Food and Nutrition Sciences
Vol.3 No.4(2012), Paper ID 18493, 10
pages
DOI:10.4236/fns.2012.34069
Effect of Home-Cooking Methods on Phenolic Composition and Antioxidant Activity of Sweetpotato (Ipomoea batatas (L.) Lam.) Cultivars Grown in Egypt
Ateea A. Bellail, Omayma E. Shaltout, Mohammed M. Youssef, Ahmed M. A. El Gamal
Food Science Department, Faculty of Agriculture (Saba-Basha), Alexandria University, Alexandria, Egypt
Food Science Department, Faculty of Agriculture (Saba-Basha), Alexandria University, Alexandria, Egypt
Food Technology Department, Faculty of Agriculture (El-Shatby), Alexandria University, Alexandria, Egypt
Plant Production Department, Faculty of Agriculture (Saba-Bacha), Alexandria University, Alexandria, Egypt.
Copyright © 2012 Ateea A. Bellail, Omayma E. Shaltout, Mohammed M. Youssef, Ahmed M. A. El Gamal et al. This is
an open access article distributed under the Creative Commons Attribution
License, which permits unrestricted use, distribution, and reproduction in any
medium, provided the original work is properly cited.
How to Cite this Article
A. Bellail, O. Shaltout, M. Youssef and A. Gamal, "Effect of Home-Cooking Methods on Phenolic Composition and Antioxidant Activity of Sweetpotato (
Ipomoea batatas (L.) Lam.) Cultivars Grown in Egypt,"
Food and Nutrition Sciences, Vol. 3 No. 4, 2012, pp. 490-499. doi:
10.4236/fns.2012.34069.