Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
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  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Jerusalem Artichoke Food Science and Technology: Helianthus Tuberosus

Jerusalem Artichoke Food Science and Technology: Helianthus Tuberosus

Krochmal-Marczak, Barbara
Sawicka, Barbara

Hardcover

Series: Interdisciplinary Biotechnological Advances

Technology & EngineeringBiologyGeneral Science

ISBN10: 9811908044
ISBN13: 9789811908040
Publisher: Springer
Published: Jul 5 2022
Pages: 269
Weight: 1.29
Height: 0.69 Width: 6.14 Depth: 9.21
Language: English
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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