PRODUCTION OF FRUCTOSE FROM JERUSALEM ARTICHOKE BY ENZYMATIC HYDROLYSIS
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1978.tb07434.x/fullpdf
Reference17 articles.
1. Seasonal changes in the carbohydrates of the Jerusalem artichoke tuber
2. Thin-layer chromatography of fructo-oligosaccharides
3. The metabolism of fructose polymers in plants. Transfructosylation in tubers of Helianthus tuberosus L
4. The metabolism of fructose polymers in plants. 4. β-fructofuranosidases of tubers of Helianthus tuberosus L
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1. Fermentation characteristics of yakju supplemented with Jerusalem artichoke (Helianthus tuberosus L.) and co-fermented by inulin-degrading yeast Wickerhamomyces anomalus JS01 and Saccharomyces cerevisiae KMBL7001;Korean Journal of Food Preservation;2022-08
2. The growth rate of inulinolytic yeast isolates from yum (Pachyrhizus erosus L.) and their inulinase production capability;Journal of Physics: Conference Series;2021-07-01
3. Astaxanthin from Jerusalem artichoke: Production by fed-batch fermentation using Phaffia rhodozyma and application in cosmetics;Process Biochemistry;2017-12
4. Inulinases;Current Developments in Biotechnology and Bioengineering;2017
5. Scale-up batch fermentation of bioethanol production from the dry powder of Jerusalem artichoke (Helianthus tuberosusL.) tubers by recombinantSaccharomyces cerevisiae;Journal of the Institute of Brewing;2016-04-27
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