{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,10]],"date-time":"2026-10-10T18:55:12Z","timestamp":1791658512907,"version":"4.3.4"},"reference-count":68,"publisher":"Wiley","issue":"12","license":[{"start":{"date-parts":[[2024,11,26]],"date-time":"2024-11-26T00:00:00Z","timestamp":1732579200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2024,12]]},"abstract":"<jats:sec>\n                    <jats:title>Abstract<\/jats:title>\n                    <jats:p>\n                      Sweet potatoes have been the focus of study due to their nutritional content, as they are considered a food that can help reduce malnutrition owing to their energy contribution. In addition, they serve as a source of other compounds with biological activity that can offer health benefits. The objective of this research was to evaluate the effect of baking temperature on the physicochemical properties and bioactive compounds of sweet potato snacks and to analyze the kinetics for these variables during the process as a function of temperature and time. Fracturability (\n                      <jats:italic>F<\/jats:italic>\n                      ), water activity (\n                      <jats:italic>\n                        a\n                        <jats:sub>w<\/jats:sub>\n                      <\/jats:italic>\n                      ), color variables (\n                      <jats:italic>L<\/jats:italic>\n                      <jats:sup>*<\/jats:sup>\n                      ,\n                      <jats:italic>a<\/jats:italic>\n                      <jats:sup>*<\/jats:sup>\n                      , and\n                      <jats:italic>b<\/jats:italic>\n                      <jats:sup>*<\/jats:sup>\n                      ), total color difference (\u0394\n                      <jats:italic>E<\/jats:italic>\n                      ), ascorbic acid (\n                      <jats:italic>AA<\/jats:italic>\n                      ), phenolic compounds (\n                      <jats:italic>PC<\/jats:italic>\n                      ), and total carotenoids (\n                      <jats:italic>TC<\/jats:italic>\n                      ) of raw and baked sweet potatoes at 100, 120, and 140\u00b0C were measured. The kinetics of moisture content ratio (\n                      <jats:italic>X<\/jats:italic>\n                      \/\n                      <jats:italic>X<\/jats:italic>\n                      <jats:sub>0<\/jats:sub>\n                      ), fracturability (\n                      <jats:italic>F<\/jats:italic>\n                      ), water activity (\n                      <jats:italic>\n                        a\n                        <jats:sub>w<\/jats:sub>\n                      <\/jats:italic>\n                      ), and total color difference (\u0394\n                      <jats:italic>E<\/jats:italic>\n                      ) were set up. Physicochemical analysis showed that higher baking temperatures led to softer texture with reduced water activity and significant color changes. Bioactive compounds:\n                      <jats:italic>AA<\/jats:italic>\n                      ,\n                      <jats:italic>PC<\/jats:italic>\n                      , and\n                      <jats:italic>TC<\/jats:italic>\n                      exhibited a reduction with temperature. Despite these temperature\u2010induced reductions, significant retention of\n                      <jats:italic>AA<\/jats:italic>\n                      and partial retention of\n                      <jats:italic>PC<\/jats:italic>\n                      and\n                      <jats:italic>TC<\/jats:italic>\n                      for these nutrient and antioxidants were achieved. Kinetic analysis emphasized the dynamic nature of physicochemical transformations during baking, providing valuable insights for both the food industry and consumer acceptance.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Application<\/jats:title>\n                    <jats:p>Comprehending the kinetics of quality variables allows to understand the changes occurring in the food during the baking process. This knowledge enables the development of more efficient and controlled baking processes for producing healthier sweet potato snacks with characteristics that harmonize with consumers\u2019 preferences.