Journal articles on the topic 'Jerusalem artichoke'
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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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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).
10
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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Tesio, Franco, Leslie A. Weston, Francesco Vidotto, and Aldo Ferrero. "Potential Allelopathic Effects of Jerusalem Artichoke (Helianthus tuberosus) Leaf Tissues." Weed Technology 24, no. 3 (September 2010): 378–85. http://dx.doi.org/10.1614/wt-d-09-00065.1.
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Jerusalem artichoke has been reported to colonize several ecological niches and agronomic crops in southern Europe. This plant is also of interest because of its high biomass production and its potential to produce ethanol for biofuel. Allelopathy may be an advantageous trait in Jerusalem artichoke under cultivation, as it potentially reduces weed interference with the crop, theoretically allowing a reduction of mechanical or chemical input required for weed management. However, this trait may also be unfavorable if other crops are cultivated in rotation with Jerusalem artichoke or in areas infested by this species. The aim of this study was to investigate the sensitivity of selected diverse crops (wheat, lettuce, corn, tomato, rice, and zucchini) and weeds (barnyardgrass, black nightshade, common lambsquarters, common purslane, large crabgrass, and pigweed) to the presence of Jerusalem artichoke dried leaf tissues in laboratory experiments performed under controlled conditions. The simulated soil incorporation of different Jerusalem artichoke residues (four cultivars and a weedy population) was carried out in a series of laboratory and greenhouse experiments. Jerusalem artichoke reduced the radicle growth of seedling lettuce (60%), tomato (30%), large crabgrass (70%), and barnyardgrass (30%), whereas total germination of these species was less affected. Sensitivity to Jerusalem artichoke residues was species dependent; germination and initial growth of corn were not affected, whereas winter wheat, lettuce, tomato, rice, and zucchini seedlings were more sensitive to residue presence. Our experiments show that both wild and cultivated decomposing Jerusalem artichoke residues, particularly leaves and stems, possess phytotoxic potential. Additional field experimentation remains to be conducted to determine if allelopathy in the field contributes to its invasibility.
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KIEHN, F. A., and B. B. CHUBEY. "CHALLENGER JERUSALEM ARTICHOKE." Canadian Journal of Plant Science 65, no. 3 (July 1, 1985): 803–5. http://dx.doi.org/10.4141/cjps85-105.
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Challenger is a dual purpose cultivar of Helianthus tuberosus L. producing a large mass of dense top growth and bearing tan-colored, white-fleshed tubers. Total carbohydrate content of the tubers ranged from 14.5 to 20.0% (FWB), of which 65–82% was fructose. It was selected at the Agriculture Canada Research Station, Morden, ManitobaKey words: Artichoke (Jerusalem), Helianthus tuberosus, fructose, cultivar description
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Munim, Adil, Michel Rod, Hamed Tavakoli, and Farah Hosseinian. "An Analysis of the Composition, Health Benefits, and Future Market Potential of the Jerusalem Artichoke in Canada." Journal of Food Research 6, no. 5 (August 21, 2017): 69. http://dx.doi.org/10.5539/jfr.v6n5p69.
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This article presents an overview of the Jerusalem artichoke and its potential uses in consumer food products. Jerusalem artichoke, native to North America, is characterized by its sunflower-like appearance and carbohydrate-rich tubers. For centuries, Jerusalem artichoke tubers were a food source for Aboriginal Canadians and early European settlers. Today, Jerusalem artichoke is used to obtain inulin for addition into food products. Inulin is a polysaccharide that provides several health benefits when consumed. Due to its unique structure of fructose and glucose molecules, inulin is indigestible by the human digestive system. Its benefits are realized when it enters the large intestine and is fermented by microorganisms. This process stimulates prebiotic and dietary fibre effects that improve the growth of beneficial bacteria and promote greater digestive health. Additionally, inulin can act as a sugar or fat substitute in foods, and even facilitates the absorption of minerals in the large intestine. Currently, the use of Jerusalem artichoke inulin in commercial food products is limited. However, trends focusing on healthy living and supporting local industry indicate that Canadian consumers will positively view products made with Canadian-grown Jerusalem artichoke. The advantage that Jerusalem artichoke has over other inulin-rich products is that it can grow on poor land and is also more resistant to extreme weather conditions relative to corn and/or sugar beet; this is significant in the Canadian context. Given these trends and supplementary market data, the potential market size for Jerusalem artichoke-enriched products has been determined. Additionally, prices of currently available inulin-enriched products have been used as guidelines to determine total market potential. Market potential for baked goods, particularly muffins, was found to be $CAD 8,721,788 while market potential for beverages, namely soda, was found to be $CAD 11,707,098. These numbers, though imperfect, indicate that there is strong potential for Jerusalem artichoke-enriched products to be marketed to Canadian consumers.
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Niemirich, Alexandra, Oksana Melnyk, Oksana Petrusha, Andrew Havrysh, and Olga Koval. "TECHNOLOGICAL PROPERTIES OF THE POWDER MADE FROM JERUSALEM ARTICHOKE OBTAINED BY THE METHOD OF DRYING WITH MIXED HEAT SUPPLY." EUREKA: Life Sciences 2 (March 31, 2017): 42–50. http://dx.doi.org/10.21303/2504-5695.2017.00323.
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Present work addresses technological properties of powder made from Jerusalem artichoke, formed by the method of drying with mixed supply of heat, compared to traditional convection. It is shown that polysaccharides in the composition of Jerusalem artichoke of MHS-drying undergo less crystallization and hence drying is carried out under milder conditions than these components during convection method. We established capacity for the dispersing of dried Jerusalem artichoke in a traditional ball mill depending on the duration, which makes it possible to obtain dried products for various technological purposes. We demonstrated a capacity to swell in the resulting powder made from Jerusalem artichoke, which predetermines the formation of advanced capillary-porous structure. Results of the tensometric method of studies revealed that the formed structure of powder made from Jerusalem artichoke of MHS-drying is characterized by small pores at temperature 50 °С and by 1.2...1.5 times larger – at 70 °С, which must be considered when they are rehydrated. We examined a complex of basic functional-technological properties of powder made from Jerusalem artichoke: coefficient of water absorption (CW), water-retaining (WRC), fat-retaining (FRC) and emulsifying capacities (EC). During mathematical processing of the results received, we obtained a conceptual model that describes a dependence of the comprehensive indicator of technological properties of powder made from Jerusalem artichoke (by the defined weight coefficients: for CW – 0.2; WRC – 0.2; FRC – 0.3; EC – 0.2) depending on the temperature of MHS-drying and dispersibility.
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Loncar, Eva, Radomir Malbasa, and Ljiljana Kolarov. "Kombucha fermentation on raw extracts of different cultivars of Jerusalem artichoke." Acta Periodica Technologica, no. 38 (2007): 37–44. http://dx.doi.org/10.2298/apt0738037l.
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Kombucha is a symbiosis between yeasts and acetic bacteria. It usually grows on sweetened black tea, but cultivation is possible on many other substrates. Jerusalem artichoke tubers extract is one of them. Tubers are suitable for the dietetic nutrition because of the low monosaccharide content and presence of some polyfructan ingredients which act as prebiotic. Five different cultivars of Jerusalem artichoke were used for the preparation of substrates for kombucha fermentation. The aim of this paper was the investigation of the influence of different Jerusalem artichoke cultivars on metabolic activity of kombucha. Composition of carbohydrates was followed using thin-layer chromatography and pH, reducing sugars content and yield of biomass were measured. Most of the samples with Jerusalem artichoke tubers extract contained fructose, probably small amount of glucose, fructo-oligosaccharides with different degree of polymerization and, inulin. Considering TLC chromatograms, Jerusalem artichoke cultivar did not affect significantly the composition of oligosaccharides in the fermentative liquid, as only minor differences were observed.
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Razhina, E. V., E. S. Smirnova, O. V. Gorelik, A. V. Stepanov, and Y. S. Pavlova. "Analysis of the functional and technological potential of the use of Jerusalem artichoke in food production: an overview of the subject field." Proceedings of the Voronezh State University of Engineering Technologies 85, no. 1 (April 25, 2023): 143–48. http://dx.doi.org/10.20914/2310-1202-2023-1-143-148.
