Results 61 to 70 of about 5,184 (199)
Elaboração de bolo com farinha de Yacon [PDF]
Ciência Rural, 2009 A batata Yacon apresenta carboidratos na forma de frutooligossacarídeos (FOS). Estudos comprovam que os FOS aumentam a saciedade e reduzem o índice glicêmico. Os produtos da fermentação podem minimizar a resposta glicêmica, além de estimular a glicólise, e ainda resultam em uma porção reduzida de energia.
Rosa, Claudia Severo da +4 more
openaire +3 more sources
In vitro antidiabetic and antioxidant activities of Galega officinalis extracts
Food Science &Nutrition, Volume 12, Issue 10, Page 8137-8149, October 2024.This research aimed to determine the total phenolic, flavonoid, and galegine content, to evaluate the antioxidant (DPPH, ABTS+, and hydroxyl radical‐scavenging activity; ferric‐reducing antioxidant power; ferrous ion chelating) and enzyme inhibitory activities of Galega officinalis (GO) extracts obtained using solvents with different polarities.
Shokoofeh Sukhtezari +3 more
wiley +1 more source
PENGARUH PEMBERIAN BERBAGAI DOSIS EKSTRAK DAUN INSULIN (Smallanthus sonchifolius) TERHADAP PENURUNAN KADAR GULA DARAH TIKUS PUTIH (Rattus norvegicus) YANG DIINDUKSI ALOKSAN [PDF]
, 2016 Raisa Cleizera R, G0012174, 2015. Pengaruh Pemberian Berbagai Dosis Ekstrak Daun Insulin (Smallanthus sonchifolius) terhadap Penurunan Kadar Gula Darah Tikus Putih (Rattus norvegicus)yang Diinduksi Aloksan Latar Belakang: Daun insulin atau yacon ...
Cleizera R, Raisa
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DMA thermal analysis of yacon tuberous roots
International Agrophysics, 2013 Abstract Specimens prepared from yacon roots in first two weeks after harvest were tested by dynamic mechanical analysis thermal analysis at temperatures between 30 and 90°C. No differences between different parts of roots were proved. There were indicated some differences in the test parameters that were caused by short time storage of the roots.
J. Blahovec +3 more
openaire +1 more source
A Perennial Green Revolution to address 21st‐century food insecurity and malnutrition
Food and Energy Security, Volume 13, Issue 4, July/August 2024.Abstract Farming practices of the past century have dramatically increased annual crop yields to unprecedented levels but have consequentially created increasing ecological and public health concerns, posing a long‐term threat to global food security. Soil tillage and chemical inputs perpetuate soil erosion, biodiversity loss, wetlands eutrophication ...
Jacob D. Paul +2 more
wiley +1 more source
Plant, Soil and Environment, 2006 Yacon [Smallanthus sonchifolius (Poeppig Endlicher) H. Robinson, Asteraceae] is a tuber plant originated in Andes. In contrast to other root crops, which store the carbohydrates in the form of starch, yacon cumulates the carbohydrates in the form of ...
E.C. Fernández +3 more
doaj +1 more source
Avaliação da agricultura biodinâmica por meio da bioeletrografia: estudo de caso. [PDF]
, 2008 Desde a “Revolução Verde” o ser humano vem modificando intensamente sua alimentação. A aplicação excessiva de fertilizantes sintéticos, a criação de cultivares responsivas às fertilizações, o uso de pesticidas, entre outras atividades do modelo de ...
Câmara, Francisco Luiz Araújo +1 more
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The Plant Genome, Volume 17, Issue 2, June 2024.Abstract Ambrosia artemisiifolia and Ambrosia trifida (Asteraceae) are important pest species and the two greatest sources of aeroallergens globally. Here, we took advantage of a hybrid to simplify genome assembly and present chromosome‐level assemblies for both species.
Martin Laforest +6 more
wiley +1 more source
Plant Regeneration through Leaf Culture of Yacon.
Engei Gakkai zasshi, 2002 Yacon (Smallanthus sonchifolius), a member of Asteraceae, is an ethnic food of Andeans. Interest in this crop is increasing because of its high fructo-oligosaccharide eontent in the tuberous roots. Due to the low productivity of viable seeds and virus infections through vegetative propagation, effective methods of in vitro propagation of yacon is being
Masaru Niwa +5 more
openaire +2 more sources
Comprehensive Reviews in Food Science and Food Safety, Volume 23, Issue 3, May 2024.Abstract Osmotic dehydration (OD) is an efficient preservation technology in that water is removed by immersing the food in a solution with a higher concentration of solutes. The application of OD in food processing offers more benefits than conventional drying technologies.
Ali Asghari +5 more
wiley +1 more source