Results 21 to 30 of about 5,208 (198)

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

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

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

Optimization of Processing Parameters and Quality Evaluation of Breakfast Flakes Prepared From Sonicated Corn and Its By-Products Supplemented With Quinoa Powder. [PDF]

Food Sci Nutr
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.
Niaz H, Javed A, Niaz R.
europepmc   +2 more sources

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

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

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

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

Aspergillus kawachii produces an inulinase in cultures with yacon (Smallanthus sonchifolius) as substrate [PDF]

, 2013
Inulinases have been extracted and characterized from inulin-storing tissues,however, production of microbial inulinases have recently draw much attention as they offer several industrial advantages.
Cavalitto, Sebastian Fernando, Chesini, Mariana, Contreras Esquivel, Juan Carlos, Fratebianchi de la Parra, Dante, Ghiringhelli, Pablo Daniel, Hours, Roque Alberto, Neila, Lorena Paola, Rojas, Natalia Lorena   +7 more
core   +4 more sources