Results 31 to 40 of about 1,234 (152)

Feasibility study for the industrialization of yacon (Smallanthus sonchifoluis) as a source of fructooligosaccharides (FOS) for application on yoghurt type II in Cayambe

ACI Avances en Ciencias e Ingenierías, 2012
For the feasibility study of the industrialization of yacon, laboratory tests were performed by mixing yacon and yogurt. Yacon was added in three different ways, chopped, liquid or extract.
Roberto Cadena, Stalin Santacruz
doaj   +1 more source

Mutton mortadella supplemented with yacón meal

, 2018
: This study evaluated the effect of different yacón meal concentrations (Smallanthus sonchifolia) on the physicochemical, microbiological, and sensory characteristics of four mortadella formulations (F1, F2, F3, and control) prepared with mutton, pork ...
Alexandre Cristiano Santos Júnior (5717066), Antonio Manoel Maradini Filho (5717084), Jonhny de Azevedo Maia Júnior (5717072), Monique Moreira Moulin (5717075), Célia Raquel Quirino (5717081), Fábio da Costa Henry (5717069), Beatriz Módulo Busato (5717087), Suzana Maria Della Lucia (5717078)   +7 more
core   +2 more sources

Identification of Smallanthus sonchifolius in herbal tea mixtures by PCR and DART/TOF-MS methods

Czech Journal of Food Sciences, 2016
The identification of yacon, a medicinal plant, in tea mixtures by rapid Polymerase Chain Reaction (PCR) and the Direct Analysis in Real Time coupled with Time-of-Flight Mass Spectrometry (DART/TOF-MS) method were evaluated. Three tea products and a pure
Jana ŽIAROVSKÁ, Aleš RAJCHL, Eloy FERNÁNDEZ, Jana PRCHALOVÁ, Luigi MILELLA   +4 more
doaj   +1 more source

Características de aceptabilidad del consumo de hojuelas de yacón (Smallanthus sonchifolius) deshidratado

Revista de Investigación e Innovación Agropecuaria y de Recursos Naturales, 2023
El consumo del yacón o aricoma (Smallanthus sonchifolius) por sus características prebióticas estudiadas tienen una sensación dulce que puede contribuir en gran manera a reducir el consumo del azúcar libre, permitiendo su aplicación como alimento ...
Winston Richard Lupaca Mamani
doaj   +1 more source

Antioxidant, Alpha-Amylase Inhibitory and Hypoglycemic Activity of Smallanthus sonchifolius Leaves from Nepal: An Integrated In Vitro, In Vivo, and In Silico Approach. [PDF]

Food Sci Nutr
Smallanthus sonchifolius extracts show promising antidiabetic potential, with water extract exhibiting high antioxidant activity and ethanol extract demonstrating dose‐dependent alpha‐amylase inhibition and hypoglycemic effects. Polymatin B and chlorogenic acid revealed strong binding affinities in silico studies.
Rawal P, Pandey B, Yadav RK, Panta S.
europepmc   +2 more sources

CULTIVO DE YACÓN INTERCALADO CON COFFEA CANÉFORA

, 2020
Antecedentes. El yacón es cultivado en varios estados del Brasil, entre ellos Espírito Santo, principalmente en la región serrana.  Objetivo.
Fábio Luiz Oliveira, Otácilio Rangel Passos, Dionicio Luis Olivas, Teixeira, Ariany das Graças, Parajara, Magno do Carmo, Ariany Das Graças Teixeira, Oliveira, Fábio Luiz, Olivas, Dionicio Luis, Magno Do Carmo Parajara, Cabral, Mateus Oliveira, Mateus Oliveira Cabral, Passos, Otácilio Rangel   +11 more
core   +1 more source

Yacon, a Potential Tuberous Crop for Florida

EDIS, 2022
The purpose of this article is to introduce yacon as a potential crop to Florida growers and the Extension community by providing information on its propagation, production, and utilization as well as nutritional value.
Sergio Laredo, Jianjun Chen, Guodong Liu
doaj   +1 more source

Microwave-vacuum drying of pulsed vacuum osmotic dehydration-pretreated Yacon as an alternative for preserving fructo-oligosaccharides [PDF]

Ciência e Agrotecnologia
Yacon, a perennial plant from the Andean region, is particularly rich in fructo-oligosaccharides (FOS) and inulin. However, these saccharides are rapidly hydrolyzed after harvest, affecting the functional characteristics of yacon.
Francemir José Lopes, Jefferson Luiz Gomes Corrêa, Irineu Petri Júnior, Ronaldo Elias de Mello Júnior, Amanda Umbelina de Souza, Edith Corona-Jiménez, Michel Cardoso de Ângelis Pereira   +6 more
doaj   +1 more source

Adición de harina de yacón (Smallanthus sonchifolius) en la elaboración de pan tradicional y su efecto en el índice glucémico

Manglar, 2020
El propósito de esta investigación fue evaluar el efecto del índice glucémico al consumir panes elaborados con diferentes porcentajes de harina de yacón (10, 15, 20, 25 y 30%) más el testigo.
Aldo Mendoza, Roy Barre, Ramona Párraga, Thalia Pachay   +3 more
doaj   +1 more source

Synergistic Effects of Microwave and Osmotic Dehydration on Food Processing: A Comprehensive Review

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.
ABSTRACT The combination of osmotic dehydration (OD) and microwave radiation (MW), referred to as microwave‐assisted osmotic dehydration (MWOD), has emerged as a promising hybrid strategy for optimizing food processing by enhancing mass transfer and preserving bioactive compounds.
Amanda Aparecida de Lima Santos, Jhenifer Cristina Carvalho Santos, Gabriela Fonsêca Leal, Matheus de Souza Cruz, Guilherme Mathias Lopes, Natália de Oliveira Souza, Jefferson Luiz Gomes Corrêa   +6 more
wiley   +1 more source