Functional Ingredients Based on Jerusalem Artichoke: Technological Properties, Antioxidant Activity, and Prebiotic Capacity
Functional ingredients from Jerusalem artichoke (JA) were produced using a 2<sup>2</sup> experimental design with two factors: “pretreatment” (W: water immersion; P: pressing with citric acid dip) and “drying method” (A: air-drying; F: freeze-drying). Four powders (JAPWA, JAPPA, JAPWF, a...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-02-01
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| Series: | Biology and Life Sciences Forum |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2673-9976/40/1/24 |
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