Relevant bibliographies by topics / Jerusalem artichoke

Academic literature on the topic 'Jerusalem artichoke'

Author: Grafiati
Published: 4 June 2021
Last updated: 29 July 2024

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Journal articles on the topic "Jerusalem artichoke"

1

Lopushniak, V. I., and H. M. Hrytsuliak. "THE INTENSITY OF THE HEAVY METALS BY TOPINAMBUR IN THE CONDITIONS OF THE OIL-POLLUTED AREAS." IRAQI JOURNAL OF AGRICULTURAL SCIENCES 52, no. 6 (December 22, 2021): 1334–45. http://dx.doi.org/10.36103/ijas.v52i6.1473.

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This study was aimed to investigate the ability of Jerusalem artichokes (Helianthus tuberous L.) to absorb heavy metals in an oil-contaminated ecosystem. The research was carried out in a territory of the oil and gas pipeline at the village of Bytkiv of Nadvirna district. Jerusalem artichokes were used for this study and planted on an area of 25 m2. The area of the experimental field in the village of Maidan of Tysmenytsia district (control option № 1). A total of eight treatments of the experiment with different rates of sewage sludge. It is established that the concentration of heavy metals in oil-contaminated soil and Jerusalem artichoke plants increases with increasing the amount of fertilizers in the soil. The maximum content of metals in the tested soils, green mass and Jerusalem artichoke roots was observed mainly in the variant of sewage sludge application at the rate of 40 t/ha and fertilizer N10P14K58.The green mass and roots of Jerusalem artichoke exhibited the highest content of heavy metals absorption the transition coefficients of metals in the system "roots - green mass" increase in the following : Pb → Co → Ni → Cd. The coefficients of biological absorption of metals by Jerusalem artichoke increase in a number of elements: Co → Ni → Ld → Ca. Where as The coefficients of biological accumulation of heavy metals with Jerusalem artichoke increase in a number of elements following series : L → Co → Ni → Ca. It is recommended to use Jerusalem artichoke as a phytoremediator of man-made areas.
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2

Yin, Fang, Ziyue Jin, Jiazheng Zhu, Lei Liu, and Danyun Zhao. "Spatial Assessment of Jerusalem Artichoke’s Potential as an Energy Crop in the Marginal Land of the Shaanxi Province, China." Sustainability 13, no. 24 (December 8, 2021): 13576. http://dx.doi.org/10.3390/su132413576.

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As a foodstuff crop, Jerusalem artichoke has a promising prospect for providing sustainable feed-stock sources for bioenergy development. Due to relatively limited cultivated land resources in China, it is crucial to evaluate Jerusalem artichoke’s potential production capacity in marginal land. Based on Jerusalem artichoke’s growth and photosynthetic characteristics, the agricultural production systems simulator model (APSIM) and multi-factor integrated assessment method were integrated to provide an operational method for comprehensively evaluating the marginal land resources suitable for developing the plantation of Jerusalem artichoke in the Shaanxi province, China. The results showed that 0.73 million ha of marginal land was suitable for Jerusalem artichoke cultivation in the Shaanxi province, and 5.4 million ha of marginal land was fairly suitable for Jerusalem artichoke cultivation, with the yield reaching 44,289 kg/ha and 38,861 kg/ha, respectively. The suitable land resources are mainly located in Yan’an (0.18 million ha), Hanzhong (0.13 million ha), and Baoji (0.08 million ha), most of which are moderate dense grassland (accounting for 50.6% of suitable land), dense grassland (accounting for 16.2% of suitable land), shrubland (accounting for 14.7% of suitable land), and sparse forest land (accounting for 9.18% of suitable land). The findings of this study can be used to establish targeted policies for Jerusalem artichoke development in China and other countries, particularly those along the Silk Road.
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Khomych, G. Р., N. I. Tkach, Y. G. Nakonechna, O. V. Nesterenko, and N. M. Prior. "Use of topinambur in technology of flour products." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 23, no. 95 (April 9, 2021): 13–19. http://dx.doi.org/10.32718/nvlvet-f9503.

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The article considers the use of Jerusalem artichoke processing products in technology flour yeast products. In terms of productivity, Jerusalem artichokes significantly exceed potatoes, sugar beets, corn and other crops of intensive type, but grow it on small area mainly for fodder purposes. Recently, in the food industry is observed reorientation to the production of products with new qualities, aimed at improving the situation health and disease prevention. Jerusalem artichoke is a unique raw material that can increase the biological value of finished products. Useful properties of Jerusalem artichoke are used to strengthen the immune system, reduce the risk of heart attack and stroke, eliminate salt deposits in the joints, in the therapeutic diet for diabetes. However, its limited use in the processing industry is due to the rapid enzymatic darkening of Jerusalem artichoke tubers during processing. Given the specific properties of Jerusalem artichoke, it is advisable to investigate the enzymatic darkening of Jerusalem artichoke tubers during processing by determining the activity of the enzyme polyphenol oxidase and the use of Jerusalem artichoke puree in the technology of yeast dough. Analysis of tubers and Jerusalem artichoke puree was performed by organoleptic and physicochemical indicators. The quality of finished products was controlled by organoleptic, physicochemical and structural and mechanical indicators, among which special attention was paid to indicators acidity, humidity, porosity, shape stability. The activity of the enzyme in whole and crushed Jerusalem artichoke tubers and its effect on the activity of the enzyme pre-blanching in water for 10 minutes It is determined that when blanching is a partial inactivation of the enzyme polyphenol oxidase, which prevents darkening of raw materials during grinding. The effect of adding Jerusalem artichoke puree in the amount of 10, 15 and 20 % was studied on gluten of wheat flour. The partial replacement of wheat flour in mashed Jerusalem artichoke leads not only to a decrease in the amount of gluten, but also to a change in its quality. The gluten becomes more elastic, the extensibility decreases, and with the addition of 20 % puree gluten is torn. It is determined that the duration of fermentation of dough samples varies depending on the amount introduced Jerusalem artichoke puree. With increasing percentage of Jerusalem artichoke puree in the dough recipe, the duration of dough fermentation is reduced by 6.25…8.75 %. The addition of puree had a positive effect Jerusalem artichoke to increase the yield of the finished product by 5.20…26.34 %. Research of the main quality indicators of experimental samples confirm that according to the set of indicators, the optimal sample is 10 % of Jerusalem artichoke puree, which makes it possible to recommend it for the production of yeast bakery products of high biological value.
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Volk, G. M., and K. Richards. "Preservation Methods for Jerusalem Artichoke Cultivars." HortScience 41, no. 1 (February 2006): 80–83. http://dx.doi.org/10.21273/hortsci.41.1.80.

