Dr. Myers: Undergraduate Research Special Topics : Literature Review: Sweet Potato (Whole Food OR Food Ingredient)

References APA 6th edition 

Database: EBSCOhost >> TI sweet potatoe* AND ( whole food OR food ingredient )

Afek, U., Orenstein, J., & Nuriel, E. (1998). Increased quality and prolonged storage of sweet potatoes in israel. Phytoparasitica, 26(4), 307. Retrieved from http://pvamu.idm.oclc.org/login?url=http://search.ebscohost.com.pvamu.idm.oclc.org/login.aspx?direct=true&db=edb&AN=49381460

Antonious, G., Dennis, S., Unrine, J., & Snyder, J. (2011). Ascorbic acid, β-carotene, sugars, phenols, and heavy metals in sweet potatoes grown in soil fertilized with municipal sewage sludge. Journal of Environmental Science & Health, Part B -- Pesticides, Food Contaminants, & Agricultural Wastes, 46(2), 112-121. doi:10.1080/03601234.2011.534969

Bernard, J. C., & Bernard, D. J. (2010). Comparing parts with the whole: Willingness to pay for pesticide-free, non-GM, and organic potatoes and sweet corn. Journal of Agricultural and Resource Economics, 35(3), 457. Retrieved from http://pvamu.idm.oclc.org/login?url=http://search.ebscohost.com.pvamu.idm.oclc.org/login.aspx?direct=true&db=edsjsr&AN=edsjsr.23243066

Bernard, J. C., & Bernard, D. J. (2010). Comparing parts with the whole: Willingness to pay for pesticide-free, non-GM, and organic potatoes and sweet corn. Journal of Agricultural and Resource Economics, 35(3), 457-475. Retrieved from http://pvamu.idm.oclc.org/login?url=http://search.ebscohost.com.pvamu.idm.oclc.org/login.aspx?direct=true&db=edswsc&AN=000285737800007

Binner, S., Jardine, W. G., Renard, C. M. C. G., & Jarvis, M. C. (2000). Cell wall modifications during cooking of potatoes and sweet potatoes. Journal of the Science of Food & Agriculture, 80(2), 216. Retrieved from http://pvamu.idm.oclc.org/login?url=http://search.ebscohost.com.pvamu.idm.oclc.org/login.aspx?direct=true&db=edb&AN=62905310

BOGGESS, T. S., MARION, J. E., WOODROOF, J. G., & DEMPSEY, A. H. (1967). Changes in lipid composition of sweet potatoes as affected by controlled storage. Journal of Food Science (Wiley-Blackwell), 32(5), 554. Retrieved from http://pvamu.idm.oclc.org/login?url=http://search.ebscohost.com.pvamu.idm.oclc.org/login.aspx?direct=true&db=edb&AN=63001689

Brown, R.,A. (2016). Please don't cook those sweet potatoes: Race, labor, food, and subterfuge in mercer mayer's liza lou and the yeller belly swamp. Children's Literature Association Quarterly, 41(4), 420. Retrieved from http://pvamu.idm.oclc.org/login?url=http://search.ebscohost.com.pvamu.idm.oclc.org/login.aspx?direct=true&db=edb&AN=120046151

Chacón-Villalobos, A., & Reyes-Cruz, Y. (2009). EFECTO DEL EMPAQUE SOBRE LA TEXTURA Y EL COLOR DEL CAMOTE(ipomoea batatas L.) DURANTE PROCESO DE "CURADO". Agronomía Mesoamericana, 20(1), 47-57. Retrieved from http://pvamu.idm.oclc.org/login?url=http://search.ebscohost.com.pvamu.idm.oclc.org/login.aspx?direct=true&db=a9h&AN=43458189

DAWKINS, N. L., & LU, J. Y. (1991). PHYSICO-CHEMICAL PROPERTIES and ACCEPTABILITY of FLOUR PREPARED FROM MICROWAVE BLANCHED SWEET POTATOES. Journal of Food Processing & Preservation, 15(2), 115. Retrieved from http://pvamu.idm.oclc.org/login?url=http://search.ebscohost.com.pvamu.idm.oclc.org/login.aspx?direct=true&db=edb&AN=90779613

