Results 41 to 50 of about 1,234 (152)
, 2006 El yacón pertenece a la familia de las compuestas (Compositae o Asteraceae). Su nombre científico es Smallanthus sonchifolius. Previamente se le ha identificado como Polymnia sonchifolia o Polymnia edulis.
core
YACON CROPS INTERCALATED WITH COFFEA CANÉFORA
Tropical and Subtropical Agroecosystems, 2020 Background. The yacon cultivation in Brazil occurs in several states, among them Espírito Santo. Objective. To evaluate the growth and yield of yacon cultivated in a consortium with conilon coffee, from three spacings between plants. Methodology.
Ariany das Graças Teixeira +5 more
doaj
Emerging Encapsulation Strategies for Probiotics and Prebiotics
Journal of Food Process Engineering, Volume 49, Issue 6, June 2026.This review highlights emerging encapsulation strategies that enhance the stability, targeted delivery, and integration of probiotics into functional foods. Advanced systems, including nanofibers, single‐cell coatings, multilayer carriers, and AI‐assisted design, demonstrate enhanced gastrointestinal resistance and scalability, guiding the development ...
Paulo Henrique Silva Lopes +4 more
wiley +1 more source
Total antioxidant activity of yacon tubers cultivated in Brazil
Ciência e AgrotecnologiaYacon (Smallanthus sonchifolius) is a tuberous root from the Andean region in the South America rich em water, fructooligosaccharides and phenolic compounds, some of which are natural antioxidants and may help prevent the deleterious action of free ...
Juciane Abreu Ribeiro Pereira +5 more
doaj +1 more source
Food Science &Nutrition, Volume 14, Issue 3, March 2026.Pretreatments help improve flour quality. The increase in solubility and dispersibility is greater in D. rotundata. D. alata flours are more resistant to shear than D. rotundata flours. All flours degrade after 200°C. D. alata flours are more elastic while D. rotundata flours are more viscous.
Piedad Montero Castillo +2 more
wiley +1 more source
Applied Food ResearchYacon is a sweet tasting Andean tuber considered a functional food due to its bioactive compounds. It has been used to formulate various baked products but there’s limited research on its use in energy bars.
Grace Ng’endo Miringa +2 more
doaj +1 more source
Food Science &Nutrition, Volume 14, Issue 2, February 2026.Optimization of processing parameters and quality evaluation of breakfast flakes prepared from sonicated corn, and its by‐products supplemented with quinoa powder. ABSTRACT Corn cob (C) and silk (S), produced in substantial quantities as agro‐waste, are rich in bioactive compounds with disease‐preventive potential.
Hina Niaz, Amna Javed, Rida Niaz
wiley +1 more source
Efecto de la concentración del jarabe de yacón y el tiempo de inmersión en la calidad del yacón osmodeshidratado [PDF]
, 2019 El objetivo de la presente investigación fue evaluar el efecto de la concentración del jarabe de yacón y el tiempo de inmersión en la calidad del yacón osmodeshidratado. Se determinó los grados Brix, acides titulable y pH del yacón y su composición
Gonzales Marlo, Eladia +1 more
core
International Journal of Food Science, Volume 2026, Issue 1, 2026.Reducing residual sugars in kombucha while preserving fermentation performance and consumer acceptance remains a key technological challenge. This study evaluated the effect of partially replacing sucrose with agavins of different degrees of polymerization (DPs) on the physicochemical, technofunctional, and functional properties of kombucha formulated ...
Joshua David Castro-Sánchez +8 more
wiley +1 more source
Brazilian Archives of Biology and Technology, 2010 Papulaspora immersa and Arthrinium state of Apiospora montagnei Sacc. were isolated from the roots of Smallanthus sonchifolius (yacón). The crude extracts from their cultures inhibited the growth of Staphylococcus aureus, Kocuria rhizophila, Pseudomonas ...
Henrique Pereira Ramos +3 more
doaj +1 more source