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.17509","type":"journal-article","created":{"date-parts":[[2024,11,26]],"date-time":"2024-11-26T21:24:53Z","timestamp":1732656293000},"page":"8569-8580","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":4,"title":["Analysis of physicochemical variables and bioactive compounds in baked sweet potato snacks"],"prefix":"10.1111","volume":"89","author":[{"given":"Olivia","family":"Caro\u2010Hern\u00e1ndez","sequence":"first","affiliation":[{"name":"Posgrado en Ciencia y Tecnolog\u00eda de Alimentos, Facultad de Ciencias Qu\u00edmico Biol\u00f3gicas Universidad Aut\u00f3noma de Sinaloa Culiac\u00e1n Sinaloa M\u00e9xico"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6652-5705","authenticated-orcid":false,"given":"Ernesto","family":"Aguilar\u2010Palazuelos","sequence":"additional","affiliation":[{"name":"Posgrado en Ciencia y Tecnolog\u00eda de Alimentos, Facultad de Ciencias Qu\u00edmico Biol\u00f3gicas Universidad Aut\u00f3noma de Sinaloa Culiac\u00e1n Sinaloa M\u00e9xico"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Roberto","family":"Guti\u00e9rrez\u2010Dorado","sequence":"additional","affiliation":[{"name":"Posgrado en Ciencia y Tecnolog\u00eda de Alimentos, Facultad de Ciencias Qu\u00edmico Biol\u00f3gicas Universidad Aut\u00f3noma de Sinaloa Culiac\u00e1n Sinaloa M\u00e9xico"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1496-0507","authenticated-orcid":false,"given":"Jos\u00e9","family":"Caro\u2010Corrales","sequence":"additional","affiliation":[{"name":"Posgrado en Ciencia y Tecnolog\u00eda de Alimentos, Facultad de Ciencias Qu\u00edmico Biol\u00f3gicas Universidad Aut\u00f3noma de Sinaloa Culiac\u00e1n Sinaloa M\u00e9xico"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Noelia","family":"Jacobo\u2010Valenzuela","sequence":"additional","affiliation":[{"name":"Posgrado en Ciencia y Tecnolog\u00eda de Alimentos, Facultad de Ciencias Qu\u00edmico Biol\u00f3gicas Universidad Aut\u00f3noma de Sinaloa Culiac\u00e1n Sinaloa M\u00e9xico"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Marco","family":"Carrazco\u2010Escalante","sequence":"additional","affiliation":[{"name":"Posgrado en Ciencia y Tecnolog\u00eda de Alimentos, Facultad de Ciencias Qu\u00edmico Biol\u00f3gicas Universidad Aut\u00f3noma de Sinaloa Culiac\u00e1n Sinaloa M\u00e9xico"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Rosalina","family":"Iribe\u2010Salazar","sequence":"additional","affiliation":[{"name":"Posgrado en Ciencia y Tecnolog\u00eda de Alimentos, Facultad de Ciencias Qu\u00edmico Biol\u00f3gicas Universidad Aut\u00f3noma de Sinaloa Culiac\u00e1n Sinaloa M\u00e9xico"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yessica","family":"V\u00e1zquez\u2010L\u00f3pez","sequence":"additional","affiliation":[{"name":"Posgrado en Ciencias Agropecuarias, Facultad de Medicina, Veterinaria y Zootecnia Universidad Aut\u00f3noma de Sinaloa Culiac\u00e1n Sinaloa M\u00e9xico"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Fel\u00edcitas","family":"Pacheco\u2010Plata","sequence":"additional","affiliation":[{"name":"Posgrado en Ciencia y Tecnolog\u00eda de Alimentos, Facultad de Ciencias Qu\u00edmico Biol\u00f3gicas Universidad Aut\u00f3noma de Sinaloa Culiac\u00e1n Sinaloa M\u00e9xico"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Irma Leticia","family":"Camacho\u2010Hern\u00e1ndez","sequence":"additional","affiliation":[{"name":"Posgrado en Ciencia y Tecnolog\u00eda de Alimentos, Facultad de Ciencias Qu\u00edmico Biol\u00f3gicas Universidad Aut\u00f3noma de Sinaloa Culiac\u00e1n Sinaloa M\u00e9xico"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2024,11,26]]},"reference":[{"issue":"1","key":"e_1_2_8_2_1","first-page":"34","article-title":"Proximate composition, mineral content and anti\u2010nutrient of raw and sun\u2010dried sweet potato peel","volume":"8","author":"Abdullahi A. 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