Results 11 to 20 of about 4,187 (163)
Effect of Chinese-Yam-Based Emulsion Gel on Beef Emulsification Characteristics. [PDF]
FoodsAddressing the prevalent issue of excessive fat consumption in contemporary diets, a novel method has been devised for the preparation of an emulsion gel enriched with healthful fatty acids which possesses superior emulsification characteristics. This innovative approach aims to serve as a viable substitute for the fat content in beef mince. This paper
Zhang H, Yang X, Gao A, Li L.
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A Comparative Analysis between Whole Chinese Yam and Peeled Chinese Yam: Their Hypolipidemic Effects via Modulation of Gut Microbiome in High-Fat Diet-Fed Mice. [PDF]
NutrientsChinese yam is a “medicine food homology” food with medical properties, but little is known about its health benefits on hyperlipidemia. Furthermore, the effect of peeling processing on the efficacy of Chinese yam is still unclear. In this study, the improvement effects of whole Chinese yam (WY) and peeled Chinese yam (PY) on high-fat-diet (HFD ...
Feng Q +6 more
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Development of Chloroplast Genomic Resources in Chinese Yam (Dioscorea polystachya). [PDF]
Biomed Res Int, 2018 Chinese yam has been used both as a food and in traditional herbal medicine. Developing more effective genetic markers in this species is necessary to assess its genetic diversity and perform cultivar identification. In this study, new chloroplast genomic resources were developed using whole chloroplast genomes from six genotypes originating from ...
Cao J +8 more
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Chinese yam necrotic mosaic virus Isolated from Chinese Yam in Korea [PDF]
Research in Plant Disease, 2003 Chinese yam (Dioscorea opposita cv. Jang-Ma) plants showing necrotic mosaic symptom were collected from their growing fields in Andong, Euisong, Gunwi and Daegu, Korea. Direct negative stainning method by electron microscope showed filamentous particles of about 660 nm in length.
Dong-Kyoon Kang +6 more
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Research Progress on the Browning Mechanism and Its Control Technology of Chinese Yam
Shipin gongye ke-ji, 2022 Chinese yam is a kind of food with high nutritional value. Browning is one of the main problems affecting the quality of Chinese yam during processing and storage.
Shanlin LI +4 more
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Shipin gongye ke-ji, 2023 In order to fully exploit the utilization value of Chinese yam peel, the optimal extraction conditions of soluble dietary fiber (SDF) from Chinese yam peel residue were investigated by orthogonal experiment.
Shuyang HANG +4 more
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Molecules, 2022 In order to explore the processing and application potential of Chinese yam starch, nine kinds of Chinese yam starch (GY11, GY5, GY2, GXPY, LCY, SFY, MPY, SYPY, ASY) from South China were collected and characterized. The chemical composition, rheological
Jinhao Zou +5 more
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Effect of three pretreatment methods on the quality of canned Chinese yam
Liang you shipin ke-ji, 2020 In this paper, the effects of three methods for material pretreatment on the quality of canned Chinese yam were analyzed and compared, which included blanching treatment, vacuum osmotic treatment and atmospheric osmotic treatment with fructose syrup as ...
ZHANG Jin-yu +6 more
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Horticulturae, 2022 Chinese yam, with its rich taste and high nutritive value, has remained an essential part of Chinese cuisine. As China is rich in yam germplasm resources, understanding the genetic diversity of local varieties, which is important for the proper ...
Hong Wang +9 more
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Artificial Cells, Nanomedicine, and Biotechnology, 2019 Objective Antibiotics have saved hundreds of millions of patient’s lives, but there are also many side effects. This paper mainly studies the regulation of Chinese yam on antibiotic-induced gut dysbiosis in rats.
Yaping Sun +6 more
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