Description: Jerusalem Artichoke Food Science and Technology : Helianthus Tuberosus, Paperback by Sawicka, Barbara (EDT); Krochmal-marczak, Barbara (EDT), ISBN 9811908079, ISBN-13 9789811908071, Like New Used, Free shipping in the US 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, th 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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End Time: 2024-09-20T23:20:44.000Z
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Book Title: Jerusalem Artichoke Food Science and Technology : Helianthus Tuberosus
Number of Pages: Xxi, 269 Pages
Language: English
Publisher: Springer
Publication Year: 2023
Topic: Food Science, Life Sciences / Biochemistry, Life Sciences / Biology, Research & Methodology
Illustrator: Yes
Genre: Technology & Engineering, Science
Item Weight: 15.9 Oz
Author: Barbara Krochmal-Marczak
Item Length: 9.3 in
Book Series: Interdisciplinary Biotechnological Advances Ser.
Item Width: 6.1 in
Format: Trade Paperback
