Abstract:Purple sweet potato (Ipomoea batatas L) contains high anthocyanin and peonidin glycosides which are useful as powerful natural antioxidants. Microwaves is an electric oven that use for heats and cooks food by exposing electromagnetic radiation produce thermal energy which was influenced to the composition and structural properties of food. In this study, the effect of microwave irradiation on the structural and bonding characteristic of Ipomoea batatas L have been analysis by X-ray diffraction (XRD and Fourier… Show more
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