Decomposition and effect as prebiotics of inulin in Jerusalem artichoke tubers during storage
Author:
Affiliation:
1. Graduate School of Science and Technology, Niigata University
2. Faculty of Agriculture, Niigata University
Publisher
Japanese Society for Food Science and Technology
Subject
Food Science
Link
https://www.jstage.jst.go.jp/article/nskkk/69/6/69_313/_pdf
Reference29 articles.
1. 1) Roberfroid, M. (1993). Dietary fiber inulin and oligofructose: A review comparing their physiological effects. Crit. Rev. Food Sci. Nutr., 33, 103-148.
2. 2) Ito, H., Wada, T., Ohguchi, M., Sugayama, K., Kiriyama, S., and Morita, T. (2008). The degree of polymerization of inulinlike fructans affects cecal mucin and immunoglobulin A in rats. J. Food Sci., 73, H36-H41.
3. 3) Ishiguro, K. and Yokota, S. (2018). Alterations in polyphenol and inulin contents of roasted Jerusalem artichoke (Helianthus tuberosus L.). Journal of the Japanese Society for Food Science and Technology (Nippon Shokuhin Kagaku Kogaku Kaishi), 65, 7-14. (石黒浩二, 横田聡. 焙煎によるキクイモ中のポリフェノールおよびイヌリンへの影響. 日本食品科学工学会誌).
4. 4) Yasuda, M., Saiki, M., and Kojima, Y. (2017). Effects of cultivar and harvest time on chemical components and antioxidant activity of Jerusalem artichoke. Journal of Health and Nutrition Science in Nishikyushu University, 3, 1-8(安田みどり, 斎木まどか, 児島百合子. 品種, 収穫時期の違いがキクイモの成分および抗酸化活性に及ぼす影響. 西九州大学健康栄養学部紀要).
5. 5) Wada, T., Sugatani, J., Terada, E., Ohguchi, M., and Miwa, M. (2005). Physicochemical characterization and biological effects of inulin enzymatically synthesized from sucrose. J. Agric. Food Chem., 53, 1246‒1253.
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