Research of Sorption Characteristics of Tubers Jerusalem Artichoke (Helianthus tuberosus)
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چکیده
منابع مشابه
Recovery of inulin from Jerusalem artichoke (Helianthus tuberosus L.) in the small intestine of man.
The recovery of inulin, a naturally occurring beta (2-->1)-fructan isolated from Jerusalem artichoke (Helianthus tuberosus L.), in the small intestine of man was studied in ileostomy subjects. The ileostomists were given a low-dietary-fibre diet based on white wheat bread and virtually free of inulin, and the same diet with the addition of 10 g and 30 g inulin product respectively, and the reco...
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Jerusalem artichoke (Helianthus tuberosus L.) has long been cultivated as a vegetable and as a source of fructans (inulin) for pharmaceutical applications in diabetes and obesity prevention. However, transcriptomic and genomic data for Jerusalem artichoke remain scarce. In this study, Illumina RNA sequencing (RNA-Seq) was performed on samples from Jerusalem artichoke leaves, roots, stems and tw...
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Biorefinery applications are receiving growing interest due to climatic and waste disposal issues and lack of petroleum resources. Jerusalem artichoke (Helianthus tuberosus L.) is suitable for biorefinery applications due to high biomass production and limited cultivation requirements. This paper focuses on the potential of Jerusalem artichoke as a biorefinery crop and the most viable products ...
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Department of Biotechnology, Faculty of Technology and Fermentation Research Center for Value Added Agricultural Products, Khon Kaen University, Khon Kaen 40002, Thailand. Walai Rukhavej Botanical Research Institute, Mahasarakham University, Mahasarakham 44150, Thailand. Applied Molecular Bioscience, Graduate School of Medicine, Yamaguchi University, Ube 755-8505, Japan. Department of Biologica...
متن کاملTransfructosidation in extracts of the tubers of Helianthus tuberosus L.
The silage specimens on which data are reported were from grass and grass-clover mixtures ensiled during the summer of 1950 on various farms in the northeast of Scotland, and were taken at random from specimens being analysed here. It is seen from Fig. 2 that the lactic acid content of silage falls rapidly with rise ofpH. This is in accordance with the generally held view that in silage of pH g...
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ژورنال
عنوان ژورنال: Journal of Food Processing & Technology
سال: 2015
ISSN: 2157-7110
DOI: 10.4172/2157-7110.1000453