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Jerusalem artichoke is a tuber of the asteraceae family, it is important as a natural food fortifier of food products, including fermented milk, meat, confectionary, bakery products. Jerusalem artichoke is used to produce extracts, syrups, pastes, powders intended for food enrichment. Jerusalem artichoke is contain biologically active substances, including a unique carbohydrate complex consisting of fructose and its polymers (inulin). Currently, concentrates with different functional and technological properties are produced from jerusalem artichoke, which determine the water-absorbing ability, chemical composition and colloidal processes. The review is devoted to the analysis of literature sources, including scientific articles in Russian and foreign journals in order to study the range of food products with the addition of different concentrates of jerusalem artichoke and study their chemical and technological properties. The range of concentrates used for food enrichment is presented. The general patterns of influence of concentrates on the technological properties of finished products were revealed. The authors have shown that not all concentrates have a positive effect on the structure of the finished product. The chemical composition of various jerusalem artichoke concentrates was analyzed. Concentrates with a high carbohydrate composition had a high nutritional value: dried tubers, pulp additive, powder. The analyzed concentrates had a low fat content, which confirms the possibility of use in dietary and therapeutic nutrition. The analyses of the vitamin composition of concentrates was carried out, vitamin C was the predominant. The most common type of Jerusalem artichoke widely used in various sectors of the food industry (powder) was determined.
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Victoriya, GNITSEVYCH, and VASYLIEVA Olena. "TECHNOLOGY OF SEMI-FINISHED PRODUCTS BASED ONJETUSALEM ARTICHOKE AND DOGWOOD." INTERNATIONAL SCIENTIFIC-PRACTICAL JOURNAL "COMMODITIES AND MARKETS" 36, no. 4 (December 10, 2020): 82–92. http://dx.doi.org/10.31617/tr.knute.2020(36)08.
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Background. The production of food products using non-traditional plant raw materials, due to the high content of BAS, minerals and vitamins in their composition, allows significantly increase their nutritional value, rational use of local plants, expand the range of special foods. Such raw materials include Jerusalem artichoke and dogwood. However, the existing processing technologies do not allow to fully realize their general functional and technological potential. The aim of the workis to develop the technology of semi-finished product obtained with the use of Jerusalem artichoke and dogwood puree and to determine the quality and safetyindicatorsof the obtained product. Materials and methods. Jerusalem artichoke tubers of the "Ideal" variety and dogwood (Cornusmas L.) were used. The total chemical composition of the studied products is determined by standard methods.Toxicological research was performed by atomic absorption method.Radiological parameters were determined by gamma-spectrometric method. Microbiological parameters of the semi-finished product during storage were investigated by sowing method. Results. The technological scheme of the semi-finished product based on Jerusalem artichoke is given.The technology involves mechanical cooking of Jerusalem artichokes and dogwood, their hydrothermal treatment, grinding, mixing in a certain ratio and hydrothermal treatment of the mixture. It was found that the addition of dogwood puree allows to increase the total flavonoid content by eight times compared to Jerusalem artichoke puree. The main macronutrients are Copper, Calcium, Manganese, the number of which predominates. In contrast to background of these elements, the content of Chromium is negligible. In the ash part there are trace elements, among which Ferrum plays an important role. The results of toxicological and radiological research showed that the semi-finished product meets the requirements of regulatory documentation. The method of preserving the semi-finished product by high pressure is recommended, which will ensure its microbiological safety for 30 days. Conclusion. According to the results of experimental research, it was determined that the addition of dogwood puree to Jerusalem artichokepuree in the productionof semi-finished products allows to increase the content of biologically active nutrients in the product, in particular flavonoids. The obtained semi-finished product is toxicologically safe. The use of high pressure as a method of preserving fruit raw materials is effective. The processingat values of pressure 500 MPa, temperature 25 ºC, for 15 ∙ 60 s, at which the semi-finished product meets the medical and biological requirements and sanitary standards of quality of food raw materials and food products for 30 days of storage, is the most effective. Prospects for further research are to determine the possibility of using the semi-finished product for the production of structured dessert and sauce products, especially for the category of special purpose products.
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Gulyaev, V., O. Maznytska, A. Anatsky, and A. Pasenko. "RESEARCH OF THE POSSIBILITY OF USING OF WORT WITH ADDING TOPINAMBUR IN THE PRODUCTION OF YEAST SACCHAROMYCES." Collection of scholarly papers of Dniprovsk State Technical University (Technical Sciences) 2, no. 37 (April 23, 2021): 124–27. http://dx.doi.org/10.31319/2519-2884.37.2020.22.
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The article presents the results of experimental studies of the quality indicators of beer wort and young beer obtained using malt wort with the addition of Jerusalem artichoke when hopping with granulated hops and using a pure culture of Saccharomyces carlsbergensis 131 K. yeast. Jerusalem artichoke tuberosus tubers contain carbohydrates: inulin, fructosans. Inulin (С6Н10О5)n is a polysaccharide consisting mainly of D-fructose residues (35-42 units) connected by l,2-glucosidic bonds. Own enzymes take part in saccharification of reserve polysaccharides of Jerusalem artichoke tubers, including inulase (β-1,2-fructan-fructanohydrolase), which hydrolyzes β-1,2-bonds in inulin by the formation of 95% fructose and of 5% of glucose. Therefore, the malt wort from Jerusalem artichoke mainly contains fructose, which is easily fermented with brewer's yeast to alcohol and carbon dioxide.
The determination of organoleptic and physico-chemical quality indicators of beer wort and young beer based on malt with the addition of Jerusalem artichoke was performed according to generally accepted methods. The morphological and physiological state of brewer's yeast was studied by microscopy. The organoleptic characteristics of beer wort and beer were determined according to DSTU 7103: 2009, physico-chemical: mass fraction of alcohol and calculation of solids in the initial wort – in accordance with GOST 12787-81; acidity – respectively with GOST 12788-87; color – according to GOST 12789-87, carbon dioxide – according to GOST 12790-81. Active acidity was measured by a laboratory ionometer «И-160МИ». The compliance of beer quality indicators as a finished product was determined according to DSTU 3888: 2015.
It was revealed that the addition of Jerusalem artichoke wort to malt causes an increase in the degree of fermentation and the mass fraction of alcohol in young beer. There was also an increase in the color of the young beer compared to the control sample. Therefore, the replacement of 10% malt with Jerusalem artichoke can be recommended only for the manufacture of dark beers. In brewing technology, classic beer malt wort can be diluted with Jerusalem artichoke tubers wort. Yeast works equally well in the wort composition. The addition of Jerusalem artichoke wort improves the fermentation process and contributes to the accumulation of yeast biomass.
Partial replacement of the classic malt wort with Jerusalem artichoke tubers has economically feasible because it will reduce the cost of producing beer and brewer's yeast.Jerusalem artichoke raw materials are more affordable and cheaper than malt. The product obtained as a result of fermentation – dark beer has satisfactory organoleptic properties, a sweetish aftertaste and a light sunflower aftertaste.
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Zhao, Mengliang, Yanjing Ren, Wei Wei, Jiaming Yang, Qiwen Zhong, and Zheng Li. "Metabolite Analysis of Jerusalem Artichoke (Helianthus tuberosus L.) Seedlings in Response to Polyethylene Glycol-Simulated Drought Stress." International Journal of Molecular Sciences 22, no. 7 (March 24, 2021): 3294. http://dx.doi.org/10.3390/ijms22073294.
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Jerusalem artichokes are a perennial crop with high drought tolerance and high value as a raw material to produce biofuels, functional feed, and food. However, there are few comprehensive metabolomic studies on Jerusalem artichokes under drought conditions. Methods: Ultra-performance liquid chromatography and tandem mass spectrometry were used to identify differential metabolites in Jerusalem artichoke seedling leaves under polyethylene glycol (PEG) 6000-simulated drought stress at 0, 18, 24, and 36 h. Results: A total of 661 metabolites and 236 differential metabolites were identified at 0 vs. 18, 18 vs. 24, and 24 vs. 36 h. 146 differential metabolites and 56 common were identified and at 0 vs. 18, 24, and 36 h. Kyoto Encyclopedia of Genes and Genomes enrichment identified 236 differential metabolites involved in the biosynthesis of secondary metabolites and amino acids. Metabolites involved in glycolysis, phenolic metabolism, tricarboxylic cycle, glutamate-mediated proline biosynthesis, urea cycle, amino acid metabolism, unsaturated fatty acid biosynthesis, and the met salvage pathway responded to drought stress. Conclusion: A metabolic network in the leaves of Jerusalem artichokes under drought stress is proposed. These results will improve understanding of the metabolite response to drought stress in Jerusalem artichokes and develop a foundation for breeding drought-resistant varieties.
