Please use this identifier to cite or link to this item:https://hdl.handle.net/20.500.12259/99124
Type of publication: Tezės kituose recenzuojamuose leidiniuose / Theses in other peer-reviewed publications (T1e)
Field of Science: Agronomija / Agronomy (A001);Ekologija ir aplinkotyra / Ecology and environmental sciences (N012)
Author(s): Ciupachina, Natalija;Jarienė, Elvyra;Andriukaitytė, Lina;Medveckienė, Brigita
Title: The influence of storage conditions on jerusalem artichoke (Helianthus tuberosus L.) cultivar ‘Sauliai’ tubers quality
Is part of: International scientific conference New trends in food safety and quality [NIFSA] 12-14 June 2019, VMU Agriculture academy. Kaunas : Vytautas Magnus university Agriculture academy, 2019
Extent: p. 42-42
Date: 2019
Keywords: Jerusalem artichoke;Chemical composition;Controlled gas composition chambers;Physical features;Storage
ISBN: 9786094674013
Abstract: Typical composition of Jerusalem artichoke tubers are 80% water, 15% carbohydrate and 1 to 2% protein. There almost none starch and fat, and they have low calorie. Carbohydrates are composed of 80% inulin, 10-13% saccharose and 3 to 5% reducing sugars. The nutritional value of inulin is lower than the saccharose and inulin in the food industry is used instead of sugar. Tubers is good source of dietary fiber, because there is inulin
Internet: https://hdl.handle.net/20.500.12259/99124
Affiliation(s): Agronomijos fakultetas
Vytauto Didžiojo universitetas
Žemės ūkio akademija
Žemės ūkio ir maisto mokslų institutas
Appears in Collections:Universiteto mokslo publikacijos / University Research Publications

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