03911nam 22007215 450 991058013620332120240417082623.0981-19-0805-210.1007/978-981-19-0805-7(MiAaPQ)EBC7030714(Au-PeEL)EBL7030714(CKB)24169139800041(DE-He213)978-981-19-0805-7(PPN)26390072X(EXLCZ)992416913980004120220704d2022 u| 0engurcnu||||||||txtrdacontentcrdamediacrrdacarrierJerusalem Artichoke Food Science and Technology Helianthus Tuberosus /edited by Barbara Sawicka, Barbara Krochmal-Marczak1st ed. 2022.Singapore :Springer Nature Singapore :Imprint: Springer,2022.1 online resource (283 pages)Interdisciplinary Biotechnological Advances,2730-7077Print version: Sawicka, Barbara Jerusalem Artichoke Food Science and Technology Singapore : Springer,c2022 9789811908040 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.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.Interdisciplinary Biotechnological Advances,2730-7077Food scienceBiology—TechniqueMolecular biologyBiochemistryFood ScienceBiological TechniquesMolecular BiologyChemical BiologyNyàmerathubAlimentacióthubTecnologia dels alimentsthubLlibres electrònicsthubFood science.Biology—Technique.Molecular biology.Biochemistry.Food Science.Biological Techniques.Molecular Biology.Chemical Biology.NyàmeraAlimentacióTecnologia dels aliments664Krochmal-Marczak BarbaraSawicka BarbaraMiAaPQMiAaPQMiAaPQBOOK9910580136203321Jerusalem artichoke food science and technology2998622UNINA