Results 141 to 150 of about 98,885 (158)

Dietary Patterns and Factors Associated with Food Affinity in Pregnant Women from Quito, Ecuador. [PDF]

Nutrients
Toapanta-Pinta P, Vasco-Morales S, Céspedes-Granda S, Sartorelli DS, Moisés ECD.   +4 more
europepmc   +1 more source

SON2026 Abstracts. [PDF]

J Nematol
europepmc   +1 more source

Diversity of volatile and non-volatile compounds in a gene bank collection of cultivated Daucus carota L.

, 2010
Schulz-Witte, Jonathan, Ulrich, Detlef, Schulz, Hartwig, Nothnagel, Thomas   +3 more
core  

Using CRISPR/Cas9 to produce haploid inducers of carrot through targeted mutations of centromeric histone H3 (CENH3)

, 2018
Dunemann, Frank, Sprink, Thorben, Unkel, Katharina   +2 more
core  

High pressure processing of cocoyam, Peruvian carrot and sweet potato: Effect on oxidative enzymes and impact in the tuber color

Innovative Food Science and Emerging Technologies, 2016
Abstract High pressure processing (HPP) is a non-thermal technology used to activate or inactivate enzymes. This study investigated the effects of HPP (600 MPa for 5 or 30 min at 25 °C) on cocoyam, Peruvian carrot and sweet potato color, and the polyphenoloxidase (PPO) and peroxidase (POD) activities in tuber cubes, puree, and enzyme extract ...
Marcelo Cristianini, Bruno Ricardo de Castro Leite Júnior, Alline Artigiani Lima Tribst   +2 more
exaly   +4 more sources

Rheological behavior of Peruvian carrot starch gels as affected by temperature and concentration

Food Hydrocolloids, 2014
Abstract Beyond their nutritional importance, starches present a relevant technological role in processed foods. The gelatinization process that occurs during heating of starch suspensions is generally followed by considerable shearing rates, which affects the rheological behavior.
Célia Maria Landi Franco, Kivia M Albano, Vania R N Telis   +2 more
exaly   +4 more sources

Structural Characterization of Peruvian Carrot (Arracacia xanthorrhiza) Starch and the Effect of Annealing on Its Semicrystalline Structure

Journal of Agricultural and Food Chemistry, 2011
Structural characteristics of native and annealed Peruvian carrot (Arracacia xanthorrhiza) starches were determined and compared to those of cassava and potato starches. Peruvian carrot starch presented round and irregular shaped granules, low amylose content and B-type X-ray pattern. Amylopectin of this starch contained a large proportion of long (DP >
Rocha, Thais S., Cunha, Verena A. G., Jane, Jay-lin, Franco, Celia M. L.   +3 more
openaire   +4 more sources

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Soft rot of Peruvian carrot due to Erwinia carotovora in Brazil

Plant Pathology, 1988
Peruvian carrot soft rot occurs quite frequently in Minas Gerais State, Brazil, either under field conditions or after harvested roots have been stored. The etiology of the disease was investigated and the disease was found to be induced by Erwinia carotovora.
J J Muchovej
exaly   +2 more sources

Behavior of Peruvian carrot (Arracacia xanthorrhiza) and cassava (Manihot esculenta) starches subjected to heat-moisture treatment

Starch - Stärke, 2014
Peruvian carrot and cassava starches were isolated, adjusted to 30 and 35% moisture, and heatedat 90°C for 8 h. Structural and physicochemical characteristics of the treated starches wereevaluated and compared. High performance anion exchange chromatography with pulsedamperometric detector (HPAEC-PAD), gel permeation chromatography (GPC), and ...
Moraes, Jaqueline, Branzani, Rafaela S., Franco, Celia M. L.   +2 more
openaire   +3 more sources

Heat-Moisture Treatment and Enzymatic Digestibility of Peruvian Carrot, Sweet Potato and Ginger Starches

Starch/Staerke, 2008
AbstractThe aim of this work was to study the effects of heat‐moisture treatment (27% moisture, 100°C, 16 h) and of enzymatic digestion (alpha‐amylase and glucoamylase) on the properties of sweet potato (SP), Peruvian carrot (PC) and ginger (G) starches.
Fabiana C. Vieira, Silene B. S. Sarmento
exaly   +2 more sources