Results 21 to 30 of about 4,530 (184)
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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Studies on the cultivation of Chinese yam. (IV)
Engei Gakkai zasshi, 1959 This paper deals with two experiments carried out on the planting time and pre-sprouting treatment of seed pieces in Hokkaido. The results obtained may be summarized as follows: (a) The effect of planting time and pre-sprouting treatment on the growth and yield.
E. SAWADA, T. YAKUWA, S. IMAKAWA
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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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Ecology and Evolution, 2021 Yam is an important edible tuber and root plant worldwide; China as one of the native places of yams has many diverse local resources. The goal of this study was to clarify the genetic diversity of the commonly cultivated yam landraces and the genetic ...
Tianxu Cao +9 more
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Shipin gongye ke-ji, 2023 Objective: To improve the polysaccharide content and biological activities of the fermented Chinese yam polysaccharides (FCYP) by fermentation with Saccharomyces boulardii.
Yingxin LIU +7 more
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Optimization of fermentation process of blueberry and Chinese yam flavored fermented milk by fuzzy mathematics comprehensive evaluation and response surface method [PDF]
Zhongguo niangzaoUsing blueberries, Chinese yam, and milk as raw materials, blueberry and Chinese yam flavored fermented milk was prepared. Using sensory evaluation score as the evaluation index, the fermentation process was optimized by single factor experiments, fuzzy ...
ZHANG Yongfang, ZHANG Jie, ZHU Ling
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Journal of the Saudi Society of Agricultural Sciences, 2018 Chinese Yam chips were dried using a heat pump (HP) dryer alone or in combination with far infrared radiation (FIR) at 500, 1000 and 2000 W (500 FIR, 1000 FIR, and 2000 FIR, respectively).
Xiaoyong Song, Hao Hu, Baoling Zhang
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Researching Optimal Color-protecting Process of Fresh-cut Chinese Yam Slice by Uniform Design(均匀设计法优化鲜切山药的护色工艺) [PDF]
Shipin kexue jishu xuebao, 2015 Fresh-cut yam was easily oxidized in the air and produced brown pigment, which affected its quality. The effects of EDTA-2Na, NaCl, citric acid (CA), and Vc on the color of fresh-cut Chinese yam were studied by the single-factor experiment and the ...
XU Chunming(徐春明) +4 more
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Food Science and Human WellnessChinese yam (Dioscorea opposita Thunb.), as one of the medicinal and edible homologous plants, is rich in various nutrients and functional factors. In this study, Chinese yam fermented by Saccharomyces boulardii was performed to investigate its bioactive
Xue Li +9 more
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Brazilian Journal of Pharmaceutical Sciences, 2013 Chinese yam (Dioscorea oppositifolia) starch modified by acid hydrolysis was characterized and compared with native starch as a binder in chloroquine phosphate tablet formulations.
Adenike Okunlola, Oluwatomi Akingbala
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