Jerusalem Artichoke Food Science and Technology is popular PDF and ePub book, written by Barbara Sawicka in 2022-07-04, it is a fantastic choice for those who relish reading online the Technology & Engineering genre. Let's immerse ourselves in this engaging Technology & Engineering book by exploring the summary and details provided below. Remember, Jerusalem Artichoke Food Science and Technology can be Read Online from any device for your convenience.
Jerusalem Artichoke Food Science and Technology Book PDF 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.
Detail Book of Jerusalem Artichoke Food Science and Technology PDF
- Author : Barbara Sawicka
- Release : 04 July 2022
- Publisher : Springer Nature
- ISBN : 9789811908057
- Genre : Technology & Engineering
- Total Page : 283 pages
- Language : English
- PDF File Size : 18,9 Mb
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