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Relevant bibliographies by topics / Yams Yams as food Philipinos

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Academic literature on the topic 'Yams Yams as food Philipinos'

Author: Grafiati

Published: 4 June 2021

Last updated: 11 February 2022

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Journal articles on the topic "Yams Yams as food Philipinos"

1

Ackermann, Klaus. "Utilisation of wild growing yams as supplementary nutrition and its impact on the dry forest ecosystem in north-western Madagascar." Schweizerische Zeitschrift fur Forstwesen 155, no. 3-4 (2004): 80–88. http://dx.doi.org/10.3188/szf.2004.0080.

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Wild growing yams (Dioscorea spp.) are an important supplementary food in Madagascar, especially during periods of rice shortage in the rainy season. Yams grow in dry forests and there is a particularly high occurrence of yam tubers in recently burned, open secondary forest formations. The study found that the uncontrolled harvest of yams can contribute to the degradation of dry forests due to the high quantity of wild yams harvested by the local population and the widespread practice of intentionally burning forests to increase yams production.

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2

COURSEY, D. G. "Low temperature injury in yams." International Journal of Food Science & Technology 3, no. 2 (2007): 143–50. http://dx.doi.org/10.1111/j.1365-2621.1968.tb01449.x.

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3

ONAYEMI, O., A. OJO, and V. O. ADETUNJI. "PEELING OF YAMS FOR PROCESSING." Journal of Food Processing and Preservation 9, no. 3 (1985): 171–78. http://dx.doi.org/10.1111/j.1745-4549.1985.tb00717.x.

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4

Siqueira, MVBM. "Yam: a neglected and underutilized crop in Brazil." Horticultura Brasileira 29, no. 1 (2011): 16–20. http://dx.doi.org/10.1590/s0102-05362011000100003.

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In Brazil current studies and investments on yams are incipient. Similarly, the literature in recent decades lacks adequate information on this group of plants. The existing literature, on its turn, requires more than ever to be revised and organized. Yams have joined the so-called "neglected" group of crops for several reasons, but particularly because they are associated with poor and traditional communities. Many vegetables introduced in Brazil during the colonization period have adapted to different cropping systems, yams being an excellent example. This diversity resulted very widespread, yet poorly recognized in the country. In turn, the gardens using traditional farming systems continue to maintain and enhance yam local varieties. Studies from other countries, with an emphasis on characterization and genetic breeding, brought to light an urgent need for Brazil to invest in yams as a food rich in carbohydrates, even to the point of alterations in food public policy. Reversal of the yam's current stigma is both a challenge to the scientific community and to the population as a whole. This paper aims to raise pertinent questions about Dioscorea species, an important key group for many communities in tropical countries, yet still unrecognized as so in Brazil.

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5

Dos Santos Aguiar, Francisco Ivo, Francisco Gilvan Borges Ferreira Freitas Júnior, Raiane De Sousa Andrade, and Edmilson Igor Bernado Almeida. "Feed frequency and sensory evaluation of yams." REVISTA AGRO@MBIENTE ON-LINE 13 (September 3, 2019): 173. http://dx.doi.org/10.18227/1982-8470ragro.v13i0.5499.

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Several studies have highlighted the variations in consumption habits, compared to the perspectives on food, social class and lifestyles of society. Among the different food groups, underground vegetables are of great importance in human nutrition as one of the main energy sources available for food. Among them, the yam stands out for its high nutritional and energetic power. In this way, the aim was to define the frequency, consumption profile and yam preference, ‘Chinese’ and ‘São Tome’ varieties. For this, a questionnaire of socioeconomic nature, feeding frequency and sensorial evaluation was applied to 52 students of a public university. At the end of the study, it was found that 71% of the students knew the yam, but only 50% had ever consumed the vegetable. It was observed that 85% of the interviewees never or hardly ever consume the tuber, 29% do not know the vegetable and 50% never consumed. Regarding consumption reasons, 25% of the respondents chose the taste as the main reason to consume yam and only 3% consume by the appearance of the product. The interviewees had food frequency in relation to the yam, linked to the palatability of the vegetable (25%) and of the two varieties analyzed, 69% of the interviewees prefer to consume the ‘São Tome’ yam. Given the importance of food in this vegetable, it is important to stimulate consumption, especially among younger individuals, with ages ranging from 20 to 25 years.

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6

Omidiji, Olusesan, and Joy Okpuzor. "Time Course ofPPO-Related Browning of Yams." Journal of the Science of Food and Agriculture 70, no. 2 (1996): 190–96. http://dx.doi.org/10.1002/(sici)1097-0010(199602)70:2<190::aid-jsfa481>3.0.co;2-2.

