SCIRP Mobile Website
Paper Submission

Why Us? >>

  • - Open Access
  • - Peer-reviewed
  • - Rapid publication
  • - Lifetime hosting
  • - Free indexing service
  • - Free promotion service
  • - More citations
  • - Search engine friendly

Free SCIRP Newsletters>>

Add your e-mail address to receive free newsletters from SCIRP.

 

Contact Us >>

Article citations

More>>

Fuchs, A. (1987) Potentials for Non-Food Utilization of Fructose and Inulin. Starch/Stärke, 39, 335-343.
http://dx.doi.org/10.1002/star.19870391002

has been cited by the following article:

  • TITLE: Biological Studies on Bio-Yoghurt Fortified with Prebiotic Obtained from Jerusalem artichoke

    AUTHORS: Wedad M. El-Kholy, Hoda Mahrous

    KEYWORDS: Functional Food, Probiotic, Jerusalem artichoke

    JOURNAL NAME: Food and Nutrition Sciences, Vol.6 No.16, December 16, 2015

    ABSTRACT: Inulin, an oligosaccharide produced by several plants, has been shown to enhance the viability of probiotic cultures in milk through storage. Jerusalem artichoke ( Helianthus tuberosus L.) is an interested prebiotic because its tuber has risen content of inulin and fructo-oligosaccharides. This study was aimed to: 1) set the effect of Jerusalem artichoke in deferent concentrations (2.5% & 5%) on the growth of probiotic Lb. acidophilus P106 in the bio-yoghurt during cold storage at 5℃ and sensory evaluation of probiotic yoghurts; 2) study the effect of feeding with this synbiotic fermented milk on diabetic mice. It could be concluded that the Jerusalem artichoke influenced the growth of Lb. acidophilus P106 and 5% (w/v) Jerusalem artichoke was given the highest growth and sensory evaluation. On the other hand, no serious adverse effects were observed; the reduction of blood glucose was observed at the termination of empirical phase, also, high level (5%) of Jerusalem artichoke led to more reduction of blood glucose, cholesterol levels and total lipids compared with control.