Results 81 to 90 of about 260 (131)

Ultra-high-pressure homogenization in chicory root juice production

Foods and Raw Materials
The demand for freshly squeezed natural fruit juices has increased in recent years, however their shelf life is quite short. Thermal processes applied to extend the shelf life of such products and increase their storage stability cause significant losses in color and other sensory properties, depending on the temperature applied.
Muhammet Irfan Aksu, Halil Ibrahim Erkovan, Sule Erkovan   +2 more
openaire   +2 more sources

THE INFLUENCE OF COVER CROPS AND VARIED TILLAGE ON YIELDS AND NUTRITIONAL VALUE OF CHICORY ROOTS (Cichorium intybus var. sativum Bisch.)

Acta Scientiarum Polonorum: Hortorum Cultus, 2013
The method of tillage is one of the major factors determining the yield of root plants. Today we witness the degradation of soil on large cultivated lands. It is a result i.a. of more frequent tillage practices, and the omission of cover crops.
Mirosław Konopiński
doaj  

Bacterial production of polyhydroxy-alkanoates (PHAs) from chicory roots

, 2014
Valentin Steinwandter Zsfassung in dt. Sprache Wien, Univ.
openaire  

Chicory root yield depending on the density of plants

Taurian Scientific Herald, 2020
openaire   +1 more source

Genome editing to improve health benefits of root chicory

New Biotechnology
K Cankar, D Bosch
openaire   +1 more source

Technology of lager and dark beers with chicory roots

Ukrainian Food Journal
Yuriі Buliі, Roman Mukoid, Anastasia Parkhomenko, Anatoliі Kuts   +3 more
openaire   +1 more source

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Acids in chicory roots and malt

Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung, 1995
Acids known to be decomposition products of carbohydrates were quantified in raw, dried and roasted chicory roots and in dried and roasted barley malt by means of gas liquid chromatography/mass spectrometry and isotachophoresis. Acids derived from other educts will be dealt with in following papers.
Handy Barlianto, Hans Gerhard Maier
openaire   +2 more sources

Bitter sesquiterpene lactones from chicory roots

Journal of Agricultural and Food Chemistry, 1990
Five known and one new sesquiterpene lactones were isolated from fresh chicory roots (Cichorium intybus). The new compound 11(S),13-dihydrolactucopicrin was identified by UV, 1 H NMR, 13 C NMR, and mass spectroscopy. The extraction procedure and HPLC analysis of sesquiterpene lactones in chicory were improved.
van Beek, T.A., Maas, P., King, B.M., Leclercq, E., Voragen, A.G.J., de Groot, Ae.   +5 more
openaire   +1 more source

Isolation of zeatin riboside from the chicory root

Planta, 1970
From 250 kg of fresh chicory roots about 2 mg of a crystalline cytokinin were obtained. This substance was identified as ribosylzeatin (trans isomer). From the procedure employed it seems unlikely that the isolated cytokinin comes from the degradation of tRNAs; rather, it may constitute a separate pool of cytokinins.
D, Bui-Dang-Ha, J P, Nitsch
openaire   +2 more sources

Extraction of sugars from forced chicory roots

Biomass Conversion and Biorefinery, 2019
The extraction of fructan and sugars from chicory roots is promising with regard to the production of 5-hydroxymethylfurfural. In this study, the extraction of chicory roots after the salad production was investigated for the first time in order to determine the extraction kinetics.
Katrin Stökle, Andrea Kruse
openaire   +1 more source