Results 71 to 80 of about 5,184 (199)

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   +1 more source

Textural, rheological, melting properties, particle size distribution, and NMR relaxometry of cocoa hazelnut spread with inulin‐stevia addition as sugar replacer

Journal of Texture Studies, Volume 55, Issue 2, April 2024.
To reduce sugar content in cocoa hazelnut spread formulation, the effects of using inulin and stevia mixtures as sucrose replacers on textural and rheological characteristics, NMR relaxometry, melting behavior, water activity (aw), particle size distribution (PSD), and color were investigated.
Berkay Berk, Sumeyye Cosar, Bekir G. Mazı, Mecit H. Oztop   +3 more
wiley   +1 more source

The Yacon FOS-rich syrup: Characterization, formulation into a coating with prebiotic potential, and application on minimally processed melon [PDF]

Brazilian Journal of Food Technology
This research aimed to characterize the syrup from Yacon (Smallanthus sonchifolius (Poepp.) H. Rob.) roots as a rich source of prebiotic fructooligosaccharide (FOS) and, thus, to formulate and characterize a gelatin-based coating enriched with Yacon ...
Débora Samara Oliveira e Silva, Maria Irisdara Almeida Gomes, Lorena Maria Freire Sampaio, Ana Paula Dionísio, Adriano Lincoln Albuquerque Mattos, Aline Gonzaga Cunha, Luciana Siqueira Oliveira, Maria Izabel Gallão, Thatyane Vidal Fonteles, Sueli Rodrigues, Maria Raquel Alcântara de Miranda   +10 more
doaj   +1 more source

INNOVATION FOR POVERTY REDUCTION WITH INCLUSION IN THE ANDEAN REGION.Panorama Andino - Learning from case studies on locally promoted innovation experiences [PDF]

, 2010
N° ISBN - 978-2-7380-1284-5International audienceAgricultural systems in the Andes are going through significant amounts of transformation and are being affected by new dynamics (i.e. globalization, climate change, migration, urbanization).
Fernandez-Baca, Edith, Paz Montoya, María, Yañez, Natalia   +2 more
core   +1 more source

Dehydration of potato slices following brief dipping in osmotic solutions: effect of conditions and understanding the mechanism of water loss [PDF]

, 2019
A novel variant of osmotic dehydration, named here as post-dipping dehydration – where a material is dipped in a salt or sugar solution for a very short time followed by simple exposure to ambient conditions was explored with the aim of lowering water ...
Eroglu E., Filho R. S. F., Horwitz, W., Keshavan Niranjan, Manafi M., Phisut N, Sameer Khalil Ghawi, Sun D.-W, Wan Mohd Fadli Wan Mokhtar   +8 more
core   +1 more source

Macro insights into the shared and distinct regulations of dietary polysaccharides on gut microbiota and their roles in obesity

Food Safety and Health, Volume 2, Issue 1, Page 4-20, January 2024.
This review comprehensively summarizes the latest findings regarding the sources and structural characteristics of dietary polysaccharides (pectic polysaccharides, sulfated polysaccharides, glucan‐like polysaccharides, and fructan‐like polysaccharides), their shared and distinct effects on gut microbiota and associated metabolites, and the consequent ...
Zhiqing Xie, Aohuan Huang, Jie Cai, Rong Huang, Mengfei Chen, Shubo Yu, Fen Zhang, Zhenjun Zhu   +7 more
wiley   +1 more source

Elaboração de Iogurte Com Adição de Farinha de Yacon [PDF]

, 2013
O yacon (Smallanthus sonchifolius) é uma espécie originária dos Andes e atualmente tem sido produzido em países como o Brasil. As raízes do yacon possuem entre 10% e 14% de matéria seca, sendo que desse teor 90% corresponde a carboidratos como os fruto ...
PIZETTA, L. C.
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New Acyclic Diterpenic Acids from Yacon (Smallanthus Sonchifolius) Leaves [PDF]

Natural Product Communications, 2010
Two new acyclic diterpenoids, smaditerpenic acid E (1a) and F (2a), along with nineteen melampolide-type sesquiterpene lactones, six of them not previously reported in yacon, were isolated from the methylene chloride leaf rinse extract. Their structures were elucidated from 1D and 2D NMR experiments and gas chromatography coupled to mass spectrometry.
Mercado, Maria Ines, Coll Araoz, Maria Victoria, Grau, Alfredo, Catalan, Cesar Atilio Nazareno   +3 more
openaire   +3 more sources

An Investigation Into Properties of Foam‐Mat‐Dried Spinach Powder and Physical Properties of Spinach Cube

Journal of Food Processing and Preservation, Volume 2024, Issue 1, 2024.
Today, producing fruit or vegetable cubes with high solubility and dispersibility can attract consumers’ attention, diminish agricultural waste, and raise people’s access to important nutritional sources. In recent years, it seems that cube‐making preserves the appearance and marketability of food.
Maryam Sadat Emami, Mohebbat Mohebbi, Mohammad Khalilian-Movahhed, Carlos Cavalheiro   +3 more
wiley   +1 more source

Profil Senyawa Dan Aktifitas Antioksidan Daun Yakon (Smallanthus Sonchifolius) Dengan Metode Dpph Dan Cuprac [PDF]

, 2017
The objective of this research was to evaluate the potential antioxidant activity of yacon leaf (Smallanthus sonchifolius) based on the antioxidant activity DPPH and CUPRAC. It also searches compounds from the leaves yacon (Smallanthus sonchifolius). The
Nugraha, A. T. (Arde)
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