Valorisation of sweet potato leaves as a potential agri‐food resource: Assessing nutritional and nutraceutical values altered by food processing—A review - Yi, Junpeng; Li, Luyao; Li, Xin; Duan, Xu; Wang, Junling; Han, Yuxin; Gao, Yan (International journal of food science & technology, 2024)
Keywords: Agribusiness; Agricultural production; Bioactive compounds; Biological activity; Caffeoylquinic acid; chemical constituents of plants; chlorogenic acid; Cooking; Dietary supplements; Domestic cooking; drying; Fermentation; Fermented food; Food; Food availability; Food composition; Food consumption; Food industry; Food plants; Food processing; Food processing industry; Food resources; food science; foods; Formulations; Fortified foods; Freeze drying; Functional foods & nutraceuticals; humans; Industrial development; ingredients; Leaves; Nutrient content; Nutrients; Nutritional status; polyphenols; Potatoes; Protein composition; protein content; Sensory properties; Sweet potatoes; Vegetables