Results 51 to 60 of about 1,769 (188)

Antioxidants in yacon products and effect of long term storage [PDF]

, 2012
Yacon (Smallanthus sonchifolius (Poepp. and Endl.) H. Robinson) is a storage root originally grown in the Andean highlands. The fresh roots are perishable and quickly turn brown during handling and processing. Aiming to prolong shelf-life and to preserve
Castro,Alejandra, Castro, Alejandra, Caballero, Maciel, Alejandra Castro, Carballo,Sergio, Caballero,Maciel, Herbas, Adelina, Maciel Caballero, Carballo, Sergio, Herbas,Adelina, Adelina Herbas, Sergio Carballo   +11 more
core   +1 more source

Dietotherapy applications of yacon concentrate NZFOS+: Yacon prebiotic functional drinks

, 2023
Yacon Health-related properties Aim of the study Development of yacon functional drinks Sensory evaluation Antioxidant capacity Shelf-life Conclusions Further work Acknowledgements: The team • Dr Rothman Kam, Keegan Chessum, Saleshni Nand, Ben ...
Yan, Mary, Nand, Saleshni
core  

O cultivo de yacon no Brasil [PDF]

Horticultura Brasileira, 2000
O yacon (Polymnia sonchifolia Poep. Endl.) é uma espécie da família Asteraceae que apresenta um complexo sistema subterrâneo. Suas raízes tuberosas e rizóforos contêm grandes quantidades de frutose e glicose livres, além de fruto-oligossacarídeos do tipo inulina como carboidrato de reserva. Vem despertando interesse principalmente por suas propriedades
Vilhena, Stela Maria C, Câmara, Francisco Luís de Araújo, Kakihara, Sergio T   +2 more
openaire   +4 more sources

Synergistic Effects of Microwave and Osmotic Dehydration on Food Processing: A Comprehensive Review

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.
ABSTRACT The combination of osmotic dehydration (OD) and microwave radiation (MW), referred to as microwave‐assisted osmotic dehydration (MWOD), has emerged as a promising hybrid strategy for optimizing food processing by enhancing mass transfer and preserving bioactive compounds.
Amanda Aparecida de Lima Santos, Jhenifer Cristina Carvalho Santos, Gabriela Fonsêca Leal, Matheus de Souza Cruz, Guilherme Mathias Lopes, Natália de Oliveira Souza, Jefferson Luiz Gomes Corrêa   +6 more
wiley   +1 more source

Extração e purificação parcial de inulina a partir de Yacon (Smallanthus sonchifolius) por adsorção em resina de troca iônica [PDF]

, 2007
Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro Tecnológico. Programa de Pós-Graduação em Engenharia de Alimentos.A inulina é um carboidrato com propriedades bifidogênicas, imunológicas e bioquímicas que promovem a saúde ...
Yaginuma, Sandra Regina
core  

Emerging Encapsulation Strategies for Probiotics and Prebiotics

Journal of Food Process Engineering, Volume 49, Issue 6, June 2026.
This review highlights emerging encapsulation strategies that enhance the stability, targeted delivery, and integration of probiotics into functional foods. Advanced systems, including nanofibers, single‐cell coatings, multilayer carriers, and AI‐assisted design, demonstrate enhanced gastrointestinal resistance and scalability, guiding the development ...
Paulo Henrique Silva Lopes, Hugo José Martins Carvalho, Rodrigo Peixoto de Paula e Silva, Mozhgan Esmaeelian, Joyce Maria Gomes da Costa   +4 more
wiley   +1 more source

Microwave-vacuum drying of pulsed vacuum osmotic dehydration-pretreated Yacon as an alternative for preserving fructo-oligosaccharides [PDF]

Ciência e Agrotecnologia
Yacon, a perennial plant from the Andean region, is particularly rich in fructo-oligosaccharides (FOS) and inulin. However, these saccharides are rapidly hydrolyzed after harvest, affecting the functional characteristics of yacon.
Francemir José Lopes, Jefferson Luiz Gomes Corrêa, Irineu Petri Júnior, Ronaldo Elias de Mello Júnior, Amanda Umbelina de Souza, Edith Corona-Jiménez, Michel Cardoso de Ângelis Pereira   +6 more
doaj   +1 more source

Adición de harina de yacón (Smallanthus sonchifolius) en la elaboración de pan tradicional y su efecto en el índice glucémico

Manglar, 2020
El propósito de esta investigación fue evaluar el efecto del índice glucémico al consumir panes elaborados con diferentes porcentajes de harina de yacón (10, 15, 20, 25 y 30%) más el testigo.
Aldo Mendoza, Roy Barre, Ramona Párraga, Thalia Pachay   +3 more
doaj   +1 more source

Purificação parcial de inulina obtida a partir de yacon e recuperação de compostos antioxidantes por processos de sorção [PDF]

, 2011
Tese (doutorado) - Universidade Federal de Santa Catarina, Centro Tecnológico. Programa de Pós-Graduação em Engenharia QuímicaNovos insumos têm sido investigados para que possam atender às exigências do mercado consumidor atual, mais consciente da ...
Vandresen, Solange
core  

Comparative Study of the Physicochemical, Functional, Thermal, and Rheological Properties of Pretreated Flours From Dioscorea alata and Dioscorea rotundata

Food Science &Nutrition, Volume 14, Issue 3, March 2026.
Pretreatments help improve flour quality. The increase in solubility and dispersibility is greater in D. rotundata. D. alata flours are more resistant to shear than D. rotundata flours. All flours degrade after 200°C. D. alata flours are more elastic while D. rotundata flours are more viscous.
Piedad Montero Castillo, Diofanor Acevedo Correa, Karina Vivanco Zuñiga   +2 more
wiley   +1 more source