Mu, Taihua: search on Z-Library

Fundraising September 15, 2024 – October 1, 2024 About fundraising

The world's largest scientific articles store. 70,000,000+ articles for free.

Fundraising September 15, 2024 – October 1, 2024

Z-Library is one of the largest online libraries in the world that contains over 17,000,000 books and 84,837,000 articles. We aim to make literature accessible to everyone. Today (September 15, 2024) we've started additional fundraising to project maintenance and development.

Also UNLIMITED downloads (for 31 days after the day of making donation) are available for ALL contributors who will donate during the fundraising period till October 1, 2024.

About fundraisingRead more

Make a donation

1

Sweet potato (Ipomoea batatas L.) leaves as nutritional and functional foods

Sun, Hongnan, Mu, Taihua, Xi, Lisha, Zhang, Miao, Chen, Jingwang

Journal:

Year:

2014

Language:

english

File:

PDF, 580 KB

english, 2014

2

Sweet Potato Processing Technology || Sweet Potato Proteins

Year:

2017

Language:

english

File:

PDF, 4.42 MB

english, 2017

3

Effects of Domestic Cooking Methods on Polyphenols and Antioxidant Activity of Sweet Potato Leaves

Sun, Hongnan, Mu, Taihua, Xi, Lisha, Song, Zhen

Journal:

Journal of Agricultural and Food Chemistry

Year:

2014

Language:

english

File:

PDF, 1.55 MB

english, 2014

4

Effect of different pretreatment on the microbial diversity of fermented potato revealed by high-throughput sequencing

Aregbe, Afusat Yinka, Mu, Taihua, Sun, Hongnan

Journal:

Year:

2019

Language:

english

File:

PDF, 1.23 MB

english, 2019

5

Nutritional assessment and effects of heat processing on digestibility of Chinese sweet potato protein

Minjie Sun, Taihua Mu, Miao Zhang, Lawrence A. Arogundade

Journal:

Journal of Food Composition and Analysis

Year:

2012

Language:

english

File:

PDF, 556 KB

english, 2012

6

Isolation and selection of technologically important lactic acid bacteria and yeast from fermented potato

Aregbe, Afusat Yinka, Mu, Taihua, Sun, Hongnan

Journal:

International Journal of Food Science & Technology

Year:

2019

Language:

english

File:

PDF, 10.55 MB

english, 2019

7

Structural, physicochemical, and emulsifying properties of sweet potato pectin treated by high hydrostatic pressure and/or pectinase: A comparative study

Mudugamuwa Arachchige, Melani Purnika, Mu, Taihua, Ma, Mengmei

Journal:

Journal of the Science of Food and Agriculture

Year:

2020

File:

PDF, 655 KB

2020

8

Digestibility and Structural Properties of Thermal and High Hydrostatic Pressure Treated Sweet Potato (Ipomoea batatasL.) Protein

Sun, Minjie, Mu, Taihua, Sun, Hongnan, Zhang, Miao

Journal:

Plant Foods for Human Nutrition

Year:

2014

Language:

english

File:

PDF, 756 KB

english, 2014

9

Comparative study of the nutritional quality of potato–wheat steamed and baked breads made with four potato flour cultivars

Liu, Xingli, Mu, Taihua, Sun, Hongnan, Zhang, Miao, Chen, Jingwang, Fauconnier, Maire Laure

Journal:

International Journal of Food Sciences and Nutrition

Year:

2016

Language:

english

File:

PDF, 1.24 MB

english, 2016

10

[SpringerBriefs in Food, Health, and Nutrition] Potato Staple Food Processing Technology || Processing Technology of Potato Staple Foods

Mu, Taihua, Sun, Hongnan, Liu, Xingli

Year:

2017

Language:

english

File:

PDF, 470 KB

english, 2017

11

[SpringerBriefs in Food, Health, and Nutrition] Potato Staple Food Processing Technology || Modern Trends and Innovation

