LEADER 03911nam  22007215  450 
001 9910580136203321
005 20240417082623.0
010   $a981-19-0805-2
024 7 $a10.1007/978-981-19-0805-7
035   $a(MiAaPQ)EBC7030714
035   $a(Au-PeEL)EBL7030714
035   $a(CKB)24169139800041
035   $a(DE-He213)978-981-19-0805-7
035   $a(PPN)26390072X
035   $a(EXLCZ)9924169139800041
100   $a20220704d2022      u|         0
101 0 $aeng
135   $aurcnu||||||||
181   $ctxt$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 10$aJerusalem Artichoke Food Science and Technology $eHelianthus Tuberosus /$fedited by Barbara Sawicka, Barbara Krochmal-Marczak
205   $a1st ed. 2022.
210  1$aSingapore :$cSpringer Nature Singapore :$cImprint: Springer,$d2022.
215   $a1 online resource (283 pages)
225 1 $aInterdisciplinary Biotechnological Advances,$x2730-7077
311 08$aPrint version: Sawicka, Barbara Jerusalem Artichoke Food Science and Technology Singapore : Springer,c2022 9789811908040 
327   $aChapter 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.
330   $aThis is the first book to explore the science underlying the Jerusalem artichoke, which is also known as Helianthus tuberosus L. and it is attracting increasing interest among food scientists and professionals worldwide. Due to a wide perspective for the production of inulin due to its high economic and ecological importance, the development of technologies for isolating and processing tuberous sunflower raw materials using environmentally friendly technologies (green chemistry and white biotechnology) and the global production of inulin shows an increasing tendency. Here we focus on the latest technological achievements related to the use of inulin in the food processing. In this book, readers will find full explanation of the conceptual aspects and the latest research results on a wide range of topics, including the relevant characteristics and applications from various fields. Written by leading scientists in the field, the book will be a valuable resource for students and researchers in the fields of food chemistry, nutritional science, physiology, and bioengineers, as well as for professionals in the food industry.
410  0$aInterdisciplinary Biotechnological Advances,$x2730-7077
606   $aFood science
606   $aBiology?Technique
606   $aMolecular biology
606   $aBiochemistry
606   $aFood Science
606   $aBiological Techniques
606   $aMolecular Biology
606   $aChemical Biology
606   $aNyàmera$2thub
606   $aAlimentació$2thub
606   $aTecnologia dels aliments$2thub
608   $aLlibres electrònics$2thub
615  0$aFood science.
615  0$aBiology?Technique.
615  0$aMolecular biology.
615  0$aBiochemistry.
615 14$aFood Science.
615 24$aBiological Techniques.
615 24$aMolecular Biology.
615 24$aChemical Biology.
615  7$aNyàmera
615  7$aAlimentació
615  7$aTecnologia dels aliments
676   $a664
702   $aKrochmal-Marczak$b Barbara
702   $aSawicka$b Barbara
801  0$bMiAaPQ
801  1$bMiAaPQ
801  2$bMiAaPQ
906   $aBOOK
912   $a9910580136203321
996   $aJerusalem artichoke food science and technology$92998622
997   $aUNINA