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Language : abkhazian Language : arabic Language : cebuano Language : hindi Language : igbo Language : lingala Language : russian Language : sotho, southern Language : tswana Subject : food processing and manufacture
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Academic Journal

Features of the enzyme composition of Jerusalem artichoke tubers

Subjects: jerusalem artichoke, oxidizing enzymes, oxidoreductases, polyphenol oxidase, peroxidase, ascorbate oxidase, ascorbic acid, microwave processing; Food processing and manufacture; TP368-456

  • Source: Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З.

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Academic Journal

Effect of distillation methods on qualitative characteristics of distillates obtained from dried Jerusalem artichoke

Subjects: dried jerusalem artichoke; distillation; volatile constituents

  • Source: Техника и технология пищевых производств, Vol 48, Iss 1, Pp 48-56 (2018)

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Academic Journal

SOME ASPECTS OF PRODUCTION OF THE DISTILLATE FROM JERUSALEM ARTICHOKE TUBERS. PART 3. CHARACTERISTICS OF THE DISTILLATE

Subjects: distillate from jerusalem artichoke; yield of ethanol; volatile compounds

  • Source: Техника и технология пищевых производств, Vol 46, Iss 3, Pp 36-42 (2017)

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SOME ASPECTS OF DISTILLATE PRODUCTION FROM JERUSALEM ARTICHOKE TUBERS. PART 2. BALANCE OF DISTRIBUTION OF VOLATILE COMPOUNDS BETWEEN FRACTIONS

Subjects: jerusalem artichoke; fractional distillation; volatile compounds

  • Source: Техника и технология пищевых производств, Vol 45, Iss 2, Pp 41-47 (2017)

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SOME ASPECTS OF DISTILLATE PRODUCTION FROM JERUSALEM ARTICHOKE TUBERS.PART 1. DYNAMIC OF DISTRIBUTION OF VOLATILE COMPONENTS BY DISTILLATION OF FERMENTED WORT

Subjects: jerusalem artichoke; fermented wort; volatile components

  • Source: Техника и технология пищевых производств, Vol 44, Iss 1, Pp 17-23 (2017)

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Academic Journal

ABOUT THE UNIVERSAL TECHNOLOGY OF PROCESSING JERUSALEM ARTICHOKE AND CHICORY FOR INULIN

Subjects: girasol; chicory; inulin

  • Source: Пищевые системы, Vol 2, Iss 2, Pp 36-43 (2019)

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DEVELOPMENT OF TECHNOLOGICAL PARAMETERS OF THE TWO-STAGE METHOD OF DRIED JERUSALEM ARTICHOKE PREPARATION FOR DISTILLATION

Subjects: artichoke; biochemical composition; wort

  • Source: Пищевые системы, Vol 1, Iss 1, Pp 24-34 (2018)

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Academic Journal

The development of functional cake technology based on processed Jerusalem artichoke products

Subjects: technology; cake; functional

  • Source: Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 79, Iss 1, Pp 152-157 (2017)

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Academic Journal

Technology of fermented milk product with increased protein content

Subjects: yogurt, whey isolate, amino acid score, lactic acid bacteria, jerusalem artichoke syrup; Food processing and manufacture; TP368-456

  • Source: Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З.

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The use of green mass of Jerusalem artichoke together with the “Enzimsporin” probiotic complex and the “Fungistat-GPK” sorbent as part of compound feeds for rabbits

Subjects: rabbits; feed; probiotic preparation

  • Source: Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 81, Iss 4, Pp 46-52 (2020)

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  • 1-10 of  41 results for ""JERUSALEM""