Results 181 to 190 of about 5,208 (198)

Gut-bone axis perturbation: Mechanisms and interventions via gut microbiota as a primary driver of osteoporosis. [PDF]

J Orthop Translat
Wei J, Liu Q, Yuen HY, Lam AC, Jiang Y, Yang Y, Liu Y, Zhao X, Xiao L.   +8 more
europepmc   +1 more source

Advancements in Crop PUFAs Biosynthesis and Genetic Engineering: A Systematic and Mixed Review System. [PDF]

Int J Mol Sci
Assefa M, Zhao Y, Zhou C, Song Y, Zhao X.   +4 more
europepmc   +1 more source

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Dried yacon with high fructooligosaccharide content

Journal of Food Process Engineering, 2021
AbstractThe convective drying of yacon was investigated (40–70°C). Pulsed vacuum osmotic dehydration (PVOD) (sorbitol 38 °Brix, 35°C, 681 mmHg in the first 10 min) as pretreatment was tested. Drying behavior, energy consumption, diffusivity, fructooligosaccharide (FOS) retention, shrinkage, water activity, shrinkage, and color were measured.
Jefferson Luiz Gomes Corrêa, Francemir José Lopes, Ronaldo Elias de Mello Junior, João Renato de Jesus Junqueira, Michel Cardoso de Angelis Pereira, Luís Gustavo Amaral Salvio   +5 more
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Yacon (Smallanthus sonchifolius): A Functional Food

Plant Foods for Human Nutrition, 2013
Yacon (Smallanthus sonchifolius) is an Andean tuberous root that is regarded as a functional food given that it contains fructooligosaccharides (FOS), inulin and phenolic compounds. The consumption of FOS and inulin improves the growth of bifidobacteria in the colon, enhances mineral absorption and gastrointestinal metabolism and plays a role in the ...
Grethel Teresa Choque, Delgado, Wirla Maria da Silva Cunha, Tamashiro, Mário Roberto, Maróstica Junior, Glaucia Maria, Pastore   +3 more
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The Biological and Chemical Variability of Yacon

Journal of Agricultural and Food Chemistry, 2006
This paper focuses on the biological and chemical variability of four yacon (Smallanthus sonchifolius) accessions cultivated under field conditions. Significant variations in tuber shape, weight, content of oligofructans, as well as in leaf isozymes, phenolics, and relative DNA contents were found.
Katerina, Valentová, Ales, Lebeda, Ivana, Dolezalová, David, Jirovský, Breda, Simonovska, Irena, Vovk, Pavel, Kosina, Nikol, Gasmanová, Marta, Dziechciarková, Jitka, Ulrichová   +9 more
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Optimization of osmotic dehydration of yacon slices

Drying Technology, 2015
ABSTRACTOsmotic dehydration assisted by ultrasound (ODAU) at low temperatures reduces water activity (aw) and maintains nutrients. The influence of solution concentration (SC; 20 to 60° Brix, xylitol and sorbitol) and ultrasound application time (tus, 0 to 40 min) in ODAU of yacon was studied with the aid of a response surface method.
Kamilla Soares de Mendonça, Jefferson Luiz Gomes Corrêa, João Renato de Jesus Junqueira, Michel Cardoso de Angelis Pereira, Marina Barbosa Vilela   +4 more
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Acceptability of pan de yacon

Asia Pacific Higher Education Research Journal (APHERJ), 2015
Many Filipinos do not know that yacon has  many healthful benefits. In evaluating the levelof acceptability of Pan de sal with yaconas  ingredient, the study attempted to use yacon(Smallanthus Sonchifolius), a tuber root, as an  added ingredient to pan de sal because it is one  of the most common and popular bread in the  Philippines.
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Quality of Cookies Incorporated with Yacon Powder

Food Engineering Progress, 2014
The effects of incorporating yacon powder on the physicochemical properties and consumer acceptance of cookies were investigated. With increased yacon powder content, the pH and density of cookies decreased significantly (p < 0.05) while moisture content increased (p < 0.05).
Jun Ho Lee, Ji Eun Choi
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