Characterization of Jerusalem artichoke (Helianthus tuberosus L.) powder and its application in emulsion-type sausage

Physicochemical, sensory attributes and protein profile by SDS-PAGE of beef sausage substituted with texturized vegetable protein

“…The addition of other substitution like konjac gel in sausage will also decrease the hardness of sausages rather than control (Akesowan, 2008). The soluble dietary fiber in konjac gel and also in TVP acting as fat replacers provided mouth feel, texture and increased water holding capacity, which might cause the meat to be softer (Akesowan, 2008;Afoakwah et al, 2015).…”

The effect of cryomechanodestruction on activation of heteropolysaccaride-protein nanocomplexes when developing nanotechnologies of plant supplements

“…Data analysis of the periodic literature over the past 10 years has shown that the existing technologies of processing Jerusalem artichoke to various kinds of additives in the form of powders, pastes, flour, puree, extracts using the vapor thermal treatment, drying, extraction, do not make it possible to transfer inulin to easily digestible form [6,8,9,11]. In this regard, it is relevant to find technological methods that allow obtaining supplements of Jerusalem artichoke with high quality with maximal preservation of raw materials' BAS and transfer inulin to easily digestible form.…”

“…In this regard, it is relevant to find technological methods that allow obtaining supplements of Jerusalem artichoke with high quality with maximal preservation of raw materials' BAS and transfer inulin to easily digestible form. The conducted analysis of the literature data concerning the technology of processing Jerusalem artichoke to frozen finely dispersed and powdered supplements with the use of cryogenic processing showed the lack of such data in the periodic literature over the last 10 years [7,8,11,12].…”

“…These include indigestable components of food, first of all, ballast carbohydrates, including polysaccharides, inulin, pectin substances, dietary fiber, proteins, chitosans, fruit-oligosaccharides, lactulose and others [2][3][4][5]. The promising raw material for obtaining additives with prebiotic properties and their use in the manufacture of health improving products is Jerusalem artichoke [2,[6][7][8]. Its value for the food industry is defined, first of all, by hydrocarbon composition [9,10].…”

Carbon sequestration and Jerusalem artichoke biomass under nitrogen applications in coastal saline zone in the northern region of Jiangsu, China

“…This is an agricultural crop with a great potential for food, and production of fuels and industrial products (Kosaric et al, 1984). Compared with the traditional agricultural crops, Jerusalem artichoke has advantages in high growth rate, good tolerance to salt, frost, drought and infertile soils, strong resistance to pests and diseases, and the minimal-to-zero fertilizer requirements (Afoakwah et al, 2015). Jerusalem artichoke could produce large biomass and is a potentially useful crop for producing biofuel, such as bioethanol (Long et al, 2014;Krivorotova and Sereikaite, 2014).…”