Cover Image
Read Now

Jerusalem Artichoke Food Science and Technology Helianthus Tuberosus

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...

Full description

Bibliographic Details
Other Authors: Sawicka, Barbara (Editor), Krochmal-Marczak, Barbara (Editor)
Format: eBook
Language:English
Published: Singapore Springer Nature Singapore 2022, 2022
Edition:1st ed. 2022
Series:Interdisciplinary Biotechnological Advances
Subjects:
Molecular Biology
Biological Techniques
Chemical Biology
Food Science
Biochemistry
Biology—technique
Online Access:
Collection: Springer eBooks 2005- - Collection details see MPG.ReNa
Table of Contents:
  • 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.

Similar Items