Preparation of dried chips from Jerusalem artichoke (Helianthus tuberosus) tubers and analysis of their functional properties

Food Chemistry

Volumn 126, Issue 3, 2011, Pages 922-926

  Takeuchi, Junko ^a   Nagashima, Toshio ^a  

^a TOKYO UNIVERSITY OF AGRICULTURE   (Japan)

Author keywords

Dietary fibre; Jerusalem artichoke; Pasting property

Indexed keywords

DIETARY FIBRE; FOOD INDUSTRIES; FUNCTIONAL INGREDIENT; FUNCTIONAL PROPERTIES; HIGH ACTIVITY; HIGH MOLECULAR WEIGHT; JERUSALEM ARTICHOKE; JERUSALEM ARTICHOKE TUBERS; LOW TEMPERATURES; PASTING PROPERTY; POLYPHENOL OXIDASE; POLYPHENOLS; POTATO STARCHES; WATER HOLDING CAPACITY;

STARCH;

CATECHOL OXIDASE; INULIN; POLYPHENOL; POTATO STARCH;

ARTICLE; DIETARY FIBER; ENZYME ACTIVITY; JERUSALEM ARTICHOKE; LOW TEMPERATURE; MOLECULAR WEIGHT; NONHUMAN; VISCOSITY;

HELIANTHUS TUBEROSUS; SOLANUM TUBEROSUM;

EID: 78751575617     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.11.080     Document Type: Article

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