Zobrazeno 1 - 10
of 20
pro vyhledávání: '"Yacon root"'
Autor:
Daniela Mayumi Usuda Prado Rocha, Priscila Vaz de Melo Ribeiro, Ana Paula Silva Caldas, Bárbara Pereira da Silva, Alessandra da Silva, Alinne Paula de Almeida, Nayara Benedito Martins da Silva, Adriane Moreira Machado, Rita de Cássia Gonçalves Alfenas
Publikováno v:
Journal of Functional Foods, Vol 44, Iss , Pp 58-64 (2018)
Yacon (Smallanthus sonchifolius (Poepp.) H. Rob) is a natural source of fructooligosaccharides (FOS) studied for its potential as a functional food for prevention and management of chronic diseases, in part associated with its positive impact on glyc
Externí odkaz:
https://doaj.org/article/5a6d4ea2effa497796f2251643c6664e
Akademický článek
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Publikováno v:
Biblioteca Digital de Teses e Dissertações da Universidade Estadual de Campinas (UNICAMP)
Universidade Estadual de Campinas (UNICAMP)
instacron:UNICAMP
Universidade Estadual de Campinas (UNICAMP)
instacron:UNICAMP
Orientador: Gláucia Maria Pastore Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos Resumo: O yacon (Smallanthus sonchifolius), raiz andina, tem se destacado pelo seu potencial prebiótico devido aos elevados
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::da0aaaae3fae1773db681522e722852f
https://doi.org/10.47749/t/unicamp.2012.845958
https://doi.org/10.47749/t/unicamp.2012.845958
Autor:
Priscila Vaz de Melo Ribeiro, Rita de Cássia Gonçalves Alfenas, Bárbara Pereira da Silva, Ana Paula Silva Caldas, Daniela Mayumi Usuda Prado Rocha, Adriane Moreira Machado, Nayara Benedito Martins da Silva, Alessandra da Silva, Alinne Paula de Almeida
Publikováno v:
Journal of Functional Foods, Vol 44, Iss, Pp 58-64 (2018)
LOCUS Repositório Institucional da UFV
Universidade Federal de Viçosa (UFV)
instacron:UFV
LOCUS Repositório Institucional da UFV
Universidade Federal de Viçosa (UFV)
instacron:UFV
Yacon (Smallanthus sonchifolius (Poepp.) H. Rob) is a natural source of fructooligosaccharides (FOS) studied for its potential as a functional food for prevention and management of chronic diseases, in part associated with its positive impact on glyc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::19b81f18e6769525e6025853916f564a
http://www.sciencedirect.com/science/article/pii/S1756464618300744
http://www.sciencedirect.com/science/article/pii/S1756464618300744
Autor:
Wirla Maria da Silva Cunha Tamashiro, Grethel Teresa Choque Delgado, Rodolfo Thomé, D. L. Gabriel, Glaucia Maria Pastore
Publikováno v:
Nutrition Research. 32(11):884-892
Owing to its high contents of fructooligosaccharides (FOSs), the yacon (Smallanthus sonchifolius) root is used in traditional Andean medicine as a substitute for cane sugar in diabetes and for obesity prevention. This study was designed to test the h
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fe8d3f233243bc58a71c9e363442ff48
Publikováno v:
LOCUS Repositório Institucional da UFV
Universidade Federal de Viçosa (UFV)
instacron:UFV
Universidade Federal de Viçosa (UFV)
instacron:UFV
Conselho Nacional de Desenvolvimento Científico e Tecnológico The yacon is a promising food for multiple functions proven in different studies, and depending on the short life of yacon root shelf saw the elaboration of a product based on yacon (PBY
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::003a8756c18c269344a42ee7c912bfbb
http://locus.ufv.br/handle/123456789/509
http://locus.ufv.br/handle/123456789/509
Akademický článek
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Autor:
Brunno Felipe Ramos Caetano, Cláudio Cabello, Nelci Antunes de Moura, Maria Aparecida Marchesan Rodrigues, Luis Fernando Barbisan, Katia Sivieri, Luis H. Urbano
Publikováno v:
Web of Science
Repositório Institucional da UNESP
Universidade Estadual Paulista (UNESP)
instacron:UNESP
Repositório Institucional da UNESP
Universidade Estadual Paulista (UNESP)
instacron:UNESP
Made available in DSpace on 2013-09-27T14:53:40Z (GMT). No. of bitstreams: 1 WOS000308255800044.pdf: 1580128 bytes, checksum: 0e220db38c6bb64ccb519aeb1bfe707b (MD5) Previous issue date: 2012-08-01 Made available in DSpace on 2013-09-30T18:39:59Z (GMT
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::05d98167707aa8ec21bd30560e4fbf93
Publikováno v:
Repositório Institucional da UnicampUniversidade Estadual de CampinasUNICAMP.
Orientador: Gláucia Maria Pastore
Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
Made available in DSpace on 2018-08-19T17:48:29Z (GMT). No. of bitstreams: 1 ChoqueDelgado_GrethelTeresa_D.pdf: 49
Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
Made available in DSpace on 2018-08-19T17:48:29Z (GMT). No. of bitstreams: 1 ChoqueDelgado_GrethelTeresa_D.pdf: 49
Externí odkaz:
http://repositorio.unicamp.br/jspui/handle/REPOSIP/256733
Akademický článek
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