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7

Farhat, Imad A., Tunde Oguntona, and Roger J. Neale. "Characterisation of starches from West African yams." Journal of the Science of Food and Agriculture 79, no. 15 (1999): 2105–12. http://dx.doi.org/10.1002/(sici)1097-0010(199912)79:15<2105::aid-jsfa510>3.0.co;2-r.

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8

Srivichai, Subin, and Parichat Hongsprabhas. "Profiling Anthocyanins in Thai Purple Yams (Dioscorea alata L.)." International Journal of Food Science 2020 (July 10, 2020): 1–10. http://dx.doi.org/10.1155/2020/1594291.

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Two accessions of Thai purple yam (Dioscorea alata) were investigated for their chemical constituents during tuber development when the vines were 3 to 8 months old. Yam tubers contained total phenolic compounds ranging between 100 and 385 mg gallic acid equivalent (GAE), flavonoids 60–160 mg catechin equivalent (CE), monomeric anthocyanin of 10–90 mg cyanidin-3-glucoside equivalent (CGE), 70 g starch, and 25–30 g amylose in 100 g yam tuber on a dried weight basis, depending on the accession and age of yam vine. LCMS-IT-TOF mass spectrometry revealed that anthocyanins in both accessions from 8-month-old vines had cyanidin or peonidin nucleus. Their glycosides were nonacylated, monoacylated, or diacylated with sinapic or ferulic acid. The major yam anthocyanins found in both accessions were alatanin C (cyanidin 3-(6-sinapoyl gentiobioside). This study revealed the insights on chemical components during tuber development and characteristics of alatanins for future selection and cultivation of purple yam tubers.

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9

Chilaka, Ferdinand C., Sabinus Eze, Clement Anyadiegwu, and Peter O. Uvere. "Browning in processed yams: peroxidase or polyphenol oxidase?" Journal of the Science of Food and Agriculture 82, no. 8 (2002): 899–903. http://dx.doi.org/10.1002/jsfa.1119.

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10

Aluko, O. B., and O. A. Koya. "Some engineering properties of yam setts from two species of yams." Journal of Food Engineering 76, no. 3 (2006): 396–401. http://dx.doi.org/10.1016/j.jfoodeng.2005.05.051.

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Dissertations / Theses on the topic "Yams Yams as food Philipinos"

1

Salda, Violeta B. "Ethnobotany and food uses of Philippine highland yams (Dioscorea)." Thesis, Hong Kong : University of Hong Kong, 1999. http://sunzi.lib.hku.hk/hkuto/record.jsp?B2132637X.

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Books on the topic "Yams Yams as food Philipinos"

1

Treche, Serge. Potentialités nutritionnelles des ignames (Dioscorea spp.) cultivées au Cameroun. Editions de l'ORSTOM, 1989.

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2

Epasinghe, S. Atirēka āhāra bōgayak vasayen dēśīya ala varga nispādanayē pavatina vihavatā saha bādhaka handunāgănīma. Hekṭar Kobbâkaḍuva Gōvi Kaṭayutu Paryēṣaṇa hā Pubhuṇu Kirīmē Āyatanaya, 2014.

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Yamuimo to Amazon yūyō shokubutsu no kanōsei o saguru. Tōkyō Nōgyō Daigaku Shuppankai, 2013.

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4

Hongwu, Jiang, and Zhang Songlin, eds. Shan yao miao yong. Ren min jun yi chu ban she, 2010.

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5

Jiming, Shi, and Cheng Anqi, eds. Ying yang, shan yao. Zhongguo qing nian chu ban she, 2004.

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6

Shan yao yang sheng shi pu. Er yu wen hua shi ye you xian gong si, 2003.

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7

The changes in the structure of export crop and food-crop production under the structural adjustment programme: The case of cocoa and yams. Nigerian Institute of Social and Economic Research (NISER), 1992.

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8

Jiming, Shi, ed. Shen qi de shan yao: Magic Chinese yam. Qi lin wen hua chu ban she you xian gong si, 2003.

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Book chapters on the topic "Yams Yams as food Philipinos"

1

Thompson, Anthony Keith, and Ibok Oduro. "Composition and uses." In Yams: botany, production and uses. CABI, 2021. http://dx.doi.org/10.1079/9781789249279.0003.

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Thompson, Anthony Keith, and Ibok Oduro. "Production." In Yams: botany, production and uses. CABI, 2021. http://dx.doi.org/10.1079/9781789249279.0007.