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Wall, David A., and George H. Friesen. "Volunteer Jerusalem Artichoke (Helianthus tuberosus) Interference and Control in Barley (Hordeum vulgare)." Weed Technology 3, no. 1 (March 1989): 170–72. http://dx.doi.org/10.1017/s0890037x00031559.
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Research conducted over 3 yr showed that volunteer Jerusalem artichoke was controlled effectively with clopyralid plus 2,4-D, dicamba plus 2,4-D, or 2,4-D alone applied postemergence at rates which did not injure spring barley. Glyphosate and paraquat applied preemergence to the crop did not reduce the number of Jerusalem artichoke shoots. Jerusalem artichoke which survived or escaped treatment was highly competitive with barley, as 4 to 6 surviving shoots/m2could reduce seed yield 20%.
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Szufa, Szymon, Piotr Piersa, Łukasz Adrian, Jan Sielski, Mieczyslaw Grzesik, Zdzisława Romanowska-Duda, Krzysztof Piotrowski, and Wiktoria Lewandowska. "Acquisition of Torrefied Biomass from Jerusalem Artichoke Grown in a Closed Circular System Using Biogas Plant Waste." Molecules 25, no. 17 (August 25, 2020): 3862. http://dx.doi.org/10.3390/molecules25173862.
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The aim of the research was to investigate the effect of biogas plant waste on the physiological activity, growth, and yield of Jerusalem artichoke and the energetic usefulness of the biomass obtained in this way after the torrefaction process. The use of waste from corn grain biodigestion to methane as a biofertilizer, used alone or supplemented with Apol-humus and Stymjod, caused increased the physiological activity, growth, and yield of Jerusalem artichoke plants and can limit the application of chemical fertilizers, whose production and use in agriculture is harmful for the environment. The experiment, using different equipment, exhibited the high potential of Jerusalem artichoke fertilized by the methods elaborated as a carbonized solid biofuel after the torrefaction process. The use of a special design of the batch reactor using nitrogen, Thermogravimetric analysis, Differential thermal analysis, and Fourier-transform infrared spectroscopy and combustion of Jerusalem artichoke using TG-MS showed a thermo-chemical conversion mass loss on a level of 30% with energy loss (torgas) on a level of 10%. Compared to research results on other energy crops and straw biomass, the isothermal temperature of 245 °C during torrefaction for the carbonized solid biofuel of Jerusalem artichoke biomass fertilized with biogas plant waste is relativlely low. An SEM-EDS analysis of ash from carbonized Jerusalem artichoke after torrefaction was performed after its combustion.
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Sharikov, A. Yu, M. V. Turshatov, M. V. Amelyakina, A. O. Solovyev, and I. M. Abramova. "The use of high humidity disperse fraction of jerusalem artichoke developed by its processing into alcohol in the food extrusion technology." Agricultural Science Euro-North-East 24, no. 4 (August 30, 2023): 612–22. http://dx.doi.org/10.30766/2072-9081.2023.24.4.612-622.
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The chemical composition and agrotechnical characteristics of Jerusalem artichoke (Helianthus tuberosus) determine the wide prospects for its use in various branches of the processing industry, including food biotechnology. The aim of the study was to determine the possibility to use Jerusalem artichoke processed products from various stages of alcohol production in native form without drying in the technology of extruded products and to assess the impact of the raw material selection stage on extrusion modes and quality indicators of the finished product. In the course of the experimental work, Jerusalem artichoke tubers were processed into alcohol, samples of the high-moisture dispersed fraction of Jerusalem artichoke were taken from different stages of the process. These fractions were added in an amount of 15 % without pre-drying into the mixture for extrusion based on rice groats. The obtained extrudates were dried and their structural-mechanical, color characteristics and nutritional value were determined. The control sample was without the addition of Jerusalem artichoke additives. It has been established that during the extrusion of test samples, compared with the control, the expansion index and the number of microfractures significantly decrease. These data show that with the addition of Jerusalem artichoke fractions, the samples become less porous, their crispness decreases. The expansion index of all experimental samples decreased by 42-49 %. The maximum hardness of 22.9 N, which is 56 % higher than the control value, was noted for a sample with a fraction taken after the fermentation stage. The use of food additives of Jerusalem artichoke from the stages of hydromechanical processing and after fermentation, added in the amount of 15 % to the mixture for extrusion, significantly, by 52-61 %, increased the content of dietary fiber. More promising is the use of Jerusalem artichoke as an ingredient after a full cycle of its processing into alcohol, which makes it possible to enrich the product with microbiological protein of alcohol yeast biomass and increase the total protein content.
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Tuleshova, Z., G. I. Baigazieva, and E. Askarbekov. "INVESTIGATION OF THE COMPOSITION OF POLYPHENOLIC SUBSTANCES OF THE JUICE FROM ARTICHOKE TUBERS." SERIES CHEMISTRY AND TECHNOLOGY 2, no. 446 (April 12, 2021): 142–48. http://dx.doi.org/10.32014/2021.2518-1491.39.
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Currently, the growth of diseases with diabetes, metabolic disorders, and obesity increases the demand for preventive and functional products. Currently available technologies for the production of preventive products provide for the replacement of sugar with sugar substitutes or its complete absence, which naturally reduces the nutritional and energy value of the products produced. One of the main promising areas of the processing industry is the production of new products and sugar substitutes based on non-traditional types of plant raw materials that have a rich carbohydrate complex in their composition. These types of raw materials among vegetable crops include jerusalem artichoke. Currently, jerusalem artichoke juice is of particular interest for use in the production of soft drinks, as it has a rich chemical composition, which makes Jerusalem artichoke indispensable in dietary nutrition, in the preparation of highly effective medicines. In this article, the chemical composition of tubers and juice-semi-finished products from jerusalem artichoke is investigated. The results of the studies showed that the bulk of the dry substances in jerusalem artichoke tubers are carbohydrates, most of which are represented by fructosides. In the semi-finished juice passes: oligosaccharides 22.54 %, monosaccharides 1.61%, as well as part of the structural polysaccharides-fiber 0.07 %, pectin substances 1.84 %. The change in the fractional composition of the polyphenolic substances of the pulp and semi - finished juice was studied when the pulp was kept for 30 minutes. When developing the technology for the production of juices and beverages based on jerusalem artichoke, it was found that the polyphenolic substances of jerusalem artichoke tubers have a great influence on the technological properties of raw materials, the quality and nutritional value of the finished product. It was found that the enzymatic process of oxidative transformation of polyphenols occurs as much as possible in the first 5-10 minutes.
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Vologirov, A. K., A. S. Dzhaboeva, A. T. Vasyukova, Z. N. Khatko, and A. I. Blyagoz. "Development of technology for complex processing of Jerusalem artichoke." New Technologies 19, no. 4 (January 15, 2024): 56–62. http://dx.doi.org/10.47370/2072-0920-2023-19-4-56-62.
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According to global analytical agencies the most promising area of development of the food industry is the enrichment of food products with physiologically functional ingredients – dietary fiber, vitamins, minerals, etc. Analysis of the market for functional ingredients indicates the prospects of organizing the production of domestic inulin and other biologically active components from various anatomical parts herbaceous tuberous plant of the Sunflower genus – Jerusalem artichoke, the distinctive features of which are high yield of tubers, unpretentiousness to cultivation conditions, resistance to diseases and pests. The purpose of the research was to develop a technology for the production of inulin and chlorophyll from Jerusalem artichoke tubers and leaves. The work used generally accepted physical and chemical methods for studying plant objects. The results of the research made it possible to establish optimal technological parameters for the process of extracting inulin from Jerusalem artichoke tubers with a 60% aqueous-alcohol solution. The technology has been proposed for the production of inulin from Jerusalem artichoke tubers, based on the fractionation of a mixture of components with different molecular weights, by passing them through polyamide composite membranes of reverse osmosis roll type. It has been established that the molecular weight of inulin isolated from Jerusalem artichoke tubers of the «Interes» variety is 5.84 kDa. It has been revealed that Jerusalem artichoke leaves contain a and b chlorophyll in amounts of 6.98 and 0.74 mg/g of wet matter. Copper chlorophyll derivatives isolated from Jerusalem artichoke leaves are promising not only as food colorings, but also as biologically active substances with a wide spectrum of action. The target products obtained using the proposed technology – inulin and copper derivatives of chlorophylls – can find wide practical application in the food industry and in public catering.