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Preservation methods were evaluated for jerusalem artichokes (Helianthus tuberosus L.) to facilitate the back-up of field collections. In vitro plant cultures were established from field-harvested tubers for nine jerusalem artichoke cultivars obtained from the Plant Gene Resources of Canada, Saskatoon Research Center, Saskatoon, Canada. Most cultivars could be maintained at 5 °C or under 25 °C growth room conditions for at least 6 months. Excised shoot tips from in vitro cultures were cryopreserved using plant vitrification solution 2 (PVS2; 15% w/v ethylene glycol, 15% w/v dimethyl sulfoxide, 30% w/v glycerol, and 13.7% w/v sucrose in half strength media salts) as a cryoprotectant. PVS2 exposures of 15 or 30 min at 0 °C resulted in an average regrowth of 34% across five jerusalem artichoke cultivars after liquid nitrogen exposure. Jerusalem artichokes can be successfully maintained using both reduced temperature and cryopreservation approaches.
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Zaсhesova, Inessa, Stanislav Kolobov, and Natalia Shagaeva. "Influence of powder from tuber topinambur on the consumer properties of venison cutlets in storage." E3S Web of Conferences 203 (2020): 04001. http://dx.doi.org/10.1051/e3sconf/202020304001.

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For the first time, studies were conducted on changes in the consumer properties of cutlets with powder from Jerusalem artichoke tubers during storage. In solving these problems, generally accepted special organoleptic, physicochemical, microbiological, structural and mechanical methods for studying the properties of finished products were used. It has been established that venison cutlets with Jerusalem artichoke tubers powder are characterized by greater stability of consumer properties compared to cutlets without Jerusalem artichoke tubers powder. During freezing and subsequent storage of cutlets, a decrease in water binding capacity and an increase in losses during heat treatment were noted. It should be noted that these changes were less pronounced in cutlets with powder from Jerusalem artichoke tubers, compared with cutlets without powder from Jerusalem artichoke tubers. It was found that cutlets with powder from Jerusalem artichoke tubers produced with powder from Jerusalem artichoke tubers showed a lower level of lipid oxidation compared to cutlets without powder from Jerusalem artichoke tubers. The results of the tasting assessment confirmed the high quality of venison cutlets with Jerusalem artichoke tubers powder.
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Kaszás, László, Miklós Fári, Sándor Hodossi, and Éva Domokos-Szabolcsy. "Leaf protein analyses in order to utilise the leaf shoot of artichoke." Acta Agraria Debreceniensis, no. 67 (February 3, 2016): 43–47. http://dx.doi.org/10.34101/actaagrar/67/1751.

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The constat growth of the Earth’s population brings with itself a higher demand for food and protein not only in human nutrition but also for the feeding of livestock. Currently, the feed industry is mainly built onseed-based protein, wherethebaseplant is soybean, which is large lycovered by imports in Hungary, similar toother European countries. However, the long-term economically sustainable lifestock breeding demandschanges which has also worked out strategies. An alternative protein sources could be green leafy plants. In current work the Jerusalem artichokes as an alternative source of protein was studied, compared to alfalfa as a valuable protein plant. Our results indicate that fiber fraction ofJerusalem artichoke shootswas 34 to 37% after pressing in the autumn period while alfalfa slightly lower values were obtained (30%). On the other hand extracted green leaf protein concentration was higher in alfalfa than in Jerusalem artichoke. Along with this higher protein content could be measured from the leaf protein concentration of alfalfa and almost each amino acids were more, as well comparing to Jerusalem artichoke. Overall, the alfalfa proved to be advantageous as expected both in leaf protein extraction efficiency, both regarding the content of the protein in the Jerusalem artichoke. However, considering aminoacid composition and green biomass production, Jerusalem artichokecould be a promisingplant species asplant protein sourceinthefuture.
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Bogucka, Bożena, and Krzysztof Jankowski. "Jerusalem Artichoke: Quality Response to Potassium Fertilization and Irrigation in Poland." Agronomy 10, no. 10 (October 6, 2020): 1518. http://dx.doi.org/10.3390/agronomy10101518.

