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220804 ||| eng |
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|a 9789811908057
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| 100 |
1 |
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|a Sawicka, Barbara
|e [editor]
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| 245 |
0 |
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|a Jerusalem Artichoke Food Science and Technology
|h Elektronische Ressource
|b Helianthus Tuberosus
|c edited by Barbara Sawicka, Barbara Krochmal-Marczak
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| 250 |
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|a 1st ed. 2022
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| 260 |
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|a Singapore
|b Springer Nature Singapore
|c 2022, 2022
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| 300 |
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|a XXI, 269 p. 1 illus
|b online resource
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| 505 |
0 |
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|a Chapter 1. Introduction -- Chapter 2. Characteristics of the Jerusalem Artichoke -- Chapter 3. Tuber Quality -- Chapter 4. Utility meaning of Jerusalem artichoke -- Chapter 5. Processing technologies -- Chapter 6. Determinants of the quality of food preparations -- Chapter 7. Changes in the quality of inulin-based products during storage -- Chapter 8. Machines and equipment for Helianthus tuberosus tuber treatment -- Chapter 9. Prospects for inulin processing -- Chapter 10. CONCLUSIONS.
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| 653 |
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|a Molecular biology
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| 653 |
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|a Biological Techniques
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| 653 |
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|a Chemical Biology
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| 653 |
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|a Molecular Biology
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| 653 |
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|a Food Science
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| 653 |
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|a Biochemistry
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| 653 |
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|a Food science
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| 653 |
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|a Biology—Technique
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| 700 |
1 |
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|a Krochmal-Marczak, Barbara
|e [editor]
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| 041 |
0 |
7 |
|a eng
|2 ISO 639-2
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| 989 |
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|b Springer
|a Springer eBooks 2005-
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| 490 |
0 |
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|a Interdisciplinary Biotechnological Advances
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| 028 |
5 |
0 |
|a 10.1007/978-981-19-0805-7
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| 856 |
4 |
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|u https://doi.org/10.1007/978-981-19-0805-7?nosfx=y
|x Verlag
|3 Volltext
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| 082 |
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|a 641.3
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|a 664
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| 520 |
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|a This is the first book to explore the science underlying the Jerusalem artichoke, which is also known as Helianthus tuberosus L. and it is attracting increasing interest among food scientists and professionals worldwide. Due to a wide perspective for the production of inulin due to its high economic and ecological importance, the development of technologies for isolating and processing tuberous sunflower raw materials using environmentally friendly technologies (green chemistry and white biotechnology) and the global production of inulin shows an increasing tendency. Here we focus on the latest technological achievements related to the use of inulin in the food processing. In this book, readers will find full explanation of the conceptual aspects and the latest research results on a wide range of topics, including the relevant characteristics and applications from various fields. Written by leading scientists in the field, the book will be a valuable resource for students and researchers in the fields of food chemistry, nutritional science, physiology, and bioengineers, as well as for professionals in the food industry
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