Mu, Taihua, Sun, Hongnan, Liu, Xingli

Year:

2017

Language:

english

File:

PDF, 116 KB

english, 2017

12

[SpringerBriefs in Food, Health, and Nutrition] Potato Staple Food Processing Technology || Improving the Nutritional Value of Potato Staple Foods

Mu, Taihua, Sun, Hongnan, Liu, Xingli

Year:

2017

Language:

english

File:

PDF, 236 KB

english, 2017

13

Influence of different hydrocolloids on dough thermo-mechanical properties and in vitro starch digestibility of gluten-free steamed bread based on potato flour

Liu, Xingli, Mu, Taihua, Sun, Hongnan, Zhang, Miao, Chen, Jingwang, Fauconnier, Marie Laure

Journal:

Year:

2018

Language:

english

File:

PDF, 3.38 MB

english, 2018

14

The In Vitro Antioxidant Activity and Inhibition of Intracellular Reactive Oxygen Species of Sweet Potato Leaf Polyphenols

Sun, Hongnan, Mu, Bona, Song, Zhen, Ma, Zhimin, Mu, Taihua

Journal:

Oxidative Medicine & Cellular Longevity

Year:

2018

Language:

english

File:

PDF, 1.66 MB

english, 2018

15

A murine model of wheat versus potato allergy: Patatin and 53kDa protein are the potential allergen from potato

Ansari, Ibtessam Tahir, Mu, Taihua

Journal:

Molecular Immunology

Year:

2018

Language:

english

File:

PDF, 1.72 MB

english, 2018

16

Sweet Potato Processing Technology || Sweet Potato Granules

Year:

2017

Language:

english

File:

PDF, 442 KB

english, 2017

17

Effects of Starch From Five Different Botanical Sources on the Fermentation and Gelatinization Properties of Starch-Gluten Model Doughs

Zhang, Duqin, Mu, Taihua, Sun, Hongnan

Journal:

Starch - Stärke

Year:

2018

Language:

english

File:

PDF, 919 KB

english, 2018

18

Microbial characterization of five Chinese traditional sourdoughs by high-throughput sequencing and their impact on the quality of potato steamed bread

Zhao, Zheng, Mu, Taihua, Sun, Hongnan

Journal:

Year:

2018

Language:

english

File:

PDF, 971 KB

english, 2018

19

Optimization of processing technology using response surface methodology and physicochemical properties of roasted sweet potato

Hou, Feina, Mu, Taihua, Ma, Mengmei, Blecker, Christophe

Journal:

Year:

2018

Language:

english

File:

PDF, 815 KB

english, 2018

20

Optimization of ultrasonic–microwave synergistic extraction of flavonoids from sweet potato leaves by response surface methodology

Liu, Jiang, Mu, Taihua, Sun, Hongnan, Fauconnier, Marie Laure

Journal:

Journal of Food Processing and Preservation

Year:

2019

Language:

english

File:

PDF, 629 KB

english, 2019

21

Comparative study of the nutritional quality of potato steamed bread fermented by different sourdoughs

Zhao, Zheng, Mu, Taihua, Sun, Hongnan

Journal:

Journal of Food Processing and Preservation

Year:

2019

Language:

english

File:

PDF, 669 KB

english, 2019

22

Comparative study of the nutritional quality of potato steamed bread fermented by different sourdoughs

Zhao, Zheng, Mu, Taihua, Sun, Hongnan

Journal:

Journal of Food Processing and Preservation

Year:

2019

File:

PDF, 669 KB

2019

23

Cultivar selection as a tool for nutritional and functional value enhancement of roasted sweet potato

Hou, Feina, Mu, Taihua, Ma, Mengmei, Blecker, Christophe, Sun, Hongnan

Journal:

Journal of Food Processing and Preservation

Year:

2019

Language:

english

File:

PDF, 606 KB

english, 2019

24

Effects of potato flour on dough properties and quality of potato-wheat-yogurt pie bread