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Fedosenko, T. V., L. K. Patsyuk, E. A. Medvedeva, and T. V. Nariniants. "PRODUCT FUNCTIONAL PURPOSE ON THE BASIS OF THE JERUSALEM ARTICHOKE." Vegetable crops of Russia, no. 6 (December 10, 2018): 63–69. http://dx.doi.org/10.18619/2072-9146-2018-6-63-69.
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To achieve goal, the following tasks were solved: recipes for a new type of functional canned food – "Dessert of Jerusalem artichoke", consisting of a mixture of vegetables and fruits (based on Jerusalem artichoke), which has good organoleptic characteristics, experimental samples were made and their physico-chemical and organoleptic characteristics were determined. At the same time, when developing the formulations of the selected range of functional foods, it is necessary to proceed from the requirements of GOST R 52349-2005 "functional Foods" from which it follows that each portion of the functional product must contain at least 15% of the daily consumption rate established By the Institute of nutrition of the Russian Academy of Sciences for a specific physiologically functional ingredient. To choose the best recipe of "Dessert" were made comparative experimental samples of canned food with the content of Jerusalem artichoke, as the main component, from 30 to 45%. The best composition of canned food "Dessert of Jerusalem artichoke", which received an average rating of 4.5 points, as a result of sensory analysis by rating, using a score scale, the following content of components: puree of Jerusalem artichoke – 40%, mashed carrots – 30%, mashed apples – 30%. According to the results of sensory evaluation of the intensity of the characteristics of the profiles for each of the five indicators: taste, color, aroma, appearance and consistency, as well as a diagram of the overall organoleptic evaluation of a new type of functional product "Dessert of Jerusalem artichoke".
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Cornescu, Gabriela Maria, Tatiana Dumitra Panaite, Cristina Soica, Ana Cismileanu, and Cristina Camelia Matache. "Jerusalem Artichoke (Helianthus tuberosus L.) as a Promising Dietary Feed Ingredient for Monogastric Farm Animals." Applied Sciences 13, no. 23 (November 28, 2023): 12748. http://dx.doi.org/10.3390/app132312748.
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In recent years, there has been significant attention toward the incorporation of alternative functional feed ingredients in monogastric diets. The objective is to improve sustainability and optimize animal performance both under normal conditions and in heat stress situations. Among these alternatives, Jerusalem artichoke (Helianthus tuberosus L.) has emerged as a promising candidate due to its nutritional composition and potential health benefits. This review aims to investigate the potential utilization of Jerusalem artichoke in monogastric diets and the impact on productive performance parameters. Moreover, the potential prebiotic effects of Jerusalem artichoke on the composition and activity of monogastric gut microbiota are revealed, showing its implications for gut health and reduction in pathogenic bacteria. The incorporation of Jerusalem artichoke in monogastric diets poses several challenges, such as limitation of the dietary inclusion rate. However, there are also future perspectives to consider, such as optimizing processing techniques, evaluating the effects of different cultivars, and exploring potential synergies with other dietary feed ingredients. In summary, this study provides a comprehensive overview of the key findings and unique perspectives on the utilization of Jerusalem artichoke in monogastric diets, highlighting its potential as a valuable feed ingredient.
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Namsaraeva, Z. M., and I. V. Khamaganova. "DEVELOPMENT OF MEAT SEMI-FINISHED PRODUCT FORMULATION WITH THE USE OF JERUSALEM ARTICHOKE." Вестник ВСГУТУ 1, no. 92 (2024): 34–42. http://dx.doi.org/10.53980/24131997_2024_1_34.
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Proper healthy nutrition requires regular intake of necessary quantities and optimal ratios of foodstuffs - proteins, fats, carbohydrates, minerals and vitamins. Meat and meat products are the source of basic foods: protein, B-group vitamins, microelements, but cannot meet physiological needs, for example, in dietary fibres, vitamin C, carotenoids. Jerusalem artichoke (Helianthus tuberosus) is of great interest in terms of nutritional and biological values. Jerusalem artichoke tubers contain up to 3% protein, mineral salts, soluble polysaccharide inulin (16-18%), fructose, trace elements, nitrogenous substances (2-4%). The tubers are rich in vitamin B1, contain vitamin C, carotene. The article presents the results of study of the nutritional value of meat product with Jerusalem artichoke. The study found out that the replacement of some ingredients in meat semi-finished products with Jerusalem artichoke provides the body's daily need for dietary fiber by 10 %
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Khudair, T. "Effect of Jerusalem artichoke (Helianthus tuberosus) extract as an alternative to fat on the quality of low fat Yoghurt." Al-Anbar Journal of Veterinary Sciences 11, no. 1 (June 2018): 26–34. http://dx.doi.org/10.37940/ajvs.2018.11.1.5.
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The effect of adding different concentrations of Jerusalem artichoke (Helianthus tuberosus) extract on the quality of low-fat yoghurt was studied. 10, 15, 20 ml of the Jerusalem artichoke (Helianthus tuberosus) extract was added to the pasteurized liquid milk contain 0.1% milk fat to purpose of giving different levels of inulin/ µg (each milliliter from Jerusalem artichoke (Helianthus tuberosus) extract contains 21 µg of inulin). The yoghurt samples were compared with the control sample produced from whole fat milk. The content of total solids in milk was adjusted to 14% by adding skim milk powder. After storage periods 1, 7, and 15 days, the chemical-physical composition of the yoghurt samples, such as pH, titratable acidity, syneresis (whey separation), the amount of acetaldehyde, and volatile fatty acids. The sensory characteristics of the samples were also evaluated during the same storage periods. It was found that the addition of Jerusalem artichoke extract containing more than 210 µg caused in increased separation of whey and consistency. The values of acetaldehyde, PH and titratable acidity were not affected by adding the Jerusalem artichoke extract. volatile fatty acid levels were affected negative. In the case of sensory evaluation of yogurt. The addition of Jerusalem artichoke extract resulted in the retention of the sensory quality grades, where the treatment control was highest, and the lowest grade was obtained in the yoghurt samples containing 420 μg of inulin. Overall, the quality characteristics of the yoghurt containing 210 μg inulin was similar to the quality characteristics of the control like yoghurt made from whole milk.
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IGNACZAK, ANNA, EWELINA MASIARZ, MARTYNA MAKOWSKA, and HANNA KOWALSKA. "KSZTAŁTOWANIE WŁAŚCIWOŚCI PRZEKĄSKI Z TOPINAMBURU HELIANTHUS TUBEROSUS L. WYTWARZANEJ METODAMI OSMOTYCZNEGO ODWADNIANIA I SUSZENIA." Zywnosc Nauka Technologia Jakosc/Food Science Technology Quality 29, no. 3 (2022): 85–99. http://dx.doi.org/10.15193/zntj/2022/132/425.
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Background. Growing consumer awareness of food consumption and expectations related to its quality and health of food in a daily diet, including for people with various health problems, point to the need to look for new directions in food production, such as dried Jerusalem artichoke snacks. The aim of the work was to examine the effect of osmotic dehydration and drying methods on the selected properties of dried Jerusalem artichoke. The research material comprised Jerusalem artichoke tubers. Fresh Jerusalem artichoke, initially dehydrated in an osmotic dehydration process in 60 % sucrose solution at 50 °C for 1 h, was dried by means of convection, microwave-convection, microwave-vacuum and freeze-drying. Results and conclusion. Freeze-dried samples, both with and without pre-treatment, reached the lowest value of water activity. At the same time, they were characterized by the highest content of dry matter. Compared to the raw material, the dehydration and drying of Jerusalem artichoke reduced the total polyphenol content and antioxidant activity. High values of both indices (176 ÷ 183 mg GAE/100 g d.m./ EC50 = 4.4 ÷ 4.6 mg d.m./cm3 ), slightly lower than in the raw material, were found in convective and microwave-vacuum dried samples. Using osmotic dehydration and selecting a method of drying Jerusalem artichoke allows to shape the properties of the obtained dried snacks with health-promoting properties. Microwave-vacuum drying proved to be particularly useful, mainly due to the short time of the process and the preservation of polyphenolic compounds and high antioxidant activity compared to freeze-dried products, considered to be a standard.