Dutta, S. (2015). Sweet potatoes for diabetes mellitus: A systematic review. Pharmacophore, 6(1), 60-72. Retrieved from http://pvamu.idm.oclc.org/login?url=http://search.ebscohost.com.pvamu.idm.oclc.org/login.aspx?direct=true&db=a9h&AN=114615952

Erturk, E., & Picha, D. H. (2006). Microbiological quality of fresh-cut sweet potatoes. International Journal of Food Science & Technology, 41(4), 366. Retrieved from http://pvamu.idm.oclc.org/login?url=http://search.ebscohost.com.pvamu.idm.oclc.org/login.aspx?direct=true&db=edb&AN=19995072

Erturk, E., & Picha, D. H. (2007). Effect of temperature and packaging film on nutritional quality of fresh-cut sweet potatoes. Journal of Food Quality, 30(4), 450. Retrieved from http://pvamu.idm.oclc.org/login?url=http://search.ebscohost.com.pvamu.idm.oclc.org/login.aspx?direct=true&db=edb&AN=26334282

EZELL, B. D., WILCOX, M. S., & HUTCHINS, M. C. (1948). Effect of variety and storage on ascorbic acid content of sweet potatoes. Journal of Food Science (Wiley-Blackwell), 13(2), 116. Retrieved from http://pvamu.idm.oclc.org/login?url=http://search.ebscohost.com.pvamu.idm.oclc.org/login.aspx?direct=true&db=edb&AN=63000413

Fitriana, R., Imawan, C., Listyarini, A., & Sholihah, W. (2017). A green label for acetic acid detection based on chitosan and purple sweet potatoes extract. 2017 International Seminar on Sensors, Instrumentation, Measurement and Metrology (ISSIMM), Sensors, Instrumentation, Measurement and Metrology (ISSIMM), 2017 International Seminar on, , 129-132. doi:10.1109/ISSIMM.2017.8124276

FRANCIS, F. J., LIVINGSTON, G. E., FRANCESCHINI, R., & WISHNETSKY, T. (1960). Color changes in pigment-free residues from gamma-irradiated green beans, broccoli, sweet potatoes and carrots. Journal of Food Science (Wiley-Blackwell), 25(6), 739. Retrieved from http://pvamu.idm.oclc.org/login?url=http://search.ebscohost.com.pvamu.idm.oclc.org/login.aspx?direct=true&db=edb&AN=63001020

Ge, J., Hu, Y., Wang, H., Huang, Y., Zhang, P., Liao, Z., & Chen, M. (2017). Profiling of anthocyanins in transgenic purple-fleshed sweet potatoes by HPLC-MS/ MS. Journal of the Science of Food & Agriculture, 97(14), 4995. Retrieved from http://pvamu.idm.oclc.org/login?url=http://search.ebscohost.com.pvamu.idm.oclc.org/login.aspx?direct=true&db=edb&AN=125714709

H, L. R., S, D. U., Siahaan, R., & P, V. M. (2019). Anatomical characteristics of stomata, mesophyll and petiole of six varieties sweet potatoes (ipomoea batatas L.) after organic fertilizer induction. IOP Conference Series: Materials Science & Engineering, 567(1), 1. Retrieved from http://pvamu.idm.oclc.org/login?url=http://search.ebscohost.com.pvamu.idm.oclc.org/login.aspx?direct=true&db=edb&AN=138121296

Hijjas, M. (2010). Not just fryers of bananas and sweet potatoes: Literate and literary women in the nineteenth-century malay world. Journal of Southeast Asian Studies, 41(1), 153. doi:10.1017/S0022463409990294

Irmayanti, & Fitriyana, L. (2019). Fortification of yellow potatoes sweet flour and jamblang fruit paste (syzygiumcumini) in the making of biscuits on it’s sensoric characteristics and mineral content. Journal of Physics: Conference Series, 1232(1), 1. Retrieved from http://pvamu.idm.oclc.org/login?url=http://search.ebscohost.com.pvamu.idm.oclc.org/login.aspx?direct=true&db=edb&AN=138643954

Ishida, H., Suzuno, H., Sugiyama, N., Innami, S., Tadokoro, T., & Maekawa, A. (2000). Nutritive evaluation on chemical components of leaves, stalks and stems of sweet potatoes ( ipomoea batatas poir). Food Chemistry, 68(3), 359-367. doi:10.1016/S0308-8146(99)00206-X

