Jerusalem artichoke food science and technology : Helianthus tuberosus / Barbara Sawicka, Barbara Krochmal-Marczak, editors.
Sawicka, Barbara, editor.; Krochmal-Marczak, Barbara, editor.
2022
SB211.J4
Available Online

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Title Jerusalem artichoke food science and technology : Helianthus tuberosus / Barbara Sawicka, Barbara Krochmal-Marczak, editors.
ISBN 9789811908057 (electronic bk.)
9811908052 (electronic bk.)
9789811908040
9811908044
DOI https://doi.org/10.1007/978-981-19-0805-7
Published Singapore : Springer, [2022]
Copyright ©2022
Language English
Description 1 online resource.
Item Number 10.1007/978-981-19-0805-7 doi
Call Number SB211.J4
Dewey Decimal Classification 664/.80524
Summary 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.
Access Note Access limited to authorized users.
Source of Description Online resource; title from PDF title page (SpringerLink, viewed July 13, 2022).
Added Author Sawicka, Barbara, editor.
Krochmal-Marczak, Barbara, editor.
Series Interdisciplinary biotechnological advances.
Available in Other Form Print version: 9789811908040
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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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