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The aim of this study was to determine the effects of soil potassium fertilization (150, 250 and 350 kg K2O ha−1) and irrigation on the tuber quality (content of ά-tocopherol, β-carotene, essential and endogenous amino acids) of three Jerusalem artichoke (Helianthus tuberosus L.) cultivars (Topstar, Violette de Rennes, Waldspindel). Jerusalem artichokes were grown during a field experiment in the Agricultural Experiment Station in Tomaszkowo (53°42′ N, 20°26′ E, north-eastern Poland). The content of ά-tocopherol and β-carotene was determined at 1.60–2.65 and 0.75–1.00 mg kg−1 DM, respectively, in all Jerusalem artichoke cultivars produced in north-eastern Poland. High rates of potassium fertilizer (250 and 350 kg K ha−1) increased the content of ά-tocopherol in tubers by 47% and 66% on average, respectively. The stimulatory effects of high potassium rates on the content of ά-tocopherol (2.5-fold increase) were observed only in response to irrigation. High rates of potassium fertilizer induced a particularly high increase (3.2-fold) in ά-tocopherol concentrations in Jerusalem artichokes cv. Waldspindel. Irrigation increased ά-tocopherol levels (by 40%) and decreased the concentrations of β-carotene (by 25%) and most essential and endogenous amino acids (isoleucine, leucine, lysine, phenylalanine, valine, alanine, glycine, histidine, serine, threonine). The Topstar cultivar accumulated the highest quantities of essential and endogenous amino acids. Leucine, methionine + cysteine were the limiting amino acids in Jerusalem artichoke tubers. The analyzed tubers were characterized by very high nutritional quality of dietary protein (Essential Amino-Acid Index, 66–78).
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Catană, Luminița, Monica Catană, Enuța Iorga, Anda-Grațiela Lazăr, Monica-Alexandra Lazăr, Răzvan Ionuț Teodorescu, Adrian Constantin Asănică, Nastasia Belc, and Alexandra Iancu. "Valorification of Jerusalem Artichoke Tubers (Helianthus Tuberosus) for Achieving of Functional Ingredient with High Nutritional Value." “Agriculture for Life, Life for Agriculture” Conference Proceedings 1, no. 1 (July 1, 2018): 276–83. http://dx.doi.org/10.2478/alife-2018-0041.

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AbstractJerusalem artichoke tubers (Helianthus tuberosus) are distinguished by their protein, minerals (potassium, calcium, magnesium, iron, etc.) and inulin content. Inulin can be used in the diet of diabetics as a substitute of sugar, without having an impact on blood glucose. At the same time, an international study had shown that due to their inulin content, regular consumption of Jerusalem artichoke tubers can help to prevent type 2 diabetes. In this paper are presented the results of the researches performed to achieve a functional ingredient (powder) with high nutritional value by processing of Jerusalem artichoke tubers. Thus, the Jerusalem artichoke tubers (Red Jerusalem artichoke and White Jerusalem artichoke varieties) were subjected to a convective drying process at 50°C, to protect bioactive components (vitamins, phenolic compounds, etc.) to a moisture content that allow their milling and turning them into powder and, at the same time, their stability in terms of quality. The achieved functional ingredient was evaluated sensory, physicchemically and microbiologically. The powder obtained from Jerusalem artichoke tubers is characterized by their inulin-type fructans (51.60... 57.45%), crude fiber (6.85...8.27%), total polyphenols (18.51... 44.03 mg GAE/g), proteins (8.75...9.26%), iron (12.45...13.88 mg/100g), potassium (1905.44...2100.35 mg/100g), calcium (50.21...57.45mg/100g), magnesium (84.55...89.95mg/100g) and phosphorus content (300.12...345.35 mg/100g). At the same time, powder achieved from Jerusalem artichoke tubers has antioxidant potential. Due to its complex biochemical composition, the functional ingredient achieved from Jerusalem artichoke tubers can be used to fortify food and also as a sweetening agent for products destined to diabetics.
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Inchuen, Sudathip, Orraya Porniammongkol, and Wasan Duangkhamchan. "Effect of Drying Methods on Chemical and Functional Properties of Jerusalem Artichoke (Helianthus tuberosus L.) Powders." Advanced Materials Research 931-932 (May 2014): 1512–17. http://dx.doi.org/10.4028/www.scientific.net/amr.931-932.1512.

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This paper presents the effect of drying methods on chemical and functional properties of Jerusalem artichoke (Helianthus tuberosus L.) powders. To prepare the Jerusalem artichoke powders, the slices of Jerusalem artichoke were dried in hot-air oven at 60°C, in microwave oven with 200 W, under open-air sun and under shade until moisture content of approximately 10% (dry basis) was reached. In addition, blanching was used in order to investigate the influence of pre-treatment. The contents of total phenolic, total sugar, reducing sugar and water-holding capacity of Jerusalem artichoke powders prepared by different drying methods were analyzed. The results showed that both blanching and drying method affected these properties of Jerusalem artichoke powders significantly (p<0.005).
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Viktor I, Starovoitov, Starovoitova Oksana A, Aldoshin Nikolay, and Manokhina Aleksandra А. "Technology and mechanization of cultivation of Jerusalem artichoke healthier." Research in Agricultural Engineering 64, No. 3 (October 1, 2018): 151–56. http://dx.doi.org/10.17221/108/2017-rae.