Johnson, A. S., Holliday, D. L., & Mubarak-Assad, K. (2016). Impact of baking time and temperature on nutrient content and sensory quality of sweet potatoes. Journal of Culinary Science & Technology, 14(1), 13. Retrieved from http://pvamu.idm.oclc.org/login?url=http://search.ebscohost.com.pvamu.idm.oclc.org/login.aspx?direct=true&db=edb&AN=111481094

JR., T. S. B., MARION, J. E., & DEMPSEY, A. H. (1970). Lipid and other compositional changes in 9 varieties of sweet potatoes during storage. Journal of Food Science (Wiley-Blackwell), 35(3), 306. Retrieved from http://pvamu.idm.oclc.org/login?url=http://search.ebscohost.com.pvamu.idm.oclc.org/login.aspx?direct=true&db=edb&AN=63001897

KAI, F. A. N., CHEN, L., JIE, H. E., & FENGWEI, Y. A. N. (2015). Characterization of thin layer hot air drying of sweet potatoes (ipomoea batatas L.) slices. Journal of Food Processing & Preservation, 39(6), 1361. Retrieved from http://pvamu.idm.oclc.org/login?url=http://search.ebscohost.com.pvamu.idm.oclc.org/login.aspx?direct=true&db=edb&AN=111721371

Kim, J., Ren, C., & Shin, M. (2013). Physicochemical properties of starch isolated from eight different varieties of korean sweet potatoes. Starch / Staerke, 65(11), 923. Retrieved from http://pvamu.idm.oclc.org/login?url=http://search.ebscohost.com.pvamu.idm.oclc.org/login.aspx?direct=true&db=edb&AN=91974018

Lai, Y., Huang, C., Chan, C., Lien, C., & Liao, W. (2013). Studies of sugar composition and starch morphology of baked sweet potatoes ( ipomoea batatas (L.) lam). Journal of Food Science & Technology, 50(6), 1193. Retrieved from http://pvamu.idm.oclc.org/login?url=http://search.ebscohost.com.pvamu.idm.oclc.org/login.aspx?direct=true&db=edb&AN=90559173

Low, J. W., Arimond, M., Osman, N., Cunguara, B., Zano, F., & Tschirley, D. (2007). A food-based approach introducing orange-fleshed sweet potatoes increased vitamin A intake and serum retinol concentrations in young children in rural mozambique. Journal of Nutrition, 137(5), 1320. Retrieved from http://pvamu.idm.oclc.org/login?url=http://search.ebscohost.com.pvamu.idm.oclc.org/login.aspx?direct=true&db=edb&AN=25154988

Luis, G., Rubio, C., Gutiérrez, Á. J., González-Weller, D., Revert, C., & Hardisson, A. (2014). Evaluation of metals in several varieties of sweet potatoes (ipomoea batatas L.): Comparative study. Environmental Monitoring & Assessment, 186(1), 433. Retrieved from http://pvamu.idm.oclc.org/login?url=http://search.ebscohost.com.pvamu.idm.oclc.org/login.aspx?direct=true&db=edb&AN=92773794

M, Y. A., Rahmawati, N., & F, E. T. S. (2019). Growth and production responses of local sweet potatoes (ipomoea batatas L.) genotypes on paddy straw biochar application in the paddy fields. IOP Conference Series: Earth & Environmental Science, 260(1), 1. Retrieved from http://pvamu.idm.oclc.org/login?url=http://search.ebscohost.com.pvamu.idm.oclc.org/login.aspx?direct=true&db=edb&AN=136872770

Madhusudhan, B., Susheelamma, N. S., & Tharanathan, R. N. (1993). Studies on sweet potatoes. part II: Isolation and characterization of starch. Starch / Staerke, 45(1), 8. Retrieved from http://pvamu.idm.oclc.org/login?url=http://search.ebscohost.com.pvamu.idm.oclc.org/login.aspx?direct=true&db=edb&AN=62817337

