Sweet Potato Processing Technology

Chapter 1. Sweet Potato Starch and its Series Products

• Abstract
• Section 1: Overview of Sweet Potato Starch and its Series Products
• 1.2 The Structure and Morphology of Sweet Potato Starch
• 1.3 Chemical Composition of Sweet Potato Starch
• 1.4 Characteristics of Sweet Potato Starch
• 1.5 Sweet Potato Starch Noodles and Vermicelli
• 1.6 Sweet Potato Resistant Starch
• Section 2: Production Technology of Sweet Potato Starch and its Series Products
• 2.1 Production Technology of Sweet Potato Starch
• 2.2 The Production Process of Sweet Potato Starch Noodles and Vermicelli
• 2.3 The Sweet Potato Resistant Starch Production Process
• Section 3: Physicochemical Properties of Sweet Potato Starch and its Products
• 3.1 The Structure and Physicochemical Properties of SLPS and CFS
• 3.2 Comparison of the Quality of SLPS and CFS
• Section 4: Applications of Sweet Potato Starch
• 4.1 Application of Sweet Potato Starch in Food
• 4.2 Applications of Sweet Potato Resistant Starch
• References
• Further Reading

Chapter 2. Sweet Potato Proteins

• Abstract
• Section 1: Overview of Sweet Potato Proteins
• 1.1 The Sources and Structures of Sweet Potato Proteins
• 1.2 Research Status on the Technologies Used to Produce Sweet Potato Proteins
• 1.3 The Biological Activity of Sweet Potato Protein
• 1.4 Physicochemical Properties of Sweet Potato Protein
• Section 2: Production Technologies of Sweet Potato Protein
• 2.1 Effects of Solvent on the Extraction of Sweet Potato Protein
• 2.2 Salting-Out Method
• 2.3 Isoelectric Precipitation Method
• 2.4 Foam Separation Method
• 2.5 Ultrafiltration Method
• 2.6 Thermal Denaturation Method
• 2.7 Purification Method of Sweet Potato Protein
• Section 3: Biological Activity of Sweet Potato Protein
• 3.1 Antioxidant Activity
• 3.2 Trypsin Inhibitory Activity of Sweet Potato Protein
• 3.3 Anticancer Activity of Sweet Potato Protein
• 3.4 Obesity Prevention and Weight Loss
• Section 4: Functional Properties of Sweet Potato Protein
• 4.1 Solubility of Sweet Potato Protein
• 4.2 Emulsifying Properties of Sweet Potato Protein
• 4.3 Gelling Properties of Sweet Potato Protein
• 4.4 Structural Properties of Sweet Potato Protein
• 4.5 The Foaming Properties and Foam Stability of Sweet Potato Protein
• 4.6 Water-Holding and Oil-Holding Capacities of Sweet Potato Protein
• Section 5: Applications of Sweet Potato Protein
• 5.1 Edible Protein Powder
• 5.2 Emulsifier
• 5.3 Humectant
• 5.4 Raw Material of Active Peptides
• 5.5 Biological Medicine
• References
• Further Reading

Chapter 3. Sweet Potato Dietary Fiber

• Abstract
• Section 1: Introduction of Dietary Fiber
• Section 2: Sweet Potato Dietary Fiber Extraction Technology
• Section 3: The Physiological Properties of Sweet Potato Dietary Fiber
• Section 4: The Physicochemical Properties of Sweet Potato Dietary Fiber
• Section 5: The Applications of Sweet Potato Dietary Fiber
• References
• Further Reading

Chapter 4. Sweet Potato Pectin

• Abstract
• Section 1: An Overview of Pectin
• Section 2: Production Technology of Sweet Potato Pectin
• Section 3: Biological Activities of Sweet Potato Pectin
• Section 4: Physicochemical Characteristics of Sweet Potato Pectin
• Section 5: Applications of Sweet Potato Pectin
• References
• Further Reading

Chapter 5. Sweet Potato Granules

• Abstract
• Section 1: Background for Developing Sweet Potato Granules
• Section 2: Technologies and Key Points in Manufacturing Sweet Potato Granules
• 2.2 Key Points
• Section 3: Applications of Sweet Potato Granules
• 3.1 Applications of Sweet Potato Granules in Bread
• 3.2 Applications of Sweet Potato Granules in Biscuits
• 3.3 Applications of Sweet Potato Granules in Noodles
• 3.4 Applications of Sweet Potato Granules in Thick Slurries
• References

Chapter 6. Sweet Potato Anthocyanins

• Abstract
• Section 1: Review of Sweet Potato Anthocyanin
• 1.2 Status of Sweet Potato Anthocyanins
• Section 2: The Preparation of Sweet Potato Anthocyanins
• 2.2 Purification of Sweet Potato Anthocyanins
• Section 3: The Stabilities of Anthocyanins from Sweet Potato
• Section 4: Biological Activity of Sweet Potato Anthocyanin
• Section 5: Applications of Sweet Potato Anthocyanins
• References
• Further Reading

Chapter 7. Chlorogenic Acids From Sweet Potato

• Abstract
• Section 1: Overview of Chlorogenic Acids From Sweet Potato
• Section 2: Technology to Prepare Chlorogenic Acids From Sweet Potatoes
• Section 3: Biological Activities of Chlorogenic Acids From Sweet Potatoes
• Section 4: The Stability of Chlorogenic Acids From Sweet Potatoes
• Section 5: The Applications of Chlorogenic Acids From Sweet Potatoes
• References
• Further Reading