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erusalem artichoke (Helianthus tuberosum L.) is a promising bioenergy multi-purpose crop. The Jerusalem artichoke is a valuable culture that is a source of inulin, fructose and pectin. Green mass of the Jerusalem artichoke has a high content of complex carbohydrate (fructose, glucose, sucrose, etc.) in the dry weight of the plant contain up to 17% protein with a balanced amino acid composition. Biotechnological methods are firmly established in plant growing practice and are widely used for rapid multiplication and obtaining healthy planting material of many economically important crops. The technology of micro clonal propagation “in vitro” has great importance for the development of seed production of Jerusalem artichoke and obtain sufficient quantity of high quality planting material. Formed innovative scheme of sequential technological process of seed production of Jerusalem artichoke includes the production of original seed material “in vitro” Jerusalem artichoke, mass reproduction by aero hydroponic installations, and the rationale based on research of the technology of growing high-quality seed of Jerusalem artichoke. It was found that at cultivation of minitubers of micro plants in aero hydroponic installation compared to farming by traditional technology, the cost of one minituber decreased by 9.58 RUB.
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Dissertations / Theses on the topic "Jerusalem artichoke"

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Laberge, Christiane. "Production and diseases of Jerusalem artichoke." Thesis, McGill University, 1986. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=65448.

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Baltacioglu, Cem. "Production Of Chips And Crisp From Jerusalem Artichoke." Phd thesis, METU, 2012. http://etd.lib.metu.edu.tr/upload/12614084/index.pdf.

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Jerusalem artichoke has been cultivated in various regions without any special breeding technique. On the other hand, in food industry it does not have a wide usage area. Hence, in food industry its use as a potato substitute in some products is believed to be increasing its economical value. As a first attempt chips and crisps produced from Jerusalem artichoke was analyzed for texture, sensory, color, oil and moisture content. Jerusalem artichoke chips were fried in a bench top deep fat fryer for 120s, 180s and 240s at 160°
C, 170°
C, 180°
C and 190°
C. When microwave oven was used samples were cooked for 60s, 75s, 90s, 105s, 120s, 135s and 150s at 600 Watt and 900 Watt. Rheological properties of Jerusalem artichoke puree were investigated and Xanthan gum (2%wb) and sodium metabisulphite (1%wb) added for the desired puree consistence and color. After the production of puree Jerusalem artichoke flour was produced and water added to this flour then dough obtained again. Rheological behaviour of the original puree and these prepared from the containing 1- 4.5 and 1 - 5.0 part water were quite similar. In the light of the experimental results obtained as frying temperature and treatment time increased, moisture content and lightness of the Jerusalem artichoke products have decreased but a*and b* values, hardness, fracture and oil content increased. The best results for frying of Jerusalem artichoke seem to be 180°
C with about 240s treatment time for the chips and the same temperature for 180s for the crisps. As microwave power level and duration of treatment increased, moisture content and lightness of the microwave cooked Jerusalem artichoke products have decreased, but a* and b* values increased. Hardness and fracturability values of the products first increased with time and then decreased. When microwave oven was used, the best results were obtained for about 105s treatment time at 600W for the Jerusalem artichoke chips and about 60s processing time at 900W for the crisp. Since treatment time for cooking was significantly reduced when microwave cooking was used, this method could be recommended as an alternative to conventional deep fat frying, as oil is not used as well.
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Dilawri, Nitin Carleton University Dissertation Biology. "Production and potential applications of flour from Jerusalem artichoke tubers." Ottawa, 1989.

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Darwen, Christopher. "A study of fructan metabolism in the Jerusalem artichoke (Helianthus tuberosus L.)." Thesis, University of Reading, 1991. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.293776.

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Lodge, Kathryn S. L. "A study of fructan biosynthesis in the Jerusalem artichoke (Helianthus tuberosus L.)." Thesis, University of Reading, 1993. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.359104.

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Kotchan, Andrew Brian. "Evaluation of yucca extract, amino acid and Jerusalem artichoke supplementation in pig diets." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1998. http://www.collectionscanada.ca/obj/s4/f2/dsk2/ftp03/MQ32157.pdf.

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Paseephol, Tatdao, and s3102901@student rmit edu au. "Characterisation of Prebiotic Compounds from Plant Sources and Food Industry Wastes: Inulin from Jerusalem Artichoke and Lactulose from Milk Concentration Permeate." RMIT University. Applied Sciences, 2008. http://adt.lib.rmit.edu.au/adt/public/adt-VIT20081205.111622.

