Results 171 to 180 of about 3,657,887 (238)

Silage preparation and nutritive value of Chinese yam by‐product

Animal Science Journal, 2009
ABSTRACTThe objective of this experiment was to determine the ensiling characteristics, nutrient composition and nutritive value of Chinese yam by‐product (CYBP) silage treated without additive (Control), with lactic acid bacteria (LY), with dried beet pulp (BY), or with mixtures of lactic acid bacteria and dried beet pulp (LBY) for a fermentation ...
Chuncheng, Xu, Yimin, Cai, Koji, Toyokawa   +2 more
openaire   +2 more sources

Widely Targeted Metabolomics Reveals the Bioactive Metabolites and Antioxidant Activities of Chinese Yam (Dioscorea opposita Thunb.) Peel.

Biomedical chromotography
Chinese yam (Dioscorea opposita Thunb. cv. Tiegun) has been utilized in traditional medicine and as a food source for centuries. However, the metabolite profiles and antioxidant activities of yam by-product peel have not been studied sufficiently.
Lanping Yang, Wendi Wang, Zhenzhen Liu, Yangyang Zhai, Zhenhui Wang, Ying Li, Zhenzhen Zhang, Baohua Hou, Baobao Zhang, Jingchun Zhou   +9 more
semanticscholar   +1 more source

Developing an effective pretreatment process for hot-air drying of Chinese yam (Dioscorea opposita Thunb.) slices: Drying characteristics, efficiency, and quality.

Food Chemistry
This study evaluated the effects of both thermal (microwave, hot water, steam) and non-thermal (cold plasma, ultra-high pressure) pretreatments of Chinese yam.
Yu Feng, Mengfei Ruan, Mengting Wang, Xuguang Qiao, Dingkui Qin, Xiangyu Guan, Xiaoming Lu   +6 more
semanticscholar   +1 more source

Research progress on the structure, derivatives, pharmacological activity, and drug carrier capacity of Chinese yam polysaccharides: A review.

International Journal of Biological Macromolecules
Chinese yam is a traditional Chinese medicine that has a long history of medicinal and edible usage in China and is widely utilised in food, medicine, animal husbandry, and other industries.
Yuanyuan Guo, Fangrui Liu, Jin Zhang, Jing Chen, Wenxiao Chen, Yongjian Hong, Jinghong Hu, Qian Liu   +7 more
semanticscholar   +1 more source

Chinese yam polysaccharide induces the differentiation and natural antibody secretion of IgM+ B cells to prevent Aeromonas hydrophila infection in grass carp.

International Journal of Biological Macromolecules
Chinese yam polysaccharide (CYP) is an effective immunostimulant, however, its efficacy in grass carp, an important commercial fish species in Asia, remains untested. Here, our study evaluated the immunostimulatory effects of CYP on IgM+ B cells in vitro
Tian-Tian Tian, Jie Wang, Yi-Ru Pan, Xue-Qing Han, Yanli Hu, Jie Li, Yong-An Zhang, Xu-Jie Zhang   +7 more
semanticscholar   +1 more source

Mechanism of fatty acid synthesis metabolism during tuber swelling period of Chinese yam.

Food Chemistry
Chinese yam is well-known for its nutritional value, specifically for its low fat content, which is rich in unsaturated fatty acids, thus providing high-quality and essential fats.
Na Li, Yanfang Zhang, Xiuwen Huo, Shuchun Guo, Ningning Suo, Ye Tang   +5 more
semanticscholar   +1 more source

[Quality comparison between two cultivated Chinese yam-Kunming yam and Tiegun yam].

Zhong yao cai = Zhongyaocai = Journal of Chinese medicinal materials, 2008
To compare the quality of cultivated Chinese yam (Dioscorea polystachya Turcz.) from Yunnan (Kunming yam) and Henan (Tiegum yam) by determining the content of dry substance in fresh sample and the contents of water extracts, ethanol extracts, starch, protein, crude-fat and polysaccharide in dry sample.The above-mentioned indexes were determined by ...
Wei-Ming, Zhang, Cheng-Ying, Shan, Hai-Ling, He, Hong-Fang, Jiang, Jiu, Zhang   +4 more
openaire   +1 more source

Effects of different fatty acids on the structure, physicochemical properties, and in vitro digestibility of Chinese yam resistant starch-lipid complexes.

Food Chemistry
Nine CYRS-FA complexes were prepared by resistant starch in Chinese yam (CYRS) and nine fatty acids (FAs) with different chain lengths and degrees of unsaturation. CYRS-myristic acid and CYRS-palmitic acid showed higher complexing index (CI) and relative
Xinru Sun, Rumeng Jin, F. Ma, Wenjing Ma, Yangyang Pan, Jia-He Liu, Xiuhua Liu, Jinhua Zhu, Jie Zhang   +8 more
semanticscholar   +1 more source

Dioscorea opposite Thunb. 山药 (Shanyao, Chinese Yam)

2015
Yam (Dioscorea species), a member of the monocotyledonous family Dioscoreaceae, is a nutritious food in West Africa, Southeast Asia, and the Caribbean. Yam has a deciduous perennial vine climbing to twenty feet with heart-shaped leaves and tiny green flowers. The tuberous rhizome of yam is pale brown, cylindrical, and twisted.
Sue-Joan Chang, Chun-Yung Huang, Yin-Ching Chan   +2 more
openaire   +1 more source

The changes in the sprout compositions and starch properties of Chinese yam (Dioscorea opposita Thunb.) during germination.

International Journal of Biological Macromolecules
Chinese yam (Dioscorea opposita Thunb.) tubers are renowned for their nutritional and medicinal properties. However, the effects of germination on their sprout composition and starch properties remain poorly understood.
Dongwei Chen, Rui Wang, Tianwen Liu, Meijuan Xu, Xing Xiong, Honglin Li, Fengjiao Zhang, Dandan Tian, Jian Zou, Bao Yang   +9 more
semanticscholar   +1 more source