Kumar, Dileep, Mu, Taihua, Ma, Mengmei

Journal:

Nutrition & Food Science

Year:

2019

File:

PDF, 1.28 MB

2019

25

Sensory evaluation of roasted sweet potatoes influenced by different cultivars: A correlation study with respect to sugars, amino acids, volatile compounds, and colors

Hou, Feina, Mu, Taihua, Ma, Mengmei, Blecker, Christophe

Journal:

Journal of Food Processing and Preservation

Year:

2020

File:

PDF, 847 KB

2020

26

Valorization of the green waste parts from sweet potato ( Impoea batatas L.): Nutritional, phytochemical composition, and bioactivity evaluation

Hong, Jingyang, Mu, Taihua, Sun, Hongnan, Richel, Aurore, Blecker, Christophe

Journal:

Food Science & Nutrition

Year:

2020

File:

PDF, 535 KB

2020

27

The effect of potato ( Solanum tuberosum L.) cultivars on the sensory, nutritional, functional and safety properties of French fries

Jaggan, Mayuri, Mu, Taihua, Sun, Hongnan

Journal:

Journal of Food Processing and Preservation

Year:

2020

File:

PDF, 13.86 MB

2020

28

Effect of high hydrostatic pressure-assisted pectinase modification on the Pb2+ adsorption capacity of pectin isolated from sweet potato residue

Mudugamuwa Arachchige, Melani Purnika, Mu, Taihua, Ma, Mengmei

Journal:

Year:

2021

File:

PDF, 2.13 MB

2021

29

Optimisation of pectin extraction from sweet potato (Ipomoea batatas, Convolvulaceae) residues with disodium phosphate solution by response surface method

Chunpeng Zhang, Taihua Mu

Journal:

International Journal of Food Science & Technology

Year:

2011

Language:

english

File:

PDF, 718 KB

english, 2011

30

Optimisation of aqueous two-phase extraction of anthocyanins from purple sweet potatoes by response surface methodology

Liu, Xingli, Mu, Taihua, Sun, Hongnan, Zhang, Miao, Chen, Jingwang

Journal:

Year:

2013

Language:

english

File:

PDF, 1.75 MB

english, 2013

31

Purple Sweet Potato ( Ipomoea batatas L.) Anthocyanins: Preventive Effect on Acute and Subacute Alcoholic Liver Damage and Dealcoholic Effect

Sun, Hongnan, Mu, Taihua, Liu, Xingli, Zhang, Miao, Chen, Jingwang

Journal:

Journal of Agricultural and Food Chemistry

Year:

2014

Language:

english

File:

PDF, 4.40 MB

english, 2014

32

Preparative purification of polyphenols from sweet potato (Ipomoea batatas L.) leaves by AB-8 macroporous resins

Xi, Lisha, Mu, Taihua, Sun, Hongnan

Journal:

Year:

2015

Language:

english

File:

PDF, 843 KB

english, 2015

33

Optimization of extraction efficiency by shear emulsifying assisted enzymatic hydrolysis and functional properties of dietary fiber from deoiled cumin (Cuminum cyminum L.)

Ma, Mengmei, Mu, Taihua, Sun, Hongnan, Zhang, Miao, Chen, Jingwang, Yan, Zhibin

Journal:

Year:

2015

Language:

english

File:

PDF, 702 KB

english, 2015

34

Modification of deoiled cumin dietary fiber with laccase and cellulase under high hydrostatic pressure

Ma, Mengmei, Mu, Taihua

Journal:

Carbohydrate Polymers

Year:

2016

Language:

english

File:

PDF, 1.30 MB

english, 2016

35

Anti-diabetic effects of soluble and insoluble dietary fibre from deoiled cumin in low-dose streptozotocin and high glucose-fat diet-induced type 2 diabetic rats

Ma, Mengmei, Mu, Taihua

Journal:

Journal of Functional Foods

Year:

2016

Language:

english

File:

