COMPREHENSIVE PROCESSING OF JERUSALEM ARTICHOKE TUBERS INTO FUNCTIONAL PRODUCTS

The paper presents an analysis of literary sources showing how important it is to expand the range of functional products and develop a technology for the comprehensive processing of Jerusalem artichoke tubers. In the experimental studies, standardised techniques were used. Using the Ishikawa diagra...

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Detalhes bibliográficos
Main Authors: I. Bilenka, N. Lazarenko, О. Zolovska, N. Dzyuba
Formato: Artigo
Idioma:Inglês
Publicado em: Odessa National Academy of Food Technologies 2019-12-01
Colecção:Harčova Nauka ì Tehnologìâ
Assuntos:
jerusalem artichoke
fermentation
candied peel
vegetable paste
amino acid composition
organoleptic characteristics
Acesso em linha:https://journals.onaft.edu.ua/index.php/foodtech/article/view/1559
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