Results 41 to 50 of about 2,182 (176)

Fermented Plant‐Based Milks: A Review of Physicochemical and Technological Aspects to Sensory and Probiotic Attributes

Food Bioengineering, Volume 5, Issue 2, Page 314-334, June 2026.
Technological and biotechnological processes, including fermentation with selected starter cultures, convert diverse plant raw materials into fermented plant‐based milks. These processes enhance nutritional profiles, functional and probiotic compounds, and improve physicochemical and sensory properties, supported by predictive modeling to optimize ...
Luiz Henrique de Oliveira Cruz, Raíssa Machado Nascimento, Alice Gonçalves Martins Gonzalez, Josiane Roberto Domingues   +3 more
wiley   +1 more source

THE TECHNOLOGICAL ITINERARY, SYSTEM OF MACHINES FOR THE CULTIVATION OF JERUSALEM ARTICHOKE HELIANTHUS TUBEROSUS AND ITS USE AS FODDER AND ENERGY BIOMASS [PDF]

Scientific Papers Series : Management, Economic Engineering in Agriculture and Rural Development, 2021
The technological itinerary and the system of machines and equipment used for the cultivation of Jerusalem artichoke, Helianthus tuberosus L., and possibilities to use on the cv. Solar as fodder and energy biomass are presented in this article.
Victor ŢÎŢEI, Mihai GADIBADI, Natalia CÎRLIG, Alexei ABABII, Ana GUŢU   +4 more
doaj  

INFLUENCE OF PLACEMENT METHODS ON PRESERVATION AND QUALITY OF JERUSALEM ARTICHOKE TUBERS WHEN STORING IN CONDITIONS OF A VEGETABLE STOREHOUSE [PDF]

Volga Region Farmland, 2019
The article presents data from two years of research to identify the most optimal of traditional methods of storing Jerusalem artichoke tubers of the Skorospelka variety.
A.S. Kataev, E.A. Renyov, S.L. Eliseev
doaj   +1 more source

Expression of Genes Related to Plant Hormone Signal Transduction in Jerusalem Artichoke (Helianthus tuberosus L.) Seedlings under Salt Stress

Agronomy, 2022
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.
Yang Yue, Jueyun Wang, Wencai Ren, Zhaosheng Zhou, Xiaohua Long, Xiumei Gao, Zed Rengel   +6 more
doaj   +1 more source

Dietary and biomarker‐guided strategies as supportive measures in the fragile X syndrome

Food Biomacromolecules, Volume 3, Issue 2, Page 237-251, June 2026.
Abstract The fragile X syndrome (FXS) is an inherited neurodevelopmental disorder that primarily affects males, often resulting in an IQ below 55, while about two‐thirds of females also experience intellectual disability. Physical features may include an elongated face, prominent ears, finger joint laxity, and enlarged testes in males.
Jailan E. El Halawani, Reem R. AlOlaby
wiley   +1 more source

Extractions of High Quality RNA from the Seeds of Jerusalem Artichoke and Other Plant Species with High Levels of Starch and Lipid

Plants, 2013
Jerusalem artichoke (Helianthus tuberosus L.) is an important tuber crop. However, Jerusalem artichoke seeds contain high levels of starch and lipid, making the extraction of high-quality RNA extremely difficult and the gene expression analysis ...
Tanupat Mornkham, Preeya Puangsomlee Wangsomnuk, Yong-Bi Fu, Pinich Wangsomnuk, Sanun Jogloy, Aran Patanothai   +5 more
doaj   +1 more source

Evaluation of Marginal Land Potential and Analysis of Environmental Variables of Jerusalem Artichoke in Shaanxi Province, China

Frontiers in Environmental Science, 2022
Based on the maximum entropy modeling (Maxent) and ArcGIS tool, this study assessed the potential of marginal land and analyzed the impact of environmental variables for Jerusalem artichoke (Helianthus tuberosus L.) in Shaanxi Province, China.
Danyun Zhao, Fang Yin, Tariq Ashraf, Zheng Yuan, Linxiao Ye   +4 more
doaj   +1 more source

From Assessment to Optimization: A Comprehensive Review of the Mutton Quality Evaluation Index, Factors, and Improvement Strategies

Food Frontiers, Volume 7, Issue 3, May 2026.
This graphical abstract summarizes the comprehensive framework of mutton quality, including evaluation indices, influencing factors, and improvement strategies. Meat quality is systematically assessed through multiple dimensions, including flavor, color, pH, tenderness, water‐holding capacity, intramuscular fat, and nutritional composition.
Man‐yu Liu, Yi‐chen Jian, Fang Wang, Long‐xian Zhang, Sen‐yang Li, Shu‐cheng Huang, Fu‐chun Jian   +6 more
wiley   +1 more source

The Effect Of Partial Replacement Of Mung Beans Jerusalem Artichoke Powder On Some Microbial And Sensory Properties Of Chilled Chicken Burgers [PDF]

Tikrit Journal for Agricultural Sciences
The study aimed to identify the relationship between the partial replacement of mung and Jerusalem artichoke powder in burgers made from chicken meat and 4,8,12 day of refrigerated storage and the effect of this on the total number of bacteria, coliforms,
Ammar Al-Azzami, Ali Yaseen, Wasan Gharbi, Thafer Mohammed, Noor Khaleel   +4 more
doaj   +1 more source

Acute and Second‐Meal Effects of Oat Products on Postprandial Glucose Responses in Healthy Japanese Adults: A Randomized Crossover Pilot Study

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
Compared with white rice, oat‐based breakfasts reduced postprandial glycemia in healthy Japanese adults, with fruit granola and baked oatmeal classified as low‐GI foods and cooked oats as a medium‐GI food. Fruit granola and baked oatmeal elicited higher early insulin responses, whereas cooked oats showed a lower early insulin response. Cooked oats also
Hiroyuki Sasaki, Yuma Matsumoto, Hirofumi Masutomi, Katsuyuki Ishihara, Kazuko Hirao, Shigenobu Shibata, Akiko Furutani   +6 more
wiley   +1 more source