Results 71 to 80 of about 3,743 (211)
The Jerusalem Artichoke as a Crop Plant
, 1927 "October 1937, Slightly revised November 1937." ; Includes bibliographical references (p. 27-32) ; Mode of access: Internet.
Shoemaker, D. N., Shoemaker, D. N.
openaire +3 more sources
International Journal of Food Science, Volume 2026, Issue 1, 2026.Reducing residual sugars in kombucha while preserving fermentation performance and consumer acceptance remains a key technological challenge. This study evaluated the effect of partially replacing sucrose with agavins of different degrees of polymerization (DPs) on the physicochemical, technofunctional, and functional properties of kombucha formulated ...
Joshua David Castro-Sánchez +8 more
wiley +1 more source
Prebiotic Potential of Composite Flour From Green Banana Peel, Carrot Bagasse, and Orange Peel
Journal of Food Processing and Preservation, Volume 2026, Issue 1, 2026.The valorization of agro‐industrial by‐products as functional food ingredients represents a promising strategy for developing sustainable prebiotic sources. This study aimed to formulate and optimize composite flour derived from green banana peel, carrot bagasse, and orange peel, and to evaluate its physicochemical characteristics, inulin recovery, and
Gebeyehu Ayele, Poulami Jha
wiley +1 more source
Sensory Evaluation of Meatballs with Jerusalem Artichoke (Helianthus tuberosus L.)
, 2013 Meat and meat products for human consumption are one of main sources of protein, amino acids, fatty acids, vitamins, and minerals. Popular variety of meat product is meatballs, which can be enriched with valuable product – Jerusalem artichoke powder ...
I. Gedrovica, D. Karklina
core +1 more source
Journal of Food Processing and Preservation, Volume 2026, Issue 1, 2026.Gluten‐free products are increasingly sought after due to dietary restrictions and health trends, but improving their nutritional and functional properties remains a challenge. The aim of this article was to develop gluten‐free Turkish noodle (erişte) made from quinoa and rice flours fortified with artichoke leaves (ALs) at three concentrations (5%, 10%
Zehra Gulsunoglu-Konuskan, Poulami Jha
wiley +1 more source
, 2013 The aim of this study was the isolation, characterization, and selection of Pseudomonas spp. with antagonistic activity against Jerusalem artichoke tuber rot disease during storage. Ten pathogenic fungi were isolated from rotting tubers and classified in
Liu, Ling +5 more
core +1 more source
JERUSALEM ARTICHOKE (TAPINAMBUR) AND POSSIBILITIES OF USING IT
, 2023 : The article describes the variety of Jerusalem artichoke and its varieties possibilities of use for purposes are ...
Sharipova Zumrad Ollaberganova Umriniso
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Agronomy, 2019 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 ...
Wanalai Viriyasuthee +4 more
doaj +1 more source
INULIN BASED CHARACTERISATION OF TURKISH JERUSALEM ARTICHOKES
Journal of Bangladesh Agricultural University, 2020 Although Jerusalem artichoke is not recognized as a commercial plant species that is cultivated in very wide areas, it emerges as a product that increases its popularity due to its high adaptability, relatively easy cultivation and high inulin content in recent years. In this study, the inulin content of Turkish Jerusalem Artichoke accessions was aimed
Tuncer, Gizem +2 more
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Modification of the existing maximum residue levels for deltamethrin in kiwi, melons and watermelons
EFSA Journal, Volume 24, Issue 1, January 2026.Abstract In accordance with Article 6 of Regulation (EC) No 396/2005, the applicant Bayer AG Crop Science Division submitted a request to the competent national authority in Austria to modify the existing maximum residue levels (MRLs) for the active substance deltamethrin in kiwi, melons and watermelons.
EFSA (European Food Safety Authority) +18 more
wiley +1 more source