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The development of processes for the preparation of prebiotic compounds, namely inulin from tubers of Jerusalem artichoke (JA-Helianthus tuberosus L.), and lactulose from milk concentration permeate (MCP) was examined. Inulin was extracted from the whole JA tubers using hydrothermal extraction process, followed by clarification and concentration. The concentrate was fractionated using two different procedures i.e. ethanol fractionation and cold precipitation (+4 and/or -24C) into high- and low-molecular-weight components. The most satisfactory method was cold fractionation wherein the insoluble heavier inulin fractions were found to settle to the bottom and were separated and spray-dried to obtain inulin powder. Lactose in MCP was isomerised into lactulose using carbonate-based catalysts (oyster shell and egg shell powders) followed by clarification and concentration. The high-performance liquid chromatography with refractive index detector (HPLC-RID) chr omatograms and changes in pH and colour values confirmed the conversion of lactose into lactulose and decomposition of lactulose into by-products. The results obtained showed the suitability of oyster shell powder for lactose isomerisation in lieu of egg shell powder. For preparing lactulose-enriched MCP with acceptable lactulose yield of 22%, the optimum reaction conditions were found to be catalyst loading of 12 mg per mL of MCP and isomerisation time of 120 min at 96C. The resulting products i.e. JAI concentrate and powder and lactulose-enriched MCP syrup (40B) were tested for their prebiotic power in media broth and in fermented milk models. Prebiotic properties of these compounds were observed as supplementation levels increased from 0-2% to 3-4%. Based on the growth and acidification abilities of the probiotic strains tested, the combination of Lactobacillus casei LC-01 with JAI, and Lactobacillus acidophilus LA-5 with lactulose-enriched MCP syrup were found to be the best for development of synbiotic yoghurt. The prebiotic effect of JAIP was then compared with the two commercial chicory inulin products (Raftiline GR and Raftilose P95). Probiotic yoghurts supplemented with 4% inulin powders were prepared from reconstituted skim milk using mixed cultures of Lactobacillus casei LC-01, Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus (1:0.5:0.5, w/w). The survival and acidifying activity of probiotic and lactic acid cultures were investiga ted during the shelf life of 28 days at 4C. Incorporation of JAIP and chicory inulins resulted in a significant improvement in viability of LC-01 compared with non-supplemented yoghurt, maintaining more than 107 CFU g-1 throughout storage time. Additionally, the suitability of JAIP as fat replacer was determined in a set of fat-free yoghurt in comparison to three commercial chicory inulin products. Results of large deformation tests revealed that the firmness of JAIP-supplemented yoghurt was reduced to a similar level as the full-fat control yoghurt. However, small deformation results showed that the JAIP could not fully mimic milk fat to the same extent as Raftiline HP with an average DP of 23. The rheological effects of JAIP addition were comparable to those of short-chain (Raftilose P95 with an average DP of 4) and medium-chain inulins (Raftiline® GR with an average DP of 12).
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Yildiz, Sibel. "Production Of Sweetening Syrups With Functional Properties." Phd thesis, METU, 2006. http://etd.lib.metu.edu.tr/upload/12607908/index.pdf.

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Extraction of fructo-oligosaccharide syrups from grated jerusalem artichoke (JA) tubers was studied by water at 20-60°
C by determining the yield, degree of polymerization (DP), product profile (DP of up to 6) and prebiotic effect using Lactobacillus plantarum on samples harvested between October and April, stored for 0-20 days. The optimum solvent to solid ratio was 4, the duration of shaking water bath extraction was 40 min and yield based on JA were 12-17%. Temperature was found to improve yield and functionality, and citric acid, at 26 mM, improved the color and darkness by 70 and 80%, respectively. Short-time (1 min) microwaving prior to extraction increased the yield by about 20%, decreased the amount of sugars with DP 1 and 2 and increased the amounts of oligosaccharides (OS) with DP 3-6, although the prebiotic effect increased only slightly
while the color and darkness of the syrup were tripled. Ultrasound-assisted-extraction (USE) gave best performance at 3 min duration
decreased the amounts of sugars with DP 1-2, increased the amounts of OS with DP 3-6, with 18% decrease in the yield. The better functionality of USE syrups were also indicated by 2.5 times higher growth rate of L.plantarum. The application of USE at 60°
C compared to 20°
C almost tripled the amounts of functional sugars. In order to obtain the largest proportion of monosaccharide units as functional sugars, 10 day storage at 4°
C after harvest was indicated. Ultrasonication did not affect the color but the darkness was doubled. The density and viscosity of all the syrups were practically the same.
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Kupčiūnaitė, Karolina. "Topinambo (Helianthus tuberosus L.) gumbų kokybės rodiklių vertinimas ontogenezės ciklo metu." Master's thesis, Lithuanian Academic Libraries Network (LABT), 2014. http://vddb.library.lt/obj/LT-eLABa-0001:E.02~2014~D_20140613_103342-94399.

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Darbo objektas– topinambų gumbų veislės: 'Albik', 'Rubik', 'Sauliai'. Darbo tikslas – įvertinti topinambų (Helianthustuberosus L.) gumbų cheminės sudėties kitimą jų vegetacijos laikotarpiu. Darbo metodai – Topinambų gumbų cheminės sudėties tyrimai atlikti Aleksandro Stulginskio universitete Maisto žaliavų, agronominių ir zootechninių tyrimų laboratorijoje. Eksperimentas buvo atliktas 2012 m. Petro Tiknevičiaus ekologiniame ūkyje, kuris yra Alytaus apskrityje, Varėnos rajone, Geidukonių kaime, pietrytinėje Lietuvos dalyje, smėlingoje Dainavos aukštumoje ir Eišiškių plynaukštėje. Atliktas dviejų veiksnių eksperimentas: veiksnys A – topimanbo veislė, veiksnys B – gumbų vystymasis ontogenezės ciklo metu (mėnesiai). Mėginiai imti 8 kartus: kovo, balandžio, gegužės, birželio, rugpjūčio, rugsėjo, spalio, lapkričio mėnesisias. Topinambų gumbuose standartizuotais metodais nustatyta cheminė sudėtis: sausųjų medžiagų, tirpių sausųjų medžiagų, vitamino C, žalių proteinų, žalios ląstelienos, žalių pelenų, nitratų ir kalio kiekiai. Tyrimų duomenys statistiškai apdoroti dviejų veiksnių dispersinės analizės metodu, apskaičiuotas mažiausias esminis skirtumas (R05). Paskaičiuotas koreliacinis priklausomumas, bei determinacijos koeficientas naudojant kompiuterinę programą Stateng. Paskaičiuoti vidurkiai ir standartiniai nuokrypiai. Darbo rezultatai: 'Albik' veislės gumbuose esmingai daugiausiai sausųjų medžiagų (25,3%) nustatyta lapkričio mėnesį, t.y. XII organogenezės etapo metu, o tirpių... [toliau žr. visą tekstą]
Object of the research: varieties of Jerusalem artichoke tubers “Albik“, “Rubik“, “Sauliai“. Research methods: the analysis of chemical structure of Jerusalem artichoke tubers was performed in the laboratory of Raw Materials for Food, Zootechnical and Agronomical Analysesat AleksandrasStulginskis University. The experiment was carried out in 2012, the place of the experimentwas PetrasTikneviciusorganic farm located in Alytus region, Varena district, Geidukoniai village. The village is located in the South East part of Lithuania, in sandy uplands of Dainava region and plateau of Eisiskes. A two- factor experiment was carried out: the factor A was represented by the variety of Jerusalem artichoke, whereas the factor B indicated the development of the tubers during the cycle of ontogenesis (months). The samples were taken eight times: in March, April, May, June, August, September, October, and November. The following chemical structure of Jerusalem artichokes was determined through the application of standardized methods: the amount of dry matter, soluble dry matter, vitamin C, crude proteins, crude cellulose, crude ash, nitrates and potassium. Processing of the data of the analysis was carried out through the application of the method of Dispersive analysis; the minimum essential difference (R05) between two factors was calculated. Correlation dependency and the ratio of determination were calculated through the application of computer program Stateng. Averages and... [to full text]
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Kelpšienė, Rūta. "Topinambo (Helianthus tuberosus l.) gumbų kokybės kitimas laikymo metu." Master's thesis, Lithuanian Academic Libraries Network (LABT), 2010. http://vddb.laba.lt/obj/LT-eLABa-0001:E.02~2010~D_20100609_134243-05939.

