Results 31 to 40 of about 1,769 (188)

Development of a Distilled Beverage Using Yacon Root (Smallanthus sonchifolius)

Beverages
Yacon, known for its fructooligosaccharides, fructans, and inulin content, has shown potential for novel beverage production. This study explores the feasibility of creating a distilled yacon-based beverage.
Manuel José Marin Arévalo, Nicolás Ratkovich   +1 more
doaj   +2 more sources

Effects of yacon flour associated with an energy restricted diet on intestinal permeability, fecal short chain fatty acids, oxidative stress and inflammation markers levels in adults with obesity or overweight: a randomized, double blind, placebo controlled clinical trial [PDF]

Archives of Endocrinology and Metabolism, 2020
Objectives Yacon flour is rich in bioactive compounds (phenolic compounds and fructooligosaccharides (FOS)), and may therefore reduce the risk of diseases associated with excess body weight.
Adriane Moreira Machado, Nayara Benedito Martins da Silva, Renata Maria Pereira de Freitas, Mariella Bontempo Duca de Freitas, José Benício Paes Chaves, Leandro Licursi Oliveira, Hércia Stampini Duarte Martino, Rita de Cássia Gonçalves Alfenas   +7 more
doaj   +2 more sources

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
openaire   +3 more sources

Yacon as a food ingredient in meat products : A comparison between Soluble and Insoluble Fraction of Yacon [PDF]

, 2019
The potential of yacon roots as a food ingredient was evaluated to determine its application in the food industry, especially in the meat industry. The understanding of yacon and its interactions with the sarcoplasmic andmyofibrillar proteins of meat was the key part of this study.The initial part of the work was focused on the properties of the yacon ...
Salinas, Gabriel
openaire   +2 more sources

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, Fábio Luiz Oliveira, Otácilio Rangel Passos, Mateus Oliveira Cabral, Magno do Carmo Parajara, Dionicio Luis Olivas   +5 more
doaj   +1 more source

Aluminum toxicity effect on the initial growth of yacon plantlets

Revista Ceres, 2018
The increasing consumption of yacon potato has raised worldwide interest in its crop and generated demand for scientific elucidations of several factors associated to its agricultural management.
Tiago Pacheco Mendes, Fábio Luiz de Oliveira, Marcelo Antonio Tomaz, Wagner Nunes Rodrigues, Ariany das Graças Teixeira   +4 more
doaj   +3 more sources

Convective Drying of Papaya Seeds: Impact of Ethanol Pretreatment. [PDF]

J Food Sci
Abstract Papaya seeds are agroindustrial residues rich in bioactive compounds, lipids, and proteins. Their high moisture content makes them vulnerable to chemical and microbiological deterioration. Drying is a practical process to extend shelf life.
de Lima Santos AA, Teixeira ME, Silveira PG, Corrêa JLG.   +3 more
europepmc   +2 more sources

Engineering Physicochemical Stability of Pumpkin Suspensions Using Dual-Modified Mango Cotyledon Starch. [PDF]

Int J Food Sci
The development of sustainable and high‐performance biomaterials from agroindustrial byproducts represents a strategic avenue for advancing green materials engineering. This work evaluated and experimentally optimized the physicochemical properties of a pumpkin suspension formulated with modified starch from mango cotyledons.
Torres-Gallo R, Tirado DF, Chávez-Salazar A, Castellanos-Galeano FJ, Cortés-Rodríguez M.   +4 more
europepmc   +2 more sources

Yacon juice as culture and cryoprotectant medium for Latilactobacillus sakei and Staphylococcus vitulinus autochthonous strains [PDF]

Brazilian Journal of Food Technology, 2023
Yacon is mainly constituted of water and carbohydrates [single sugars and fructooligosaccharides (FOS)], thus being an excellent alternative for the growth and preservation of bacterial culture.
Noelia Palavecino Prpich, Ernesto Sanabria, María Fernanda Gliemmo, María Elisa Cayré, Marcela Paola Castro   +4 more
doaj   +1 more source

Studies on the Cultivation of Yacon. IV Influence of planting times on the growth and yield of yacon.

Japanese Journal of Farm Work Research, 1994
Tuberous roots of yacon (Polymnia sonchifolia) contain a large amount of oligofructans. They have a growing interested as a food for health and as a raw material of oligofructans. Then it is necessary to establish yacon culivation technique.We tested on the effect of the weight of seed tuber on the growth and yield of yacon.Three experimental plots ...
TSUKIHASHI, Teruo, MIYAMOTO, Makoto, UTSUGI, Yoshio, SUZUKI, Norio, HARA, Hiromichi   +4 more
  +7 more sources