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Chaimala, Aunchana, Sanun Jogloy, Nimitr Vorasoot, Corley C. Holbrook, and Craig K. Kvien. "The Roles of Net Photosynthetic Rate and Transpiration Efficiency on Economic Yield of Jerusalem artichoke (Helianthus tuberosus L.) Genotypes under Different Drought Durations during the Terminal Growth Stages." Agronomy 13, no. 7 (July 17, 2023): 1882. http://dx.doi.org/10.3390/agronomy13071882.
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Knowledge of the influence of different drought durations during the terminal growth stages on net photosynthetic rate (Pn), transpiration rate (Tr), transpiration efficiency (TE), and tuber fresh weight (economic yield) is relatively limited in Jerusalem artichoke. Our aim was to examine the effect of different drought durations during the terminal growth stages on Pn, Tr, TE, and economic yield in Jerusalem artichoke genotypes with different ranges of drought tolerance. A two-year field experiment was established in the northeast of Thailand. A split-plot design replicated four times was used. Three water treatments, optimal conditions (SD0), short-drought (SD1), and long-drought (SD2) durations during the terminal growth stages, were arranged as main plots. Six genotypes (HEL256, JA37, HEL253, JA4, JA60, and JA125) are subplots. Different durations of drought in SD1 and SD2 reduced Pn, Tr, and economic yield, while drought stress during the terminal growth stages increased TE in whole genotypes over SD0 treatments. Drought-tolerant genotypes JA125 and JA4 exhibited high Pn, medium TE, and low economic yield reduction under SD2. Utilization of these superior parents in breeding could lead to the generation of new progenies with high economic yield productivity and drought tolerance during the long drought duration during the terminal growth stage. In addition, high SPAD chlorophyll meter readings (SCMR) in SD1 and SD2 and low specific leaf area (SLA) in SD1 could be used as indirect selection traits to survey high Pn genotypes in Jerusalem artichoke. Consequently, these indirect selection traits may allow for speedy breeding programs in Jerusalem artichokes.
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Viriyasuthee, Saksirirat, Saepaisan, Gleason, and Jogloy. "Variability of Alternaria Leaf Spot Resistance in Jerusalem Artichoke (Helianthus Tuberosus L.) Accessions Grown in a Humid Tropical Region." Agronomy 9, no. 6 (May 28, 2019): 268. http://dx.doi.org/10.3390/agronomy9060268.
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Alternaria leaf spot is an emerging disease of Jerusalem artichoke (Helianthus tuberosus L.) in tropical regions. The lack of known resistant germplasm sources is an important constraint to development of Jerusalem artichoke varieties with resistance to Alternaria leaf spot. The objectives of this study were to identify variability of Jerusalem artichoke genotypes for resistance to Alternaria leaf spot under field conditions and to investigate the relationships among resistance characters, yield, and yield components for selection of resistant varieties. Ninety six accessions of Jerusalem artichoke were evaluated in replicated trials under field conditions in early rainy and late rainy seasons in Khon Kaen, Thailand during 2014. Parameters evaluated included disease incidence, disease score, disease severity index, area under disease progress curve of disease incidence, area under disease progress curve of disease severity index, number of tubers/plants, tuber size, and fresh tuber yield. The genotypes HEL 335, HEL 256, HEL 317, HEL 308, and JA 86 were identified as sources of leaf spot resistance in both seasons. These genotypes can be used as sources of leaf spot resistance for Jerusalem artichoke breeding programs. HEL 293 and HEL 246 showed susceptibility to leaf spot disease in both seasons and should be used as standard susceptible checks.
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Hwang, Eun-Sun, and EunMyeong Shon. "Effect of heating time on the quality and antioxidant activity of Jerusalem artichoke tea." Korean Journal of Food Preservation 29, no. 6 (October 2022): 989–99. http://dx.doi.org/10.11002/kjfp.2022.29.6.989.
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This study aimed to evaluate the physicochemical characteristics, bioactive compound component content, and antioxidant activity of Jerusalem artichoke tea. The Jerusalem artichoke was dried at 70°C for 5 h, then roasted in the oven for 2, 4, and 6 min, respectively. The control group had a moisture content of 11.92%, whereas the sample heated in the oven for 2-6 min had a rapidly declining moisture content. Oven-heated samples had higher levels of crude protein and fat than the control samples. Longer heating periods reduced the pH of the Jerusalem artichoke while increasing the sugar content and turbidity of the tea. The brightness of the tea decreased as the heating time increased, while the redness, yellowness, and browning index increased. Compared to the control group, the total polyphenols and flavonoids eluted in tea increased 1.04 to 4.34 times and 1.09 to 2.70 times, respectively, with the heating time of the Jerusalem artichoke. The elution of antioxidant substances and the antioxidant activity of the tea also was also increased with the heating duration. Therefore, the results revealed that the antioxidant content and activity of Jerusalem artichoke tea are highest when heated for approximately 6 min after removing any excess moisture.
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Zhong, Qiwen, Shipeng Yang, Xuemei Sun, Lihui Wang, and Yi Li. "The complete chloroplast genome of the Jerusalem artichoke (Helianthus tuberosus L.) and an adaptive evolutionary analysis of the ycf2 gene." PeerJ 7 (August 30, 2019): e7596. http://dx.doi.org/10.7717/peerj.7596.
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Jerusalem artichoke (Helianthus tuberosus L.) is widely cultivated in Northwest China, and it has become an emerging economic crop that is rapidly developing. Because of its elevated inulin content and high resistance, it is widely used in functional food, inulin processing, feed, and ecological management. In this study, Illumina sequencing technology was utilized to assemble and annotate the complete chloroplast genome sequences of Jerusalem artichoke. The total length was 151,431 bp, including four conserved regions: A pair of reverse repeat regions (IRa 24,568 bp and IRb 24,603 bp), a large single-copy region (83,981 bp), and a small single-copy region (18,279 bp). The genome had a total of 115 genes, with 19 present in the reverse direction in the IR region. A total of 36 simple sequence repeats (SSRs) were identified in the coding and non-coding regions, most of which were biased toward A/T bases. A total of 32 SSRs were distributed in the non-coding regions. A comparative analysis of the chloroplast genome sequence of the Jerusalem artichoke and other species of the composite family revealed that the chloroplast genome sequences of plants of the composite family were highly conserved. Differences were observed in 24 gene loci in the coding region, with the degree of differentiation of the ycf2 gene being the most obvious. A phylogenetic analysis showed that H. petiolaris subsp. fallax had the closest relationship with Jerusalem artichoke, both members of the Helianthus genus. Selective locus detection of the ycf2 gene in eight species of the composite family was performed to explore adaptive evolution traits of the ycf2 gene in Jerusalem artichoke. The results show that there are significant and extremely significant positive selection sites at the 1239N and 1518R loci, respectively, indicating that the ycf2 gene has been subject to adaptive evolution. Insights from our assessment of the complete chloroplast genome sequences of Jerusalem artichoke will aid in the in-depth study of the evolutionary relationship of the composite family and provide significant sequencing information for the genetic improvement of Jerusalem artichoke.
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Kim, Sun Hyo. "Jerusalem Artichoke and Inulin." Journal of Korean Diabetes 15, no. 4 (2014): 227. http://dx.doi.org/10.4093/jkd.2014.15.4.227.
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Wyse, Donald L., Frank L. Young, and Robert J. Jones. "Influence of Jerusalem Artichoke (Helianthus tuberosus) Density and Duration of Interference on Soybean (Glycine max) Growth and Yield." Weed Science 34, no. 2 (March 1986): 243–47. http://dx.doi.org/10.1017/s0043174500066753.
