Nutraceutical and rheological properties of purple-fleshed sweetpotato purees as affected by continuous flow microwave-assisted aseptic processing.

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dc.contributor.advisor Van-Den Truong, Ph.D., Committee Chair en_US
dc.contributor.advisor K.P. Sandeep, Ph.D., Committee Member en_US
dc.contributor.advisor Ken Swartzel, Ph.D., Committee Member en_US
dc.contributor.author Steed, Laurie Elaine en_US
dc.date.accessioned 2010-04-02T18:06:45Z
dc.date.available 2010-04-02T18:06:45Z
dc.date.issued 2008-08-22 en_US
dc.identifier.other etd-05292007-064223 en_US
dc.identifier.uri http://www.lib.ncsu.edu/resolver/1840.16/1714
dc.description.abstract en_US
dc.rights I hereby certify that, if appropriate, I have obtained and attached hereto a written permission statement from the owner(s) of each third party copyrighted matter to be included in my thesis, dis sertation, or project report, allowing distribution as specified below. I certify that the version I submitted is the same as that approved by my advisory committee. I hereby grant to NC State University or its agents the non-exclusive license to archive and make accessible, under the conditions specified below, my thesis, dissertation, or project report in whole or in part in all forms of media, now or hereafter known. I retain all other ownership rights to the copyright of the thesis, dissertation or project report. I also retain the right to use in future works (such as articles or books) all or part of this thesis, dissertation, or project report. en_US
dc.subject total monomeric anthocyanins en_US
dc.subject antioxidant activity en_US
dc.subject rheological properties en_US
dc.subject total phenolics en_US
dc.title Nutraceutical and rheological properties of purple-fleshed sweetpotato purees as affected by continuous flow microwave-assisted aseptic processing. en_US
dc.degree.name MS en_US
dc.degree.level thesis en_US
dc.degree.discipline Food Science en_US


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