Results 71 to 80 of about 5,208 (198)

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

Review of osmotic dehydration: Promising technologies for enhancing products’ attributes, opportunities, and challenges for the food industries

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, P. Assana Zongo, Emmanuel Freddy Osse, Sara Aghajanzadeh, Vijaya Raghavan, Seddik Khalloufi   +5 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.
core  

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

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

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

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

Sensory profile estimation of yacon (Smallanthus sonchifolius) juice acidified with lactobionic acid: Combination of flash profile, E-nose and sensometrics

Food Chemistry Advances
Yacon juice is a worthy alternative of a product able to keep all the benefits of the yacon roots. Lactobionic acid has been studied as a food functional acidifier, although still without permission to be applied in foods, cannot be sensory evaluated ...
Caroline Marques, Carlos Eduardo Bortolan Toazza, Evandro Bona, Marina Leite Mitterer-Daltoé, Maria Lucia Masson   +4 more
doaj   +1 more source

Yacon (Smallanthus sonchifolius) beverage spontaneously fermented

Semina: Ciências Agrárias
  Abstract: Yacon (Smallanthus sonchifolius) is a tuberous root with a high phenolic compounds and fibers content which has a prebiotic effect, both important for preventing and/or promoting the reduction of non-communicable chronic diseases risks.
Carolina Paula Gouvêa de Souza, Ana Claudia Frasson Pretti, Lílian Christiane da Silva Souza, Luana Santos Nogueira, Ana Carolina Bianco Gomes, Rodrigo Scherer, Mayara Fumiere Lemos, Carmelita Zacchi Scolforo, Patrícia Campos Bernardes, Christiane Mileib Vasconcelos   +9 more
openaire   +2 more sources

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