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Darbo tikslas – ištirti topinambo (Helianthus tuberosus L.) gumbų kokybės kitimą laikymo metu. 2009 metais tyrimams skirti topinambų gumbai išauginti Kauno rajone Babtuose, Lietuvos sodininkystės ir daržininkystės institute. Dviejų selekcinių linijų 05-1 bei 05-7 topinambų gumbai pasodinti gegužės pirmąjį dešimtadienį, nukasti lapkričio mėnesį. Topinambų gumbai po nukasimo 3 savaites laikyti +10oC temperatūros patalpoje žaizdų užgyjimui. Visi mėginiai buvo laikyti 20 savaičių durpėse (4 pakartojimais po 8 kg) šaldymo spintose KX – Ю su automatiniu temperatūros reguliatoriumi, esant 2ºC temperatūrai ir 90 - 95 % santykiniam oro drėgniui. Standartiniais metodais žaliavoje nustatyti sausųjų medžiagų, tirpių sausųjų medžiagų, žalios ląstelienos, žaliųjų proteinų bei amino rūgščių kiekiai. Tyrimų duomenų vidurkiai bei standartiniai nuokrypiai apskaičiuoti „Microsoft Excel“ programa, koreliacinio ryšio analizė – „STAT for EXCEL“ programa (paketas Selekcija, AGROLITPA, 2004. P. Tarakanovas). Nustatyta, kad po 5 mėnesių sausųjų medžiagų kiekis 05-7 selekcinės linijos gumbuose buvo 2,19 % didesnis nei 05-1 selekcinės linijos gumbuose. Po 5 laikymo mėnesių esminiai didesnės tirpių sausųjų medžiagų, žalios ląstelienos kiekių netektys (atitinkamai 1,95 % ir 0,85 %) nustatytos 05-1 selekcinės linijos topinambų gumbuose. Visų tyrimų laikotarpiu daugiausiai abiejų selekcinių linijų laikomuose topinambų gumbuose buvo nustatyta nepakeičiamosios amino rūgšties arginino ir pakeičiamosios... [toliau žr. visą tekstą]
Aim of work – to research the quality changes of Jerusalem artichoke during storageing. In 2009 the Jerusaelem artichoke tubers were grown in Kaunas distric Babtai, Lithuanian institute of gardening and olericulture. Two selection Jerusalem artichoke lines 05-1 and 05-7 were planted in the begining of may and harvested in November. After that they were kept in temperature +10 for 3 weeks in order to treat the slash. The all examples were put in automatically adjusting fridge KX-10 for 20 weeks (8 kg in four replications), where the temperature was 0 – 2 Celsius and the relative humidity 90 – 95 %. The chemical composition was analysed using standart methods: amount of dry matters, melting dry materials, crude proteins, dietary fiber, amino acids. The research data average and standart deviations was calculated using Microsoft Excel program, correlation analyses – „STAT for EXCEL“ program (Selection, Agrolitpa, 2004. P. Tarakanovas). After five months of storage the amount of dry matters in 05-7 selection line tubers was 2,19 % bigger, than in 05-1 selection line tubers. The bigger melting dry materials, diatary fiber losses (accordingly 1,95% and 0,85%) after five months of storage were determine in 05-1 selection line tubers. The biggest amount of inalterable amino acids arginine and glutamine and the smallest amount of alterable amino acids methionine and proline were determine in both of selection line tubers. After five months of storage the quality of 05-7 selection... [to full text]
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Books on the topic "Jerusalem artichoke"

1

Ontario. Ministry of Agriculture, Food and Rural Affairs. Jerusalem artichoke. Toronto, Ont: Ministry of Agriculture, Food and Rural Affairs, 1994.

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Sawicka, Barbara, and Barbara Krochmal-Marczak, eds. Jerusalem Artichoke Food Science and Technology. Singapore: Springer Nature Singapore, 2022. http://dx.doi.org/10.1007/978-981-19-0805-7.

