Jerusalem artichoke powder as a food additive in dairy products and fat replacers
Author:
Publisher
Akademiai Kiado Zrt.
Subject
Food Science
Link
https://www.akademiai.com/doi/pdf/10.1556/aalim.42.2013.suppl.7
Reference25 articles.
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2. Chemical composition and storability of Jerusalem artichoke tubers;Barta J.;Acta Alimentaria,2007
3. Inulin and oligofructose: safe intakes and legal status;Coussement P.A.A.;J. Nutr.,1999
4. Effect of thermal and mechanical factors on rheological properties of high performance inulin gels and spreads;Glibowski P.;Int. Dairy J.,2010
5. The effect of inulin as a fat replacer on the quality of set-type low-fat yogurt manufacture;Guven M.;Int. J. Dairy Technol.,2005
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1. The use of high humidity disperse fraction of jerusalem artichoke developed by its processing into alcohol in the food extrusion technology;Agricultural Science Euro-North-East;2023-08-30
2. Supplementation of Double Cream Cheese with Allium roseum: Effects on Quality Improvement and Shelf-Life Extension;Foods;2021-06-03
3. Development and modeling of a novel plant-based yoghurt produced by Jerusalem artichoke and almond milk using l-optimal mixture design;Journal of Food Measurement and Characterization;2021-03-26
4. Characterization of Jerusalem artichoke (Helianthus tuberosus L.) powder and its application in emulsion-type sausage;LWT - Food Science and Technology;2015-11
5. Jerusalem artichoke powder as a food additive in bakery products;Acta Alimentaria;2013-11
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