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The effect of Jerusalem artichoke (Helianthus tuberosusL. # HELTU) density and duration of interference in soybeans [Glycine max(L.) Merr. ‘Hodgson 78’] was investigated in two studies. Jerusalem artichoke densities of 1, 2, and 4 tubers/m of row reduced soybean seed yield by 31, 59, and 71%, respectively. Soybean height, branches/plant, pods/plant, and seed weight were usually reduced by all three weed densities. Soybean leaf area and relative growth rates were reduced by densities of 2 and 4 tubers/m of crop row, and net assimilation rate (NAR) was reduced by 4 tubers/m of crop row. Jerusalem artichoke interference at 4 tubers/m of row for 4, 6, 8, and 20 weeks (full season) reduced soybean yields 9, 10, 38, and 82%, respectively. Branches/plant, pods/plant, and seeds/plant were reduced after 8 weeks of interference. These results suggest that Jerusalem artichoke is highly competitive with soybean and should be controlled within 6 weeks after planting.
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K., Partoev. "Productivity of Jerusalem artichoke (Helianthus Tuberosus L.) in the condition of Tajikistan." Ekologiya i stroitelstvo 2 (2016): 18–21. http://dx.doi.org/10.35688/2413-8452-2016-02-003.
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Jerusalem artichoke (Helianthus tuberosus L.) is a perennial herbaceous plant height from 40 cm to 2.5 m high with erect branched, leafy stem. The length of the growing season is 4.5–5 months. The yield of tubers in average 15 t/ha, the total productivity of terrestrial bodies – 70...90 t/ha. In Tajikistan, the Jerusalem artichoke began to be cultivated in 40–50 years of the last century. In the conditions of the Gissar valley at an experimental plot of the Institute of botany, physiology and plant genetics of the Academy of Sciences of the Republic of Tajikistan, located in the Eastern part of Dushanbe at the altitude of 840 m above sea level, and carried out the planting of Jerusalem artichoke tubers in midApril. In the conditions of Rasht valley (Jirgatol district at altitudes of 2100 and 2700 m above sea level and the Rasht district, at an altitude of 2300 m above sea level) planting tubers of Jerusalem artichoke was conducted in the third week of may. Identification of the general size a biomass sun artichoke on the irrigation fields of Gissar and Rasht valleys fluctuates within from 66.5 to 94.2 t/hec. and on rein field from 30.4 to 72.5 t/hec., yield of tubers from 24.95 to 38.4 t/hec. on the irrigation fields and from 11.85 to 22.95 t/hec. on rein fields. On the Jerusalem artichoke average the biomass on the irrigation fields makes 78.8 t/hec. and on rein fields 47.4 t/hec, and a crop of tubers accordingly 30.63 and 15.73 t/hec. that testifies to efficiency of cultivation sun artichoke in irrigation and rein fields of our republic. The irrigation promote increase of biomass yield of american artichoke on 30.4 t/hec. (64.1 %), yield of tubers – on 14.9 t/hec.( 94.7 %) in comparison with cultivation without irrigation.
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Ryazanova, Tat'yana Vasil'yevna, Vladimir Sergeyevich Fedorov, Ekaterina Vyacheslavovna Kharyanova, Sergey Redzhinal'dovich Loskutov, and Aleksandra Vasil'yevna Kournikova. "PEROXIDE DELIGNIFICATION OF THE VEGETATIVE PART OF JERUSALEM ARTICHOKE IN THE MEDIUM ACETIC ACID-WATER." chemistry of plant raw material, no. 4 (December 21, 2020): 351–58. http://dx.doi.org/10.14258/jcprm.2020048520.
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The purpose of this work was to evaluate the vegetative part of Jerusalem artichoke as a raw material for the production of cellulose using redox-organosolvent delignification in the medium "CH3СOOН – H2O2 – H2O".
The chemical composition of the vegetative part of Jerusalem artichoke and the influence of technological parameters of the delignification process on the yield and properties of the cellulose product were studied.
It was found that the vegetative part of Jerusalem artichoke collected in October (stems without leaves) with a chemical composition of more than 50 wt.% of polysaccharides in which presented the Kurshner-Hoffer cellulose more than 90 wt.% was more promising for processing. Experimental methods have been used to determine the parameters of the process of delignification of the vegetative part of Jerusalem artichoke, which provide a high yield of cellulose (42.1 wt.%) with a low content of residual lignin (1.1 wt.%): content of H2O2 – 6.5 wt.%, CH3COOH – 23.4 wt.%, GM 15, duration – 2.5 h, catalyst H2SO4 – 0.2 wt.%.
It is shown that pre-extraction of the vegetative part of Jerusalem artichoke with a 0.3% solution of dicarboxylic acids at a temperature of 80 °C with a liquid modulus of 10 for 3 hours reduces the content of residual lignin in the cellulose product to 0.5 wt.% and obtain an extract whose yield is – 7.8 wt.%, including a PB of 4.2 wt.%, which makes it promising for biochemical processing. The obtained results expand the areas of use of the vegetative part of Jerusalem artichoke and show the prospects for further more depth research to optimize the process of delignification and study the properties of the cellulose product.
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Krivorotova, Tatjana, and Jolanta Sereikaite. "Correlation between Fructan Exohydrolase Activity and the Quality of Helianthus tuberosus L. Tubers." Agronomy 8, no. 9 (September 13, 2018): 184. http://dx.doi.org/10.3390/agronomy8090184.
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Jerusalem artichoke tubers have diverse applications in the food industry as well as in biotechnology. Their suitability depends mostly on the inulin content. Seasonal fluctuations of fructan exohydrolase activity responsible for inulin degradation was investigated in the tubers of three Jerusalem artichoke cultivars. The changes of fructan exohydrolase activity positively correlated with the changes of the content of total and short fructooligosaccharides. Therefore, to extract inulin with higher degree of polymerization for biotechnological purposes, the tubers of Jerusalem artichoke should be uprooted in autumn before the level of fructan exohydrolase reaches its maximum. If short fructooligosaccharides are desirable, the tubers in late autumn or spring tubers overwintered in soil are suitable.
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Крикунова, Людмила, Ludmila Krikunova, Елена Дубинина, and Elena Dubinina. "Effect of distillation methods on qualitative characteristics of distillates obtained from dried Jerusalem artichoke." Food Processing: Techniques and Technology 48, no. 1 (January 10, 2019): 48–56. http://dx.doi.org/10.21603/2074-9414-2018-1-48-56.
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The given article considers the perspectives of using dried Jerusalem artichoke as an alternative raw material in distilled spirits production. The main objective of the research was to determine the effect of distillation methods of fermented wort obtained from dried Jerusalem artichoke on the distillate output and quality. The authors took dried Jerusalem artichoke instead of its fresh tubers for processing as a raw material for alcohol drinks production because it is possible to use it during for the whole year to produce beverages. Besides dried Jerusalem artichoke has stable biochemical composition, high microbiological quality, and higher content of low-molecular fractions of fermented carbohydrates. The study of physical, chemical and organoleptic properties of the fermented wort, crude alcohol and distillate was carried out using standard analytical methods. The authors considered two types of distillation: single and double. During the experiments they used dried Jerusalem artichoke with humidity 6.1% and inulin content equal 54.2%. Fermented wort was obtained by means of single-stage method. Distillation was performed using distillation unit “Kothe Destillationstechnik” (Germany). The authors determined that distillation method has an influence on the distribution of ethanol into fractions and determines its loss. Double distillation leads to higher loss of ethanol. Ethanol loss increased from 3.6% after single distillation up to 5.2% after double distillation. The authors showed that during single distillation of the fermented wort obtained from dried Jerusalem artichoke more volatile components are formed compared to double distillation. In the first case their number increases by 10.0%, in the second case – only by 3.5%. The data on the composition of volatile constituents in the distillates allowed to prove that single distillation has a number of advantages such as the production of liquids rich in valuable volatile constituents and lower methanol content which is considered as the most toxic impurity.
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Запорожцева, Людмила Анатольевна, Сергей Николаевич Семенов, and Юлия Викторовна Ткачева. "Экономический анализ и обоснование бизнес-проекта производства инновационных отечественных кормов и кормовых добавок для сельскохозяйственных животных и птицы." Современная экономика: проблемы и решения 12 (December 29, 2023): 108–20. http://dx.doi.org/10.17308/meps/2078-9017/2023/0/108-120.
