DEVELOPMENT OF TECHNOLOGICAL PARAMETERS OF THE TWO-STAGE METHOD OF DRIED JERUSALEM ARTICHOKE PREPARATION FOR DISTILLATION

DEVELOPMENT OF TECHNOLOGICAL PARAMETERS OF THE TWO-STAGE METHOD OF DRIED JERUSALEM ARTICHOKE PREPARATION FOR DISTILLATION

For the production of distillates from Jerusalem artichoke, the technical and economic advantages of using dried raw materials are substantiated in comparison with the processing of fresh tubers, consisting in stabilizing the biochemical composition of raw materials and increasing its microbiologica...

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Bibliographic Details
Main Authors: Ludmila N. Krikunova, Olga N. Obodeeva, Maxim A. Zakharov, Armen V. Danilyan
Format: Article
Language:Russian
Published: Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems 2018-03-01
Series:Пищевые системы
Subjects:
artichoke
biochemical composition
wort
fermented wort
yeast races
volatiles
Online Access:https://www.fsjour.com/jour/article/view/6

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