| Title |
Retention of carotenoids in orange-fleshed sweet potato during processing
|
|---|---|
| Published in |
Journal of Food Science and Technology, April 2011
|
| DOI | 10.1007/s13197-011-0323-2 |
| Pubmed ID | |
| Authors |
B. Vimala, Bala Nambisan, Binu Hariprakash |
| Abstract |
The retention of carotenoids was studied in the storage roots of ten sweet potato clones possessing different intensities of dark orange-flesh colour in four different processing methods-oven drying, boiling, sun drying and frying. The results indicated that the extent of retention varied with the method of processing. The highest retention was observed in oven drying (total carotenoids 90%-91% and β-carotene 89%-96%) followed by boiling (total carotenoids 85%-90% and β-carotene 84%-90%) and frying (total carotenoids 77%-85% and β-carotene 72%-86%). The lowest retention of total carotenoids (63%-73%) and β-carotene (63%-73%) was recorded in the sun drying method. |
Mendeley readers
The data shown below were compiled from readership statistics for 153 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Rwanda | 1 | <1% |
| Kenya | 1 | <1% |
| Nigeria | 1 | <1% |
| Ghana | 1 | <1% |
| Unknown | 149 | 97% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Master | 32 | 21% |
| Student > Ph. D. Student | 26 | 17% |
| Student > Bachelor | 23 | 15% |
| Researcher | 8 | 5% |
| Lecturer | 8 | 5% |
| Other | 18 | 12% |
| Unknown | 38 | 25% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 67 | 44% |
| Biochemistry, Genetics and Molecular Biology | 13 | 8% |
| Engineering | 7 | 5% |
| Medicine and Dentistry | 3 | 2% |
| Chemistry | 3 | 2% |
| Other | 13 | 8% |
| Unknown | 47 | 31% |
Attention Score in Context
This research output has an Altmetric Attention Score of 289. This is our high-level measure of the quality and quantity of online attention that it has received. This Attention Score, as well as the ranking and number of research outputs shown below, was calculated when the research output was last mentioned on 04 September 2023.
All research outputs
#114,127
of 24,384,776 outputs
Outputs from Journal of Food Science and Technology
#8
of 1,541 outputs
Outputs of similar age
#311
of 112,568 outputs
Outputs of similar age from Journal of Food Science and Technology
#2
of 28 outputs
Altmetric has tracked 24,384,776 research outputs across all sources so far. Compared to these this one has done particularly well and is in the 99th percentile: it's in the top 5% of all research outputs ever tracked by Altmetric.
So far Altmetric has tracked 1,541 research outputs from this source. They typically receive more attention than average, with a mean Attention Score of 8.5. This one has done particularly well, scoring higher than 99% of its peers.
Older research outputs will score higher simply because they've had more time to accumulate mentions. To account for age we can compare this Altmetric Attention Score to the 112,568 tracked outputs that were published within six weeks on either side of this one in any source. This one has done particularly well, scoring higher than 99% of its contemporaries.
We're also able to compare this research output to 28 others from the same source and published within six weeks on either side of this one. This one has done particularly well, scoring higher than 96% of its contemporaries.