Results 21 to 30 of about 5,184 (199)

Yacon production at different planting seasons and growing environments

Bioscience Journal, 2019
Yacon is a functional food with great potential for horticultural exploitation and its cultivation demands the generation of agronomic information. To address these needs, this study was performed to evaluate the production of yacon planted in different ...
Diego Mathias Natal da Silva, Fábio Luiz de Oliveira, Mateus Augusto Lima Quaresma, Wellington Abeldt Erlacher, Tiago Pacheco Mendes   +4 more
doaj   +3 more sources

Models for estimating yacon leaf area [PDF]

Horticultura Brasileira, 2016
ABSTRACT The recent exploration of yacon demands scientific information for improving the crop production technology. This study aimed to set a leaf area estimate model for yacon plants, using non-destructive measurements of leaf length (L) and/or width (W).
Erlacher, Wellington A, Oliveira, Fábio L, Fialho, Gustavo S, Silva, Diego MN, Carvalho, Arnaldo HO   +4 more
openaire   +3 more sources

YACON INULIN LEACHING DURING HOT WATER BLANCHING [PDF]

Ciência e Agrotecnologia, 2015
ABSTRACTYacon roots contain inulin, which has prebiotic properties and it may be used as sucrose or fat substitutes. However, inulin is very soluble in water. The loss of this important nutrient during blanching is caused mainly by diffusion or leaching, which might be diminished if blanching temperature - time conditions are correctly employed.
Scher, Caroline Fenner, Brandelli, Adriano, Noreña, Caciano Zapata   +2 more
openaire   +5 more sources

Influence of processing temperature on production of red beetroot powder as a natural red colorant using foam‐mat drying: Experimental and modeling study

Food Science &Nutrition, Volume 11, Issue 11, Page 6955-6973, November 2023., 2023
Red beetroot powder was produced using foam‐mat drying as influenced by temperature. Coupled heat and mass transfer modeling was developed to optimize the drying process. Temperature rise improved morphology and some physicochemical properties of powders. The produced powder can be used as a safe replacement for artificial food colorants. Abstract With
Golnaz Bahriye, Saeed Dadashi, Jalal Dehghannya, Hossein Ghaffari   +3 more
wiley   +1 more source

Dietary inclusion effect of various sources of phyto‐additives on growth, feed utilization, body composition, and plasma chemistry of olive flounder (Paralichthys olivaceus), and challenge test against Edwardsiella tarda compared to a commercial probiotic (super lacto®)

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

CRESCIMENTO INICIAL DE YACON EM CONVIVÊNCIA COM PLANTAS DANINHAS

Revista UniVap, 2016
A cultura da yacon (Smallanthus sonchifolius) tem origem andina e atualmente está sendo cultivada e consumida por apresentar inúmeras propriedades nutricêuticas, porém o manejo da cultura, inclusive o efeito da competição com plantas daninhas ainda é ...
Karen Andreon Viçosi, Tiago Pacheco Mendes, Ariany das Graças Teixeira, Fábio Luiz de Oliveira, Leandro Pin Dalvi   +4 more
doaj   +1 more source

Comparison of ohmic heating‐ and microwave‐assisted extraction techniques for avocado leaves valorization: Optimization and impact on the phenolic compounds and bioactivities

Food Science &Nutrition, Volume 11, Issue 9, Page 5609-5620, September 2023., 2023
The paper addresses the hypothesis that using green extraction techniques may provide time, cost, and energy saving compared to traditional methods. We show that using ohmic (OHAE)‐ and microwave‐assisted extraction (MAE) techniques for Fuerte avocado pruning waste leaves phenolics provides less solvent consumption and better extraction efficiency with
Lale Gumustepe, Nevriye Kurt, Ebru Aydın, Gulcan Ozkan   +3 more
wiley   +1 more source

BATATA YACON - ALIMENTO FUNCIONAL

Semioses, 2017
A batata de yacon ( Smallanthus sonchifolius ), uma raiz tuberosa, esta sendo considerada como alimento funcional e de grande enriquecimento nutricional a saude humana. Devido a elevada reserva de prebioticos, bioativos e retencao de agua na yacon o incentivo a tecnologia deste alimento esta crescendo gradativamente.
Marina Da Silva Sacramento, Paulo Sergio Rangel Cruz da Silva, Maria Inês Bruno Tavares   +2 more
openaire   +1 more source

Phytochemical Properties and Nutrigenomic Implications of Yacon as a Potential Source of Prebiotic: Current Evidence and Future Directions

Foods, 2018
The human gut is densely populated with diverse microbial communities that are essential to health. Prebiotics and fiber have been shown to possess the ability to modulate the gut microbiota.
Yang Cao, Zheng Feei Ma, Hongxia Zhang, Yifan Jin, Yihe Zhang, Frank Hayford   +5 more
doaj   +1 more source

Study of the effect exerted by fructo-oligosaccharides from yacon (Smallanthus sonchifolius) root flour in an intestinal infection model with Salmonella Typhimurium [PDF]

, 2013
Beneficial effects of prebiotics like inulin and fructo-oligosaccharides (FOS) have been proven in health and nutrition. Yacon (Smallanthus sonchifolius), an Andean crop, contains FOS (50 – 70 % of its dry weight) and, therefore, is considered a ...
Bibas Bonet, María Eugenia, Castillo, Natalia Alejandra, Grau, Alfredo, Mesón, Oscar Enrique, Perdigón, Gabriela del Valle, Velez, Eva Maria del Mar   +5 more
core   +1 more source