Results 71 to 80 of about 1,989 (205)

Sacha Kiwe: The search for internationalization of a small company dedicated to the agroindustrialization of products derived from Sacha Inchi

La semilla Sacha Inchi (Plukenetia volubilis) es de origen Amazónico, cuyos productos derivados son muy valorados gracias a sus beneficios nutricionales.
Chicunque Narvaez, Julio Cesar
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Protein Quality Assessment of the Deoiled Guamuchil (Pithecellobium dulce [Roxb.]) Seed Flour

Future Postharvest and Food, Volume 2, Issue 1, Page 94-104, March 2025.
Seeds are the main by‐product of guamuchil fruit, which contain a significant proportion of proteins, where arginine, glutamic acid, proline, aspartic acid, and leucine are the dominant amino acids. According to the in vitro digestibility and the calculated protein efficiency ratio, deoiled guamuchil seed flour could be used as an ingredient in food ...
Nitzia Thalía Flores‐Jiménez, José Armando Ulloa, Judith Esmeralda Urías‐Silvas   +2 more
wiley   +1 more source

Sacha inchi: un cultivo promisorio en Colombia

Sacha Inchi (Plukenetia volubilis L) es una planta que proviene de la familia de las Euforbiáceas, con un gran incremento en al área de cultivo en América central y del sur; igualmente, en otras regiones del planeta como países del sureste asiático y el ...
Muñoz Paredes, Juan Fernando, Mora Eraso, Adriana del Carmen, Villota Paz, Javier Mauricio, Flórez Mesías, Heliana   +3 more
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PHYSICOCHEMICAL CHARACTERISTICS AND PHARMACOLOGICAL ACTIVITY OF SACHA INCHI SEED OIL (Plukenetia volubilis L.): A LITERATURE REVIEW

Jurnal Farmasi Sains dan Praktis
Sacha inchi (Plukenetia volubilis L.) of the family Euphorbiaceae is native to Peruvian in the Amazon forest. SaIn seeds are known to contain a significant fatty acid such as linolenic acid (Omega-3), linoleic acid (Omega-6), and oleic acid (Omega-9 ...
Ulan Mulyani Saputri, Irnawati Irnawati, Sahidin Sahidin, Muhammad Arba, Adryan Fristiohady   +4 more
doaj   +1 more source

Anti‐obesity peptides from food: Production, evaluation, sources, and commercialization

Comprehensive Reviews in Food Science and Food Safety, Volume 24, Issue 2, March 2025.
Abstract The global obesity epidemic has heightened interest in natural solutions, with anti‐obesity peptides emerging as promising candidates. Derived from food sources such as plants, algae, marine organisms, and products like milk and eggs, these peptides combat obesity through various mechanisms but face challenges in production and scalability ...
Mona Hajfathalian, Sakhi Ghelichi, Charlotte Jacobsen   +2 more
wiley   +1 more source

Assessment of Germination of Plukenetia volubilis L. (SACHA INCHI)

International Journal For Multidisciplinary Research
Plukenetia volubilis L. is an Amazon species commonly known as sacha inchi, considered a high agro-industrial potential plant due to high nutritional values. Despite some published propagation studies of sacha inchi, to the best of our knowledge, there is little information about its dormancy especially in Malaysia.
Liyana Afiqah binti Abd Rahman -, Nor Hanizan binti Usaizan -   +1 more
openaire   +1 more source

Keberlanjutan Usahatani Sacha Inchi (Plukenetia Volubilis L.): Suatu temuan dari Provinsi Jawa Barat [PDF]

Sacha inchi merupakan tanaman pangan fungsional dengan segudang manfaat sehingga mendorong banyak petani untuk mengusahakannya secara intensif padahal tumbuhan ini baru ditemukan dan belum diteliti secara mendalam sehingga informasinya masih sangat ...
Rachmawati, Jeti, Dadi, Dadi, Aziz, Saepul, Andrie, Benidzar M., Yusuf, Muhamad Nurdin, Mauladi, Mochamad Arief Rizki   +5 more
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Identification of Sensory Drivers of Liking of Plant‐Based Milk Using a Novel Palm Kernel Milk—The Effect of Reformulation and Flavors Addition Through CATA and PCA Analysis

Food Science &Nutrition, Volume 13, Issue 1, January 2025.
Correlation between hedonic analysis and CATA analysis helps to identify preferred sensory traits among different plant‐based milks. The sensory traits preferred by consumers are “roasted”, “sweet”, “smooth”, “rich”, and “creamy.” Addition of flavors significantly enhanced the acceptability of plant‐based milk.
Shi‐Cheng Tong, Lee Fong Siow, Yee‐Ying Lee   +2 more
wiley   +1 more source

Sacha Inchi gel emulsions as a functional ingredient in the production of sausages

ilustraciones, fotografías, tablasEn este trabajo se investigó la inclusión de aceite y torta prensada como fuente natural de ácidos grasos esenciales Omega 3 y proteínas de Sacha Inchi (Plukenetia volubilis), en la elaboración de salchichas tipo ...
Porras Cárdenas, Maria Eugenia
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Plan de negocio Sacha Inchi

, 2021
Sacha Inchi De La Sabana, es una nueva alternativa para aportar a la economía de la región, este proyecto busca trabajar de la mano con los campesinos y a la vez contribuir al cuidado del medio ambiente, ofrece un aceite extra virgen de la planta de ...
Sierra Leguia, Jhosert De Jesús, Osorio Severiche, Lizeth María   +1 more
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