Results 81 to 90 of about 27,238 (222)
Sacha inchi na nutrição de juvenis de tambaqui e matrinxã. [PDF]
, 2019 O objetivo desta pesquisa foi avaliar a Sacha inchi Plukenetia volubilis - planta cultivada na Amazônia cujas sementes apresentam características interessantes como um adequado nível proteico (24 a 29 %), vitaminas A e E e ácidos graxos polinsaturados da
CHAVES, F. C. M. +2 more
core
Journal of Food Science, Volume 90, Issue 5, May 2025.ABSTRACT This experiment aimed to analyze the antioxidant capacity and composition of polyphenolic compounds from date seed beverage produced from eight date palm cultivars subjected to three roasting temperatures (180°C, 200°C, and 220°C) from light roasting to dark roasting.
Linghong Shi +5 more
wiley +1 more source
Condiciones de mercado para la demanda nacional del Sacha Inchi en Ecuador
Revista de Ciencias Sociales, 2021 Una de las problemáticas que el mercado de América Latina enfrenta es la escasez de recursos. La presente investigación tiene como objetivo analizar las condiciones que presenta el mercado de aceite vegetal proveniente de semillas oleaginosas, como el ...
Joffre Danny Preciado Ramírez +3 more
doaj
不同产地美藤果籽的物性比较 Comparison of physical properties of sacha inchi seeds from different areas
Zhongguo youzhi, 2022 为了给美藤果的开发利用提供参考数据，采集了中国云南省普洱、西双版纳、红河，老挝4个产地的美藤果籽，对其感官特性、理化特性及营养特性进行分析比较。结果表明：美藤果籽为类椭圆形，色泽呈浅褐色至深褐色，具有美藤果特有的植物香气；4个产地的美藤果籽单粒厚度为6.8～11.28 mm，粒径为15.81～24.83 mm，单粒质量为0.82～1.53 g，壳仁比为0.52∶ 1～0.78∶ 1，水分含量为7.21%～7.90%；美藤果籽粗脂肪含量为44.98%～50.25%，粗蛋白质含量为27.65%～3028%，
李镇灏1，谢蓝华2,3，陈佳3，杨勇福3，林茂森3，杜冰1,2 LI Zhenhao1, XIE Lanhua2,3, CHEN Jia3,YANG Yongfu3, LIN Maosen3, DU Bing1,2
doaj +1 more source
IDENTIFICATION OF FATTY ACIDS IN SACHA INCHI OIL (CURSIVE PLUKENETIA VOLUBILIS L.) FROM ECUADOR [PDF]
, 2018 Objective: The aim of this study was to identify fatty acids in a sacha inchi oil sample.Methods: Sacha inchi oil was obtained of sacha inchi seeds using the cold pressing method.
C, Carpio +6 more
core +1 more source
New Phytologist, Volume 246, Issue 3, Page 961-971, May 2025.Summary Plant species‐rich systems tend to be more productive than depauperate ones. In agroecosystems, increasing crop plant diversity by including legumes often increases soil nitrogen (N) and improves soil fertility; however, such generality in outcomes of non‐leguminous crop mixture is unknown. Here, through a meta‐analysis of 174 individual cases,
Muhammad Khashi u Rahman +2 more
wiley +1 more source
Propagação in vitro de Sacha inchi In vitro propagation of Sacha inchi
Ciência Rural, 2012 O objetivo do presente trabalho foi avaliar in vitro a relação auxina:citocinina a fim de obter propágulos nos segmentos distintos do epicótilo e hipocótilo de sementes germinadas in vitro de Sacha inchi (Plukenetia volubilis Linneo). Os segmentos apical (A), mediano (B) e o basal (C) foram introduzidos em meio de cultivo MS, semi sólido (2,0g L-1 ...
Stevan Ricardo Bordignon +2 more
openaire +1 more source
Antioxidant and Hypoglycemic Activity of Sacha Inchi Meal Protein Hydrolysate
Applied Sciences, 2023 Sacha inchi meal (SIM) is the residue from the processing of the oil crop sacha inchi. In the present study, biological enzymolysis was performed on SIM protein to obtain hydrolysates, and then the antioxidant and hypoglycemic activities were evaluated.
Tianyu Shu, Kai Wang, Xuewu Zhang
openaire +2 more sources
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 +2 more
wiley +1 more source
DIGESTIBILITY AND ANTI-INFLAMMATORY ACTIVITY IN VITRO OF SACHA INCHI (PLUKENETIA VOLUBILIS L.) PROTEINS [PDF]
, 2016 Objective: The aim of this study was to evaluate the digestibility and anti-inflammatory activity in vitro of sacha inchi protein isolate.Methods: Proteins were analyzed using sodium dodecyl sulfate-polyacrylamide gel electrophoresis.
C, Carpio +3 more
core +1 more source