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Youngen, John A. Jerusalem artichoke trials in Southern Oregon. [Corvallis, Or.]: Agricultural Experiment Station, Oregon State University, 1992.

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Kays, Stanley J. Biology and chemistry of Jeruslaem artichoke: Helianthus tuberosus L. Boca Raton: Taylor & Francis, 2008.

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Kays, Stanley J. Biology and chemistry of Jeruslaem artichoke: Helianthus tuberosus L. Boca Raton: CRC Press, 2008.

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Amato, Joseph Anthony. The great Jerusalem artichoke circus: The buying and selling of the rural American dream. Minneapolis: University of Minnesota Press, 1993.

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Chan, Emily. Artichokes Recipes 300: Enjoy 300 Days with Amazing Artichoke Recipes in Your Own Artichoke Cookbook! [jerusalem Artichokes Recipe, Artichoke Book, Cooking Artichokes] [book 1]. Independently Published, 2018.

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Kays, Stanley J., and Stephen F. Nottingham. Biology and Chemistry of Jerusalem Artichoke. CRC Press, 2007. http://dx.doi.org/10.1201/9781420044966.

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Loes, Michael M. D. Healing Power of Jerusalem Artichoke Fiber. Freedom Pr Inc, 2000.

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George, Kathleen, and Cross Collectibles. Jerusalem Artichoke Flowers: Monet Cross Stitch Pattern. Independently Published, 2020.

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Book chapters on the topic "Jerusalem artichoke"

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Sawicka, Barbara, and Piotr Pszczółkowski. "Characteristics of the Jerusalem Artichoke." In Jerusalem Artichoke Food Science and Technology, 7–44. Singapore: Springer Nature Singapore, 2022. http://dx.doi.org/10.1007/978-981-19-0805-7_2.

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Krochmal-Marczak, Barbara, Barbara Sawicka, and Piotr Barbaś. "Utility Meaning of Jerusalem Artichoke." In Jerusalem Artichoke Food Science and Technology, 91–138. Singapore: Springer Nature Singapore, 2022. http://dx.doi.org/10.1007/978-981-19-0805-7_4.

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Danilčenko, Honorata. "Changes in the Quality of Inulin-Based Products During Storage." In Jerusalem Artichoke Food Science and Technology, 213–27. Singapore: Springer Nature Singapore, 2022. http://dx.doi.org/10.1007/978-981-19-0805-7_7.

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Danilčenko, Honorata, Elvyra Jarienė, Marius Lasinskas, and Nijolė Vaitkevičienė. "Processing Technologies." In Jerusalem Artichoke Food Science and Technology, 139–95. Singapore: Springer Nature Singapore, 2022. http://dx.doi.org/10.1007/978-981-19-0805-7_5.

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Sawicka, Barbara, Dominika Skiba, Piotr Pszczółkowski, and Barbara Krochmal-Marczak. "Tuber Quality." In Jerusalem Artichoke Food Science and Technology, 45–90. Singapore: Springer Nature Singapore, 2022. http://dx.doi.org/10.1007/978-981-19-0805-7_3.

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Sawicka, Barbara. "Introduction." In Jerusalem Artichoke Food Science and Technology, 1–6. Singapore: Springer Nature Singapore, 2022. http://dx.doi.org/10.1007/978-981-19-0805-7_1.

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Sawicka, Barbara. "Conclusions." In Jerusalem Artichoke Food Science and Technology, 253–59. Singapore: Springer Nature Singapore, 2022. http://dx.doi.org/10.1007/978-981-19-0805-7_10.

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Skiba, Dominika. "Determinants of the Quality of Food Preparations." In Jerusalem Artichoke Food Science and Technology, 197–212. Singapore: Springer Nature Singapore, 2022. http://dx.doi.org/10.1007/978-981-19-0805-7_6.

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Jarienė, Elvyra. "Prospects for Inulin Processing." In Jerusalem Artichoke Food Science and Technology, 241–51. Singapore: Springer Nature Singapore, 2022. http://dx.doi.org/10.1007/978-981-19-0805-7_9.

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Danilčenko, Honorata, Elvyra Jarienė, Marius Lasinskas, and Piotr Pszczółkowski. "Machines and Equipment for Helianthus tuberosus Tuber Treatment." In Jerusalem Artichoke Food Science and Technology, 229–40. Singapore: Springer Nature Singapore, 2022. http://dx.doi.org/10.1007/978-981-19-0805-7_8.

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Conference papers on the topic "Jerusalem artichoke"

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Boboev, Abdumusobir, and Kurbonali Partoev. "Intensification of forage production by means of the combined crops in Tajikistan." In Multifunctional adaptive fodder production. ru: Federal Williams Research Center of Forage Production and Agroecology, 2022. http://dx.doi.org/10.33814/mak-2022-28-76-153-157.