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Importance: а business project for the production of innovative domestic feed and feed additives from Jerusalem artichoke for farm animals and poultry. Purpose: economic analysis and justification of the feasibility of producing innovative domestic feed and feed additives from Jerusalem artichoke for farm animals and poultry in the Central Federal District. Research design: the feasibility of producing feed additives from Jerusalem artichoke processing waste has been substantiated, since the effect is based on increasing the productivity of cows and the quality of milk; the authors have put forward a hypothesis about maintaining the positive effect in related sectors of livestock farming. An economic analysis of the planned production was carried out through a SWOT analysis of the strengths and weaknesses of the project, threats. As a result of the integral risk assessment, the need to adjust the discount rate was identified, and the overall risk level of the project was assessed by the authors as average. An assessment of the efficiency indicators of business implementation made it possible to establish that the payback period, even taking into account discounting, does not exceed the period of operation of the project of eight years, the profitability of the business in terms of net profit for the entire period exceeds 80%. Results: An economic analysis was carried out and the production of a domestic feed additive from Jerusalem artichoke for feeding farm animals and poultry was justified. The high economic efficiency of its production and sale of feed additives from Jerusalem artichoke waste is associated with the complex economic effect of reducing waste, increasing animal productivity and product quality, and creating jobs. The possibility of scaling the experience of the considered business in the conditions of the Voronezh region and the Central Federal District, where the cultivation of Jerusalem artichoke is widespread, has been proven.
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Kosmii, Mykhailo, Vasyl Kasiianchuk, Ruslan Zhyrak, and Ivan Krykhovetskyi. "Legal framework for improvement of agroecology by cultivating jerusalem artichoke." Scientific and informational bulletin of Ivano-Frankivsk University of Law named after King Danylo Halytskyi, no. 9(21) (October 2, 2020): 59–66. http://dx.doi.org/10.33098/2078-6670.2020.9.21.59-66.
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The purpose of this paper is to analyze and research the legal mechanisms which make it possible to improve agroecology through the organization of cultivation of Jerusalem artichoke.Methodology. The methodology includes comprehensive analysis and generalization of available scientific, theoretical, practical and applied material and development of relevant conclusions and recommendations. During the research, the following methods of scientific cognition were used: dialectical, terminological, historical and legal, logical and normative, systemic and structural, functional, normative and dogmatic, generalization methods. Results. The process of analysis and research highlighted the possibilities of cultivating Jerusalem artichoke for improving agroecology, namely improving the ecological state of the atmosphere air and soil, preparing them for organic farming. The article contains examples of practical application of tubers of Jerusalem artichoke and herbage for the production of therapeutic and prophylactic products, alternative energy and highly efficient building materials. Scientific novelty. The study found that the authors summarized and systematized the levels of legal regulation in the field of using Jerusalem artichoke for improving agroecology, preparing soil for organic farming, in particular: the inter-sectoral level which covers the interaction of agricultural and environmental law in terms of cultivation and use of Jerusalem artichoke; the level of integrated environmental and legal regulation; level of individual resource (floristic) legal regulation; the level of environmental protection (anthropoprotection) legislation.Practical importance. The results of the study can be used in law-making and environmental protection activities related to issues of cultivating and using the Jerusalem artichoke as a means of improving agroecology.
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Nizioł-Łukaszewska, Zofia, Tomasz Bujak, Tomasz Wasilewski, and Edyta Szmuc. "Inulin as an effectiveness and safe ingredient in cosmetics." Polish Journal of Chemical Technology 21, no. 1 (March 1, 2019): 44–49. http://dx.doi.org/10.2478/pjct-2019-0008.
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Abstract Jerusalem artichoke (Helianthus tuberosus) and chicory (Cichorium intybus) are valuable pharmaceutical raw materials on account of their high content of inulin, a natural prebiotic. Inulin-rich plants are also increasingly employed in the formulation of cosmetic products. The paper presents the biological properties of aqueous and aqueous-ethanolic extracts of Jerusalem artichoke and chicory. The extracts have been found to have a high free radical scavenging ability, with the most beneficial antioxidant properties being observed for the aqueous-ethanolic extract of Jerusalem artichoke. Inulin isolated from both plant types is a safe and non-toxic raw material. Inulin added to model body wash gel formulations markedly reduces their potential to cause skin irritation and sensitization.
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Farnworth, E. R., H. W. Modler, J. D. Jones, N. Cave, H. Yamazaki, and A. V. Rao. "Feeding Jerusalem artichoke flour rich in fructooligosaccharides to weanling pigs." Canadian Journal of Animal Science 72, no. 4 (December 1, 1992): 977–80. http://dx.doi.org/10.4141/cjas92-112.
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Weaned pigs were fed a control diet or one containing 1.5% Jerusalem artichoke tuber flour (JAF) containing fructooligosaccharides or 1.5% Neosugars (NS) for 4 wk. Experimental parameters, including feed intake, body-weight gain, feed efficiency, digesta volatile fatty acid levels and microbiological profile were not significantly affected by diet. Key words: Jerusalem artichoke, fructooligosaccharide, bifidobacteria
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Manohina, Aleksandra, Oksana Starovoitova, Viktor Starovoitov, Yuri Masyuk, and Yuri Boyko. "Assessment of consumer and culinary qualities of jerusalem artichoke." Agro-Innovation, no. 2 (December 30, 2019): 30–37. http://dx.doi.org/10.35244/22-03.
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The article presents the results of evaluation of consumer and culinary qualities. Despite the prescription of the growth of Jerusalem artichoke, there is no doubt that for industrial development is a new production culture. Jerusalem artichoke tubers can be used fresh and boiled. 16 varieties of various target usage with high stable quality of tubers, attractive appearance, the form of a tuber and high marketability are allocated. Under the conditions of cultivation on sandy loam soil of Korenevo dry matter content in tubers of Jerusalem artichoke was 21.4...26,4%, the content of inulin is 11.6...by 18.7%. The most in demand according to all the requirements for consumption of tubers fresh and for culinary purposes were the following classes: Nahodka, Dietichesky, Korenevskiy (hybrid), Nadezhda, Podmoskovny.
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Rudska, Nina, Oleksander Cherevko, Andrii Pugach, Nataliia Ponomarenko, Hennadii Tesliuk, Ruslan Zakharchenko, Alexander Postadzhiev, and Nataliia Tytarenko. "Improvement of the manufacturing method of multi-component paste-like vegetable semi-finished products with a high degree of readiness." Eastern-European Journal of Enterprise Technologies 1, no. 11 (121) (February 25, 2023): 41–49. http://dx.doi.org/10.15587/1729-4061.2023.273673.
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The object of the study is a multi-component past-like semi-finished product based on apples, Jerusalem artichokes, cranberries and hawthorn, which are natural nutrients with original properties obtained by cooking at 55–60 °C in an experimental vacuum-evaporator. The method of production of a multi-component semi-finished product has been improved by keeping hawthorn in a 10...15 % NaCl solution with the addition of 1 % citric acid at 20...25 °C for 30...45 minutes. Blanching with hot steam at a temperature of 105...110 °C is carried out for: apple (2...3 min), Jerusalem artichoke (5...8 min) and hawthorn (4...6 min), and cranberries are blanched with water for 1.5...3 min at temperatures of 80...90 °C. Wiping the components followed by recipe-component blending and boiling at 55...60 °C in an experimental vacuum-evaporator. According to the organoleptic parameters, the puree blend containing: apple – 35 %, Jerusalem artichoke – 30 %, cranberry – 25 % and hawthorn – 10 % with a yellow-orange color has the advantage. The ultimate shear stress (pureed components, Pa) is: apple – 14, Jerusalem artichoke – 322, cranberry – 75, hawthorn – 445. The boiled paste mixture has an increased viscosity by 3.5 times compared to the control. The heating of the working chamber and the stirrer of the vacuum-evaporating apparatus is carried out by a film resistive electronic heater of the radiating type, providing stabilization of the temperature effect and a 45 % increase in the boiling efficiency compared to the classic vacuum apparatus. The improved method will expand the range of competitive semi-finished products of a wide range of applications with natural nutrients and regulated rheological and functional properties, which will contribute to the production of food products with an immunomodulating effect
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LABERGH, CHRISTIANE, and W. E. SACKSTON. "ADAPTABILITY AND DISEASES OF JERUSALEM ARTICHOKE (Helianthus tuberosus) IN QUEBEC." Canadian Journal of Plant Science 67, no. 1 (January 1, 1987): 349–53. http://dx.doi.org/10.4141/cjps87-050.