McConnell, R. Y., Truong, V. -., Walter Jr, W. M., & McFeeters, R. F. (2005). Physical, chemical and microbial changes in shredded sweet potatoes. Journal of Food Processing & Preservation, 29(3), 246. Retrieved from http://pvamu.idm.oclc.org/login?url=http://search.ebscohost.com.pvamu.idm.oclc.org/login.aspx?direct=true&db=edb&AN=18102611

Middleton, T. F., Ferket, P. R., Boyd, L. C., Daniels, H. V., & Gallagher, M. L. (2001). An evaluation of co-extruded poultry silage and culled jewel sweet potatoes as a feed ingredient for hybrid tilapia ( oreochromis niloticus× O. mossambicus). Aquaculture, 198(3), 269-280. doi:10.1016/S0044-8486(00)00601-3

Muhiddin, N. H., Ramlawati, Nur, A. Y., & Abdul Mun’im. (2019). The changes of starch and sugar on fermented of mixture of cassava and sweet potatoes using local tape ragi. Journal of Physics: Conference Series, 1317(1), 1. Retrieved from http://pvamu.idm.oclc.org/login?url=http://search.ebscohost.com.pvamu.idm.oclc.org/login.aspx?direct=true&db=edb&AN=139597469

Nnam, N. M. (2001). Comparison of the protein nutritional value of food blends based on sorghum, bambara groundnut and sweet potatoes. International Journal of Food Sciences & Nutrition, 52(1), 25-29. doi:10.1080/09637480020027246

Oladoye, C., Connerton, I., Kayode, R., Omojasola, P., & Kayode, I. (2016). Biomolecular characterization, identification, enzyme activities of molds and physiological changes in sweet potatoes ( ipomea batatas) stored under controlled atmospheric conditions. Journal of Zhejiang University: Science B, 17(4), 317. Retrieved from http://pvamu.idm.oclc.org/login?url=http://search.ebscohost.com.pvamu.idm.oclc.org/login.aspx?direct=true&db=edb&AN=117353905

Oner, M. E., & Wall, M. M. (2013). Quality of fresh-cut purple-fleshed sweet potatoes after X-ray irradiation treatment and refrigerated storage. International Journal of Food Science & Technology, 48(10), 2064. Retrieved from http://pvamu.idm.oclc.org/login?url=http://search.ebscohost.com.pvamu.idm.oclc.org/login.aspx?direct=true&db=edb&AN=90243594

Rodrigues, N., Barbosa Junior, J. L., & Barbosa, M. I. M. J. (2016). Determination of physico-chemical composition, nutritional facts and technological quality of organic orange and purple-fleshed sweet potatoes and its flours. International Food Research Journal, 23(5), 2071. Retrieved from http://pvamu.idm.oclc.org/login?url=http://search.ebscohost.com.pvamu.idm.oclc.org/login.aspx?direct=true&db=edb&AN=119017253

Sagredo, B., Hinrichsen, P., López, H., Cubillos, A., & Muñoz, C. (1998). Genetic variation of sweet potatoes (ipomoea batatas L.) cultivated in chile determined by RAPDs. Euphytica, 101(2), 193. Retrieved from http://pvamu.idm.oclc.org/login?url=http://search.ebscohost.com.pvamu.idm.oclc.org/login.aspx?direct=true&db=edb&AN=50166135

Sanchez, P. D. C., Hashim, N., Shamsudin, R., & Mohd Nor, M. Z. (2020). Applications of imaging and spectroscopy techniques for non-destructive quality evaluation of potatoes and sweet potatoes: A review Elsevier Ltd. doi:10.1016/j.tifs.2019.12.027

Sanchez, P. D. C., Hashim, N., Shamsudin, R., & Mohd Nor, M. Z. (2020). Quality evaluation of sweet potatoes (ipomoea batatas L.) of different varieties using laser light backscattering imaging technique. Scientia Horticulturae, 260 doi:10.1016/j.scienta.2019.108861

Sanchez, P. D. C., Hashim, N., Shamsudin, R., & Nor, M. Z. M. (2020). Laser-light backscattering imaging approach in monitoring and classifying the quality changes of sweet potatoes under different storage conditions. Postharvest Biology and Technology, 164 doi:10.1016/j.postharvbio.2020.111163

