Assertion: jerusalem artichoke's inulin | /r/HasProperty | converted to fructose
Facets:
value: gradually
type: MANNER
value: after several frosts
type: TEMPORAL
Source sentences:
text: The inulin is converted to fructose after several frosts making it more easily digestible by humans and safer for diabetics.
text: The inulin from the roots can be converted into fructose, a sweet substance that is safe for diabetics to use.
text: Once the tubers are stored in the ground or refrigerated, the inulin is converted to fructose and the tubers develop a much sweeter taste.
text: Some sources seem to imply that the longer artichokes are stored, or perhaps the longer they are frozen, the more inulin is converted to fructose.
text: See for instance http://www.hort.purdue.edu/newcrop/afcm/jerusart.html where it says "Once the tubers are stored in the ground or refrigerated, the inulin is converted to fructose and the tubers develop a much sweeter taste" or http://www.ces.ncsu.edu/depts/hort/hil/hil-1-a.html which states, "The principal storage carbohydrate in sunchokes immediately after harvest is inulin rather than starch" which implies that later on the composition changes.
text: Once the tubers are stored in the ground or refrigerated, the inulin is converted to fructose and the tubers develop a much sweeter taste.
text: The inulin from the roots can be converted into fructose, a sweet substance that is safe for diabetics to use.
text: The inulin from the roots can be converted into fructose, a sweet substance that is safe for diabetics to use.
text: The inulin is converted gradually into fructose while the tubers remain in storage, however, at which point the glycemic load of the tuber is more like that of a potato.
text: The inulin is converted gradually into fructose while the tubers remain in storage, however, at which point the glycemic load of the tuber is more like that of a potato.