Results 11 to 20 of about 1,417 (192)
Yacon (Smallanthus sonchifolius) beverage spontaneously fermented
Semina: Ciências Agrárias: Yacon (Smallanthus sonchifolius) is a tuberous root with a high phenolic compounds and fibers content which has a prebiotic effect, both important for preventing and/or promoting the reduction of non-communicable chronic diseases risks.
Carolina Paula Gouvêa de Souza +9 more
doaj +2 more sources
Impact of Nitrogen Fertilization on Tuber Yield, Sugar Composition and Nitrogen Uptake of Two Yacon (Smallanthus sonchifolius Poepp. & Endl.) Genotypes [PDF]
Journal of Agricultural and Food Chemistry, 2019 Polyphenol oxidase (E.C. 1.14.18.1) (PPO) extracted from yacon roots (Smallanthus sonchifolius) was partially purified by ammonium sulfate fractionation and separation on Sephadex G-100. The enzyme had a molecular weight of 45 490+/-3500 Da and Km values of 0.23, 1.14, 1.34, and 5.0 mM for the substrates caffeic acid, chlorogenic acid, 4-methylcatechol,
Larissa Kamp +3 more
+13 more sources
Lilloa, 2000 Con los fines de estudiar las posibles relaciones de parentesco entre las especies: Smallanthus sonchifolius (yacón) y Smallanthus macroscyphus (yacón del campo) se analizaron los cariotipos y la meiosis de ambas especies.
Ana M. Frías de Fernández +3 more
doaj +1 more source
Phenotypic variability of Smallanthus sonchifolius germplasm of Peru
Genetic ResourcesSmallanthus sonchifolius (yacon) is a functional food native to the South American Andes. Its tuberous root and leaves are the main parts consumed; however, few studies have been carried out on its phenotypic variability.
Angel Esteban Santa Cruz Padilla +6 more
doaj +2 more sources
In vitro propagation of virus-free yacon (Smallanthus sonchifolius)
浙江大学学报. 农业与生命科学版, 2006 The virus-free yacon was got by culturing the meristem-tip from axillary buds of its tuber. The cucumber mosaic virus (CMV) was detected by DAS-ELISA. The results showed that 0.3 mm meristem-tip culture was an effective means for virus elimination and ...
YANG Xu, JIANG Wei-mei, DING Bing-yang
doaj +2 more sources
New Compounds from Leaves of Smallanthus sonchifolius [PDF]
Natural Product Communications, 2009 A new octadecatrienoic acid and a new benzyl glycoside, along with a known compound, were isolated from the leaves of Smallanthus sonchifolius. The structures of the two new compounds were elucidated as 13(R)-hydroxy-octadeca-(9E,11E,15Z)-trienoic acid (1) and benzyl alcohol 7-O-α-L-arabinopyranosyl(1″→2′)-β-D-glucopyranoside (2) on the basis of ...
Zheng Xiang +5 more
openalex +3 more sources
Planting recommendations for yacon (Smallanthus sonchifolius) in lowland conditions
Australian Journal of Crop Science, 2021 The purpose of this work was to test yacon planting practices in low elevation conditions. The experimental design was a randomized block design (RBD) with subdivided plots and four replications. Treatments comprised of three planting methods: furrow; ridges and pits; each treatment was divided into subplots, which were four planting depths: 5, 10, 15,
Mateus Augusto Lima Quaresma +6 more
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Journal of the World Aquaculture Society, Volume 54, Issue 5, Page 1121-1136, October 2023., 2023 Abstract Inclusion of various sources of additives in aquafeeds is practically helpful to elevate the growth performance and disease resistance of aquatic animals. An 8‐week feeding trial was conducted to determine the inclusion effects of phyto‐additives (yacon, ginger, and blueberry) into diets on olive flounder growth, feed utilization, chemical ...
Md. Farid Uz Zaman, Sung Hwoan Cho
wiley +1 more source
Journal of Food Quality, Volume 2023, Issue 1, 2023., 2023 The theme of the presented study is to create a compote that is functional, inexpensive in cost, free of preservatives, and will have long shelf life, as well as to assess its rheological, sensory, and physicochemical properties. The objective was to construct a loquat compote (Mespilus germánica L.) using agar from cochayuyo (Chondracanthus chamissoi)
Franklin Ore Areche +8 more
wiley +1 more source
Polysaccharides of nutritional interest in jicama (Pachyrhizus erosus) during root development
Food Science &Nutrition, Volume 10, Issue 4, Page 1146-1158, April 2022., 2022 Study of Pachyrhizus erosus nutraceutical carbohydrates and glycemic index during root development. Pachyrhizus erosus nutraceutical carbohydrates are related to the state of maturity of the root, being inulin the first to be used. Pachyrhizus erosus root can be classified as a low glycemic index food.
Marcela González‐Vázquez +5 more
wiley +1 more source