PDF, 563 KB

english, 2016

36

[SpringerBriefs in Food, Health, and Nutrition] Potato Staple Food Processing Technology ||

Mu, Taihua, Sun, Hongnan, Liu, Xingli

Year:

2017

Language:

english

File:

PDF, 3.52 MB

english, 2017

37

Calorimetric, rheological, and structural properties of potato protein and potato starch composites and gels

Zhang, Duqin, Mu, Taihua, Sun, Hongnan

Journal:

Starch - Stärke

Year:

2017

Language:

english

File:

PDF, 1.05 MB

english, 2017

38

Evaluation of different hydrocolloids to improve dough rheological properties and bread quality of potato–wheat flour

Liu, Xingli, Mu, Taihua, Yamul, Karim Diego, Sun, Hongnan, Zhang, Miao, Chen, Jingwang, Fauconnier, Marie Laure, Andrea, Perez Vanina

Journal:

Journal of Food Science and Technology

Year:

2017

Language:

english

File:

PDF, 706 KB

english, 2017

39

Sweet Potato Processing Technology || Chlorogenic Acids From Sweet Potato

Year:

2017

Language:

english

File:

PDF, 2.13 MB

english, 2017

40

Comparative Study of the Effect of Starches from Five Different Sources on the Rheological Properties of Gluten-free Model Doughs

Zhang, Duqin, Mu, Taihua, Sun, Hongnan

Journal:

Carbohydrate Polymers

Year:

2017

Language:

english

File:

PDF, 878 KB

english, 2017

41

Structure, physicochemical and functional properties of protein isolates and major fractions from cumin ( Cuminum cyminum ) seeds

Chen, Jingwang, Mu, Taihua, Zhang, Miao, Goffin, Dorothée, Sun, Hongnan, Ma, Mengmei, Liu, Xingli, Zhang, Duqin

Journal:

International Journal of Food Properties

Year:

2018

Language:

english

File:

PDF, 1.76 MB

english, 2018

42

Progress in Research and Development of Potato Staple Food Processing Technology

Mu, Taihua, Sun, Hongnan

Journal:

Journal of Applied Glycoscience

Year:

2017

Language:

english

File:

PDF, 632 KB

english, 2017

43

Sweet Potato Processing Technology || Sweet Potato Dietary Fiber

Year:

2017

Language:

english

File:

PDF, 2.62 MB

english, 2017

44

Sweet Potato Processing Technology || Sweet Potato Pectin

Year:

2017

Language:

english

File:

PDF, 7.17 MB

english, 2017

45

Sweet Potato Processing Technology || Sweet Potato Starch and its Series Products

Year:

2017

Language:

english

File:

PDF, 2.72 MB

english, 2017

46

Effect of heat treatments on the structure and emulsifying properties of protein isolates from cumin seeds ( Cuminum cyminum )

Chen, Jingwang, Mu, Taihua, Zhang, Miao, Goffin, Dorothée

Journal:

Food Science and Technology International

Year:

2018

Language:

english

File:

PDF, 686 KB

english, 2018

47

Sweet Potato Processing Technology || Sweet Potato Anthocyanins

Year:

2017

Language:

english

File:

PDF, 4.19 MB

english, 2017

48

Effect of high hydrostatic pressure on the structure, physicochemical and functional properties of protein isolates from cumin ( Cuminum cyminum ) seeds

Chen, Jingwang, Mu, Taihua, Zhang, Miao, Goffin, Dorothée

Journal:

International Journal of Food Science & Technology

Year:

2018

Language:

english

File:

PDF, 1.84 MB

english, 2018

49

Effects of different high hydrostatic pressure-treated potato starch on the processing performance of dough-like model systems

Zhang, Duqin, Mu, Taihua, Sun, Hongnan, He, Jinsong

Journal:

Food Research International

Year:

2018

Language:

english

File:

PDF, 2.16 MB

english, 2018

50

Sweet Potato Processing Technology || Introduction

Year:

2017

File:

PDF, 29 KB

2017