Sawai, J., Nakai, T., & Shimizu, M. (2009). Reducing sugar production in sweet potatoes heated by electromagnetic radiation. Food Science & Technology International, 15(1), 89. Retrieved from http://pvamu.idm.oclc.org/login?url=http://search.ebscohost.com.pvamu.idm.oclc.org/login.aspx?direct=true&db=edb&AN=41342157

SCOULAR, F. I., & EAKLE, D. H. (1943). Loss of ascorbic acid during cooking of stored sweet potatoes. Journal of Food Science (Wiley-Blackwell), 8(2), 156. Retrieved from http://pvamu.idm.oclc.org/login?url=http://search.ebscohost.com.pvamu.idm.oclc.org/login.aspx?direct=true&db=edb&AN=63138478

SISTRUNK, W. A. (1971). CARBOHYDRATE TRANSFORMATIONS, COLOR AND FIRMNESS OF CANNED SWEET POTATOES AS INFLUENCED BY VARIETY, STORAGE, pH and TREATMENT. Journal of Food Science (Wiley-Blackwell), 36(1), 39. Retrieved from http://pvamu.idm.oclc.org/login?url=http://search.ebscohost.com.pvamu.idm.oclc.org/login.aspx?direct=true&db=edb&AN=63139888

Susanti, I., Wijaya, H., Hasanah, F., & Heryani, S. (2018). Copigmentation of anthocyanin extract of purple sweet potatoes (ipomea batatas L.) using ferulic acid and tannic acid. IOP Conference Series: Earth & Environmental Science, 116(1), 1. Retrieved from http://pvamu.idm.oclc.org/login?url=http://search.ebscohost.com.pvamu.idm.oclc.org/login.aspx?direct=true&db=edb&AN=128363766

Tortoe, C., Akonor, P. T., Koch, K., Menzel, C., & Adofo, K. (2017). Physicochemical and functional properties of flour from twelve varieties of ghanaian sweet potatoes. International Food Research Journal, 24(6), 2549. Retrieved from http://pvamu.idm.oclc.org/login?url=http://search.ebscohost.com.pvamu.idm.oclc.org/login.aspx?direct=true&db=edb&AN=127199449

Umezaki, M., Natsuhara, K., & Ohtsuka, R. (2001). Protein content and amino acid scores of sweet potatoes in papua new guinea highlands. Ecology of Food & Nutrition, 40(5), 471. Retrieved from http://pvamu.idm.oclc.org/login?url=http://search.ebscohost.com.pvamu.idm.oclc.org/login.aspx?direct=true&db=edb&AN=75865771

Waimaleongora-Ek, P., Corredor, A. J. H., No, H. K., Prinyawiwatkul, W., King, J. M., Janes, M. E., & Sathivel, S. (2008). Selected quality characteristics of fresh-cut sweet potatoes coated with chitosan during 17-day refrigerated storage. Journal of Food Science (Wiley-Blackwell), 73(8), S418. Retrieved from http://pvamu.idm.oclc.org/login?url=http://search.ebscohost.com.pvamu.idm.oclc.org/login.aspx?direct=true&db=edb&AN=34643939

WALTER, W. M., & SCHWARTZ, S. J. (1993). Controlled heat processing of jewel sweet potatoes for puree Production1. Journal of Food Quality, 16(2), 71. Retrieved from http://pvamu.idm.oclc.org/login?url=http://search.ebscohost.com.pvamu.idm.oclc.org/login.aspx?direct=true&db=edb&AN=90776640

Wang, T., Chen, B., Shen, Y., Wong, J., Yang, C., & Lin, T. (2012). Influences of superheated steaming and roasting on the quality and antioxidant activity of cooked sweet potatoes. International Journal of Food Science & Technology, 47(8), 1720. Retrieved from http://pvamu.idm.oclc.org/login?url=http://search.ebscohost.com.pvamu.idm.oclc.org/login.aspx?direct=true&db=edb&AN=77729166

WU, J. Q., SCHWARTZ, S. J., & CARROLL, D. E. (1991). Chemical physical and sensory stabilities of prebaked frozen sweet potatoes. Journal of Food Science (Wiley-Blackwell), 56(3), 710. Retrieved from http://pvamu.idm.oclc.org/login?url=http://search.ebscohost.com.pvamu.idm.oclc.org/login.aspx?direct=true&db=edb&AN=63140481