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Thompson, Anthony Keith, and Ibok Oduro. "Introduction." In Yams: botany, production and uses. CABI, 2021. http://dx.doi.org/10.1079/9781789249279.0001.

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4

Asiedu, Robert, Christian A. Fatokun, Jacob H. D. Mignouna, S. Yong C. Ng, F. Margaret Quin, and Dirk R. Vuylsteke. "Underresearched Tropical Food Crops: Cowpea, Banana and Plantain, and Yams." In Biotechnology of Food Crops in Developing Countries. Springer Vienna, 1999. http://dx.doi.org/10.1007/978-3-7091-6406-8_9.

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5

Moorthy, S. N., M. S. Sajeev, R. P. K. Ambrose, and R. J. Anish. "Introduction - tropical tuber crops and their importance." In Tropical tuber starches: structural and functional characteristics. CABI, 2021. http://dx.doi.org/10.1079/9781786394811.0001.

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Abstract This chapter focuses on crop production, food supply, origin and distribution, primary product, and starch content of tuber crops including cassava, sweet potatoes, yams and taro, among others.

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6

"Yams (Dioscorea species)." In The Ecology of Tropical Food Crops. Cambridge University Press, 1995. http://dx.doi.org/10.1017/cbo9781139172479.018.

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7

O'Brien, Patricia J. "Sweet Potatoes and Yams." In The Cambridge World History of Food. Cambridge University Press, 2000. http://dx.doi.org/10.1017/chol9780521402149.025.

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8

Levy, Josh. "Yams, Rice, and Soda." In War in the American Pacific and East Asia, 1941-1972. University Press of Kentucky, 2019. http://dx.doi.org/10.5810/kentucky/9780813176550.003.0005.

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Oral histories of Pacific Islanders who lived through World War II and its aftermath burst with memories of food: the hunger and deprivation of wartime, the forced agricultural labor, and the revelatory liberation of a full plate after the guns finally fell silent. The image of generous Americans bearing food is pervasive in written accounts of the war as well. But on bypassed islands like Pohnpei in the Central Carolines the story was never quite so clear-cut, if indeed it was anywhere. On Pohnpei, American personnel landed in small numbers without an overabundance of supplies, plunging into a society that had used food and gift giving to define its social identities, politics, and relationships with outsiders for centuries. Pohnpei therefore offers an opportunity to rethink military gifts of food on an island where gifts were few and often contested, where American sailors imbued food and nutrition with their own anxieties over race and modernity, where military planners moved to assert control over imports to shield the region from subversive foreign influence, and where Pohnpeians swiftly drew American military personnel into the logic of their own food politics.

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9

Zukin, Sharon. "Why Harlem Is Not a Ghetto." In Naked City. Oxford University Press, 2010. http://dx.doi.org/10.1093/oso/9780195382853.003.0008.

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It’s noon on a warm Saturday in the middle of June, and a bright sun is shining on Settepani Bakery’s sidewalk café at 120th Street and Lenox Avenue. You didn’t think to bring sunscreen to eat brunch in Harlem, so you choose a table under the red awning, put on your dark glasses, and settle down to read the menu. The small, square, white tables and lightweight aluminum chairs remind you of cafés in Italy or Greenwich Village, and the dishes on the menu also inspire dreams of other places. Smoked turkey panini with brie on pumpernickel bread. Mozzarella, tomatoes, and basil on rosemary focaccia. Bucatini pasta with an almond, basil, and tomato pesto. Cappuccino and latte, of course, but also decaf Masala chai. You understand why Settepani is popular among Harlem’s new movers and shakers. You’ve heard that Maya Angelou, the distinguished poet, playwright, and actor, who lives in a restored brownstone townhouse nearby, often has lunch here. The famous basketball champion and author Kareem Abdul-Jabbar has been seen walking by. The restaurant’s website lists former president Bill Clinton, whose office is on 125th Street, as a corporate customer. And when your graduate students stop in for coffee while doing a research project for your class, they meet Daniel Tisdale, the founder and publisher of Harlem World magazine, who is having a business meeting a few tables away, and Eric Woods, the chief financial officer of Uptown magazine and cofounder of Harlem Vintage, the neighborhood’s first wine store. Harlem has other well-known restaurants: the venerable Sylvia’s, the soul food restaurant that is on every tourist itinerary and sells its own bottled sauces; M&G Diner, known for its smothered pork chops, collard greens, and candied yams; and Amy Ruth’s, offering dishes named for local celebrities, like the waffles and bacon that honor retired police chief Joseph Leake and the chicken and waffles that pay tribute to the Rev. Al Sharpton, a friend of the former owner.

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