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Further intensification of the fodder production industry is closely related to the rational use of land, irrigated water, labor resources and new approaches to increase the yield of fodder per unit area. One of the ways to effectively use resources such as land, irrigation water, as well as mineral fertilizers and labor resources can be considered to be an increase in the area under joint crops of several types of agricultural plants. To improve the efficiency of agricultural production, especially in fodder production and the rational use of irrigated lands, irrigation water, mineral fertilizers and labor resources, we have developed new innovative methods for introducing in production methods of combined sowing of several fodder crops in the same field. As such crops, we used such plants as Jerusalem artichoke, corn, sorghum and sunflower. Combined sowing of Jerusalem artichoke with other forage crops contributes to an increase in the total mass of dry matter per hectare by 29–41%. Important factors contributing to an increase in the yield of green mass with combined crops are: plant density, an increase in aboveground mass due to the re-growth of Jerusalem artichoke and sorghum stems by the end of the growing season (by the end of November). The best option in the experiment was the combined sowing of four fodder crops: Jerusalem artichoke + sorghum + sunflower + corn. In this version of the experiment, compared with the control version, the yield of green mass was higher by 172.7%; total biomass — by 53.2%; profitability — by 23%. Due to the increase in yield, the profitability of combined forage crops is 8–23% higher compared to the control option — pure Jerusalem artichoke sowing.
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Tian, Bing, and Tongjun Liu. "Comprehensive utilization research status of Jerusalem artichoke." In INTERNATIONAL SYMPOSIUM ON THE FRONTIERS OF BIOTECHNOLOGY AND BIOENGINEERING (FBB 2019). AIP Publishing, 2019. http://dx.doi.org/10.1063/1.5110813.

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Micu, Alexandru. "Trial of jerusalem artichoke (Helianthus tuberosus L.) varieties." In XIth International Congress of Geneticists and Breeders from the Republic of Moldova. Scientific Association of Geneticists and Breeders of the Republic of Moldova, Institute of Genetics, Physiology and Plant Protection, Moldova State University, 2021. http://dx.doi.org/10.53040/cga11.2021.081.

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"The Selection and Development of High-efficiency Jerusalem Artichoke." In 2018 7th International Conference on Advanced Materials and Computer Science. Clausius Scientific Press, 2018. http://dx.doi.org/10.23977/icamcs.2018.072.

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Öztürk, Burcu, and Meltem Serdaroğlu. "Characteristics of oven-dried Jerusalem artichoke powder and its applications in phosphate-free emulsified chicken meatballs." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7965.

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In this study, we aimed to investigate chemical and technological characteristics of oven-dried Jerusalem artichoke powder (JAP) to be further incorporated into emulsified chicken meatballs (with/without sodium carbonate) as sodium tripolyphosphate (STPP) replacers. The dietary fiber content of JAP was quite high to improve the health profile of the meat system. JAP samples showed equivalent technological quality to industrial inulin in terms of water-holding, oil-binding, emulsification and gelling abilities. Phosphate-free meatballs formulated with JAP and sodium carbonate had better health impacts compared with phosphate containing meatballs while cooking characteristics were similar. The results showed that oven-dried JAP presented a good health profile and high technological quality to be evaluated as inorganic phosphate replacers in formulation of emulsified poultry products. Keywords: Jerusalem artichoke, oven-drying, emulsified chicken meatball, sodium tripolyphosphate, phosphate-free
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Panfilov, Victor. "SUBMERGED FERMENTATION OF JERUSALEM ARTICHOKE PULP AND EXTRACT BY LACTOBACILLUS." In 17th International Multidisciplinary Scientific GeoConference SGEM2017. Stef92 Technology, 2017. http://dx.doi.org/10.5593/sgem2017/61/s25.139.

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Popova, L. D., and I. N. Yudina. "Influence of planting material size on Jerusalem artichoke yield during autumn planting." In Растениеводство и луговодство. Тимирязевская сельскохозяйственная академия, 2020. http://dx.doi.org/10.26897/978-5-9675-1762-4-2020-170.

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The results of the influence of the mass of planting tubers of Jerusalem artichoke on the size and fractional composition of the crop of tubers in the conditions of sod-podzolic sandy loam soils during autumn planting of tubers are presented. It was found that planting tubers weighing 80-100 g g provide a yield of 45 t/ha. With an increase in the mass of planting tubers, the cost of purchasing planting material increases sharply and profitability decreases. Planting small tubers leads to a decrease in yield.
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Liu, Ling-Ling, Hai-Ying Wang, Han Yan, and Tao Kong. "Research on Extraction Technology and Antioxidant Activity of Flavonoids from Jerusalem Artichoke." In 2009 3rd International Conference on Bioinformatics and Biomedical Engineering (iCBBE 2009). IEEE, 2009. http://dx.doi.org/10.1109/icbbe.2009.5163331.

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Unitsky, A. E., S. V. Artyushevskiy, N. S. Zyl, I. V. Naletov, and A. M. Pavljuchenko. "REDUCING MAIN GREENHOUSE GAS FLUXES IN UST TRANSPORT AND INFRASTRUCTURE SOLUTIONS." In SAKHAROV READINGS 2022: ENVIRONMENTAL PROBLEMS OF THE XXI CENTURY. International Sakharov Environmental Institute of Belarusian State University, 2022. http://dx.doi.org/10.46646/sakh-2022-2-328-332.

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The article describes the major advantages of Unitsky String Transport (uST) over traditional transport systems, including as related to the environmental component. The example of the study describes in which way string transport allows to reduce the natural fluxes of CO2, CH4 and N2O thanks to the under-track-structure soil cover allocated for growing plants and agricultural crops, as illustrated by the example of planting Jerusalem artichoke.
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Demirci, Kardelen, Ahmet Görgüç, Beyzanur Bayraktar, and Fatih Mehmet Yılmaz. "Potencies of Green Extraction Techniques in the Production of High-Yield Inulin Powder from Jerusalem Artichoke." In European Nutrition Conference. Basel Switzerland: MDPI, 2024. http://dx.doi.org/10.3390/proceedings2023091348.

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