Results 1 to 10 of about 3,657,887 (238)

A Frontier Review of Nutraceutical Chinese Yam [PDF]

Foods
Yams are the edible subterranean rhizomes, or tubers, of plants from the genus Dioscorea. There are approximately 600 species of yam plants in the world, with more than 90 of these growing in East Asia.
Matthew Khol, Fanyi Ma, Lijing Lei, Wei Liu, Xiuhua Liu   +4 more
doaj   +5 more sources

Domestic Cooking Affects the Prebiotic Performances of Chinese Yam [PDF]

Foods, 2022
The appropriate domestic cooking methods can retain and protect the biological properties of foods well. Thus, the objective of this study was to unravel the effect of different cooking methods on the microbiota modulatory properties of yam and their non-
Lingxiao Gong, Linlin Hu, Feiyue Liu, Jingwen Chi, Rui Chen, Jing Wang   +5 more
doaj   +4 more sources

Effects of microbial fermentation on the anti-inflammatory activity of Chinese yam polysaccharides [PDF]

Frontiers in Nutrition
In this study, Chinese yam polysaccharides (CYPs) were fermented using Lactobacillus plantarum M616, and changes in the chemical composition, structure, and anti-inflammatory activity of CYPs before and after fermentation were investigated.
Zichao Wang
exaly   +3 more sources

Dune soil nitrogen leaching for Chinese-yam cultivation: Impact of microbe-decomposable slow-release fertilizer [PDF]

Heliyon
Chinese yam production is thriving in Aomori Prefecture, a cold and snowy region in Japan. Recently, there has been an increasing risk of nitrogen leaching in Chinese-yam fields, which consist of sandy soil, due to localized torrential rain.
Akira Endo
doaj   +3 more sources

Structural and Physicochemical Properties of a Chinese Yam Starch–Tea Polyphenol Complex Prepared Using Autoclave-Assisted Pullulanase Treatment [PDF]

Foods, 2023
Interactions between food components have a positive impact in the field of food science. In this study, the effects of tea polyphenol on the structural and physicochemical properties of Chinese yam starch using autoclave-assisted pullulanase treatment ...
Sandu Xie, Huiqing Chen, Xinyan Jiang, Bifang Zhou, Zebin Guo, Hongliang Zeng, Yi Zhang   +6 more
doaj   +2 more sources

Potential of Chinese Yam (Dioscorea polystachya Turczaninow) By-Product as a Feed Additive in Largemouth Bass (Micropterus salmoides): Turning Waste into Valuable Resources [PDF]

Aquaculture Nutrition, 2023
Chinese yam (Dioscorea polystachya Turczaninow) by-product produced in the water extraction process is commonly directly discarded resulting in a waste of resources and environmental pollution.
Mingshi Chen, Yang Liu, Xiaoxue Bao, Yuhua Yue, Binbin Tong, Xionghui Yang, Hui Yu, Ying Yang, Yuhong Liu, Yingying Yu   +9 more
doaj   +2 more sources

Metabolome Profiling of Eight Chinese Yam (Dioscorea polystachya Turcz.) Varieties Reveals Metabolite Diversity and Variety Specific Uses [PDF]

Life, 2021
The Chinese yam (Dioscorea polystachya Turcz.) is an underutilized orphan tuber crop. However, in China it has been used in traditional medicine and food for centuries due to the presence of high starch, protein, fiber, and biologically active compounds.
Xiaoxuan Zeng, Dahui Liu, Luqi Huang
doaj   +2 more sources

Effects of selenylation on Chinese yam polysaccharides: Structure, antioxidant, and digestive properties. [PDF]

Food Chem X
Natural polysaccharides have unsatisfactory properties in production and processing due to structural limitations. Recent studies have shown that chemical modifications can improve the physicochemical and functional properties of plant polysaccharides ...
Liu W, Jiang Y, Shi J.
europepmc   +2 more sources

Effect of Saccharomyces cerevisiae CICC 32883 Fermentation on the Structural Features and Antioxidant Protection Effect of Chinese Yam Polysaccharide. [PDF]

Foods
In this study, Chinese yam polysaccharide (CYP) was fermented by Saccharomyces cerevisiae CICC 32883, and its structural features and antioxidant activities before and after fermentation were analyzed. S.
Wang Z, Zheng Y, Lai Z, Kong Z, Hu X, Zhang P, Yang Y, Li N.   +7 more
europepmc   +2 more sources

Physicochemical Properties and Structural Study of Heat Treatment-Modified Chinese Yam (<i>Dioscorea opposita</i> Thunb.) Starch-Ferulic Acid Complexes. [PDF]

Foods
In this study, complexes of pregelatinized Chinese yam starch with ferulic acid (PCYS+FA) were prepared using a boiling water bath, with varying levels of Chinese yam starch (CYS) and ferulic acid (FA).
Xie S, Lei Y, Chen H, Liu S, Lin X, Guo Z, Zhang Y, Zheng B.   +7 more
europepmc   +2 more sources