道，质地和果肉的颜色;世界甘薯生产， 2090至06年;甘薯（甘薯L. ） - 双子叶植物，牵牛花或旋花科;甘薯，多年生草本植物 - 每年从贮藏根扦插或植物芽;日本，替代生产系统 - 使用切种块高淀粉生产加工线;甘薯象鼻虫（甘薯小象属） - 甘薯最重要的世界范围内的害虫;采后处理方法;sweetpotatoes的营养组合物;干燥技术，适用于脱水甘薯产品
发布日期
16 MAR 2011 12:09PM EST
页码
717-737
DOI
10.1002/9780470958346.ch36
来源信息
Handbook of Vegetables and Vegetable ProcessingBook ISBN：9780813815411, 2011年, 717-737页
摘要
This chapter contains sections titled: Introduction Production and Consumption Classification and Origin Postharvest Handling Practices Nutritional Composition of Sweetpotatoes Processing and Utilization References
摘要译文
本章包括节标题为： 介绍 生产与消费 分类和产地 采后处理方法 Sweetpotatoes营养成分 加工利用 参考
V. D. Truong[1]; R. Y. Avula[2]; K. Pecota[3] ; C. G. Yencho[3]. 36. Sweetpotatoes. Handbook of Vegetables and Vegetable ProcessingBook[M].US: Wiley, 2011: 717-737