Results 101 to 110 of about 5,184 (199)

A story with two versions: yacon root pulp on experimental asthma in different animal facilities

Ciência Rural
: The intestinal microbiota has an important role in animal health. Therefore, prebiotics have gained interest in the scientific community for their role in manipulating populations of intestinal microorganisms.
Roberta Miranda de Araujo Mendes, Gisele Rodrigues Caetano, Clarisse Máximo Arpini, Júlia Faria Denadai, Flavio Curbani, Daniel Cláudio de Oliveira Gomes, Carlos Eduardo Tadokoro   +6 more
doaj   +1 more source

Influence of passion fruit juice on colour stability and sensory acceptability of non-sugar Yacon-based pastes

Brazilian Archives of Biology and Technology, 2011
This work was aimed at studying the influence of PFJ and/or sodium disulphite on Yacon pulp colour, and evaluating the sensory attributes of Yacon non-sugar pastes.
Daniel Granato, Inar Alves de Castro, Flávia Vilas Boas Wiecheteck Piekarski, Cristina Benincá, Maria Lucia Masson   +4 more
doaj   +1 more source

Avaliação do tempo de secagem e da atividade de óxido-redutases de yacon (Smallanthus sonchifolius) sob tratamento químico Drying evaluation time and yacon (Smallanthus sonchifolius) enzymatic activity inhibition under chemical treatment

Ciência Rural, 2009
Evidências científicas reconhecem o yacon (Smallanthus sonchifolius) como fonte promissora de frutanos, tais como inulina e frutooligossacarídeos (FOS). No entanto, a presença de compostos fenólicos torna-o suscetível à reação de escurecimento enzimático.
Vivianne Montarroyos Padilha, Priscilla Moura Rolim, Silvana Magalhães Salgado, Alda Verônica Souza Livera, Michelle Galindo de Oliveira   +4 more
doaj  

Impact of Ohmic-Assisted Decoction on Bioactive Components Extracted from Yacon (Smallanthus sonchifolius Poepp.) Leaves: Comparison with Conventional Decoction

Molecules, 2017
Yacon (Smallanthus sonchifolius Poepp.) leaves are a potentially rich source of bioactive compounds, such as phenolic acids and flavonoids. In this study, the effect of the extraction method (ohmic-assisted decoction (OH-DE) and decoction (DE)), yacon ...
Forough Khajehei, Mehrdad Niakousari, Maral Seidi Damyeh, Nikolaus Merkt, Wilhelm Claupein, Simone Graeff-Hoenninger   +5 more
doaj   +1 more source

Estudio de factibilidad en la implementación, desarrollo y comercialización de hojuelas de Yacón [PDF]

, 2013
El Yacón es una planta que pertenece a la familia de las asteráceas, fue domesticada en Los Andes desde la época preincaica, principalmente en las zonas fronterizas de Ecuador, Perú y norte Bolivia.
Martínez Duque, Lizeth Vanessa, Vélez Salazar, Daniela María   +1 more
core  

Contents [PDF]

, 2001
Plant Index 1997 ...

core   +1 more source

Yacon [Smallanthus sonchifolia (Poepp. et Endl.) H. Robinson] chemical composition and use - a review

Plant, Soil and Environment, 2003
Yacon [Smallanthus sonchifolia (Poepp. et Endl.) H. Robinson], a native plant of the Andes, belongs to the family Compositae (Asteraceae) and it represents a traditional crop of the original population of Peru used in traditional medicine.
J. Lachman, E.C. Fernández, M. Orsák
doaj   +1 more source

Studies on the Cultivation of Yacon(Polymnia sonchifolia) (VIII) Effect of topdressing on the growth and yield of yacon.

Japanese Journal of Farm Work Research, 1996
Tuberous roots of yacon (Polymnia sonchifolia) contain a large amount of oligofructans. So, they draw great attention as a healthful diet. Powder of tuberous roots and tea of leaves are commercially sold.Establishment of yacon cultivation technique is now a necessity.
Teruo TSUKIHASHI, Moon Young CHO, Hiromichi HARA   +2 more
openaire   +2 more sources

Evaluation of Texture Profile, Color and Determination of FOS in Yacón Products (Smallanthus sonchifolius)

Turkish Journal of Agriculture: Food Science and Technology, 2016
Textural characteristics, color and fructooligosaccharides (FOS) content, in yacón root products (syrup and dried snack subjected to different pretreatments with NaCl, blanching and ascorbic acid) were evaluated.
Valeria Cristina Del Castillo, María Cristina Goldner, Margarita Armada   +2 more
doaj   +1 more source

Desenvolvimento de mistura para bolo com farinhas de quirera de arroz e bandinha de feijão. [PDF]

, 2011
o presente trabalho teve como objetivo desenvolver uma pré-mistura para bolo substituindo a farinha de trigo, em diversas porcentagens, por diferentes proporções das farinhas de quirera de arroz e de ?bandinha?
ALMEIDA, R. P. de, ARAÚJO, M. R., BASSINELLO, P. Z., CARVALHO, R. N., COBUCCI, R. de M. A.   +4 more
core   +1 more source