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An early and a midseason cultivar of Jerusalem artichoke (JA) (Helianthus tuberosus) were better adapted than a late cultivar at Macdonald College and L’Acadie, Quebec, and Ottawa, Ontario. Diseases observed on JA were powdery mildew (Erysiphe cichoracearum), Sclerotinia rot (S. sclerotiorum), and apical chlorosis (Pseudomonas syringae pv. tagetis).Key words: Jerusalem artichoke, Helianthus tuberosus, adaptability, powdery mildrew, Sclerotinia rot, apical chlorosis
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Abramova, I. M., M. V. Turshatov, A. O. Soloviev, V. V. Kononenko, and V. D. Nikitenko. "Research of topinambur water-heat and enzymatic processing modes for ethyl alcohol producing." IOP Conference Series: Earth and Environmental Science 1112, no. 1 (December 1, 2022): 012087. http://dx.doi.org/10.1088/1755-1315/1112/1/012087.
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Abstract Currently, the search for alternative sources of raw materials for the production of ethyl alcohol and related food and feed products is becoming increasingly relevant. One of the promising sources is jerusalem artichoke (topinambur). This crop has a high yield, is unpretentious, rich in polysaccharides. One of the problems in the production of ethyl alcohol from jerusalem artichoke tubers is the effective conversion of raw material polysaccharides into sugars digestible by alcohol yeast. Considering the seasonality of this crop and the difficulties in storage, it is necessary to integrate the technology of its processing as much as possible into the conditions of existing plants for processing grain raw materials into alcohol. The paper considers the most common options for water-thermal and enzymatic treatment of grain mashes in the production of ethyl alcohol in relation to Jerusalem artichoke. At the same time, it was shown that the highest results, with an alcohol yield of up to 98 liters per 1 ton of Jerusalem artichoke, are achieved when the mass is processed according to a mechanical-enzymatic scheme at a temperature of 90-95 °C using inulase enzyme for saccharification.
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Noori, Wasan Omar. "Selection of Optimal Conditions of Inulin Extraction from Jerusalem Artichoke (Helianthus Tuberosus L.) Tubers by using Ultrasonic Water Bath." Journal of Engineering 20, no. 10 (July 9, 2023): 110–19. http://dx.doi.org/10.31026/j.eng.2014.10.08.
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Ultrasonic extraction is an inexpensive, simple and efficient alternative to conventional extraction techniques, as compared with other novel extraction techniques such as microwave-assisted extraction & supercritical fluid extraction techniques, the ultrasound apparatus is cheaper and its operation is easier. Ultrasound assisted extraction has risen rapidly in the latest decade, and for most applications it has proven to be effective compared to traditional extraction techniques. In this paper, a method of ultrasonic-assisted extraction was used to extract Inulin from tubers of Jerusalem artichoke, which have been reported to have several medicinal properties and uses. Inulin is a storage carbohydrate found in many plants especially in chicory root, Jerusalem artichoke and dahlia tuber. In this study, the effect of time, temperature, pH and solid to liquid ratio on Inulin extraction from Jerusalem artichoke tubers by using ultrasonic water bath. The highest yield of Inulin were investigated from Jerusalem artichoke tuber was (99.47%) at temperature of 70°C, pH=7, 60 min and ratio of solid to solvent was (10gm/100ml). Then, The UV detector by colorimetric method with vanillin–sulfuric acid was used for the quantification of Inulin.
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Kalyna, Viktoriia, and Yana Hez. "Improvement of recipe of pastille confectionery with the use of chicory and jerusalem artichoke." Bulletin of the National Technical University «KhPI» Series: New solutions in modern technologies, no. 3(9) (October 18, 2021): 26–32. http://dx.doi.org/10.20998/2413-4295.2021.03.04.
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It is proposed to strengthen the position of pastille products in the domestic market by expanding the range and increasing the production of dietary and diabetic products. The range of dietary and diabetic confectionery sweets on the Ukrainian market has been studied. The data of the research on violations of dietary norms among the population and the consequences of these violations are analyzed. The functional-technological potential of sugar substitution for inulin-containing raw materials to pastille masses in order to create a functional product has been revealed. A comparative characterization of the chemical composition of chicory and Jerusalem artichoke powders is carried out. The choice of Jerusalem artichoke powder due to the content of slowly digestible carbohydrates that do not cause hyperglycemia in patients with type 2 diabetes is justified. The recipe for the preparation of fruit-based pastille confectionery with the use of chicory and Jerusalem artichoke powders has been improved in order to obtain dietary and diabetic products with increased nutritional and biological value. Rational ratios of prescription ingredients for creating pastille fruit-based confectionery products with satisfactory, organoleptic quality indicators have been established. The recipe uses prescription ingredients: banana, apple, pear and Jerusalem artichoke powder. Organoleptic indicators of the quality of a new product, namely odor, taste, color, shape, surface, were determined by the method of scoring. The optimal prescription ratios of the system (prescription ingredients) "apple - banana - Jerusalem artichoke powder" 23: 73: 4 were experimentally established. A study of the effect of improved pastry powder pastille confectionery on blood sugar in patients with type 2 diabetes is made. There was a decrease in blood sugar in patients with type 2 diabetes. A new fruit-based food product with Jerusalem artichoke powder was obtained with the following advantages - providing diabetics with a safe product that does not raise blood sugar levels in the short term and lowers it in the long term.
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Yue, Yang, Jueyun Wang, Wencai Ren, Zhaosheng Zhou, Xiaohua Long, Xiumei Gao, and Zed Rengel. "Expression of Genes Related to Plant Hormone Signal Transduction in Jerusalem Artichoke (Helianthus tuberosus L.) Seedlings under Salt Stress." Agronomy 12, no. 1 (January 10, 2022): 163. http://dx.doi.org/10.3390/agronomy12010163.
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Background: Jerusalem artichoke (Helianthus tuberosus L.) is moderately tolerant to salinity stress and has high economic value. The salt tolerance mechanisms of Jerusalem artichoke are still unclear. Especially in the early stage of Jerusalem artichoke exposure to salt stress, gene transcription is likely to undergo large changes. Previous studies have hinted at the importance of temporal expression analysis in plant transcriptome research. Elucidating these changes may be of great significance to understanding the salt tolerance mechanisms of it. Results: We obtained high-quality transcriptome from leaves and roots of Jerusalem artichoke exposed to salinity (300 mM NaCl) for 0 h (hour), 6 h, 12 h, 24 h, and 48 h, with 150 and 129 unigenes and 9023 DEGs (differentially expressed genes). The RNA-seq data were clustered into time-dependent groups (nine clusters each in leaves and roots); gene functions were distributed evenly among them. KEGG enrichment analysis showed the genes related to plant hormone signal transduction were enriched in almost all treatment comparisons. Under salt stress, genes belonging to PYL (abscisic acid receptor PYR/PYL family), PP2C (Type 2C protein phosphatases), GH3 (Gretchen Hagen3), ETR (ethylene receptor), EIN2/3 (ethylene-insensitive protein 2/3), JAZ (genes such as jasmonate ZIM-domain gene), and MYC2 (Transcription factor MYC2) had extremely similar expression patterns. The results of qRT-PCR of 12 randomly selected and function known genes confirmed the accuracy of RNA-seq. Conclusions: Under the influence of high salinity (300 mM) environment, Jerusalem artichoke suffer serious damage in a short period of time. Based on the expression of genes on the time scale, we found that the distribution of gene functions in time is relatively even. Upregulation of the phytohormone signal transduction had a crucial role in the response of Jerusalem artichoke seedlings to salt stress, and the genes of abscisic acid, auxin, ethylene, and jasmonic acid had the most obvious change pattern. Research emphasized the regulatory role of hormones under high salt shocks and provided an explorable direction for the study of plant salt tolerance mechanisms.